CN101731632A - Retort pouch of rabbit flesh and the manufacture method thereof - Google Patents

Retort pouch of rabbit flesh and the manufacture method thereof Download PDF

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Publication number
CN101731632A
CN101731632A CN200810176863A CN200810176863A CN101731632A CN 101731632 A CN101731632 A CN 101731632A CN 200810176863 A CN200810176863 A CN 200810176863A CN 200810176863 A CN200810176863 A CN 200810176863A CN 101731632 A CN101731632 A CN 101731632A
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China
Prior art keywords
parts
rabbit
flesh
meat
minutes
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CN200810176863A
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Chinese (zh)
Inventor
安丰君
王绍辉
刘金鹏
管鹏
杨臣斗
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青岛康大食品有限公司
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Priority to CN200810176863A priority Critical patent/CN101731632A/en
Publication of CN101731632A publication Critical patent/CN101731632A/en

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Abstract

The invention discloses a retort pouch of rabbit flesh and the manufacture method thereof. The main ingredient is a whole rabbit or rabbit parts like rabbit legs. Spices and flavouring include: Star anise, pepper, hemp pepper, cinnamon, white Kou, clove, cumin, chili, sugar, aromatic flavour, fresh interest phosphorus, sugar, salt, MSG, soy sauce, and cooking wine, etc.The process of manufacture: boil the spices with water into spice solution, inject the solution into the rabbit flesh and treat the flesh with technologies like pickling and vacuum massage, etc. Then, the rabbit flesh is sauced and baked and packed vacuum, and sterilized at high-temperature before becoming the product.The product and the manufacture method thereof unites the modern meat processing techniques with reasonably designed recipe, the character of the rabbit flesh is thus strengthened and given full play to. The invention also provides a routinized and standard method suitable for mass production.The product is convenient to serve, tastes fresh and boasts a unique flavour. The promotion of this product is easy and proper.

Description

A kind of retort pouch of rabbit flesh and processing method thereof

Technical field

The present invention relates to food and production method thereof, specifically is a kind of retort pouch of rabbit flesh and processing method thereof.

Background technology

Rabbit meat has the characteristics of " three Senior Three are low " (that is: high protein, high-lysine, high digestibility and low fat, low cholesterol, low heat energy), is the food with health care, intelligence development, cosmetology function.Along with improving constantly of socio-economic development and living standards of the people, consumer and market require more and more higher to quality, the quality safety of meat product, more popular in the world in recent years special livestock and poultries, as bird flu, rabid ox disease, aftosa etc., make people favor to have and add good, the safe rabbit meat product of meat.The brainstrust prophesy: 21 century, rabbit meat will be that the mankind obtain one of main source of protein.

The processing of present domestic rabbit meat product is based on traditional diamond-making technique such as sauce halogen, technology such as fire-cure, lack the support of modern food processing technology and installations and facilities, advanced technology for processing meat food technology fails to be applied in rabbit meat product processing, therefore domestic rabbit meat product market exists product single, production scale is little, defectives such as inefficiency, product special flavour can not obtain fully playing have limited the popularization and the consumption of rabbit meat product.

Goal of the invention

The object of the present invention is to provide a kind of retort pouch of rabbit flesh and processing method thereof.This processing method has overcome above-mentioned defective, meat characteristics at rabbit meat, seasoning, vacuum in conjunction with modern meat products processing are massaged technologies such as tumbling, vacuum packaging, high-temperature sterilization, the appropriate design technical recipe, the local flavor of rabbit meat and functional characteristics are not fully exerted and strengthen, and make its sequencing, standardization, be suitable for factory's large-scale mass production.Product has instant, tasty mouthfeel, and the characteristics of unique flavor are fit to promote consumption.

Summary of the invention

The present invention is achieved through the following technical solutions:

A kind of retort pouch of rabbit flesh is characterized in that this product is a kind of retort pouch of autoclave sterilization, and content is a rabbit meat, can be whole rabbit, also can be rabbit body after cutting apart such as rabbit leg etc.

The concrete processing method of retort pouch of rabbit flesh as mentioned above comprises following processing step:

1, raw material pre-treatment: select healthy rabbit meat for use, clean up.

