CN109864242A - A kind of flavor sheep lung crisp chip processing method - Google Patents

Abstract

The invention discloses a kind of flavor sheep lung crisp chip processing methods, and the blood stains in sheep Pulmonary Vascular are effectively removed by anticoagulation, maintain sheep lung bright, and it is putrid and deteriorated to slow down sheep lung, eliminate the smell of blood；Lung qi pipe endocrine and metabolism dirt are realized and thoroughly removed by techniques such as alkali cleaning rubbing, ultrasonic vibration, rinsing dehydrations, sheep smell of mutton is eliminated to the maximum extent, reduces sheep lung peculiar smell；The unique flavor of creative utilization interwined dragon eel increases the special favor of sheep lung crisp chip as condiment.The present invention is on the basis of innovating washing process reinforcing sheep lung sheep offensive smell elimination effect, make condiment using the unique flavor of interwined dragon eel, preferably covered sheep lung sheep offensive smell, increases the individual character special favor of sheep lung crisp chip, it is newly pretty to have innovated sheep lung crisp chip snacks, has realized the high-valued exploitation of cooked chopped entrails of sheep.

Description

A kind of flavor sheep lung crisp chip processing method

Technical field

The invention belongs to food processing technology fields, and in particular to a kind of flavor sheep lung crisp chip processing method.

Background technique

Sheep lung nutritive value is relatively high, delicious flavour, and many people enjoy a lot edible mutton lung.But sheep lung on the one hand because There are many trachea and bronchus, pipe secretion and metabolite bonding are hidden in sheep lung depths together, and conventional method is very Difficulty cleans up, this is the basic reason for causing sheep lung smell of mutton difficulty to remove, and many people think that sheep lung is unclean object and is reluctant The main reason for eating, on the other hand due to sheep intrapulmonary portion rich blood vessel, in sheep Pulmonary Vascular after blood inactivation quick solidification at difficult clear The blood stains removed, the oxygen that hemoglobin carries in blood stains easily make blood stains putrid and deteriorated, make sheep lung color brown stain, and give out strong Bad smell.Therefore, sheep lung does not wash clean clearly, will lead to have a strong smell gas and bloody stink of sheep and interweaves unpleasant, sheep lung is cooked into beauty Taste delicacies eliminates the intrinsic sheep offensive smell of sheep lung first of all, it is necessary to clean sheep lung.

Sheep lung is generally taken as the chopped cooked entrails of sheep to be simply processed into mutton entrails soup, and added value is very low, in order to eliminate its peculiar smell, Ren Mentong It is often with the high-quality slender joss stick sheep offensive smell to cover sheep lung of the aniseed such as green onion, ginger, garlic, cooking wine, but it is past often to cover endless, remaining sheep offensive smell Toward allow people unbearably.So market is huge if can effectively eliminate sheep lung sheep offensive smell and be developed into high-valued innovative product Greatly, it has a extensive future, this is the research topic for having very much potential value.

It is well known that swamp eel meat tenderness is delicious, nutritive value is very high, DHA, lecithin and vitamin A rich in.Especially To do the interwined dragon eel that stir-frying technique is cooked, spicy, green onion ginger taste are strong, and the fresh perfume (or spice) of yellow eel, the spiced salt overflows, and flavor is especially unique.It grinds Dry stir-frying reconciliation of arranging in pairs or groups is carried out with the sheep lung for disposing sheep offensive smell if studying carefully the discovery unique flavor of interwined dragon eel, obtained sheep lung is crisp Piece has both spicy fresh fragrant and palatable crisp characteristic, not only completely eliminates actually annoying sheep offensive smell, remain the battalion of sheep lung Value is supported, and composite flavor is extremely unique, the snacks that can become popular as dried beef are newly pretty, have very high exploitation Value.

Summary of the invention

In order to solve the problems, such as that sheep lung sheep offensive smell is strong, the present invention proposes a kind of flavor sheep lung crisp chip processing method, the party Method greatly reduces the sheep offensive smell of sheep lung using scientific cleaning method, and is further increased using the unique flavor of interwined dragon eel The special favor of sheep lung has innovated sheep lung crisp chip product form.

