CN109820148A

CN109820148A - A kind of production method of quick-fried pork tripe

Info

Publication number: CN109820148A
Application number: CN201711183697.0A
Authority: CN
Inventors: 孙海龙
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-11-23
Filing date: 2017-11-23
Publication date: 2019-05-31

Abstract

The present invention relates to the production methods of food-processing method more particularly to quick-fried pork tripe.The invention discloses a kind of production methods of quick-fried pork tripe, using pork tripe as major ingredient.It is formed by quick-fried, entrance is fresh and tender, and taste is mellow, and lubricious oiliness, production method is simply easily mastered.

Description

A kind of production method of quick-fried pork tripe

Technical field

The present invention relates to the production methods of a kind of food-processing method more particularly to quick-fried pork tripe.

Background technique

Quick-fried pork tripe is one of traditional Shandong cuisine.Using pork tripe as major ingredient, it is made by quick-fried, its main feature is that entrance is fresh and tender, taste Road is mellow, and lubricious oiliness, nutritive value is higher.In the production process, it is more difficult to operation be the fishy smell for how removing pork tripe, how Keep mouthfeel fresh and tender etc..Condiment mouthfeel and garnish food it is different because of taste because of ground because of people, taste can be made into according to hobby inclined sweet tea, acid, it is salty, Peppery point.

The microelements such as the water chestnut phosphorus rich in garnishes, can promote growth in humans to develop, to tooth and bone Development also have very big benefit, while can promote it is intracorporal sugar, fat, the big substance of protein three metabolism, adjust acid-base balance. Water chestnut can also inhibit bacterium, therefore all also have certain effect to hypertension and hyperlipemia, prevention and treatment cancerous swelling.

Summary of the invention

A kind of production method of quick-fried pork tripe, it is characterised in that weight part ratio pork tripe 500g, water chestnut 80g, green onion, ginger and garlic is each 20g, the flavouring such as soy sauce, sugar, vinegar, starch, peanut oil are appropriate.It is made according to following procedures:

1. pork tripe cleans processing: being rubbed with some saleratus powers and face, then scalded with boiling water and taken out, put again Enter and carry out boiling inside octagonal, Chinese prickly ash water, goes shy deodorization.2. boiling 30 minutes, gently inserted, if it can be inserted through with chopsticks It can take out, then chopping is spare.3. water chestnut slice, green onion, ginger and garlic cut into serving pieces；With wet starch mixed sugar, monosodium glutamate, pepper, old Pumping, vinegar etc., it is spare to be made sauce.4. very hot oven hot pot pours into peanut oil when 8 one-tenth heat, the pork tripe quick-fried cut is poured into, is fallen afterwards Enter strainer drain it is spare.5. a little oil is put in the bottom of a pan, continue to be placed on very hot oven, pours into the sauce stir-frying mixed up, be then followed by and pour into The pork tripe drained, turn over pot quick-fried it is several under spoon bright oily i.e. sabot.

Specific implementation method

Embodiment 1,

1. quick-fried key is that oil temperature wants high, movement is fast.

2. it is first pickled the pork tripe handled well was steeped a period of time, it is sufficiently tasty.

3. the pork tripe of marinated mistake is carried out lubricating oil process, pay attention to needing to prepare 800 grams of edible oil (preferably more).

4. although quick-fried pork tripe can not put soy sauce more Shandong cuisine is good at highly seasoned, it otherwise will affect the color of vegetable, taste Weight puts salt adjusting.

Embodiment 2,

1. pork tripe cleans processing stripping and slicing, materials wine impregnates 30 minutes

2. the pork tripe soaked salt, soy sauce, vinegar, pepper powder, dried starch are grabbed even, it is stained with it uniformly dense and burned.

3. it is oily under very hot oven hot pot, it is put into pork tripe quick-fried, until pulling out after medium rare spare.

4. staying appropriate oil in pot, very hot oven is put into Chinese prickly ash, green onion, ginger and garlic boils in water for a while, then dress with soy, vinegar, etc. pot, capsicum section stir-frying is then placed in, finally by before Medium rare pork tripe pours into stir-frying to ripe, takes the dish out of the pot.

Claims

1. a kind of production method of quick-fried pork tripe, it is characterised in that weight part ratio pork tripe 500g, water chestnut 80g, green onion, ginger and garlic is each 20g, the flavouring such as soy sauce, sugar, vinegar, starch, peanut oil are appropriate, make according to following procedures:

(1) pork tripe cleans processing: being rubbed with some saleratus powers and face, is then scalded with boiling water and taken out, existed again It is put into inside octagonal, Chinese prickly ash water and carries out boiling, go shy deodorization；

(2) it boils 30 minutes, is gently inserted with chopsticks, if can be inserted through can take out, then chopping is spare；

(3) water chestnut slice, green onion, ginger and garlic cut into serving pieces；With wet starch mixed sugar, monosodium glutamate, pepper, dark soy sauce, vinegar etc., it is standby that sauce is made With；

(4) very hot oven hot pot pours into peanut oil when 8 one-tenth heat, pours into the pork tripe quick-fried cut, after pour into strainer drain it is spare；

(5) a little oil is put in the bottom of a pan, continues to be placed on very hot oven, is poured into the sauce stir-frying mixed up, is then followed by the pork tripe for pouring into and draining, Turn over pot quick-fried it is several under spoon bright oily i.e. sabot.