2, preparation parenteral solution: spice, flavoring etc. are added clear water boiling 45 minutes, cool after filtering with 100 order mesh screens, obtain expecting water, be mixed with parenteral solution again.

The charge ratio of described material water is: rabbit meat is 100 parts, then clear water be 300~330 parts, anise be 2.1~2.3 parts, cassia bark be 1.35~1.5 parts, Chinese prickly ash be 0.6~0.66 part, numb green pepper be 0.3~0.33 part, white cool be that 0.3~0.33 part, fennel seeds are that 0.45~0.5 part, chilli are that 3.0~3.3 parts, cloves are that 0.15~0.17 part, ginger splices are that 9.0~9.9 parts, onion are that 21~23 parts, shallot are 10.5~11.5 parts.

The charge ratio of described parenteral solution is: rabbit meat is 100 parts, expects that then water is that 180~200 parts, white granulated sugar are that 2.7~3.0 parts, monosodium glutamate are that 1.45~1.6 parts, salt are that 8.1~9.0 parts, virtue flavor sugar are that 1.25~1.4 parts, bright beneficial phosphorus are 1.8~2.0 parts.

3, injection: will be equipped with good parenteral solution in injector evenly is expelled to rabbit meat muscle.

4, pickle: the rabbit meat after will injecting places in the container, adds remaining material water, pickles 18~24 hours in 0~5 ℃ of environment.

5, massage tumbling: rabbit meat after will pickling and parenteral solution are put in the interior vacuum massage of massage tumbler tumbling 30~45 minutes.

6, stew in soy sauce: the rabbit meat after the shaping is positioned in the boiled thick gravy, kept more than 90 ℃ stew in soy sauce 25~35 minutes, soaked 25~35 minutes.

The charge ratio of described thick gravy is: rabbit meat is 100 parts, then clear water is 180~200 parts, light soy sauce is that 3.6~4.0 parts, salt are 4.05~4.5 parts, and white granulated sugar is that 0.9~1.0 part, monosodium glutamate are that 0.9~1.0 part, cooking wine are that 1.8~2 parts, chilli are that 0.9~1.0 part, ginger splices are that 3.6~4.0 parts, shallot are 3.6~4.0 parts.

7, baking: with meat 70~75 ℃ of bakings of the rabbit that cools behind the stew in soy sauce 30~45 minutes.

8, packing: the rabbit meat after will toasting cools back vacuum packing machine vacuum packaging.

9, high-temperature sterilization: the rabbit meat after the packing is gone into autoclave sterilization in the retort.Sterilising conditions: 118~121 ℃, 30~45 minutes.

The specific embodiment:

The specific embodiment of this invention is described below in conjunction with example.

Embodiment 1:

A kind of whole rabbit retort pouch, its processing step is as follows:

1, raw material pre-treatment: select healthy whole informal voucher rabbit for use, clean up.

2, preparation parenteral solution: spice, flavoring etc. are added clear water boiling 45 minutes, cool after filtering with 100 order mesh screens, obtain expecting water, be mixed with parenteral solution again.

The charge ratio of described material water is: whole rabbit is 100 parts, then clear water be 330 parts, anise be 2.3 parts, cassia bark be 1.5 parts, Chinese prickly ash be 0.66 part, numb green pepper be 0.33 part, white cool be that 0.33 part, fennel seeds are that 0.5 part, chilli are that 3.3 parts, cloves are that 0.17 part, ginger splices are that 9.9 parts, onion are that 23 parts, shallot are 11.5 parts.

The charge ratio of described parenteral solution is: whole rabbit is 100 parts, expects that then water is that 200 parts, white granulated sugar are that 3.0 parts, monosodium glutamate are that 1.6 parts, salt are that 9.0 parts, virtue flavor sugar are that 1.4 parts, bright beneficial phosphorus are 2.0 parts.

3, injection: will be equipped with good parenteral solution in injector evenly is expelled to whole rabbit muscle.

4, pickle: whole rabbit after will injecting places in the container, adds remaining material water, pickles 24 hours in 0~5 ℃ of environment.

