Hello, the fattening process of fresh beef tripe (beef tripe), sheep tripe, pork tripe, large intestine, yellow throat and other meat products: wash and clean d 'first 100 kilograms of meat products with a 1% sodium carbonate solution of warm water. Dissolve 1-1.6 jins of phosphate (intestinal water hair agent) in warm water at about 30℃, add 100 jins of cold water, stir and dissolve, then add the prepared meat products, stir and leave to marinate for 8 to 15 hours (depending on the quality of the meat products) The size and thickness determine the marinating time (provided you marinate well). Then pour the pickling liquid and meat products into the pot together, increase the temperature to 80 degrees, add 30 grams of deodorizing and flavoring powder, and cook until cooked seven times (about 5 to 20 minutes after boilingthe pot, the size and thickness will be The cooking time is different depending on the varieties), turn off the heat and simmer for 2 to 5 hours (the stewing time should be adjusted depending on the type of products made from animal tripe, be careful to prevent it from simmering), it is then ready to be taken out of the pot. Then immerse it in cold water and let it soak for 30 to 50 minutes before draining it for packaging or marketing.
What does water-fat sheep tripe mean?
There are many types of this, I don't know which one lz is talking about?
Tell me two things I know
The first is a simple method similar to roasting mutton
Wash the lamb tripe and slice it ( grated), then drain them. Cook for a while, then pour vinegar on the plate in the same way as roast lamb
There is also a kind of sweet and sour shredded lamb tripe
Main ingredients: 300 grams of lamb tripe
p>Accessories: 50 g of pickled chili pepper cabbage (red, spicy, dry) 25 g of magnolia slices 100 g of green garlic 25 g of starch (corn) 15 g
Seasoning: 2 g MSG, 2 g sesame oil, 2 g lard (refined) 75 grams, 2 grams salt, appropriate amount
< p>How to make sweet and sour shredded lamb tripe:1. Boil the lamb tripe in a pot of water and cut it into lengths of 4 cm, into filaments of approximately 0.3 cm thick;
2. Wash fresh red peppers and green garlic, and grow them into 1.3-inch strings with the water-coated magnolia. slices;
3. Place the wok over high heat, add the cooked lard and heat until it is 80% hot. First sauté the grated magnolia slices and fresh red pepper several times, then add the grated. mutton tripe and refined salt and sauté. Then add the garlict, pickled cabbage and MSG
4. Thicken the sauce with the wet starch, bring to the boil, pour in the sesame oil and stir. pan twice, remove from pan and serve.
How to use morels
To soak dried morels, you cannot use hot or cold water, much less boiling water . You need to soak them in lukewarm water of 40-50 degrees. Morels soaked in this temperature water taste the best and the fragrance can be fully diffused.
Put the rinsed morels in a container, then pour in lukewarm water at around 45 degrees Celsius. The amount of water should be just enough to submerge the morels. Pour in warm water, cover the container (to prevent the scent from evaporating) and soak for about 20-30 minutes, wait until the warm water turns burgundy and the morels are completely soft.
Nutrients of morels:
Due to the diversity of influencing factors such as atmosphere, hydrology, soil, biology and relief in different regions, microclimatic zones with local characteristics have been formed, resulting in In different regions of China, there are obvious differences in the composition and nutrient content depending on the production areas and types of morels.
Yunnan morels have the highest protein content, Hubei morels have the highest lipid content, and the carbohydrate contents of morels in different regions are similar; thick-stemmed morels have the highest protein content and black-veined morels; have the highest protein content. At their lowest, morels are lower in protein but higher in lipids and minerals.
Dissolve in warm water about 30℃, then add water fcool and stir to dissolve.
Dissolve 1 to 1.6 kilograms of starting water for beef and mutton tripe in lukewarm water at approximately 30 °C, add 100 kilograms of cold water, stir and dissolve, then add the prepared meat products, stir and marinate for 8-15 hours (marinating time will be determined according to the size and thickness of the meat products, whichever time is more thorough).
Prepared meat products such as meat fillings, meat sausages, meatballs, frozen fish balls, frozen fish slices and frozen fish cakes, cooked meat products, frozen aquatic products and fish frozen treated with water. agents Minced rice products taste crispy, tender and mellow, have good elasticity, high yield rate, fillings and meat are well mixed, and the consistency is firm.