The present invention provides a kind of flavor sheep lung crisp chip processing methods, the specific steps are as follows:

1) it removes peculiar smell: immediately to anti-freezing liquid is perfused in sheep Pulmonary Vascular after sheep slaughter, while taking alkali cleaning rubbing, ultrasound shake It is dynamic, it is cleaned, removes the blood stains in sheep Pulmonary Vascular, then slices are dehydrated；

2) it impregnates marinated: the clean sheep lung piece of slice being put into pickling liquid and is impregnated, filter-press dehydration for 24 hours is pickled；

3) condiment preparation: according to the homemade interwined dragon eel material merging baking oven of interwined dragon eel cooking technology, low temperature bakes drying, cooling Grinds after crisp, it is spare as flavor seasoning；

4) thickening soup is fried: pickling dewatered sheep lung piece surface in step 2) and sprinkles a little cumin powder and curry powder, then uses Gorgon euryale liquid coats a thin layer of starch, enters medium temperature oil cauldron and fry to soft micro- Huang to pull out；

5) spice bakes: sprinkling the flavor seasoning of step 3) preparation on the lung piece surface that thickening soup was fried while hot, constantly stir-fries Lung piece continues to toast after deviating from 90% or more moisture, accelerates flavouring and penetrates into, coolant seal is packed until crisp.

As preferred means, sodium citrate is added with 3% salt water in the anti-freezing liquid, and being made into sodium citrate mass concentration is 1.5%-2.5% solution.

As further preferred means, the step 1) removes the specific steps of peculiar smell are as follows:

A, anticoagulation: cutting sheep lung from internal organ rapidly after sheep slaughter, is infused by pulmonary artery and pulmonary vein entrance to intrapulmonary Enter 200-300ml anti-freezing liquid, be then latched pulmonary artery and pulmonary vein entrance, sheep lung is placed on plate and rolls 1 minute left side of rubbing The right side stands 10 minutes and rolls or so rubbing half a minute again, unclamps tying, releases the watery blood in sheep Pulmonary Vascular.

B, alkali cleaning is impregnated；It is filled into sheep intrapulmonary from sheep lung qi tube inlet by the 3-5% soda ash aqueous solution of 500ml or so, is closed Air pipe inlet is locked, is impregnated 0.5 hour or so, is crumpled 1 minute or so, tying is unclamped and releases wherein sewage, repeat aforesaid operations 1-2 times；

C, it is cleaned by ultrasonic: from air pipe inlet to the salt water 500ml or so of intrapulmonary implantation quality concentration 1.7%-3.5%, closes Air pipe inlet is locked, the sheep lung after water filling is put into supersonic generator ultrasonic vibration 2-3 minutes, intratracheal dirt is promoted to be detached from, It unclamps tying and releases wherein sewage.Then it pressurizes and 600-1000ml clear water is injected into intrapulmonary from air pipe inlet, lung body is allowed to expand 2-3 Times, unfold intrapulmonary tracheae and blood vessel sufficiently, then be placed in supersonic generator ultrasonic vibration 40 seconds or so, unclamps tying and release it Middle sewage completes ultrasonic cleaning；

D, sheep lung after ultrasonic cleaning: being cut into the lung piece of 6-10mm thickness with knife by rinsing dehydration, these lung pieces are put into and are rinsed Machine is put into clear water and carries out mechanically rotary stirring rinsing 2-3 times, each time 5 minutes or so, rinses watery blood, the dirt of intrapulmonary remaining Then object, anti-freezing liquid, lye are pulled out and are packed into gauze bag centrifuge dehydration 1-2 minutes.

As further preferred means, 100 parts of the pickling liquid gross weight, condiment includes following parts by weight material: salt 5-10 parts, 4-8 parts of ginger, 3-5 parts of cassia bark, 3-5 parts of green onion, 2-3 parts of Chinese prickly ash, 1-3 parts of fennel seeds, 1-3 parts of the root of Dahurain angelica, illiciumverum 2-5 Part, 1-3 parts of chickens' extract, 5-10 parts of rice wine, wherein this eight taste substance of salt, ginger, cassia bark, green onion, illiciumverum, Chinese prickly ash, fennel seeds, the root of Dahurain angelica First plus water is stewed soup, and soup enters back into rice wine, chickens' extract after cooling.

