To make the tripe duck intestines crispy, you can refer to the following methods to break down the peptides and proteins it contains, to achieve the purpose of tenderization:

The use of edible lye production, add the appropriate amount of edible lye to the water, feel the water solution just began to grease the hands, indicating that the amount of edible lye is just the right amount of lye, you can add it slowly in stages. The tripe goose intestines cleaned and soaked in lye solution, according to the temperature, and the thickness of the tripe goose intestines vary, the general soaking time in 15-30 minutes, to see the small particles of the tripe blade is very full or pinch the tripe goose intestines with a fingernail, feel that it has been brittle even if the tenderness is good.

Use papaya enzyme, soak with 1%-2% papaya enzyme solution, refer to the criteria in the previous article to observe whether the tenderization is good, after the tenderization is good, be sure to use water to rinse clean repeatedly.

After the above two methods of treatment, the tripe and goose intestines with ice water to put refrigerated storage, can add no more than 0.3% of the water-retaining agent (high elasticity, the main ingredient is sodium tripolyphosphate, sodium pyrophosphate, etc.)

There is also a special tripe powder, duck intestines powder on the market is a composite of papaya enzyme and water retaining agent products, the specific use of the product instructions.