CN102008087B - Method for producing instant spicy rabbit meat food - Google Patents
Method for producing instant spicy rabbit meat food Download PDFInfo
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- CN102008087B CN102008087B CN2010105599016A CN201010559901A CN102008087B CN 102008087 B CN102008087 B CN 102008087B CN 2010105599016 A CN2010105599016 A CN 2010105599016A CN 201010559901 A CN201010559901 A CN 201010559901A CN 102008087 B CN102008087 B CN 102008087B
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Abstract
The invention provides a method for producing instant spicy rabbit meat food, which is characterized by comprising the following steps: washing and draining the carcass rabbit meat or cut rabbit meat and then throwing the rabbit meat into marinade to be preserved under normal temperature to obtain the preserved rabbit meat; airing the preserved rabbit meat in the ventilated and dry environment; blanching the aired rabbit meat in the boiling water and then soaking and washing the rabbit meat in the water under normal temperature; after boiling the boiling marinade, throwing the rabbit meat into the boiling marinade, and after boiling the boiling marinade, boiling the rabbit meat for 40-50 minutes at 95-100 DEG C to obtain the boiled rabbit meat; and throwing the boiled rabbit meat into the soaking marinade, soaking the rabbit meat for 3-5 minutes at 95-100 DEG C, fishing out and then cooling the rabbit meat, and vacuum-packaging and sterilizing the rabbit meat, thus obtaining the instant spicy rabbit meat food. The method has strong operability and is reasonable. The prepared instant spicy rabbit meat food has moderate taste and special flavor, can effectively remove the bad smell of the rabbit meat, reserves the nutritions of the rabbit meat and is suitable for transport and preservation.
Description
Technical field
The present invention relates to a kind of production method of food, the production method of the peppery rabbit meat of particularly a kind of instant perfume (or spice).
Background technology
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, and rabbit meat content contains protein up to 70%, and is all higher than general meat, but fat and cholesterol level are lower than all meat, so it is had the saying of " element in the meat or fish ".Rabbit meat flavor cool in nature is sweet, and is famous in the international market, and rabbit meat ground is delicate, delicious flavour; Nutritious, compare with other meat, have very high digestibility (can reach 85%), very easily digested and assimilated after the food; This is that other meats are unexistent, and therefore, the rabbit meat utmost point receives consumer's welcome.
Fresh rabbit meat is difficult for storage and transportation.Instant rabbit meat manufacturing process of the prior art is single, and taste is dull, can not embody the peculiar local flavor of rabbit meat.
Summary of the invention
Technical problem to be solved by this invention is the deficiency to prior art, provides that a kind of method is more reasonable, the production method of the peppery rabbit meat of instant perfume (or spice) of unique flavor.
Technical problem to be solved by this invention is to realize through following technical scheme.The present invention is the production method of the peppery rabbit meat of a kind of instant perfume (or spice), is characterized in, its step is following:
(1) pickles: trunk rabbit meat or cut apart is exempted from meat clean and drain the back and drop into to pickle and carry out normal temperature in the halogen and pickled 2.5-3.5 hour, perhaps pickled 3-4 hour, must pickle rabbit meat at 0-4 ℃ of following constant temperature; The described prescription of pickling halogen is: in per 100 kg of water, add salt 30-35 kilogram, anistree 0.8-1.2 kilogram, ginger 1-3 kilogram, green onion 0.5-1.5 kilogram; When pickling stew in soy sauce and being equipped with: earlier ginger, green onion and anise are put into water and boil, filter the back and add salt and promptly get; It is 1 that described trunk rabbit meat is perhaps cut apart the weight ratio of exempting from meat and pickling halogen: 1-1.5;
(2) base that dries in the air: will pickle under the aeration-drying environment that rabbit meat places 5-10 ℃ and dry in the air base 15-20 hour;
(3) blanching, soak and dash: the meat boiling water blanching of rabbit after the base that will dry in the air is handled is after 2-3 minute, with the normal temperature water logging towards 2-3 time;
(4) boiling: after boiling halogen boiled, rabbit meat is dropped in the boiling halogen, after boiling, at 95-100 ℃ of following boiling 40-50 minute, boiling rabbit meat; Described boiling halogen prescription is: add spice water 6-10 kilogram, white sugar 4-5 kilogram, soy sauce 1.5-2.5 kilogram, oyster sauce 1-2 kilogram, monosodium glutamate 1-2 kilogram, cooking wine 1-3 kilogram, salt 4-6 kilogram in per 92 kg of water; The prescription of described spice water is: add Chinese Toon Leaves 3-5 kilogram, Chinese prickly ash 0.5-1.5 kilogram, capsicum 0.5-1.5 kilogram, anistree 2-4 kilogram, ginger 4-6 kilogram, cassia bark 1.5-2.5 kilogram, cloves 0.5-1.5 kilogram, tsaoko 0.2-0.8 kilogram, spiceleaf 1-3 kilogram, kaempferia galamga 0.5-1.5 kilogram, cardamom 1.5-2.5 kilogram and green onion 3-5 kilogram in per 100 kg of water;
(5) infuse: the rabbit meat after the boiling is dropped in the infuse halogen,, pull the back cooling out in 95-100 ℃ of following infuse 3-5 minute, vacuum packaging, sterilization promptly gets the peppery rabbit meat of instant perfume (or spice); The prescription of described infuse halogen is: in per 30 kilograms of boiling halogen, add white sugar 10-15 kilogram, soy sauce 2-4 kilogram, monosodium glutamate 0.5-1.2 kilogram and oyster sauce 1-2 kilogram.
The optimization formula of pickling halogen described in the step (1) of the production method of the peppery rabbit meat of above-described instant perfume (or spice) is: in per 100 kg of water, add 32 kilograms of salt, 1 kilogram of anise, 2 kilograms in ginger, 1 kilogram of green onion.
The optimization formula of the boiling halogen described in the step (3) of the production method of the peppery rabbit meat of above-described instant perfume (or spice) is: add 8 kilograms of spice waters, 4.5 kilograms of white sugar, 2 kilograms in soy sauce, 1.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, 2 kilograms of cooking wine, 5 kilograms of salt in per 92 kg of water; The prescription of described spice water is: add 4 kilograms of 4 kilograms of Chinese Toon Leaves, 4 kilograms in Chinese prickly ash, 0.8 kilogram in capsicum, anistree 3 kilograms, 5 kilograms in ginger, 2 kilograms on cassia bark, 1 kilogram of cloves, 0.5 kilogram of tsaoko, 2 kilograms of spiceleafs, 1 kilogram of kaempferia galamga, 2 kilograms in cardamom and green onions in per 100 kg of water.
Compared with prior art, the inventive method workable, this method is reasonable, and the peppery rabbit meat taste of prepared instant perfume (or spice) is moderate, and unique flavor can effectively be removed the bad smell that rabbit meat itself exists, and has kept the nutrition of rabbit meat, also is fit to transportation and preserves.
The specific embodiment
Below further describe concrete technical scheme of the present invention,, and do not constitute restriction its right so that those skilled in the art understands the present invention further.