As further preferred means, the interwined dragon eel cooking technology that the condiment preparation is related to will pass through following process:

A, it steeps: being steeped and supported swamp eel 3-5 days with clear water, during which constantly to change water, remove foul in yellow eel body；

B, it scalds: swamp eel being scalded extremely, in order to frying with 70-80 degree boiled water；

C, it fries: it is i.e. fried with hot oil, it fries to crisp outside tender inside；

D, stir-frying: i.e. use capsicum, numb green pepper, ginger, shallot, garlic condiments stir-frying, fry it is bulk to yellow eel, wherein yellow eel, Capsicum, numb green pepper, ginger, shallot, garlic, salt mass ratio are 10:3:4:5:4:3:1.

E, dry: by manufactured interwined dragon eel complete feed merging baking oven, low temperature is baked, sufficiently dry, and cooling crisp rear grinds are made It is spare for flavor seasoning.

The invention has the advantages that: 1, removing peculiar smell effectively to remove the blood stains in sheep Pulmonary Vascular by anticoagulation, keeps Sheep lung bright, it is putrid and deteriorated to slow down sheep lung, eliminates the smell of blood；Pass through alkali cleaning rubbing, ultrasonic vibration, rinsing dehydration Etc. techniques lung qi pipe endocrine and metabolism dirt are realized and are thoroughly removed, eliminate sheep smell of mutton to the maximum extent, reduce Sheep lung peculiar smell；2, on the basis of innovating washing process reinforcing sheep lung sheep offensive smell elimination effect, the unique flavor of interwined dragon eel is utilized Make condiment, preferably covered sheep lung sheep offensive smell, increase the individual character special favor of sheep lung crisp chip, innovates sheep lung crisp chip snacks It is new pretty, realize the high-valued exploitation of cooked chopped entrails of sheep.

Specific embodiment

Present invention is further described in detail below:

Embodiment 1

A kind of flavor sheep lung crisp chip processing method, the specific steps are as follows:

1) peculiar smell is removed, is specifically comprised the following steps:

A, anticoagulation: cutting sheep lung from internal organ rapidly after sheep slaughter, is infused by pulmonary artery and pulmonary vein entrance to intrapulmonary Entering 200ml anti-freezing liquid, sodium citrate is added with 3% salt water in anti-freezing liquid, and being made into sodium citrate mass concentration is 1.5% solution, Then it is latched pulmonary artery and pulmonary vein entrance, sheep lung is placed on plate and rolls rubbing 1 minute or so, 10 minutes is stood and rolls again Or so dynamic rubbing half a minute, tying is unclamped, releases the watery blood in sheep Pulmonary Vascular；

B, alkali cleaning is impregnated；It is filled into sheep intrapulmonary from sheep lung qi tube inlet by the 3% soda ash aqueous solution of 500ml or so, is latched Air pipe inlet impregnates 0.5 hour or so, crumples 1 minute or so, unclamps tying and releases wherein sewage, repeats aforesaid operations 1 It is secondary；

C, it is cleaned by ultrasonic: from air pipe inlet to salt water 500ml of intrapulmonary implantation quality concentration 1.7% or so, is latched tracheae Entrance puts into the sheep lung after water filling supersonic generator ultrasonic vibration 2 minutes, and intratracheal dirt is promoted to be detached from, and unclamps tying Wherein sewage is released, then pressurizes and 600ml clear water is injected into intrapulmonary from air pipe inlet, allow lung body to expand 2 times or so, make intrapulmonary gas Pipe and blood vessel are sufficiently unfolded, then are placed in supersonic generator ultrasonic vibration 40 seconds or so, are unclamped tying and are released wherein sewage, complete Ultrasonic cleaning；

D, sheep lung after ultrasonic cleaning: being cut into the lung piece of 6mm thickness or so with knife by rinsing dehydration, these lung pieces are put into and are rinsed Machine, is put into clear water and carries out mechanically rotary stirring and rinse 2 times, each time 5 minutes or so, rinse the watery blood of intrapulmonary remaining, dirt, Then anti-freezing liquid, lye are pulled out and are packed into gauze bag centrifuge dehydration 1 minute；

2) it impregnates marinated: the sheep lung piece for cutting clean being put into pickling liquid and is impregnated, it is de- to pickle left and right filters pressing for 24 hours Water；

