Processing method for hotpot cattle stomachs

The invention relates to a food processing method, in particular to a processing method for hotpot cattle stomachs. The processing method comprises the following steps: cleaning fresh cattle stomachsor dry cattle stomachs with clear water, soaking the cattle stomachs with clear water for 1-3 h, and draining water for subsequent use; then soaking the cleaned cattle stomachs in alkaline tea water for 1-3 h at the normal temperature, and then washing the cattle stomachs with the clear water until pH is 9-10; and finally, soaking the treated cattle stomachs in a composite phosphate solution for 30-60 min, and draining water to obtain the final product. The prepared hotpot cattle stomachs are dark green, do not fade, have mellow and full-bodied flavor, are clear in textures of tissue structures, are good in elasticity and toughness, are crisp and tender and can be chewed finely, and cannot be broken after being burnt for a long time, the wastage rate of juice is low, and the appetite is greatly improved. 本发明涉及种食品加