CN102429250A - Method for processing hot-stewed airing rabbit - Google Patents
Method for processing hot-stewed airing rabbit Download PDFInfo
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- CN102429250A CN102429250A CN2011103351985A CN201110335198A CN102429250A CN 102429250 A CN102429250 A CN 102429250A CN 2011103351985 A CN2011103351985 A CN 2011103351985A CN 201110335198 A CN201110335198 A CN 201110335198A CN 102429250 A CN102429250 A CN 102429250A
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Abstract
The invention relates to a method for processing a hot-stewed airing rabbit. The method comprises the following steps of: inoculating auxiliary materials to an integral rabbit which is cooled and subjected to acid discharge, rolling and kneading under vacuum, salting and fermenting at low temperature, hanging, airing and fermenting in the shade, performing halogen cooking, drying, finishing, packaging, sterilizing, keeping temperature and inspecting, wherein the auxiliary materials consist of the following components in part by weight: 3 to 5 parts of fermentation agents, 3 to 4 parts of halogen materials and 4 to 5 parts of flavorings. In the method, the convention salting process is changed by utilizing a vacuum rolling and kneading technology, and the fermentation agents such as a probiotics growth promoter, a proenzyme activator and the like are added by utilizing a microbial fermentation technology; the integral rabbit is fermented twice and is flavored and subjected to the halogen cooking, a modernization processing process and the conventional sauce halogen process are combined, the conventional process for processing airing products is changed, the production period of the products is shortened, the integral production process is finished only for 22 to 26 hours, and the integral processing process can be programmed and standardized; and thus, method is suitable for large-scale batch production of factories.
Description
Technical field
The present invention relates to the processing method of the dried rabbit of a kind of halogen fragrant breeze.
Background technology
The rabbit meat product of selling in the market mostly is halogen rabbit, air-dry rabbit etc., and traditional halogen rabbit product is short process time, has only halogen fragrance not have the fragrance of fermented product; Traditional air-dry rabbit product then lacks halogen fragrance, has long processing time (the generally fermentation period of needs more than 7 days) simultaneously, receives restraining factors such as seasonal effect is bigger.Also there is not a kind of novel rabbit meat product that combines halogen rabbit, air-dry rabbit preparation method to process.
Summary of the invention
The objective of the invention is to the problems referred to above to existing halogen rabbit, the existence of air-dry rabbit; The processing method of the dried rabbit of a kind of halogen fragrant breeze is provided; This processing method combines the two advantage of halogen rabbit, air-dry rabbit; Process a kind of novel rabbit meat product, strong fragrant, Fresh & Tender in Texture, the instant of this rabbit meat product taste delicate fragrance.
Technical scheme of the present invention is: the processing method of the dried rabbit of a kind of halogen fragrant breeze; Will be behind whole rabbit inoculation auxiliary material of supercooling acid discharge; Boil, dry, repair, pack, sterilize, be incubated inspection process and process through vacuum tumbling, low-temperature salting fermentation, the air-dry fermentation of cool extension, halogen; Wherein, auxiliary material is made up of leavening, halogen material and flavoring, and its composition is by weight: leavening 3-5 part, halogen material 3-4 part, flavoring 4-5 part.
