1, processing of pig blood

Bleeding was carried out on the stunned pig within 10s, and the blood was put into 30% saline solution and stirred with a wooden stick to prevent coagulation.

2. Mix flour juice

Wheat flour is mixed with water at the ratio of 1∶3.5, and the mixed flour juice requires no lumps.

3. Sizing

Then remove the foam from the stirred pig blood, scoop out the noodle juice in a big bowl, pour it down along the edge of the pig blood basin, stir it side by side, and hang the pig blood in the bowl until a thin layer of mixed plasma with fish scales can be hung on the bowl surface. The ratio of pig blood to flour juice in the mixed juice is 1∶4.

4. Prepare intestines

Before cleaning, turn the large intestine upside down and pick up all the oil and dirt inside. And add some salt and alkali to the intestine to reduce its odor. Then when cleaning the pig's large intestine, add some vinegar and a spoonful of alum to the water, rub it for several times, and then rinse it with clear water for several times to make it clean. Pull the clean pig large intestine into a circle on the palm of your hand, cut it off, each about 40cm long, and put it into a basin for later use.

5. Irrigation

Take out a pig's large intestine and blow it from one end. If there is no air leakage, you can exhaust the air by hand, tie one end with a rope, then pour the mixed juice into the intestine with a funnel until it is 89% full, tie the intestine head with a rope, then fold both ends together, tie it with a rope in the middle, and then tie it with a rope in half. A string of 4 intestines, each about 20cm long. Wash the blood stained on the intestinal surface with clear water, otherwise the cooked intestinal epidermis will be black, which will affect the quality of goods.

6. Boil intestines

Put the washed blood sausage in water and cook it slowly, and keep the constant temperature at 90℃. You can't boil it or it will burst easily. About 7 ~ 8 min, the blood in the intestine begins to coagulate and float to the water surface. At this time, tie a fine needle with chopsticks to puncture the intestine to deflate, turn over and cook for about 10min, and cook it if there is no bloodshot after the needle is pricked. Take it out and put it in cold water.

Third, the quality requirements

1, strictly control the sanitary quality of pig blood and pig large intestine, and use fresh pig blood and pig large intestine.

2. Strictly control each working procedure. Operators are required to disinfect carefully to control impurities and bacterial pollution.

3, in strict accordance with product standards. Accurate measurement ensures its unique flavor.

Fourth, product features

The internal yellow enema is dark red, which can be eaten by frying, blending and other methods. It has a strong flavor and can meet the needs of catering and leisure.