How to wash fresh duck intestines in hot pot restaurant? Hot pot restaurants use a lot of money, and the family-style method is too laborious and time-consuming. It's no use. Hotpot restaurants should have unique methods. Solve! Duck (goose) intestine biological enzyme tenderizer is a new green cooking food additive developed by using biological enzyme tenderizer technology. It contains no chemical components, is an excellent substitute for industrial caustic soda, formaldehyde (formalin), boric acid and other harmful substances in deep processing of meat, and is a pure natural raw and auxiliary material for deep processing of green, healthy, safe and nutritious food.

applied range

Tender and crisp processing of various poultry intestines such as ducks, geese and pigs.

Application mode

Treatment method of fresh duck intestines: scrape the fresh duck intestines, wash them, add the tender and crisp agent and stir evenly.

(1) curing method: used when processing a small amount of sausages, the dosage is 8 ‰- 1.2%, that is, 4-6g of tender and crisp agent is added to each catty of duck sausage, a little ginger juice (or warm water at 50-55℃) is added, stirred evenly, and cured at room temperature for 30-40 minutes.1-.

(2) Soaking method: when processing a large number of intestines, the tender and crisp agent is mixed with warm water at 50-55℃ to form a liquid, and the dosage is 1%- 1.5%, that is, 1 kg duck intestines is added with 10- 15g tender.

Tip: If the processed duck intestines are not cooked in time, you can add a small amount of water, wash them repeatedly and put them in the refrigerator. Don't use too much force when washing, stir gently. ※.

Use effect

(1) has crisp, tender and healthy safety characteristics.

② The appearance is natural, hygienic and safe, the tenderness is appropriate, and it is convenient to chew, remove residue and cook.

(3) that taste and flavor of the original duck intestine (goose intestine) are retain, and the effect of water retention and color protection is achieved.