Preferably, its concrete procedure of processing is following:
(1) inoculation auxiliary material: selects fresh, no foreign matter, fat-free, free from admixture and bulk extravasated blood through cooling off whole rabbit of acid discharge, clean up, inoculate halogen material, flavoring;
(2) vacuum tumbling: will inoculate whole rabbit of cooling acid discharge after halogen material, the flavoring and join and carry out tumbling in the vacuum tumbler; Vacuum-0.06--0.08Mpa; Temperature is controlled at below 10 ℃, 60-80 minute tumbling time, adds leavening then tumbling 3-5 minute once more;
(3) low-temperature salting fermentation: whole rabbit after the tumbling is pickled fermented under 8-12 ℃ of cryogenic conditions, pickled fermented time 8-10 hour;
(4) the air-dry fermentation of cool extension: whole pickled fermented rabbit taken out, drain away the water, set moulding, hang the fermenting storehouse and carry out air-dry fermentation, fermentation storehouse temperature is controlled at 12-16 ℃, and fermentation time is 8-12 hour;
(5) halogen boils: whole the rabbit that will ferment put into jacketed pan halogen and boils, and brine temperature is controlled between 92-95 ℃, stew in soy sauce 40 minutes, and fire stewing system in pass took the dish out of the pot and gets final product in 25 minutes;
(6) oven dry: well-done whole the rabbit of halogen tiled, put into baking room and dry, drying time is 2-4 hour;
(7) finishing: the bone that whole rabbit is exposed removes;
(8) packing: whole rabbit after will repairing put into retort pouch, towels off clean sack, vacuum seal, evacuated time: 25 seconds; Heat sealed time: 3.7 seconds, require sealing formation, non-wrinkled, gas leak phenomenon;
(9) sterilization: vacuum-packed whole rabbit is put in the sterilization dish neatly, goes into sterilization in the retorts.Bactericidal formula: 112 ℃, the cooling of 10 '-30 ' back-pressure, F value >=6;
(10) insulation check: 37 ℃ of constant temperature 7 days, do not have the bag gas leakage of rising and can obtain the dried rabbit product of halogen fragrant breeze.
Preferably, described leavening is one or more in beneficial flora growth promoter, the proenzyme activator.
Preferably, described halogen material is one or more in anise, aniseed, fennel seeds, lemongrass, the root of Dahurain angelica, flos caryophylli, Fructus Caryophylli, hawthorn, dried orange peel, kaempferia galamga, cumin, the banksia rose, fragrant fruit, the flower bud of lily magnolia, cassia twig, nutmeg, white bandit, the tsaoko.
Preferably, described flavoring is one or more in salt, light soy sauce, sodium glutamate, the cooking wine.
Preferably, whole rabbit of cooling acid discharge draws strain commodity rabbit to slaughter after whole the rabbit that obtains after the supercooling acid discharge for adopting her.
The invention has the beneficial effects as follows: the present invention utilizes vacuum tumbling technology, has changed traditional pickling process technology, utilizes microbial fermentation technology simultaneously, has added leavenings such as beneficial flora growth promoter, proenzyme activator; Whole rabbit is through fermenting twice; Seasoning halogen boils then, and modernized processing technology is combined with traditional sauce halogen technology, changed traditional air-dry product processing technology, shortened life cycle of the product; Whole process of production only needed to accomplish in 22-26 hour; Whole machining process process programmable, standardization are suitable for factory's large-scale batch production, have good market prospects.The rabbit meat product that obtains through processing method of the present invention has sauce halogen product and air-dry product characteristic concurrently, and color and luster is bronzing, and voluptuousness is strong, elasticity is sufficient, and taste delicate fragrance is strong fragrant, Fresh & Tender in Texture, pot-stewed fowl salts down, and cured meat and fish are dense, and instant.
The specific embodiment
Below through concrete embodiment technical scheme of the present invention is further described.
Specific embodiment one:
The processing method of the dried rabbit of a kind of halogen fragrant breeze; Will be behind whole rabbit inoculation auxiliary material of supercooling acid discharge; Boil, dry, repair, pack, sterilize, be incubated inspection process and process through vacuum tumbling, low-temperature salting fermentation, the air-dry fermentation of cool extension, halogen; Wherein, auxiliary material is made up of leavening, halogen material and flavoring, and its composition is by weight: leavening 3-5 part, halogen material 3-4 part, flavoring 4-5 part.