5, tumbling: whole rabbit after will pickling and parenteral solution were put in the tumbler vacuum tumbling 45 minutes.

6, stew in soy sauce: whole rabbit after the shaping is positioned in the boiled thick gravy, kept more than 90 ℃ stew in soy sauce 35 minutes, soaked 25 minutes.

The charge ratio of described thick gravy is: whole rabbit is 100 parts, and then clear water is 200 parts, and light soy sauce is that 4.0 parts, salt are 4.5 parts, and white granulated sugar is that 1.0 parts, monosodium glutamate are that 1.0 parts, cooking wine are that 2.0 parts, chilli are that 1.0 parts, ginger splices are that 4.0 parts, shallot are 4.0 parts.

7, baking: whole the rabbit that cools behind the stew in soy sauce toasted 45 minutes with 70~75 ℃.

8, packing: whole rabbit after will toasting cools back vacuum packing machine vacuum packaging.

9, high-temperature sterilization: whole rabbit after the packing goes into autoclave sterilization in the retort.Sterilising conditions: 118 ℃, 45 minutes.

Embodiment 2:

A kind of rabbit leg retort pouch, its processing step is as follows:

1, raw material pre-treatment: select healthy rabbit leg for use, clean up.

2, preparation parenteral solution: spice, flavoring etc. are added clear water boiling 45 minutes, cool after filtering with 100 order mesh screens, obtain expecting water, be mixed with parenteral solution again.

The charge ratio of described material water is: the rabbit leg is 100 parts, then clear water be 300 parts, anise be 2.1 parts, cassia bark be 1.35 parts, Chinese prickly ash be 0.6 part, numb green pepper be 0.3 part, white cool be that 0.3 part, fennel seeds are that 0.45 part, chilli are that 3.0 parts, cloves are that 0.15 part, ginger splices are that 9.0 parts, onion are that 21 parts, shallot are 10.5 parts.

The charge ratio of described parenteral solution is: the rabbit leg is 100 parts, expects that then water is that 180 parts, white granulated sugar are that 2.7 parts, monosodium glutamate are that 1.45 parts, salt are that 8.1 parts, virtue flavor sugar are that 1.25 parts, bright beneficial phosphorus are 1.8 parts.

3, injection: will be equipped with good parenteral solution in injector evenly is expelled to the rabbit leg muscle.

4, pickle: the rabbit leg after will injecting places in the container, adds remaining material water, pickles 18 hours in 0~5 ℃ of environment.

5, massage tumbling: rabbit leg after will pickling and parenteral solution are put in the interior vacuum massage of massage tumbler tumbling 30 minutes.

6, stew in soy sauce: the rabbit leg after the shaping is positioned in the boiled thick gravy, kept more than 90 ℃ stew in soy sauce 25 minutes, soaked 35 minutes.

The charge ratio of described thick gravy is: the rabbit leg is 100 parts, and then clear water is 180 parts, and light soy sauce is that 3.6 parts, salt are 4.05 parts, and white granulated sugar is that 0.9 part, monosodium glutamate are that 0.9 part, cooking wine are that 1.8 parts, chilli are that 0.9 part, ginger splices are that 3.6 parts, shallot are 3.6 parts.

7, baking: the rabbit leg that cools behind the stew in soy sauce was toasted 30 minutes with 70~75 ℃.

8, packing: the rabbit leg after will toasting cools back vacuum packing machine vacuum packaging.

9, high-temperature sterilization: the rabbit leg after the packing is gone into autoclave sterilization in the retort.Sterilising conditions: 121 ℃, 30 minutes.