Embodiment 1.The production method of the peppery rabbit meat of a kind of instant perfume (or spice), its step is following:
(1) pickles: trunk rabbit meat or cut apart is exempted from meat clean and drain the back and drop into to pickle and carry out normal temperature in the halogen and pickled 2.5 hours, perhaps pickled 3 hours, must pickle rabbit meat at 0 ℃ of following constant temperature; The described prescription of pickling halogen is: in per 100 kg of water, add 30 kilograms of salt, 0.8 kilogram of anise, 1 kilogram in ginger, 0.5 kilogram of green onion; When pickling stew in soy sauce and being equipped with: earlier ginger, green onion and anise are put into water and boil, filter the back and add salt and promptly get; It is 1: 1 that described trunk rabbit meat is perhaps cut apart the weight ratio of exempting from meat and pickling halogen;
(2) base that dries in the air: will pickle the base 15 hours of drying in the air under the aeration-drying environment that rabbit meat places 5 ℃;
(3) blanching, soak and dash: the meat boiling water blanching of rabbit after the base that will dry in the air is handled is after 2 minutes, with the normal temperature water logging towards 2 times;
(4) boiling: after boiling halogen boiled, rabbit meat is dropped in the boiling halogen, after boiling, 95 ℃ of following boilings 40 minutes, boiling rabbit meat; Described boiling halogen prescription is: add 6 kilograms of spice waters, 4 kilograms of white sugar, 1.5 kilograms in soy sauce, 1 kilogram in oyster sauce, 1 kilogram of monosodium glutamate, 1 kilogram of cooking wine, 4 kilograms of salt in per 92 kg of water; The prescription of described spice water is: add 3 kilograms of 3 kilograms of Chinese Toon Leaves, 0.5 kilogram in Chinese prickly ash, 0.5 kilogram in capsicum, anistree 2 kilograms, 4 kilograms in ginger, 1.5 kilograms on cassia bark, 0.5 kilogram of cloves, 0.2 kilogram of tsaoko, 1 kilogram of spiceleaf, 0.5 kilogram of kaempferia galamga, 1.5 kilograms in cardamom and green onions in per 100 kg of water;
(5) infuse: the rabbit meat after the boiling is dropped in the infuse halogen,, pull the back cooling out in 95 ℃ of following infuses 3 minutes, vacuum packaging, sterilization promptly gets the peppery rabbit meat of instant perfume (or spice); The prescription of described infuse halogen is: in per 30 kilograms of boiling halogen, add 1 kilogram in 10 kilograms of white sugar, 2 kilograms in soy sauce, 0.5 kilogram of monosodium glutamate and oyster sauce.
Embodiment 2.The production method of the peppery rabbit meat of a kind of instant perfume (or spice), its step is following:
(1) pickles: trunk rabbit meat or cut apart is exempted from meat clean and drain the back and drop into to pickle and carry out normal temperature in the halogen and pickled 3.5 hours, perhaps pickled 4 hours, must pickle rabbit meat at 4 ℃ of following constant temperature; The described prescription of pickling halogen is: in per 100 kg of water, add 35 kilograms of salt, 1.2 kilograms of anises, 3 kilograms in ginger, 1.5 kilograms of green onions; When pickling stew in soy sauce and being equipped with: earlier ginger, green onion and anise are put into water and boil, filter the back and add salt and promptly get; It is 1: 1.5 that described trunk rabbit meat is perhaps cut apart the weight ratio of exempting from meat and pickling halogen;
(2) base that dries in the air: will pickle the base 20 hours of drying in the air under the aeration-drying environment that rabbit meat places 10 ℃;
(3) blanching, soak and dash: the meat boiling water blanching of rabbit after the base that will dry in the air is handled is after 2-3 minute, with the normal temperature water logging towards 3 times;
(4) boiling: after boiling halogen boiled, rabbit meat is dropped in the boiling halogen, after boiling, 100 ℃ of following boilings 50 minutes, boiling rabbit meat; Described boiling halogen prescription is: add 10 kilograms of spice waters, 5 kilograms of white sugar, 2.5 kilograms in soy sauce, 2 kilograms in oyster sauce, 2 kilograms of monosodium glutamates, 3 kilograms of cooking wine, 6 kilograms of salt in per 92 kg of water; The prescription of described spice water is: add 5 kilograms of 5 kilograms of Chinese Toon Leaves, 1.5 kilograms in Chinese prickly ash, 1.5 kilograms in capsicum, anistree 4 kilograms, 6 kilograms in ginger, 2.5 kilograms on cassia bark, 1.5 kilograms of cloves, 0.8 kilogram of tsaoko, 3 kilograms of spiceleafs, 1.5 kilograms of kaempferia galamgas, 2.5 kilograms in cardamom and green onions in per 100 kg of water;
(5) infuse: the rabbit meat after the boiling is dropped in the infuse halogen,, pull the back cooling out in 100 ℃ of following infuses 5 minutes, vacuum packaging, sterilization promptly gets the peppery rabbit meat of instant perfume (or spice); The prescription of described infuse halogen is: in per 30 kilograms of boiling halogen, add 2 kilograms in 15 kilograms of white sugar, 4 kilograms in soy sauce, 1.2 kilograms of monosodium glutamates and oyster sauce.