Its concrete procedure of processing is following:
(1) inoculation auxiliary material: after she draws strain commodity rabbit to slaughter, selects fresh, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up, inoculate halogen material, flavoring through cooling off whole rabbit of acid discharge;
(2) vacuum tumbling: will inoculate whole rabbit of cooling acid discharge after halogen material, the flavoring and join and carry out tumbling in the vacuum tumbler; Vacuum-0.06--0.08Mpa; Temperature is controlled at below 10 ℃, 60-80 minute tumbling time, adds leavening then tumbling 3-5 minute once more;
(3) low-temperature salting fermentation: whole rabbit after the tumbling is pickled fermented under 8-12 ℃ of cryogenic conditions, pickled fermented time 8-10 hour;
(4) the air-dry fermentation of cool extension: whole pickled fermented rabbit taken out, drain away the water, set moulding, hang the fermenting storehouse and carry out air-dry fermentation, fermentation storehouse temperature is controlled at 12-16 ℃, and fermentation time is 8-12 hour;
(5) halogen boils: whole the rabbit that will ferment put into jacketed pan halogen and boils, and brine temperature is controlled between 92-95 ℃, stew in soy sauce 40 minutes, and fire stewing system in pass took the dish out of the pot and gets final product in 25 minutes;
(6) oven dry: well-done whole the rabbit of halogen tiled, put into baking room and dry, drying time is 2-4 hour;
(7) finishing: bone whole rabbit is exposed with Work tools such as pliers or scissors removes, in order to avoid puncture packaging bag during packing;
(8) packing: whole rabbit after will repairing put into retort pouch, towels off clean sack, vacuum seal, evacuated time: 25 seconds; Heat sealed time: 3.7 seconds, require sealing formation, non-wrinkled, gas leak phenomenon;
(9) sterilization: vacuum-packed whole rabbit is put in the sterilization dish neatly, goes into sterilization in the retorts.Bactericidal formula: 112 ℃, the cooling of 10 '-30 ' back-pressure, F value >=6;
(10) insulation check: 37 ℃ of constant temperature 7 days, do not have the bag gas leakage of rising and can obtain the dried rabbit product of halogen fragrant breeze;
(11) label: can indicate on the label: information such as name of product, net content, list of ingredients, shelf-life, operative norm, the place of production, production licence number, manufacturer, factory site, contact method require to meet state food identity management regulation;
(12) vanning is stored: vanning on request, carry out sign, storage at normal temperature.
Wherein, Leavening adopts the beneficial flora growth promoter; The halogen material is made up of anise, aniseed, fennel seeds, lemongrass, the root of Dahurain angelica, flos caryophylli, Fructus Caryophylli, hawthorn, dried orange peel, kaempferia galamga, cumin, the banksia rose, fragrant fruit, the flower bud of lily magnolia, and flavoring is made up of salt, light soy sauce, sodium glutamate.
Specific embodiment two: the processing method of the dried rabbit of a kind of halogen fragrant breeze; Will be behind whole rabbit inoculation auxiliary material of supercooling acid discharge; Boil, dry, repair, pack, sterilize, be incubated inspection process and process through vacuum tumbling, low-temperature salting fermentation, the air-dry fermentation of cool extension, halogen; Wherein, auxiliary material is made up of leavening, halogen material and flavoring, and its composition is by weight: leavening 3-5 part, halogen material 3-4 part, flavoring 4-5 part.