3) condiment preparation: according to interwined dragon eel cooking technology, interwined dragon eel is made, condiment prepares the interwined dragon eel cooking technology being related to To pass through following process:

A, it steeps: being steeped and supported swamp eel 3 days with clear water, during which constantly to change water, remove foul in yellow eel body；

B, it scalds: swamp eel being scalded extremely, in order to frying with 70 degree or so boiled water；

C, it fries: it is fried with hot oil, it fries to crisp outside tender inside；

D, stir-frying: i.e. use capsicum, numb green pepper, ginger, shallot, garlic condiments stir-frying, fry it is bulk to yellow eel, wherein yellow eel, Capsicum, numb green pepper, ginger, shallot, garlic, salt mass ratio are 10:3:4:5:4:3:1.

E, dry: by manufactured interwined dragon eel complete feed merging baking oven, low temperature is baked, sufficiently dry, and cooling crisp rear grinds are made It is spare for flavor seasoning；

4) thickening soup is fried: first sprinkling a little cumin powder and curry powder pickling dewatered sheep lung piece surface, then with Gorgon euryale liquid A thin layer of starch is coated, enters medium temperature oil cauldron and fry to soft micro- Huang to pull out；

5) spice bakes: the condiment of step 3) preparation is sprinkled on the lung piece surface that extension Gorgon euryale was fried while hot, constantly stir-fry dry stir-frying, Deviate from 90% or more moisture, continue to toast, accelerates flavor and penetrate into, coolant seal is packed until crisp.

Wherein, 100 parts of the pickling liquid, condiment parts by weight: 5 parts of salt, 4 parts of ginger, 3 parts of cassia bark, 3 parts of green onion, Chinese prickly ash 2 Part, 1 part of fennel seeds, 1 part of the root of Dahurain angelica, octagonal 2 parts, 1 part of chickens' extract, 5 parts of rice wine, salt, ginger, cassia bark, green onion, illiciumverum, Chinese prickly ash, fennel fruit This eight taste substance of the fragrant, root of Dahurain angelica first adds water to stew soup, and soup enters back into rice wine, chickens' extract after cooling.

Embodiment 2

A kind of flavor sheep lung crisp chip processing method, the specific steps are as follows:

1) peculiar smell is removed, is specifically comprised the following steps:

A, anticoagulation: cutting sheep lung from internal organ rapidly after sheep slaughter, is infused by pulmonary artery and pulmonary vein entrance to intrapulmonary Entering 300ml anti-freezing liquid, sodium citrate is added with 3% salt water in anti-freezing liquid, and being made into sodium citrate mass concentration is 2.5% solution, Then it is latched pulmonary artery and pulmonary vein entrance, sheep lung is placed on plate and rolls rubbing 1 minute or so, 10 minutes is stood and rolls again Or so dynamic rubbing half a minute, tying is unclamped, releases the watery blood in sheep Pulmonary Vascular.

B, alkali cleaning is impregnated；It is filled into sheep intrapulmonary from sheep lung qi tube inlet by the 5% soda ash aqueous solution of 500ml or so, is latched Air pipe inlet impregnates 0.5 hour or so, crumples 1 minute or so, unclamps tying and releases wherein sewage, repeats aforesaid operations 2 It is secondary；

C, it is cleaned by ultrasonic: from air pipe inlet to salt water 500ml of intrapulmonary implantation quality concentration 3.5% or so, is latched tracheae Entrance puts into the sheep lung after water filling supersonic generator ultrasonic vibration 3 minutes, and intratracheal dirt is promoted to be detached from, and unclamps tying Wherein sewage is released, then pressurizes and 1000ml clear water is injected into intrapulmonary from air pipe inlet, allow lung body to expand 3 times or so, make intrapulmonary Tracheae and blood vessel are sufficiently unfolded, then are placed in supersonic generator ultrasonic vibration 40 seconds or so, are unclamped tying and are released wherein sewage, complete At ultrasonic cleaning；

D, sheep lung after ultrasonic cleaning: being cut into the lung piece of 10mm thickness or so with knife by rinsing dehydration, these lung pieces are put into and are floated Washing machine is put into clear water and carries out mechanically rotary stirring rinsing 3 times, each time 5 minutes or so, rinses watery blood, the dirt of intrapulmonary remaining Then object, anti-freezing liquid, lye are pulled out and are packed into gauze bag centrifuge dehydration 2 minutes；

