CN102326780A - Preparation method of dried rabbit meat nutritional food - Google Patents
Preparation method of dried rabbit meat nutritional food Download PDFInfo
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- CN102326780A CN102326780A CN2010102307533A CN201010230753A CN102326780A CN 102326780 A CN102326780 A CN 102326780A CN 2010102307533 A CN2010102307533 A CN 2010102307533A CN 201010230753 A CN201010230753 A CN 201010230753A CN 102326780 A CN102326780 A CN 102326780A
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Abstract
The invention relates to convenience food, and in particular relates to a preparation method of dried rabbit meat nutritional food, wherein rabbit meat is taken as a main raw material and nutritious Chinese herbal medicines are taken as auxiliary materials. The preparation method comprises the following steps: (1) preparing the materials; (2) arranging and soaking; (3) preserving; (4) marinating; (5) slicing; and (6) making dried rabbit meat. The rabbit meat food processed by the preparation method has diversified flavors, namely the flavors can be changed by adding flavorings according to different tastes of various groups; and the food has the characteristics of crispy outside and tender inside without greasiness and fragrant and sweet taste, and can be easily chewed without weariness, thus being suitable for people of all ages and realizing wide application range.
Description
Technical field
The present invention relates to a kind of instant food, specifically relating to a kind of is that main material is aided with the rabbit jerky nutrient food preparation that the nourishing Chinese herbal medicine is processed with rabbit meat.
Background technology
Rabbit meat is a kind of appetizing cuisines, but present eating method is single, have only frying and pickle the minority cooking method, and the rabbit meat salinity of pickling is big, and incompatibility children and the elderly are edible.The patent No. is 02133528.1, and name is called " processing method of rabbit meat " and provides a kind of rabbit meat with unique perfume, and rabbit meat is processed into jerky and the rabbit meat of nourishing function is arranged, the Shang Weijian record.
Summary of the invention
The technical problem that the present invention will solve is to overcome the deficiency that prior art exists, and providing a kind of is that main material is aided with the rabbit jerky nutrient food preparation that the nourishing Chinese herbal medicine is processed with rabbit meat.
A kind of rabbit jerky of the present invention nutrient food preparation is achieved through following technical proposals: a kind of rabbit jerky of the present invention nutrient food preparation following steps:
1) gets the raw materials ready: major ingredient: bright rabbit meat 100kg;
Flavoring: refined salt 2～4kg, fresh ginger 1～3kg, capsicum 1.2～2kg, white sugar 1.5～3kg, draft beer 20～15kg, Chinese prickly ash 400～600g, pepper 200～400g, chopped spring onion 1.5～2.5kg;
Nourishing material: tsaoko 60～80g, cassia bark 50～60g, Radix Glycyrrhizae 120～180g, galingal 60～80g; The fruit of Chinese wolfberry 100～140g, orange peel 25～50g, Radix Angelicae Sinensis 60～80g, wild jujube 560～860g; Radix Codonopsis 120～180g, fructus amomi 35～70g, saline cistanche 30～50g, nutmeg 36～56g; Agalloch eaglewood 20～40g, cloves 30～50g, Poria cocos 60～80g, mushroom 3～5kg;
Salad oil is subsequent use;
2) the arrangement soaking step picks a bone bright rabbit body to remove and puts into doubly cold water soak 8-12 hour of container and the long-pending 5-10 of the rabbit human body behind muscle tendon, the fat, picks up to drain away the water;
3), pickling step mixes above-mentioned flavoring refined salt, fresh ginger end, Chinese prickly ash, capsicum, chopped spring onion to spread to be put on to be placed on the rabbit meat and leaves standstill 12～18 hours in the window;
4), the stew in soy sauce step processes material bag with described nourishing material and drops in the water with 3～5 times of major ingredients and boiled 2-3 hour, will pickle ripe rabbit meat again and put into material soup, add draft beer and heat 95 ℃～100 ℃ the time; Skim floating foam; Boil and boil 1 hour, add white sugar by said ratio, slow fire boiled 1～2 hour; And stir frequently and turn over rabbit meat, pick up rabbit meat on time and drain soup juice;
5), slicing step will drain soup juice rabbit meat by the horizontal fibers cut into serving pieces;
6), rabbit jerky making step pours salad oil into and heats in the pot to 120 ℃～220 ℃, being the orange-yellow de-oiling that picks up to the surface in fried 3～5 minutes in the section rabbit meat input oil, put into the air-dry packing of cryogenic box and promptly process rabbit jerky nutraceutical.