Its concrete procedure of processing is following:
(1) inoculation auxiliary material: after she draws strain commodity rabbit to slaughter, selects fresh, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up, inoculate halogen material, flavoring through cooling off whole rabbit of acid discharge;
(2) vacuum tumbling: will inoculate whole rabbit of cooling acid discharge after halogen material, the flavoring and join and carry out tumbling in the vacuum tumbler; Vacuum-0.06--0.08Mpa; Temperature is controlled at below 10 ℃, 60-80 minute tumbling time, adds leavening then tumbling 3-5 minute once more;
(3) low-temperature salting fermentation: whole rabbit after the tumbling is pickled fermented under 8-12 ℃ of cryogenic conditions, pickled fermented time 8-10 hour;
(4) the air-dry fermentation of cool extension: whole pickled fermented rabbit taken out, drain away the water, set moulding, hang the fermenting storehouse and carry out air-dry fermentation, fermentation storehouse temperature is controlled at 12-16 ℃, and fermentation time is 8-12 hour;
(5) halogen boils: whole the rabbit that will ferment put into jacketed pan halogen and boils, and brine temperature is controlled between 92-95 ℃, stew in soy sauce 40 minutes, and fire stewing system in pass took the dish out of the pot and gets final product in 25 minutes;
(6) oven dry: well-done whole the rabbit of halogen tiled, put into baking room and dry, drying time is 2-4 hour;
(7) finishing: bone whole rabbit is exposed with Work tools such as pliers or scissors removes, in order to avoid puncture packaging bag during packing;
(8) packing: whole rabbit after will repairing put into retort pouch, towels off clean sack, vacuum seal, evacuated time: 25 seconds; Heat sealed time: 3.7 seconds, require sealing formation, non-wrinkled, gas leak phenomenon;
(9) sterilization: vacuum-packed whole rabbit is put in the sterilization dish neatly, goes into sterilization in the retorts.Bactericidal formula: 112 ℃, the cooling of 10 '-30 ' back-pressure, F value >=6;
(10) insulation check: 37 ℃ of constant temperature 7 days, do not have the bag gas leakage of rising and can obtain the dried rabbit product of halogen fragrant breeze;
(11) label: can indicate on the label: information such as name of product, net content, list of ingredients, shelf-life, operative norm, the place of production, production licence number, manufacturer, factory site, contact method require to meet state food identity management regulation;
(12) vanning is stored: vanning on request, carry out sign, storage at normal temperature.
Wherein, leavening is the proenzyme activator; The halogen material is anise, aniseed, fennel seeds, lemongrass, the root of Dahurain angelica, flos caryophylli, Fructus Caryophylli, hawthorn, dried orange peel, kaempferia galamga, cumin, the banksia rose, fragrant fruit, the flower bud of lily magnolia, cassia twig, nutmeg, white bandit, tsaoko; Flavoring salt, light soy sauce, cooking wine.
Specific embodiment three: the processing method of the dried rabbit of a kind of halogen fragrant breeze; Will be behind whole rabbit inoculation auxiliary material of supercooling acid discharge; Boil, dry, repair, pack, sterilize, be incubated inspection process and process through vacuum tumbling, low-temperature salting fermentation, the air-dry fermentation of cool extension, halogen; Wherein, auxiliary material is made up of leavening, halogen material and flavoring, and its composition is by weight: leavening 3-5 part, halogen material 3-4 part, flavoring 4-5 part.
Its concrete procedure of processing is following:
(1) inoculation auxiliary material: after she draws strain commodity rabbit to slaughter, selects fresh, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up, inoculate halogen material, flavoring through cooling off whole rabbit of acid discharge;
(2) vacuum tumbling: will inoculate whole rabbit of cooling acid discharge after halogen material, the flavoring and join and carry out tumbling in the vacuum tumbler; Vacuum-0.06--0.08Mpa; Temperature is controlled at below 10 ℃, 60-80 minute tumbling time, adds leavening then tumbling 3-5 minute once more;
(3) low-temperature salting fermentation: whole rabbit after the tumbling is pickled fermented under 8-12 ℃ of cryogenic conditions, pickled fermented time 8-10 hour;
(4) the air-dry fermentation of cool extension: whole pickled fermented rabbit taken out, drain away the water, set moulding, hang the fermenting storehouse and carry out air-dry fermentation, fermentation storehouse temperature is controlled at 12-16 ℃, and fermentation time is 8-12 hour;
(5) halogen boils: whole the rabbit that will ferment put into jacketed pan halogen and boils, and brine temperature is controlled between 92-95 ℃, stew in soy sauce 40 minutes, and fire stewing system in pass took the dish out of the pot and gets final product in 25 minutes;
(6) oven dry: well-done whole the rabbit of halogen tiled, put into baking room and dry, drying time is 2-4 hour;
(7) finishing: bone whole rabbit is exposed with Work tools such as pliers or scissors removes, in order to avoid puncture packaging bag during packing;
(8) packing: whole rabbit after will repairing put into retort pouch, towels off clean sack, vacuum seal, evacuated time: 25 seconds; Heat sealed time: 3.7 seconds, require sealing formation, non-wrinkled, gas leak phenomenon;
(9) sterilization: vacuum-packed whole rabbit is put in the sterilization dish neatly, goes into sterilization in the retorts.Bactericidal formula: 112 ℃, the cooling of 10 '-30 ' back-pressure, F value >=6;
(10) insulation check: 37 ℃ of constant temperature 7 days, do not have the bag gas leakage of rising and can obtain the dried rabbit product of halogen fragrant breeze;
(11) label: can indicate on the label: information such as name of product, net content, list of ingredients, shelf-life, operative norm, the place of production, production licence number, manufacturer, factory site, contact method require to meet state food identity management regulation;
(12) vanning is stored: vanning on request, carry out sign, storage at normal temperature.