2) it impregnates marinated: the sheep lung piece for cutting clean being put into pickling liquid and is impregnated, it is de- to pickle left and right filters pressing for 24 hours Water；

3) condiment preparation: according to interwined dragon eel cooking technology, interwined dragon eel is made, condiment prepares the interwined dragon eel cooking technology being related to To pass through following process:

A, it steeps: being steeped and supported swamp eel 5 days with clear water, during which constantly to change water, remove foul in yellow eel body；

B, it scalds: swamp eel being scalded extremely, in order to frying with 80 degree or so boiled water；

C, it fries: it is fried with hot oil, it fries to crisp outside tender inside；

D, stir-frying: i.e. use capsicum, numb green pepper, ginger, shallot, garlic condiments stir-frying, fry it is bulk to yellow eel, wherein yellow eel, Capsicum, numb green pepper, ginger, shallot, garlic, salt mass ratio are 10:3:4:5:4:3:1；

E, dry: by manufactured interwined dragon eel complete feed merging baking oven, low temperature is baked, sufficiently dry, and cooling crisp rear grinds are made It is spare for flavor seasoning；

4) thickening soup is fried: first sprinkling a little cumin powder and curry powder pickling dewatered sheep lung piece surface, then with Gorgon euryale liquid A thin layer of starch is coated, enters medium temperature oil cauldron and fry to soft micro- Huang to pull out；

5) spice bakes: the condiment of step 3) preparation is sprinkled on the lung piece surface that extension Gorgon euryale was fried while hot, constantly stir-fry dry stir-frying, Deviate from 90% or more moisture, continue to toast, accelerates flavor and penetrate into, coolant seal is packed until crisp.

Wherein, 100 parts of the pickling liquid, condiment parts by weight: 10 parts of salt, 8 parts of ginger, 5 parts of cassia bark, 5 parts of green onion, Chinese prickly ash 3 Part, 3 parts of fennel seeds, 3 parts of the root of Dahurain angelica, octagonal 5 parts, 3 parts of chickens' extract, 10 portions of rice wine are salt, ginger, cassia bark, green onion, illiciumverum, Chinese prickly ash, small This eight taste substance of fennel, the root of Dahurain angelica first adds water to stew soup, and soup enters back into rice wine, monosodium glutamate after cooling.

Embodiment 3

A kind of flavor sheep lung crisp chip processing method, the specific steps are as follows:

1) peculiar smell is removed, is specifically comprised the following steps:

A, anticoagulation: cutting sheep lung from internal organ rapidly after sheep slaughter, is infused by pulmonary artery and pulmonary vein entrance to intrapulmonary Entering 250ml anti-freezing liquid, sodium citrate is added with 3% salt water in anti-freezing liquid, and being made into sodium citrate mass concentration is 2.0% solution, Then it is latched pulmonary artery and pulmonary vein entrance, sheep lung is placed on plate and rolls rubbing 1 minute or so, 10 minutes is stood and rolls again Or so dynamic rubbing half a minute, tying is unclamped, releases the watery blood in sheep Pulmonary Vascular；

B, alkali cleaning is impregnated；It is filled into sheep intrapulmonary from sheep lung qi tube inlet by the 4% soda ash aqueous solution of 500ml or so, is latched Air pipe inlet impregnates 0.5 hour or so, crumples 1 minute or so, unclamps tying and releases wherein sewage, repeats aforesaid operations 2 It is secondary；

C, it is cleaned by ultrasonic: from air pipe inlet to salt water 500ml of intrapulmonary implantation quality concentration 2.5% or so, is latched tracheae Entrance puts into the sheep lung after water filling supersonic generator ultrasonic vibration 2.5 minutes, and intratracheal dirt is promoted to be detached from, and unclamps and pricks Mouth releases wherein sewage, then pressurizes 800ml clear water injecting intrapulmonary from air pipe inlet, allow lung body to expand 2.5 times or so, make Intrapulmonary tracheae and blood vessel are sufficiently unfolded, then are placed in supersonic generator ultrasonic vibration 40 seconds or so, are unclamped tying and are released wherein dirt Water completes ultrasonic cleaning；