Claims (3)

1. retort pouch of rabbit flesh, it is characterized in that: this product is a kind of retort pouch of high temperature high pressure sterilizing, content is a rabbit meat, can be whole rabbit, also can be rabbit body after cutting apart such as rabbit leg etc.
2. the processing method of a kind of retort pouch of rabbit flesh according to claim 1 is characterized in that comprising following processing step:
(1) raw material pre-treatment: select healthy rabbit meat for use, clean up.
(2) preparation parenteral solution: spice, flavoring etc. are added clear water boiling 45 minutes, cool after filtering with 100 order mesh screens, obtain expecting water, be mixed with parenteral solution again.
(3) injection: will be equipped with good parenteral solution in injector evenly is expelled to rabbit meat muscle.
(4) pickle: the rabbit meat after will injecting places in the container, adds remaining material water, pickles 18~24 hours in 0~5 ℃ of environment.
(5) massage tumbling: rabbit meat after will pickling and parenteral solution are put in the interior vacuum massage of massage tumbler tumbling 30~45 minutes.
(6) stew in soy sauce: the rabbit meat after the shaping is positioned in the boiled thick gravy, kept more than 90 ℃ stew in soy sauce 25~35 minutes, soaked 25~35 minutes.
(7) baking: with meat 70~75 ℃ of bakings of the rabbit that cools behind the stew in soy sauce 30~45 minutes.
(8) packing: the rabbit meat after will toasting cools back vacuum packing machine vacuum packaging.
(9) high-temperature sterilization: the rabbit meat after the packing is gone into autoclave sterilization in the retort.Sterilising conditions: 118~121 ℃, 30~45 minutes.
3. the processing method of a kind of retort pouch of rabbit flesh according to claim 2 is characterized in that
(1) charge ratio of material water: rabbit meat is 100 parts, then clear water be 300~330 parts, anise be 2.1~2.3 parts, cassia bark be 1.35~1.5 parts, Chinese prickly ash be 0.6~0.66 part, numb green pepper be 0.3~0.33 part, white cool be that 0.3~0.33 part, fennel seeds are that 0.45~0.5 part, chilli are that 3.0~3.3 parts, cloves are that 0.15~0.17 part, ginger splices are that 9.0~9.9 parts, onion are that 21~23 parts, shallot are 10.5~11.5 parts.
(2) charge ratio of parenteral solution: rabbit meat is 100 parts, expects that then water is that 180~200 parts, white granulated sugar are that 2.7~3.0 parts, monosodium glutamate are that 1.45~1.6 parts, salt are that 8.1~9.0 parts, virtue flavor sugar are that 1.25~1.4 parts, bright beneficial phosphorus are 1.8~2.0 parts.
(3) charge ratio of thick gravy: rabbit meat is 100 parts, then clear water is 180~200 parts, light soy sauce is that 3.6~4.0 parts, salt are 4.05~4.5 parts, and white granulated sugar is that 0.9~1.0 part, monosodium glutamate are that 0.9~1.0 part, cooking wine are that 1.8~2 parts, chilli are that 0.9~1.0 part, ginger splices are that 3.6~4.0 parts, shallot are 3.6~4.0 parts.
CN200810176863A 2008-11-21 2008-11-21 Retort pouch of rabbit flesh and the manufacture method thereof CN101731632A (en)

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CN104207155A (en) * 2013-06-03 2014-12-17 王玉珠 Method for preparing rabbit meat product
CN103349234A (en) * 2013-06-08 2013-10-16 安徽天赋生物科技有限公司 American ginseng bamboo shoot rabbit meat can and manufacturing method thereof
CN103815416B (en) * 2014-03-17 2016-01-20 桃源县源林豪猪养殖专业合作社 A kind ofly fully utilize the method that serial porcupine meat food produced by porcupine informal voucher meat
CN103815416A (en) * 2014-03-17 2014-05-28 桃源县源林豪猪养殖专业合作社 Method for producing series porcupine meat food by comprehensively utilizing porcupine carcass meat
CN103976379A (en) * 2014-05-04 2014-08-13 周立新 Processing method of hand-shredded rabbit foodstuff
RU2574462C1 (en) * 2014-11-20 2016-02-10 Олег Иванович Квасенков Method for production of preserved appetisers "swallow's nest"
CN105105192A (en) * 2015-09-22 2015-12-02 湖北神丹健康食品有限公司 Stewed grouse and processing method thereof
CN105815676A (en) * 2016-04-19 2016-08-03 凤阳县中都食品有限公司 Preparation method for floral spiced beef
CN106722250A (en) * 2017-01-16 2017-05-31 广东科贸职业学院 Health-care rabbit meat and its processing method

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