CN101524162B - Processing method of spiced rabbit meat - Google Patents
Processing method of spiced rabbit meat Download PDFInfo
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- CN101524162B CN101524162B CN2009100718410A CN200910071841A CN101524162B CN 101524162 B CN101524162 B CN 101524162B CN 2009100718410 A CN2009100718410 A CN 2009100718410A CN 200910071841 A CN200910071841 A CN 200910071841A CN 101524162 B CN101524162 B CN 101524162B
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Abstract
The invention relates to a processing method of spiced rabbit meat, comprising the steps of putting a rabbit body in cold water refrigerated to 0-2 DEG C for immersing and removing acid, putting the acid-removed rabbit body in a centrifuge with the rotation speed of 950r/min for fast dewatering, putting the dewatered rabbit body in saltwater brine well prepared by special formulation at a constant temperature of 30 DEG C for spicing and immersing for 15 hours, and then putting the rabbit body in a cooking boiler for cooking for 60 minutes, frying the rabbit body in oil for 10 minutes and sterilizing at a high temperature of 125 DEG C for 5 minutes, naturally cooling and finally packing the rabbit body in an external package to obtain the finished product. The invention removes acidic substances of the rabbit meat at a low temperature, has the special brine for increasing fragrance, increasing cooking, does not smoke and bake the rabbit meat, decreases the oil frying time, reduces generation of harmful substances such as nitrosamine, and improves the internal quality and appearance quality of the spiced rabbit meat.
Description
Technical field:
The present invention relates to a kind of processing method of spiced rabbit meat.
Background technology:
The spiced rabbit meat of Xiao Shouing processes with smoked sauce method in the market, this exists many problems with processing method, show that mainly technology falls behind, poor product quality, the production cost height, outward appearance is painted inhomogeneous, particularly by fire-cureing, increase the generation of the carcinogens such as nitrosamine of rabbit meat, influenced the health of human body to a certain extent, also influenced the quality and the market sale of product.
Summary of the invention:
The purpose of this invention is to provide a kind of release and fire-cure, reduce the fried time, reduce the generation of nitre imines harmful substance, improve the processing method of spiced rabbit meat of spiced rabbit meat quality.The processing method that the present invention adopts is: after (1) rabbit alive is butchered, with the clean thorax of aseptic filtration water, clean; (2) the rabbit trunk is placed to freeze to 0-2 ℃ of cold water immersion depickling 4 hours; (3) the rabbit trunk after the depickling is put into the centrifuge fast dewatering that rotating speed is 950r/min; (4) special saltwater brine is: adopt how raw material such as 25 grams, hawthorn 45 grams, cape jasmine 25 grams, ginger 45 grams, tsaoko 30 grams, Chinese cassia tree 25 grams, fructus amomi 35 grams, public fourth 20 grams, female fourth 30 grams, fennel 35 grams, Radix Codonopsis 45 grams and adding in 30 ℃ of aseptic filtration water of double centner of Chinese prickly ash 50 grams, aniseed 30 grams, the banksia rose 20 grams, dried orange peel 40 grams, three; (5) the rabbit trunk after the dehydration is put in 30 ℃ of constant temperature saltwater brines that prepared into stew in soy sauce dipping 15 hours,, drench dried then naturally so that natural flavouring is painted; (6) the rabbit trunk that drenches after doing is being repaired, and the rabbit trunk after the finishing was placed the digester boiling 60 minutes, and temperature is controlled at 100--105 ℃; (7) boiling of rabbit trunk ripe after, drench dried surface moisture, again through fried 10 minutes, make rabbit trunk uniform coloring; (8) after twice finishing, spiced rabbit meat is packed in the vacuum packaging bag, under 125 ℃ of conditions, carried out high temperature sterilization 5 minutes, cooling was taken out after 1 hour naturally then, and after cooling off naturally, the external packing of packing into is finished product.
The useful technique effect that the present invention obtains is:
1, the rabbit trunk is handled through 0--2 ℃ of low temperature water logging depickling, can improve the spiced rabbit meat quality.
2, slough watery blood in the rabbit trunk through centrifugal, not only can reduce the offending smell of blood in the rabbit meat, and can increase of the absorption of rabbit meat, realize that the nature flavouring is painted saltwater brine.Fragrance is even.
3, the rabbit trunk does not need to fire-cure with fried for a long time through boiling, has reduced the formation of carcinogens such as nitrosamine, has improved product quality.
4, saltwater brine composition of raw materials uniqueness, (not adding any colouring agent) flavouring coloring effect is good.
5, technological process is reasonable, is easy to industrialization production.
6, production cost is lower, and is good in economic efficiency.
Low temperature of the present invention is sloughed rabbit carnic acid material, and special saltwater brine flavouring does not add the pigment natural coloring, increases boiling, and release is fire-cureed, and reduces the fried time, reduces the generation of nitrosamine harmful substance, and having improved spiced rabbit meat is interior quality and presentation quality.
