CN102132887A - Rabbit head food processing method - Google Patents
Rabbit head food processing method Download PDFInfo
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- CN102132887A CN102132887A CN2011100590217A CN201110059021A CN102132887A CN 102132887 A CN102132887 A CN 102132887A CN 2011100590217 A CN2011100590217 A CN 2011100590217A CN 201110059021 A CN201110059021 A CN 201110059021A CN 102132887 A CN102132887 A CN 102132887A
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Abstract
The invention relates to a processing method of food, in particular to a rabbit head food processing method, which comprises the steps of killing, peeling, soaking in clear water, cooking in boiling water, cleaning the inside and outside of rabbit heads, adding seasonings and boiling, drying in the air, adding seasonings and drying the rabbit head, wherein the step of cleaning the inside and outside of rabbit head is to remove residual hair on the eyelids of the rabbit, scrap the coating on the tongue, removing impurities from the mouth, and inserting a supporting frame plug into the mouth; and the step of adding seasonings and boiling is to repeatedly perform process of cooking in boiling water and quickly freezing. The rabbit head food processed by the method offers short meat and nice taste and is suitable for industrial large-scale production.
Description
Technical field
The present invention relates to a kind of processing method of food, specifically a kind of processing method of rabbit head food.
Background technology
Rabbit meat is a kind of meat products raw material of delicious food, but because people's diet prejudice, people only get the meat usefulness of rabbit body trunk part usually, and the rabbit head is abandoned as waste material because meat is few, hair is many.For example 02133528.1 of Chinese patent is called " processing method of rabbit meat ", discloses the processing and sorting method of a kind of rabbit meat before the cooking, promptly drives the some cuttves of stripping at the privileged sites of rabbit body trunk part; For example Chinese patent 02133529.X name is called " processing method of rabbit fourth " and discloses a kind of method that adopts underground mutton to process instant meat cubelets again.Above-mentioned disclosed patented technology all is that hundred rabbits of adopting peeling to decaptitate are raw material.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of appetizing rabbit head food.
For achieving the above object, the present invention is by the following technical solutions:
The processing method of rabbit head food of the present invention, comprise the steps, slaughter that peeling, clear water are soaked, boiling water boils, inside and outside cleaning, reinforcedly boil, airing, reinforced doing fry, it is characterized in that: described step be with the work rabbit slaughter, after the bloodletting, peeling, the rabbit of removing the skin earless is standby; Described inside and outside cleanup step is that the residual hair on the rabbit eyelid is rejected and scraped tongue fur, removes the impurity in the mouth, and bracing frame is filled in the mouth; Described reinforced boiling part, be included in and boiled in the boiling water that contains Chinese prickly ash, anise, spiceleaf, the root of Dahurain angelica 1-2 hour, take out immediately then put into-20 ℃ to-30 ℃ the household freezer quick-frozen 1-2 hour, take out from household freezer that a rabbit raw material thaws with micro-wave oven and drop freezes only to put into once more in the boiling water that contains Chinese prickly ash, anise, spiceleaf, the root of Dahurain angelica behind the water and boils, enter another and boil-freeze cycle, above-mentioned boiling-freeze cycle repeats 3-5 time, after boiling for the last time, skip refrigerating process, directly enter the airing step; Described airing is the rabbit raw material after reinforced the boiling to be suspended on ventilated in the shade local airing 5-10 days; Described reinforced dried the stir-fry is with the raw material of the rabbit after the airing, removes the bracing frame in the mouth, and salad oil is heated to boiling in frying pan, adds green onion, ginger, garlic and Miso Soup again, a rabbit raw material put into done stir-fry 10-20 minute in the frying pan.
Support frame as described above is the spheroid that outer surface has hollow hole.
Support frame as described above is a ring bodies.
Adopt crisp mashed, the delicious taste of rabbit head food meat of said method processing, be fit to batch production large-scale production.
The specific embodiment
The invention will be further described below in conjunction with the drawings and specific embodiments.