D, sheep lung after ultrasonic cleaning: being cut into the lung piece of 8mm thickness or so with knife by rinsing dehydration, these lung pieces are put into and are rinsed Machine, is put into clear water and carries out mechanically rotary stirring and rinse 2 times, each time 5 minutes or so, rinse the watery blood of intrapulmonary remaining, dirt, Then anti-freezing liquid, lye are pulled out and are packed into gauze bag centrifuge dehydration 1.5 minutes；

2) it impregnates marinated: the sheep lung piece for cutting clean being put into pickling liquid and is impregnated, it is de- to pickle left and right filters pressing for 24 hours Water；

3) condiment preparation: according to interwined dragon eel cooking technology, interwined dragon eel is made, condiment prepares the interwined dragon eel cooking technology being related to To pass through following process:

A, it steeps: being steeped and supported swamp eel 4 days with clear water, during which constantly to change water, remove foul in yellow eel body；

B, it scalds: swamp eel being scalded extremely, in order to frying with 75 degree or so boiled water；

C, it fries: it is i.e. fried with hot oil, it fries to crisp outside tender inside；

D, stir-frying: i.e. use capsicum, numb green pepper, ginger, shallot, garlic condiments stir-frying, fry it is bulk to yellow eel, wherein yellow eel, Capsicum, numb green pepper, ginger, shallot, garlic, salt mass ratio are 10:3:4:5:4:3:1.

E, dry: by manufactured interwined dragon eel complete feed merging baking oven, low temperature is baked, sufficiently dry, and cooling crisp rear grinds are made It is spare for flavor seasoning；

4) thickening soup is fried: first sprinkling a little cumin powder and curry powder pickling dewatered sheep lung piece surface, then with Gorgon euryale liquid A thin layer of starch is coated, enters medium temperature oil cauldron and fry to soft micro- Huang to pull out；

5) spice bakes: the condiment of step 3) preparation is sprinkled on the lung piece surface that extension Gorgon euryale was fried while hot, constantly stir-fry dry stir-frying, Deviate from 90% or more moisture, continue to toast, accelerates flavor and penetrate into, coolant seal is packed until crisp.

Wherein, 100 parts of the pickling liquid, condiment parts by weight: 8 parts of salt, 6 parts of ginger, 4 parts of cassia bark, 4 parts of green onion, Chinese prickly ash 2 Part, 2 parts of fennel seeds, 2 parts of the root of Dahurain angelica, octagonal 4 parts, 2 parts of chickens' extract, 8 parts of rice wine, salt, ginger, cassia bark, green onion, illiciumverum, Chinese prickly ash, fennel fruit This eight taste substance of the fragrant, root of Dahurain angelica first adds water to stew soup, and soup enters back into rice wine, chickens' extract after cooling.

It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims Variation is included within the present invention.

In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art The other embodiments being understood that.

The present invention is not limited to above to the description of embodiment, the content that those skilled in the art disclose according to the present invention, The improvement and modification that need not be carried out by creative work on the basis of the present invention, all should protection scope of the present invention it It is interior.

Claims (5)

1. a kind of flavor sheep lung crisp chip processing method, it is characterised in that: specific step is as follows:

1) it removes peculiar smell: immediately to anti-freezing liquid is perfused in sheep Pulmonary Vascular after sheep slaughter, while taking alkali cleaning rubbing, ultrasonic vibration, It is cleaned, removes the blood stains in sheep Pulmonary Vascular, then slices are dehydrated；

2) it impregnates marinated: the clean sheep lung piece of slice being put into pickling liquid and is impregnated, filter-press dehydration for 24 hours is pickled；

3) condiment preparation: according to the homemade interwined dragon eel material merging baking oven of interwined dragon eel cooking technology, low temperature bakes drying, and cooling is crisp Grinds afterwards, it is spare as flavor seasoning；

4) thickening soup is fried: pickling dewatered sheep lung piece surface in step 2) and sprinkles a little cumin powder and curry powder, then with Gorgon euryale liquid A thin layer of starch is coated, enters medium temperature oil cauldron and fry to soft micro- Huang to pull out；

5) spice bakes: the flavor seasoning of step 3) preparation is sprinkled on the lung piece surface that thickening soup was fried while hot, constantly stir-fry lung piece, After deviating from 90% or more moisture, continue to toast, accelerates flavouring and penetrate into, coolant seal is packed until crisp.