A kind of rabbit jerky of the present invention nutrient food preparation has following beneficial effect compared with prior art: because rabbit meat preparation method of the present invention particularly added the Chinese herbal medicine with nourishing function in the stew in soy sauce step, it is flourishing that the rabbit jerky that processes not only has the collagen of rabbit meat self, contains abundant calcareous; Cholesterol is low; Fleshy fiber is delicate, and meat flavour is sweet, the characteristics that property is flat; Also have blood yiqi, the useful nourishing function of digesting and assimilating; Long-term edible to diabetes, artery sclerosis, coronary heart disease etc. have dietary function, can promote children's bone growth and development.The rabbit meat multiple tastes of preparation method of the present invention processing can be put into flavoring by various crowd's different tastes and change taste, and characteristics are outer tender in crisp, and crisp the pure delicate fragrance of distinguishing the flavor of is chewed and tired and oiliness, and old children is all suitable, and is applied widely.
The specific embodiment
Below in conjunction with embodiment a kind of rabbit jerky of the present invention nutrient food preparation technical scheme is further described.
A kind of rabbit jerky of the present invention nutrient food preparation comprises the steps:
1) gets the raw materials ready: major ingredient: bright rabbit meat 100kg;
Flavoring: refined salt 2～4kg, fresh ginger 1～3kg, capsicum 1.2～2kg, white sugar 1.5～3kg, draft beer 20～15kg, Chinese prickly ash 400～600g, pepper 200～400g, chopped spring onion 1.5～2.5kg;
Nourishing material: tsaoko 60～80g, cassia bark 50～60g, Radix Glycyrrhizae 120～180g, galingal 60～80g; The fruit of Chinese wolfberry 100～140g, orange peel 25～50g, Radix Angelicae Sinensis 60～80g, wild jujube 560～860g; Radix Codonopsis 120～180g, fructus amomi 35～70g, saline cistanche 30～50g, nutmeg 36～56g; Agalloch eaglewood 20～40g, cloves 30～50g, Poria cocos 60～80g, mushroom 3～5kg;
Salad oil is subsequent use;
2) the arrangement soaking step picks a bone bright rabbit body to remove and puts into doubly cold water soak 8-12 hour of container and the long-pending 5-10 of the rabbit human body behind muscle tendon, the fat, picks up to drain away the water;
3), pickling step mixes above-mentioned flavoring refined salt, fresh ginger end, Chinese prickly ash, capsicum, chopped spring onion to spread to be put on to be placed on the rabbit meat and leaves standstill 12～18 hours in the window;
4), the stew in soy sauce step processes material bag with described nourishing material and drops in the water with 3～5 times of major ingredients and boiled 2-3 hour, will pickle ripe rabbit meat again and put into material soup, add draft beer and heat 95 ℃～100 ℃ the time; Skim floating foam; Boil and boil 1 hour, add white sugar by said ratio, slow fire boiled 1～2 hour; And stir frequently and turn over rabbit meat, pick up rabbit meat on time and drain soup juice;
5), slicing step will drain soup juice rabbit meat by the horizontal fibers cut into serving pieces;
6), rabbit jerky making step pours salad oil into and heats in the pot to 120 ℃～220 ℃, being the orange-yellow de-oiling that picks up to the surface in fried 3～5 minutes in the section rabbit meat input oil, put into the air-dry packing of cryogenic box and promptly process rabbit jerky nutraceutical.