Embodiment 1:
The processing method of rabbit head food comprises the steps, slaughter that peeling, clear water are soaked, boiling water boils, inside and outside cleaning, reinforcedly boil, airing, reinforced doing fry.Wherein said step be with the rabbit alive at 4-5 monthly age slaughter, after the bloodletting, peeling, the rabbit of removing the skin earless is standby; Described inside and outside cleanup step is that the residual hair on the rabbit eyelid is rejected and scraped tongue fur, removes the impurity in the mouth, bracing frame is filled in the mouth, support frame as described above is the spheroid that outer surface has hollow hole, can be according to different taste requirements, in spheroid, put into flavoring, the rabbit that processes like this adds tasty first watch, certainly, also can use empty bracing frame, the ring bodies that can also adopt wire or duroplasts circle one-tenth is as bracing frame, fill between the upper and lower jaw of rabbit head, the rabbit mouth is strutted, so that subsequent step is heated is more even, more tasty; Described reinforced boiling part, be included in and contain Chinese prickly ash, anistree, spiceleaf, boiled in the boiling water of the root of Dahurain angelica 1-2 hour, take out immediately then put into-20 ℃ to-30 ℃ the household freezer quick-frozen 1-2 hour, take out from household freezer that a rabbit raw material thaws with micro-wave oven and drop freezes only to put into once more behind the water and contains Chinese prickly ash, anistree, spiceleaf, boil in the boiling water of the root of Dahurain angelica, enter another and boil-freeze cycle, above-mentioned boiling-freeze cycle repeats 3-5 time, after boiling for the last time, skip refrigerating process, directly enter the airing step, Chinese prickly ash in this process, anistree, spiceleaf, the ratio of the root of Dahurain angelica and water can be done suitable adjustment according to taste, can also add salt, sugar waits other food dressings, through freezing repeatedly, meat on the rabbit head of heating is thoroughly crisp mashed, and the taste of flavoring can be penetrated in the bone, makes taste more delicious; Described airing is the rabbit raw material after reinforced the boiling to be suspended on ventilated in the shade local airing 5-10 days, and the moisture content of a rabbit raw material outer surface is dried fully; Described reinforced dried the stir-fry is with the raw material of the rabbit after the airing, remove the bracing frame in the mouth, salad oil is heated to boiling in frying pan, add green onion, ginger, garlic and Miso Soup again, put a rabbit raw material in the frying pan dried the stir-fry 10-20 minute, so-called dried the stir-fry is the high-temperature frying process of having only edible oil, a flavoring and rabbit raw material in frying pan, not having water, and the dried processing step of frying is all having introduction in a lot of recipes, be the known technology of food-processing industry, be not described in detail at this.The rabbit head of doing after frying is an edible.
Embodiment 2:
With embodiment 1, the rabbit head after dried the stir-fry through processing steps such as supercooling, disinfection, packing, refrigerations, is become refrigeration package food.Unpacking, heat before edible is edible.
Claims (3)
1. the processing method of rabbit head food, comprise the steps, slaughter that peeling, clear water are soaked, boiling water boils, inside and outside cleaning, reinforcedly boil, airing, reinforced doing fry, it is characterized in that: described step be with the work rabbit slaughter, after the bloodletting, peeling, the rabbit of removing the skin earless is standby; Described inside and outside cleanup step is that the residual hair on the rabbit eyelid is rejected and scraped tongue fur, removes the impurity in the mouth, and bracing frame is filled in the mouth; Described reinforced boiling part, be included in and boiled in the boiling water that contains Chinese prickly ash, anise, spiceleaf, the root of Dahurain angelica 1-2 hour, take out immediately then put into-20 ℃ to-30 ℃ the household freezer quick-frozen 1-2 hour, take out from household freezer that a rabbit raw material thaws with micro-wave oven and drop freezes only to put into once more in the boiling water that contains Chinese prickly ash, anise, spiceleaf, the root of Dahurain angelica behind the water and boils, enter another and boil-freeze cycle, above-mentioned boiling-freeze cycle repeats 3-5 time, after boiling for the last time, skip refrigerating process, directly enter the airing step; Described airing is the rabbit raw material after reinforced the boiling to be suspended on ventilated in the shade local airing 5-10 days; Described reinforced dried the stir-fry is with the raw material of the rabbit after the airing, removes the bracing frame in the mouth, and salad oil is heated to boiling in frying pan, adds green onion, ginger, garlic and Miso Soup again, a rabbit raw material put into done stir-fry 10-20 minute in the frying pan.
2. the processing method of rabbit head food according to claim 1 is characterized in that: support frame as described above is the spheroid that outer surface has hollow hole.
3. the processing method of rabbit head food according to claim 1 is characterized in that: support frame as described above is a ring bodies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100590217A CN102132887A (en) | 2011-03-12 | 2011-03-12 | Rabbit head food processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100590217A CN102132887A (en) | 2011-03-12 | 2011-03-12 | Rabbit head food processing method |
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| Publication Number | Publication Date |
|---|---|
| CN102132887A true CN102132887A (en) | 2011-07-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011100590217A Pending CN102132887A (en) | 2011-03-12 | 2011-03-12 | Rabbit head food processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202491A (en) * | 2013-03-18 | 2013-07-17 | 蓬安相如肉食品有限公司 | Rabbit meat product |
| CN104397735A (en) * | 2014-11-27 | 2015-03-11 | 胡智强 | Processing method of rabbit heads |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1335098A (en) * | 2001-08-30 | 2002-02-13 | 唐家才 | Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail |
| CN101133853A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Sauced pig head meat manufacturing method |
-
2011
- 2011-03-12 CN CN2011100590217A patent/CN102132887A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1335098A (en) * | 2001-08-30 | 2002-02-13 | 唐家才 | Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail |
| CN101133853A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Sauced pig head meat manufacturing method |
Non-Patent Citations (2)
| Title |
|---|
| 《四川烹饪》 20000401 余小姜 香辣兔头 , 第04期 * |
| 《川味卤菜卤水秘方》 20070430 玉兰 香辣兔头 四川科学技术出版社 , * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202491A (en) * | 2013-03-18 | 2013-07-17 | 蓬安相如肉食品有限公司 | Rabbit meat product |
| CN104397735A (en) * | 2014-11-27 | 2015-03-11 | 胡智强 | Processing method of rabbit heads |
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Application publication date: 20110727 |