Embodiment 3.The production method of the peppery rabbit meat of a kind of instant perfume (or spice), its step is following:
(1) pickles: trunk rabbit meat or cut apart is exempted from meat clean and drain the back and drop into to pickle and carry out normal temperature in the halogen and pickled 3 hours, perhaps pickled 3.5 hours, must pickle rabbit meat at 2 ℃ of following constant temperature; The described prescription of pickling halogen is: in per 100 kg of water, add 32 kilograms of salt, 1 kilogram of anise, 2 kilograms in ginger, 1 kilogram of green onion; When pickling stew in soy sauce and being equipped with: earlier ginger, green onion and anise are put into water and boil, filter the back and add salt and promptly get; It is 1: 1.2 that described trunk rabbit meat is perhaps cut apart the weight ratio of exempting from meat and pickling halogen;
(2) base that dries in the air: will pickle the base 18 hours of drying in the air under the aeration-drying environment that rabbit meat places 8 ℃;
(3) blanching, soak and dash: the meat boiling water blanching of rabbit after the base that will dry in the air is handled is after 2.5 minutes, with the normal temperature water logging towards 2 times;
(4) boiling: after boiling halogen boiled, rabbit meat is dropped in the boiling halogen, after boiling, 98 ℃ of following boilings 45 minutes, boiling rabbit meat; Described boiling halogen prescription is: add 8 kilograms of spice waters, 4.5 kilograms of white sugar, 2 kilograms in soy sauce, 1.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, 2 kilograms of cooking wine, 5 kilograms of salt in per 92 kg of water; The prescription of described spice water is: add 4 kilograms of 4 kilograms of Chinese Toon Leaves, 4 kilograms in Chinese prickly ash, 0.8 kilogram in capsicum, anistree 3 kilograms, 5 kilograms in ginger, 2 kilograms on cassia bark, 1 kilogram of cloves, 0.5 kilogram of tsaoko, 2 kilograms of spiceleafs, 1 kilogram of kaempferia galamga, 2 kilograms in cardamom and green onions in per 100 kg of water;
(5) infuse: the rabbit meat after the boiling is dropped in the infuse halogen,, pull the back cooling out in 98 ℃ of following infuses 4 minutes, vacuum packaging, sterilization promptly gets the peppery rabbit meat of instant perfume (or spice); The prescription of described infuse halogen is: in per 30 kilograms of boiling halogen, add 1.5 kilograms in 12 kilograms of white sugar, 3 kilograms in soy sauce, 0.8 kilogram of monosodium glutamate and oyster sauce.