Wherein, leavening is the beneficial flora growth promoter; The halogen material is anise, aniseed, fennel seeds, lemongrass, the root of Dahurain angelica, flos caryophylli, Fructus Caryophylli, hawthorn, dried orange peel, kaempferia galamga, cumin, the banksia rose, fragrant fruit, the flower bud of lily magnolia, cassia twig, nutmeg, white bandit, tsaoko; Flavoring salt, light soy sauce, sodium glutamate, cooking wine.
Claims (6)
1. the processing method of the dried rabbit of halogen fragrant breeze; It is characterized in that: will be behind whole rabbit inoculation auxiliary material of supercooling acid discharge; Boil, dry, repair, pack, sterilize, be incubated inspection process and process through vacuum tumbling, low-temperature salting fermentation, the air-dry fermentation of cool extension, halogen; Wherein, auxiliary material is made up of leavening, halogen material and flavoring, and its composition is by weight: leavening 3-5 part, halogen material 3-4 part, flavoring 4-5 part;
2. the processing method of the dried rabbit of halogen fragrant breeze according to claim 1 is characterized in that: its concrete procedure of processing is following:
(1) inoculation auxiliary material: selects fresh, no foreign matter, fat-free, free from admixture and bulk extravasated blood through cooling off whole rabbit of acid discharge, clean up, inoculate halogen material, flavoring;
(2) vacuum tumbling: will inoculate whole rabbit of cooling acid discharge after halogen material, the flavoring and join and carry out tumbling in the vacuum tumbler; Vacuum-0.06--0.08Mpa; Temperature is controlled at below 10 ℃, 60-80 minute tumbling time, adds leavening then tumbling 3-5 minute once more;
(3) low-temperature salting fermentation: whole rabbit after the tumbling is pickled fermented under 8-12 ℃ of cryogenic conditions, pickled fermented time 8-10 hour;
(4) the air-dry fermentation of cool extension: whole pickled fermented rabbit taken out, drain away the water, set moulding, hang the fermenting storehouse and carry out air-dry fermentation, fermentation storehouse temperature is controlled at 12-16 ℃, and fermentation time is 8-12 hour;
(5) halogen boils: whole the rabbit that will ferment put into jacketed pan halogen and boils, and brine temperature is controlled between 92-95 ℃, stew in soy sauce 40 minutes, and fire stewing system in pass took the dish out of the pot and gets final product in 25 minutes;
(6) oven dry: well-done whole the rabbit of halogen tiled, put into baking room and dry, drying time is 2-4 hour;
(7) finishing: the bone that whole rabbit is exposed removes;
(8) packing: whole rabbit after will repairing put into retort pouch, towels off clean sack, vacuum seal, evacuated time: 25 seconds; Heat sealed time: 3.7 seconds, require sealing formation, non-wrinkled, gas leak phenomenon;
(9) sterilization: vacuum-packed whole rabbit is put in the sterilization dish neatly, goes into sterilization in the retorts.Bactericidal formula: 112 ℃, the cooling of 10 '-30 ' back-pressure, F value >=6;
(10) insulation check: 37 ℃ of constant temperature 7 days, do not have the bag gas leakage of rising and can obtain the dried rabbit product of halogen fragrant breeze.