2. a kind of flavor sheep lung crisp chip processing method according to claim 1, it is characterised in that: the anti-freezing liquid is with 3% Salt water be added sodium citrate, be made into sodium citrate mass concentration be 1.5%-2.5% solution.

3. a kind of flavor sheep lung crisp chip processing method according to claim 1, it is characterised in that: the step 1) is removed different The specific steps of taste are as follows:

A, anticoagulation: cutting sheep lung from internal organ rapidly after sheep slaughter, is injected by pulmonary artery and pulmonary vein entrance to intrapulmonary Then 200-300ml anti-freezing liquid is latched pulmonary artery and pulmonary vein entrance, sheep lung is placed on plate and rolls rubbing 1 minute or so, It stands 10 minutes and rolls or so rubbing half a minute again, unclamp tying, release the watery blood in sheep Pulmonary Vascular.

B, alkali cleaning is impregnated；It is filled into sheep intrapulmonary from sheep lung qi tube inlet by the 3-5% soda ash aqueous solution of 500ml or so, is latched gas Tube inlet impregnates 0.5 hour or so, crumples 1 minute or so, unclamps tying and releases wherein sewage, repeats aforesaid operations 1-2 It is secondary；

C, it is cleaned by ultrasonic: from air pipe inlet to the salt water 500ml or so of intrapulmonary implantation quality concentration 1.7%-3.5%, is latched gas Tube inlet puts into the sheep lung after water filling supersonic generator ultrasonic vibration 2-3 minutes, and intratracheal dirt is promoted to be detached from, and unclamps Tying releases wherein sewage.Then it pressurizes and 600-1000ml clear water is injected into intrapulmonary from air pipe inlet, lung body is allowed to expand 2-3 times, Unfold intrapulmonary tracheae and blood vessel sufficiently, then be placed in supersonic generator ultrasonic vibration 40 seconds or so, unclamps tying and release wherein Sewage completes ultrasonic cleaning；

D, sheep lung after ultrasonic cleaning: being cut into the lung piece of 6-10mm thickness with knife by rinsing dehydration, these lung pieces are put into potcher, are put Enter clear water and carry out mechanically rotary stirring rinsing 2-3 times, each time 5 minutes or so, rinses the watery blood of intrapulmonary remaining, dirt, resists Then lime set, lye are pulled out and are packed into gauze bag centrifuge dehydration 1-2 minutes.

4. a kind of flavor sheep lung crisp chip processing method according to claim 1, it is characterised in that: the pickling liquid gross weight 100 parts, condiment includes following parts by weight material: 5-10 parts of salt, 4-8 parts of ginger, 3-5 parts of cassia bark, 3-5 parts of green onion, Chinese prickly ash 2-3 Part, 1-3 parts of fennel seeds, 1-3 parts of the root of Dahurain angelica, 2-5 parts of illiciumverum, 1-3 parts of chickens' extract, 5-10 parts of rice wine, wherein salt, ginger, cassia bark, This eight taste substance of green onion, illiciumverum, Chinese prickly ash, fennel seeds, the root of Dahurain angelica first adds water to stew soup, and soup enters back into rice wine, chickens' extract after cooling.

5. a kind of flavor sheep lung crisp chip processing method according to claim 1, it is characterised in that: the condiment preparation is related to Interwined dragon eel cooking technology to pass through following process:

A, it steeps: being steeped and supported swamp eel 3-5 days with clear water, during which constantly to change water, remove foul in yellow eel body；

B, it scalds: swamp eel being scalded extremely, in order to frying with 70-80 degree boiled water；

C, it fries: it is i.e. fried with hot oil, it fries to crisp outside tender inside；

D, stir-frying: i.e. use capsicum, numb green pepper, ginger, shallot, garlic condiments stir-frying, fry it is bulk to yellow eel, wherein yellow eel, capsicum, Numb green pepper, ginger, shallot, garlic, salt mass ratio are 10:3:4:5:4:3:1.

E, dry: by manufactured interwined dragon eel complete feed merging baking oven, low temperature is baked, sufficiently dry, cooling crisp rear grinds, as wind Flavoring is spare.