Described rabbit jerky making step was pale brown look in 3～5 minutes and picks up and drain soup juice to the sliced meat surface for the soup stock that the rabbit meat of thinly slicing is put into stew in soy sauce rabbit meat soaks, put into the air-dry packing of cryogenic box and promptly process rabbit jerky nutraceutical.
The rabbit sliced meat that rabbit sliced meat after the described fried de-oiling or immersion drain soup juice spread or spray curry powder, spicy powder, sesame, glycyrrhizic acid to taste on sliced meat.
Described rabbit jerky making step takes out air-dryly for the baking box baking 2～4 minutes of the rabbit meat of thinly slicing being put into 200 ℃～300 ℃ to appearing little burning, and packing is promptly processed Roast rabbit and done.
Embodiment 1.
Present embodiment is preparation fried 1) get the raw materials ready: major ingredient: bright rabbit meat 100kg;
Flavoring: refined salt 2kg, fresh ginger 1kg, capsicum 1.2kg, white sugar 1.5kg, draft beer 20kg, Chinese prickly ash 400g, pepper 200g, chopped spring onion 1.5kg;
Nourishing material: tsaoko 60g, cassia bark 50g, Radix Glycyrrhizae 120g, galingal 60g, fruit of Chinese wolfberry 100g, orange peel 25g, Radix Angelicae Sinensis 60g, wild jujube 560g, Radix Codonopsis 120g, fructus amomi 35g, saline cistanche 30g, nutmeg 36g, agalloch eaglewood 20g, cloves 30g, Poria cocos 60g, mushroom 3kg;
Salad oil is subsequent use;
2) the arrangement soaking step picks a bone bright rabbit body and removes the cold water soak 8 hours of putting into container and long-pending 5 times of the rabbit human body behind muscle tendon, the fat, picks up to drain away the water;
3), pickling step mixes above-mentioned flavoring refined salt, fresh ginger end, Chinese prickly ash, capsicum, chopped spring onion to spread to be put on to be placed on the rabbit meat and leaves standstill 12 hours in the window;
4), the stew in soy sauce step processes material bag with described nourishing material and drops in the water with 3 times of major ingredients and boiled 2 hours, will pickle ripe rabbit meat again and put into material soup, add draft beer and heat 95 ℃ the time; Skim floating foam; Boil and boil 1 hour, add white sugar by said ratio, slow fire boiled 1 hour; And stir frequently and turn over rabbit meat, pick up rabbit meat on time and drain soup juice;
5), slicing step will drain soup juice rabbit meat by the horizontal fibers cut into serving pieces;
6), rabbit jerky making step pours salad oil into and heats in the pot to 120 ℃, being the orange-yellow de-oiling that picks up to the surface in fried 3 minutes in the section rabbit meat input oil, put into the air-dry packing of cryogenic box and promptly process rabbit jerky nutraceutical.
Rabbit sliced meat after the described fried de-oiling of present embodiment can spread or spray a kind of, several kinds or the whole flavouring in curry powder, spicy powder, sesame, the glycyrrhizic acid to taste on sliced meat.
Embodiment 2.