3. according to the processing method of claim 1 or 2 any dried rabbits of described halogen fragrant breeze, it is characterized in that: described leavening is one or more in beneficial flora growth promoter, the proenzyme activator.
4. according to the processing method of claim 1 or 2 any dried rabbits of described halogen fragrant breeze, it is characterized in that: described halogen material is one or more in anise, aniseed, fennel seeds, lemongrass, the root of Dahurain angelica, flos caryophylli, Fructus Caryophylli, hawthorn, dried orange peel, kaempferia galamga, cumin, the banksia rose, fragrant fruit, the flower bud of lily magnolia, cassia twig, nutmeg, white bandit, the tsaoko.
5. according to the processing method of claim 1 or 2 any dried rabbits of described halogen fragrant breeze, it is characterized in that: described flavoring is one or more in salt, light soy sauce, sodium glutamate, the cooking wine.
6. according to the processing method of claim 1 or 2 any dried rabbits of described halogen fragrant breeze, it is characterized in that: whole rabbit of cooling acid discharge draws strain commodity rabbit to slaughter after whole the rabbit that obtains after the supercooling acid discharge for adopting her.
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| CN2011103351985A CN102429250A (en) | 2011-10-31 | 2011-10-31 | Method for processing hot-stewed airing rabbit |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815420A (en) * | 2014-03-12 | 2014-05-28 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Method for producing Qianyuan spicy game cured rabbits |
| CN103976379A (en) * | 2014-05-04 | 2014-08-13 | 周立新 | Processing method of hand-shredded rabbit foodstuff |
| CN104223179A (en) * | 2014-09-10 | 2014-12-24 | 湖南绝味食品股份有限公司 | Processing technology for pretreating marinated meat type food |
| CN106213237A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of skin care sootiness Ungula Sus domestica |
| CN106213243A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of salty duck of nourishing the stomach |
| CN106213244A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of antioxidation sootiness Carnis Gallus domesticus |
| CN107125604A (en) * | 2017-05-05 | 2017-09-05 | 青岛康大食品有限公司 | A kind of chilli oil rabbit sirloin and preparation method thereof |
| CN108157828A (en) * | 2017-12-26 | 2018-06-15 | 山东凯加食品股份有限公司 | The production method that a kind of pot-stewed fowl air-dries chicken |
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| CN101181075A (en) * | 2007-11-30 | 2008-05-21 | 中国农业科学院北京畜牧兽医研究所 | Method for processing original shape massive zymolysis chicken products |
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| CN1286919A (en) * | 2000-10-12 | 2001-03-14 | 赵晓光 | Production process of microbe-fermented meat product |
| CN101044906A (en) * | 2007-03-21 | 2007-10-03 | 四川大学 | Process for producing Chinese style fermented meat product with low salt and no nitrate or nitrite |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815420A (en) * | 2014-03-12 | 2014-05-28 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Method for producing Qianyuan spicy game cured rabbits |
| CN103976379A (en) * | 2014-05-04 | 2014-08-13 | 周立新 | Processing method of hand-shredded rabbit foodstuff |
| CN104223179A (en) * | 2014-09-10 | 2014-12-24 | 湖南绝味食品股份有限公司 | Processing technology for pretreating marinated meat type food |
| CN106213237A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of skin care sootiness Ungula Sus domestica |
| CN106213243A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of salty duck of nourishing the stomach |
| CN106213244A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of antioxidation sootiness Carnis Gallus domesticus |
| CN107125604A (en) * | 2017-05-05 | 2017-09-05 | 青岛康大食品有限公司 | A kind of chilli oil rabbit sirloin and preparation method thereof |
| CN108157828A (en) * | 2017-12-26 | 2018-06-15 | 山东凯加食品股份有限公司 | The production method that a kind of pot-stewed fowl air-dries chicken |
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Application publication date: 20120502 |