Hello, it is very important to process crispy and juicy tripe in batches. Fresh fried tripe (tripe), hairy tripe, lamb tripe, pork tripe, large intestine, yellow throat, tendon and beef tendon are swollen. First, clean 100 kg meat products with 1% sodium carbonate warm water solution. Dissolve 1- 1.6 kg of phosphorus-rich couplets (foaming agent for intestine and stomach water) with warm water at about 30℃, then add 100 kg of cold water, stir and dissolve, then add the finished meat products, and marinate for 8- 15 hours (the marinating time depends on the size and thickness of the meat products, so as to Then pour the pickling solution and meat products into the pot, heat up to 80 degrees with high fire, add 30 grams of deodorized seasoning powder, cook until it is seven-cooked (about 5-20 minutes after boiling, different sizes, thicknesses and varieties have different stewing time), turn off the fire and stew for 2-5 hours (the stewing time should be adjusted according to the variety of animal abdominal meat products to prevent stewing), and then take it out of the pot. Then, soak in cold water for 30-50 minutes, and then drain for packaging or listing.