A kind of rabbit jerky of the present invention nutrient food preparation comprises the steps:
1) gets the raw materials ready: major ingredient: bright rabbit meat 100kg;
Flavoring: refined salt 3kg, fresh ginger 2kg, capsicum 1.6kg, white sugar 2kg, draft beer 18kg, Chinese prickly ash 500g, pepper 300g, chopped spring onion 2kg;
Nourishing material: tsaoko 50g, cassia bark 55g, Radix Glycyrrhizae 150g, galingal 70g, fruit of Chinese wolfberry 120g, orange peel 35g, Radix Angelicae Sinensis 70g, wild jujube 760g, Radix Codonopsis 160g, fructus amomi 50g, saline cistanche 40g, nutmeg 46g, agalloch eaglewood 30g, cloves 40g, Poria cocos 70g, mushroom 4kg;
Salad oil is subsequent use;
2) the arrangement soaking step picks a bone bright rabbit body and removes the cold water soak 10 hours of putting into container and long-pending 8 times of the rabbit human body behind muscle tendon, the fat, picks up to drain away the water;
3), pickling step mixes above-mentioned flavoring refined salt, fresh ginger end, Chinese prickly ash, capsicum, chopped spring onion to spread to be put on to be placed on the rabbit meat and leaves standstill 16 hours in the window;
4), the stew in soy sauce step processes material bag with described nourishing material and drops in the water with 4 times of major ingredients and boiled 2.5 hours, will pickle ripe rabbit meat again and put into material soup, add draft beer and heat 98 ℃ the time; Skim floating foam; Boil and boil 1 hour, add white sugar by said ratio, slow fire boiled 1.5 hours; And stir frequently and turn over rabbit meat, pick up rabbit meat on time and drain soup juice;
5), slicing step will drain soup juice rabbit meat by the horizontal fibers cut into serving pieces;
6), rabbit jerky making step soup stock that the rabbit meat of thinly slicing is put into stew in soy sauce rabbit meat soaks and to be pale brown look in 3 minutes to the sliced meat surface and to pick up and drain soup juice, put into the air-dry packing of cryogenic box and promptly process rabbit jerky nutraceutical.
The rabbit sliced meat that described immersion drains soup juice can spread or spray a kind of, several kinds or whole flavouring in curry powder, spicy powder, sesame, the glycyrrhizic acid to taste on sliced meat.
Embodiment 3.
A kind of rabbit jerky of the present invention nutrient food preparation comprises the steps:
1) gets the raw materials ready: major ingredient: bright rabbit meat 100kg;
Flavoring: refined salt 2～4kg, fresh ginger 1～3kg, capsicum 1.2～2kg, white sugar 1.5～3kg, draft beer 20～15kg, Chinese prickly ash 400～600g, pepper 200～400g, chopped spring onion 1.5～2.5kg;
Nourishing material: tsaoko 60～80g, cassia bark 50～60g, Radix Glycyrrhizae 120～180g, galingal 60～80g; The fruit of Chinese wolfberry 100～140g, orange peel 25～50g, Radix Angelicae Sinensis 60～80g, wild jujube 560～860g; Radix Codonopsis 120～180g, fructus amomi 35～70g, saline cistanche 30～50g, nutmeg 36～56g; Agalloch eaglewood 20～40g, cloves 30～50g, Poria cocos 60～80g, mushroom 3～5kg;
Salad oil is subsequent use;
2) the arrangement soaking step picks a bone bright rabbit body to remove and puts into doubly cold water soak 8-12 hour of container and the long-pending 5-10 of the rabbit human body behind muscle tendon, the fat, picks up to drain away the water;
3), pickling step mixes above-mentioned flavoring refined salt, fresh ginger end, Chinese prickly ash, capsicum, chopped spring onion to spread to be put on to be placed on the rabbit meat and leaves standstill 12～18 hours in the window;
4), the stew in soy sauce step processes material bag with described nourishing material and drops in the water with 3～5 times of major ingredients and boiled 2-3 hour, will pickle ripe rabbit meat again and put into material soup, add draft beer and heat 95 ℃～100 ℃ the time; Skim floating foam; Boil and boil 1 hour, add white sugar by said ratio, slow fire boiled 1～2 hour; And stir frequently and turn over rabbit meat, pick up rabbit meat on time and drain soup juice;
5), slicing step will drain soup juice rabbit meat by the horizontal fibers cut into serving pieces;
6), rabbit jerky making step puts into the rabbit meat of thinly slicing 300 ℃ baking box baking 4 minutes and takes out air-dryly to appearing little burning, packing is promptly processed Roast rabbit and is done.
The rabbit sliced meat that described immersion drains soup juice can spread or spray a kind of, several kinds or whole flavouring in curry powder, spicy powder, sesame, the glycyrrhizic acid to taste on sliced meat.
