CN102763856A - Fragrant salt-cured rabbit meat - Google Patents
Fragrant salt-cured rabbit meat Download PDFInfo
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- CN102763856A CN102763856A CN2012102550505A CN201210255050A CN102763856A CN 102763856 A CN102763856 A CN 102763856A CN 2012102550505 A CN2012102550505 A CN 2012102550505A CN 201210255050 A CN201210255050 A CN 201210255050A CN 102763856 A CN102763856 A CN 102763856A
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- rabbit meat
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Abstract
The invention discloses a fragrant salt-cured rabbit meat which is characterized by comprising the following materials by weight: 100 parts of fresh rabbit meat, 5-9 parts of salt, 0.7-1 parts of mixed spice powder, 0.2-0.5 parts of ginger, 0.4-0.8 parts of garlic, 0.4-0.7 parts of Chinese liquor, 2-2.5 parts of glucose, 0.2-0.4 parts of prickly ash powder, and 0.1-0.3 parts of capsicum powder. A processing method comprises the steps of adding water to the mixed spice powder, prickly ash powder and capsicum powder; boiling with slow fire for 30 min; adding ginger, garlic, Chinese liquor and glucose, and mixing; cooling; adding salt, and mixing; coating on slaughtered and cleaned rabbit body; pickling; washing and air-drying; fumigating; and vacuum-packaging. By washing treatment after pickling, the cured rabbit meat has the advantages of no excessive salt and flavoring, convenient service and pure flavor.
Description
Technical field
The present invention relates to a kind of meat products, relate in particular to the cured rabbit of a kind of perfume (or spice).
Background technology
As everyone knows, rabbit meat is because fat content is low, and protein content is high and be well received by consumers.And in the eating method of rabbit meat, remove stir-fry, burn, cold and dressed with sauce outside, mostly like rabbit meat is pickled into cured goods.A kind of is that rabbit is slaughtered, and behind peeling and the internal organ, pickles a couple of days earlier with salt, will abandon or adopt out airing or smoke-dried beancurd then and processes cured rabbit.Another kind is exactly the rabbit shreds that Guanghan, Sichuan goes out, and it is that rabbit is slaughtered, behind peeling and the internal organ, salt and some flavorings are filled among the rabbit abdomen, with cord with rabbit meat from top to bottom tightly after the winding, pickle a period of time again drying form.Before a kind of cured rabbit be rural area common people's common way because will the holding time long, often cured rabbit all can be too salty, thereby influence the local flavor of rabbit meat.A kind of rabbit shreds in back exists salt again and various flavoring is positioned in the rabbit abdomen for a long time, and deep being immersed in the rabbit meat of its various tastes influenced the problem of the original flavor of rabbit meat.Simultaneously, during edible rabbit shreds, after it is boiled, the cord that twine again on the rabbit meat is chopped off, the feeding time spent brings inconvenient sensation.And the flavoring in the rabbit shreds abdomen and rabbit meat mixes and also caused the visual unhappiness of eater, thus the sense of influence food.
Summary of the invention
The objective of the invention is to provides a kind of instant, the fragrant cured rabbit that local flavor is pure for the deficiency that overcomes prior art.Its prescription is following by weight:
Bright rabbit meat 100 salt 5-9 five-spice powders 0.7-1
Ginger 0.2-0.5 garlic 0.4-0.8 liquor 0.4-0.7
Glucose 2-2.5 zanthoxylum powders 0.2-0.4 chilli powder 0.1-0.3.
Its processing method is with five-spice powder and zanthoxylum powder, and chilli powder adds water to be opened 30 minutes with little baked wheaten cake, put into ginger, garlic; Liquor, glucose etc. stir, and cooling adds salt again and stirs; Be applied in the rabbit inside and outside of butchering after the arrangement, pickle a period of time, clean again, dry; Sootiness, after smoked the getting well, vacuum-packed getting final product.
When edible, after rabbit meat boiled, being cut into bulk was edible.Can find out from technical scheme of the present invention, because rabbit meat has carried out clean after pickling, so do not have unnecessary salt and flavouring in the fragrant cured rabbit of processing.So instant, the rabbit meat flavor is pure, can not bring visual unhappiness to the eater, thereby the sense of influence food has reached goal of the invention of the present invention fully.
The specific embodiment
Embodiment 1, and bright rabbit meat 100, salt 5, five-spice powder 0.7, ginger 0.2, garlic 0.4, liquor 0.4, glucose 2, zanthoxylum powder 0.2, chilli powder 0.1 its processing method are with five-spice powder and zanthoxylum powder, and chilli powder adds water to be opened 30 minutes with little baked wheaten cake, put into ginger; Garlic, liquor, glucose etc. stir, cooling; Add salt again and stir, be applied in the rabbit inside and outside of butchering after the arrangement, pickle a period of time, clean again; Dry, sootiness, after smoked the getting well, vacuum-packed getting final product.
Embodiment 2, and bright rabbit meat 100, salt 9, five-spice powder 1, ginger 0.5, garlic 0.8, liquor 0.7, glucose 2.5, zanthoxylum powder 0.4, chilli powder 0.3 its processing method are with embodiment 1.
Embodiment 3, and bright rabbit meat 100, salt 7, five-spice powder 0.85, ginger 0.35, garlic 0.6, liquor 0.55, glucose 2.25, zanthoxylum powder 0.3, chilli powder 0.2 its processing method are with embodiment 1.
Claims (1)
1. the cured rabbit of perfume (or spice) is characterized in that: press row weight portion batching
Bright rabbit meat 100 salt 5-9 five-spice powders 0.7-1
Ginger 0.2-0.5 garlic 0.4-0.8 liquor 0.4-0.7
Glucose 2-2.5 zanthoxylum powders 0.2-0.4 chilli powder 0.1-0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102550505A CN102763856A (en) | 2012-07-23 | 2012-07-23 | Fragrant salt-cured rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102550505A CN102763856A (en) | 2012-07-23 | 2012-07-23 | Fragrant salt-cured rabbit meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102763856A true CN102763856A (en) | 2012-11-07 |
Family
ID=47091617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102550505A Pending CN102763856A (en) | 2012-07-23 | 2012-07-23 | Fragrant salt-cured rabbit meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102763856A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653007A (en) * | 2013-12-22 | 2014-03-26 | 刘长青 | Manufacturing method of smoked rabbit meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1150532A (en) * | 1996-05-10 | 1997-05-28 | 高波 | Method for producing roast rabbit meat |
| CN1250620A (en) * | 1998-10-13 | 2000-04-19 | 黄振敏 | Technology for cooking fragrant rabbit meat |
-
2012
- 2012-07-23 CN CN2012102550505A patent/CN102763856A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1150532A (en) * | 1996-05-10 | 1997-05-28 | 高波 | Method for producing roast rabbit meat |
| CN1250620A (en) * | 1998-10-13 | 2000-04-19 | 黄振敏 | Technology for cooking fragrant rabbit meat |
Non-Patent Citations (2)
| Title |
|---|
| 王卫: "不同加工方法对腊兔产品特性的影响", 《肉类研究》 * |
| 黎德荣 等: "不同加工方法对腊兔产品特性的影响", 《四川畜牧兽医》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653007A (en) * | 2013-12-22 | 2014-03-26 | 刘长青 | Manufacturing method of smoked rabbit meat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121107 |