The specific embodiment:
A kind of processing method of spiced rabbit meat is after (1) rabbit alive is butchered, with the clean thorax of aseptic filtration water, clean; (2) the rabbit trunk is placed to freeze to 0-2 ℃ of cold water immersion depickling 4 hours; (3) the rabbit trunk after the depickling is put into the centrifuge fast dewatering that rotating speed is 950r/min; (4) special saltwater brine is: adopt how raw material such as 25 grams, hawthorn 45 grams, cape jasmine 25 grams, ginger 45 grams, tsaoko 30 grams, Chinese cassia tree 25 grams, fructus amomi 35 grams, public fourth 20 grams, female fourth 30 grams, fennel 35 grams, Radix Codonopsis 45 grams and adding in 30 ℃ of aseptic filtration water of double centner of Chinese prickly ash 50 grams, aniseed 30 grams, the banksia rose 20 grams, dried orange peel 40 grams, three; (5) the rabbit trunk after the dehydration is put in 30 ℃ of constant temperature saltwater brines that prepared into stew in soy sauce dipping 15 hours, so that natural flavouring is painted, normal temperature drenches dried naturally then; (6) the rabbit trunk that drenches after doing is being repaired, and the rabbit trunk after the finishing was placed the digester boiling 60 minutes, and temperature is controlled at 100--105 ℃; (7) boiling of rabbit trunk ripe after, drench dried surface moisture, again through fried 10 minutes, the rabbit trunk is reached tenders with a crispy crust, meat thick flavor, uniform coloring; (8) after twice finishing, spiced rabbit meat is packed in the vacuum packaging bag, under 125 ℃ of conditions, carried out high temperature sterilization 5 minutes, cooling was taken out after 1 hour naturally then, and after cooling off naturally, the external packing of packing into is finished product.
Claims (1)
1. a processing method of spiced rabbit meat is characterized in that: after (1) rabbit alive is butchered, with the clean thorax of aseptic filtration water, clean; (2) the rabbit trunk is placed to freeze soak depickling 4 hours to 0-2 ℃ of cold water; (3) the rabbit trunk after the depickling is put into the centrifuge that rotating speed is 950r/min; (4) prepare special saltwater brine: adopt Chinese prickly ash 50 grams, aniseed 30 grams, the banksia rose 20 grams, dried orange peel 40 grams, three how 25 grams, hawthorn 45 grams, cape jasmine 25 grams, ginger 45 grams, tsaoko 30 grams, Chinese cassia tree 25 grams, fructus amomi 35 grams, public fourth 20 grams, female fourth 30 grams, fennel 35 grams, Radix Codonopsis 45 grams and add in 30 ℃ of aseptic filtration water of double centner; (5) the rabbit trunk after the dehydration is put in 30 ℃ of constant temperature saltwater brines that prepared into stew in soy sauce dipping 15 hours,, drench dried then naturally so that natural flavouring is painted; (6) the rabbit trunk that drenches after doing is repaired again, and the rabbit trunk after the finishing was placed the digester boiling 60 minutes, and temperature is controlled at 100--105 ℃; (7) boiling of rabbit trunk ripe after, drench dried surface moisture, again through fried 10 minutes, make rabbit trunk uniform coloring; (8) after twice finishing, spiced rabbit meat is packed in the vacuum packaging bag, under 125 ℃ of conditions, carried out high temperature sterilization 5 minutes, cooling was taken out after 1 hour naturally then, and after cooling off naturally, the external packing of packing into is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100718410A CN101524162B (en) | 2009-04-21 | 2009-04-21 | Processing method of spiced rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100718410A CN101524162B (en) | 2009-04-21 | 2009-04-21 | Processing method of spiced rabbit meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101524162A CN101524162A (en) | 2009-09-09 |
| CN101524162B true CN101524162B (en) | 2011-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100718410A Expired - Fee Related CN101524162B (en) | 2009-04-21 | 2009-04-21 | Processing method of spiced rabbit meat |
Country Status (1)
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| CN (1) | CN101524162B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488224A (en) * | 2011-11-15 | 2012-06-13 | 丁雷 | Edible health preserving Chinese toon rabbit meat and preparation method thereof |
| CN103040015A (en) * | 2013-01-08 | 2013-04-17 | 杨富民 | Fabrication method of multi-flavor instant rex rabbit meat product |
| CN103284172B (en) * | 2013-05-12 | 2016-04-20 | 永州舜源农业发展有限公司 | A kind of preparation method of rabbit bar goods |
| CN103251063B (en) * | 2013-05-12 | 2016-04-13 | 永州舜源农业发展有限公司 | A kind of preparation method of soy sauce flavor type rabbit meat product |
| CN104146283A (en) * | 2014-08-27 | 2014-11-19 | 无锡财富古运河酒店有限公司 | Marinating processing technique for meat food |
| CN104286958A (en) * | 2014-09-15 | 2015-01-21 | 苏州口水娃食品有限公司 | Preparation method of fish product |
| CN104366567A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of spiced marinated rabbit meat |
| CN104605392A (en) * | 2015-03-05 | 2015-05-13 | 寿素贞 | Method for rapidly roasting rabbit meat |
| CN108065245A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method for keeping sheldrake meat products nature delicious and crisp taste |
| CN108065244A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of blood cake sheldrake meat |
| CN108065246A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471851A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Method for cooking savoury and crisp rabbit |
| CN101103799A (en) * | 2007-06-27 | 2008-01-16 | 张钦革 | Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof |
-
2009
- 2009-04-21 CN CN2009100718410A patent/CN101524162B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471851A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Method for cooking savoury and crisp rabbit |
| CN101103799A (en) * | 2007-06-27 | 2008-01-16 | 张钦革 | Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王卫等.十全玉兔加工技术研究.《肉类工业》.1997,(第10期),第15-18页. * |
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| CN101524162A (en) | 2009-09-09 |
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Granted publication date: 20110601 Termination date: 20130421 |