| 猪肠衣的加工窍门 |
| 添加时间：2017/8/3 16:23:09 浏览次数： |
| 猪肠衣是目前国际市场上的抢手货。现将肠衣半成品的加工技术介绍如下： 1、泡：将猪小肠泡在清水中（用大口瓦坛）,冬季泡2-3天，其他季节1天，并勤换水。 2、刮：将泡好的原肠放在刮板上理顺，用竹制或塑料制刮刀，自左向右均匀刮去肠中的粘膜和肠皮，同时用水漂洗，把色素排净。遇到破处割断，同时把弯头、披头割去，冬季需用热水。 3、配：10挂小肠成一把肠衣。 4、腌：将肠衣散开，均匀撒上肠衣专用盐（外贸部门专营）,每把用量约0.75公斤，1天后，每把撒0.5公斤盐，主要是撒在把结处。将腌了2次的肠衣装坛内，加盖压实，放在通风处，室温保持在10℃左右，相对湿度为85%-90% Hog casing is a wanted man currently on the international market. Will now casing of semi-finished products processing technology is introduced as follows: 1, bubble: soak pig small intestine in clean water (with big tile altar), winter bubble 2-3 days, other season 1 day, and frequently change water. 2, scraping: put the bubble good archenteron on the scraper smooth, scraper with bamboo or plastic, even from left to right away of intestinal mucosa and skin, rinse with water at the same time, the pigment line net. Virginity cut, cut elbow, the beatles to at the same time, the winter with hot water. 3, distribution: 10 hanging small intestine into the casing. 4, pickled: will lift casing, evenly on the casing is special salt (specializing in foreign trade department), the amount is about 0.75 kg each, 1 days, per 0.5 kg salt, mainly in the knot. Within the casing ZhuangTan to marinate for 2 times, sealed by the compaction, put in ventilated place, keep at room temperature around 10 ℃, relative humidity of 85% to 85% |
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