Claims (4)
1. a rabbit jerky nutrient food preparation is characterized in that described rabbit jerky nutrient food preparation comprises the steps:
1) gets the raw materials ready: major ingredient: bright rabbit meat 100kg;
Flavoring: refined salt 2～4kg, fresh ginger 1～3kg, capsicum 1.2～2kg, white sugar 1.5～3kg, draft beer 20～15kg, Chinese prickly ash 400～600g, pepper 200～400g, chopped spring onion 1.5～2.5kg;
Nourishing material: tsaoko 60～80g, cassia bark 50～60g, Radix Glycyrrhizae 120～180g, galingal 60～80g; The fruit of Chinese wolfberry 100～140g, orange peel 25～50g, Radix Angelicae Sinensis 60～80g, wild jujube 560～860g; Radix Codonopsis 120～180g, fructus amomi 35～70g, saline cistanche 30～50g, nutmeg 36～56g; Agalloch eaglewood 20～40g, cloves 30～50g, Poria cocos 60～80g, mushroom 3～5kg;
Salad oil is subsequent use;
2) the arrangement soaking step picks a bone bright rabbit body and removes the cold water soak 8～12 hours of putting into container and long-pending 5～10 times of the rabbit human body behind muscle tendon, the fat, picks up to drain away the water;
3), pickling step mixes above-mentioned flavoring refined salt, fresh ginger end, Chinese prickly ash, capsicum, chopped spring onion to spread to be put on to be placed on the rabbit meat and leaves standstill 12～18 hours in the window;
4), the stew in soy sauce step processes material bag with described nourishing material and drops in the water with 3～5 times of major ingredients and boiled 2-3 hour, will pickle ripe rabbit meat again and put into material soup, add draft beer and heat 95 ℃～100 ℃ the time; Skim floating foam; Boil and boil 1 hour, add white sugar by said ratio, slow fire boiled 1～2 hour; And stir frequently and turn over rabbit meat, pick up rabbit meat on time and drain soup juice;
5), slicing step will drain soup juice rabbit meat by the horizontal fibers cut into serving pieces;
6), rabbit jerky making step pours salad oil into and heats in the pot to 120 ℃～220 ℃, being the orange-yellow de-oiling that picks up to the surface in fried 3～5 minutes in the section rabbit meat input oil, put into the air-dry packing of cryogenic box and promptly process rabbit jerky nutraceutical.
2. rabbit jerky nutraceutical preparation method according to claim 1; It is characterized in that: described rabbit jerky making step was pale brown look in 3～5 minutes and picks up and drain soup juice to the sliced meat surface for the soup stock that the rabbit meat of thinly slicing is put into stew in soy sauce rabbit meat soaks, put into the air-dry packing of cryogenic box and promptly process rabbit jerky nutraceutical.
3. rabbit jerky nutraceutical preparation method according to claim 1 and 2 is characterized in that: the rabbit sliced meat that rabbit sliced meat after the described fried de-oiling or immersion drain soup juice spread or spray curry powder, spicy powder, sesame, glycyrrhizic acid to taste on sliced meat.