Claims (2)
1. the production method of the peppery rabbit meat of instant perfume (or spice) is characterized in that, its step is following:
(1) pickles: with trunk rabbit meat or cut apart rabbit meat and clean and to drain the back and drop into to pickle and carry out normal temperature in the halogen and pickled 2.5-3.5 hour, perhaps pickled 3-4 hour, must pickle rabbit meat at 0-4 ℃ of following constant temperature; The described prescription of pickling halogen is: in per 100 kg of water, add salt 30-35 kilogram, anistree 0.8-1.2 kilogram, ginger 1-3 kilogram, green onion 0.5-1.5 kilogram; When pickling stew in soy sauce and being equipped with: earlier ginger, green onion and anise are put into water and boil, filter the back and add salt and promptly get; It is 1 with the weight ratio of pickling halogen that described trunk rabbit meat is perhaps cut apart rabbit meat: 1-1.5;
(2) base that dries in the air: will pickle under the aeration-drying environment that rabbit meat places 5-10 ℃ and dry in the air base 15-20 hour;
(3) blanching, soak and dash: the meat boiling water blanching of rabbit after the base that will dry in the air is handled is after 2-3 minute, with the normal temperature water logging towards 2-3 time;
(4) boiling: after boiling halogen boiled, rabbit meat is dropped in the boiling halogen, after boiling, at 95-100 ℃ of following boiling 40-50 minute, boiling rabbit meat; Described boiling halogen prescription is: add spice water 6-10 kilogram, white sugar 4-5 kilogram, soy sauce 1.5-2.5 kilogram, oyster sauce 1-2 kilogram, monosodium glutamate 1-2 kilogram, cooking wine 1-3 kilogram, salt 4-6 kilogram in per 92 kg of water; The prescription of described spice water is: add Chinese Toon Leaves 3-5 kilogram, Chinese prickly ash 0.5-1.5 kilogram, capsicum 0.5-1.5 kilogram, anistree 2-4 kilogram, ginger 4-6 kilogram, cassia bark 1.5-2.5 kilogram, cloves 0.5-1.5 kilogram, tsaoko 0.2-0.8 kilogram, spiceleaf 1-3 kilogram, kaempferia galamga 0.5-1.5 kilogram, cardamom 1.5-2.5 kilogram and green onion 3-5 kilogram in per 100 kg of water;
(5) infuse: the rabbit meat after the boiling is dropped in the infuse halogen,, pull the back cooling out in 95-100 ℃ of following infuse 3-5 minute, vacuum packaging, sterilization promptly gets the peppery rabbit meat of instant perfume (or spice); The prescription of described infuse halogen is: in per 30 kilograms of boiling halogen, add white sugar 10-15 kilogram, soy sauce 2-4 kilogram, monosodium glutamate 0.5-1.2 kilogram and oyster sauce 1-2 kilogram.
2. the production method of the peppery rabbit meat of instant perfume (or spice) according to claim 1 is characterized in that: the prescription of pickling halogen described in the step (1) is: in per 100 kg of water, add 32 kilograms of salt, 1 kilogram of anise, 2 kilograms in ginger, 1 kilogram of green onion.
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| CN2010105599016A CN102008087B (en) | 2010-11-20 | 2010-11-20 | Method for producing instant spicy rabbit meat food |
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| CN2010105599016A CN102008087B (en) | 2010-11-20 | 2010-11-20 | Method for producing instant spicy rabbit meat food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2510197C1 (en) * | 2013-04-29 | 2014-03-27 | Олег Иванович Квасенков | Method for manufacture of preserves "rabbit with garnish and red main sauce" |
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| CN104824666A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Instant spicy rabbit meat helpful for prolonging life and processing technic thereof |
| CN104905285A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Ready-to-eat spicy rabbit meat rich in vitamins, and processing technology of ready-to-eat spicy rabbit meat |
| CN104824699A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Health and beauty instant spicy rabbit meat and processing technology thereof |
| CN104824667A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Instant spicy rabbit meat with functions of inducing diuresis and relaxing bowels, and processing technology of instant spicy rabbit meat |
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| CN104905282A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Ready-to-eat spicy rabbit meat contributing to strengthening constitutions and processing technology of ready-to-eat spicy rabbit meat |
| CN104824690A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Instant spicy rabbit meat capable of balancing diet and processing technology thereof |
| CN104905286A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Beauty-maintaining and young-keeping instant spicy and hot rabbit meat and processing technology thereof |
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