4. rabbit jerky nutraceutical preparation method according to claim 1; It is characterized in that: described rabbit jerky making step takes out air-dryly for the baking box baking 2～4 minutes of the rabbit meat of thinly slicing being put into 200 ℃～300 ℃ to appearing little burning, and packing is promptly processed Roast rabbit and done.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813220A (en) * | 2012-08-31 | 2012-12-12 | 江苏迈斯克食品有限公司 | Method for making mushroom beef granules |
| CN102948782A (en) * | 2012-11-19 | 2013-03-06 | 福建鑫鑫獭兔有限公司 | Method for producing recombinant rex rabbit nutrient dried meat slice |
| CN103040015A (en) * | 2013-01-08 | 2013-04-17 | 杨富民 | Fabrication method of multi-flavor instant rex rabbit meat product |
| CN103271360A (en) * | 2013-05-12 | 2013-09-04 | 永州舜源农业发展有限公司 | Method for preparing whole rabbit product |
| CN103932201A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Coffee flavor jerked mutton |
| CN104026595A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Spiced salt rabbit meat slices and preparation method thereof |
| CN104026614A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Rabbit meat slices with soy bean sauce and preparation method thereof |
| CN104026594A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Nutrient rabbit meat and preparation method thereof |
| CN104026662A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Rice-flavor rabbit meat soup and preparing method of rice-flavor rabbit meat soup |
| CN104026597A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Cumin-flavored rabbit meat slice and preparation method thereof |
| CN105595195A (en) * | 2015-12-21 | 2016-05-25 | 铜陵启辰养殖专业合作社 | Method for preparing dried rabbit |
| CN107028100A (en) * | 2017-06-05 | 2017-08-11 | 湖南省流沙河花猪生态牧业股份有限公司 | Flower dried pork production technology |
| CN108617988A (en) * | 2018-04-23 | 2018-10-09 | 道真自治县云庄农牧业发展有限公司 | A kind of flavor rabbit meat and its processing method |
| CN108719820A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of instant spicy rabbit head |
| CN108719748A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of instant spicy rabbit head |
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2010
- 2010-07-13 CN CN2010102307533A patent/CN102326780A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813220A (en) * | 2012-08-31 | 2012-12-12 | 江苏迈斯克食品有限公司 | Method for making mushroom beef granules |
| CN102813220B (en) * | 2012-08-31 | 2014-03-26 | 江苏迈斯克食品有限公司 | Method for making mushroom beef granules |
| CN102948782A (en) * | 2012-11-19 | 2013-03-06 | 福建鑫鑫獭兔有限公司 | Method for producing recombinant rex rabbit nutrient dried meat slice |
| CN102948782B (en) * | 2012-11-19 | 2013-11-06 | 福建鑫鑫獭兔有限公司 | Method for producing recombinant rex rabbit nutrient dried meat slice |
| CN103040015A (en) * | 2013-01-08 | 2013-04-17 | 杨富民 | Fabrication method of multi-flavor instant rex rabbit meat product |
| CN103271360A (en) * | 2013-05-12 | 2013-09-04 | 永州舜源农业发展有限公司 | Method for preparing whole rabbit product |
| CN103271360B (en) * | 2013-05-12 | 2016-03-23 | 永州舜源农业发展有限公司 | A kind of preparation method of whole rabbit goods |
| CN103932201A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Coffee flavor jerked mutton |
| CN104026662A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Rice-flavor rabbit meat soup and preparing method of rice-flavor rabbit meat soup |
| CN104026594A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Nutrient rabbit meat and preparation method thereof |
| CN104026614A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Rabbit meat slices with soy bean sauce and preparation method thereof |
| CN104026597A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Cumin-flavored rabbit meat slice and preparation method thereof |
| CN104026595B (en) * | 2014-04-26 | 2016-02-17 | 侯道鸿 | A kind of spiced salt rabbit sliced meat and preparation method thereof |
| CN104026595A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Spiced salt rabbit meat slices and preparation method thereof |
| CN105595195A (en) * | 2015-12-21 | 2016-05-25 | 铜陵启辰养殖专业合作社 | Method for preparing dried rabbit |
| CN107028100A (en) * | 2017-06-05 | 2017-08-11 | 湖南省流沙河花猪生态牧业股份有限公司 | Flower dried pork production technology |
| CN107028100B (en) * | 2017-06-05 | 2020-12-04 | 湖南省流沙河花猪生态牧业股份有限公司 | Production process of leisure dried pork with flower |
| CN108719820A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of instant spicy rabbit head |
| CN108719748A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of instant spicy rabbit head |
| CN108617988A (en) * | 2018-04-23 | 2018-10-09 | 道真自治县云庄农牧业发展有限公司 | A kind of flavor rabbit meat and its processing method |
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Application publication date: 20120125 |