CN102763857A - Method for making savory pickled rabbit - Google Patents

Abstract

The invention discloses a method for making a savory pickled rabbit. The method is characterized by comprising the following steps of: preparing the ingredients in parts by weight: 100 parts of fresh rabbit meat, 5-9 parts of salt, 0.7-1 part of five-spice powder, 0.2-0.5 parts of ginger, 0.4-0.8 parts of garlic, 0.4-0.7 parts of white wine, 2-2.5 parts of glucose, 0.2-0.4 parts of pepper powder and 0.1-0.3 parts of paprika; adding water into the five-spice powder, the pepper powder and the paprika and boiling in gentle fire for 30 minutes; putting the ginger, the garlic, the white wine, the glucose and the like; stirring uniformly, cooling, further adding the salt and stirring, rubbing the materials in and out of the slaughtered and finished rabbit; pickling for a certain period of time; subsequently washing, drying, fumigating, and after fumigating, packaging in vacuum so as to make the savory pickled rabbit. As the rabbit meat is washed after being pickled, the made savory pickled rabbit has no extra salt or condiment, so that the savory pickled rabbit can be eaten conveniently, and the rabbit meat tastes pure and normal.

Description

The processing method of the cured rabbit of a kind of perfume (or spice)

Technical field

The present invention relates to a kind of processing method of meat products, relate in particular to the processing method of 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; To abandon or adopt out airing or smoke-dried beancurd then and process 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, after with cord rabbit meat being twined from top to bottom tightly, pickle a period of time again drying form.Before a kind of cured rabbit be rural area common people's common way; Because it is will the holding time long; Often cured rabbit all can be too salty; Thereby influencing 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 processing method of the fragrant cured rabbit that local flavor is pure for the deficiency that overcomes prior art. and its concrete grammar is following:

A, press the row weight portion and get the raw materials ready

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;

B, raw material arrangement: select the Healthy Youth rabbit of 2-2.5kg, through being up to the standards

The back is butchered, peeling, is removed internal organ, removes body surface connective tissue and fat by routine, cleans hemostasis, and it is subsequent use to drain the back;

C, pickle: five-spice powder and zanthoxylum powder, chilli powder are added 5-7 kilograms of usefulness of water

Little baked wheaten cake was opened 25-40 minutes, put into ginger, garlic, liquor, glucose and stirred, cools off, and added salt again and stirred; Be applied in the rabbit inside and outside, neat folding goes in the cylinder to pickle, and its interbody spacer turned over cylinder in 15-20 hours 1-2 times; Make rabbit meat fully absorb batching, pickle and to go out cylinder in 20-30 hours;

D, cleaning: after going out cylinder, the rabbit meat of pickling is placed on rinsing in the cold water of cleaning, drain well;

E, hanging: the meat bamboo chip of rabbit that will pickle and clean up struts chest, makes it into plate shape, and suspension is dry again, and surperficial anhydrous timesharing is treated in ventilating and cooling place one day, carries out sootiness;

F, sootiness: with sootiness material such as cypress sawdust, cypress fork branch, system chaffs, sootiness 20-30 hours, rabbit meat is from high about 30-50 centimeters of smoked material; Whenever rabbit meat is stirred once at a distance from 4-6 hours; The fumigation temperature is controlled at 50-60 degree, fiery little cigarette dense, when rabbit meat appearance is golden yellow, gets final product;

G, packing: the rabbit meat after sootiness, remove the fixing bamboo chip of using, through the hygienic quality check, eligible is done careful shaping, the polybag of packing into, vacuum seal packing.

When edible, after rabbit meat boiled, being cut into bulk was edible. can find out from technical scheme of the present invention; Owing to carried out clean after rabbit meat is pickled; So so do not have unnecessary salt and flavouring in the fragrant cured rabbit of processing. 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:

A, press the row weight portion and get the raw materials ready

Bright rabbit meat 100 salt 5 five-spice powders 0.7 ginger 0.2

Garlic 0.4 liquor 0.4 glucose 2 zanthoxylum powders 0.2

Chilli powder 0.1;

The arrangement of b, raw material: select the Healthy Youth rabbit of 2-2.5kg, through butchering, peeling, remove internal organ, remove body surface connective tissue and fat by routine after the assay was approved, clean hemostasis, it is subsequent use to drain the back;

C, pickle: five-spice powder and zanthoxylum powder, chilli powder are added 5 kilograms of little baked wheaten cakes of usefulness of water and opened 25 minutes; Put into ginger, garlic, liquor, glucose and stir, cool off, add salt again and stir, be applied in the rabbit inside and outside; Neat folding goes in the cylinder to pickle; Its interbody spacer turned over cylinder in 15 hours 1 time, made rabbit meat fully absorb batching, pickled can go out cylinder in 20 hours;

D, cleaning: after going out cylinder, the rabbit meat of pickling is placed on rinsing in the cold water of cleaning, drain well;

E, hanging: the meat bamboo chip of rabbit that will pickle and clean up struts chest, makes it into plate shape, and suspension is dry again, and surperficial anhydrous timesharing is treated in ventilating and cooling place one day, carries out sootiness;

F, sootiness: with sootiness material such as cypress sawdust, cypress fork branch, system chaffs, sootiness 20 hours, rabbit meat whenever stirred rabbit meat once at a distance from 4 hours from high about 30 centimeters of smoked material, and the fumigation temperature is controlled at 60 degree, fiery little cigarette dense, when rabbit meat appearance is golden yellow, gets final product;

G, packing: the rabbit meat after sootiness, remove the fixing bamboo chip of using, through the hygienic quality check, eligible is done careful shaping, the polybag of packing into, vacuum seal packing.

Embodiment 2:

A, press the row weight portion and get the raw materials ready

Bright rabbit meat 100 salt 9 five-spice powders 1 ginger 0.5

Garlic 0.8 liquor 0.7 glucose 2.5 zanthoxylum powders 0.4

Chilli powder 0.3;

The arrangement of b, raw material: select the Healthy Youth rabbit of 2-2.5kg, through butchering, peeling, remove internal organ, remove body surface connective tissue and fat by routine after the assay was approved, clean hemostasis, it is subsequent use to drain the back;

C, pickle: five-spice powder and zanthoxylum powder, chilli powder are added 7 kilograms of little baked wheaten cakes of usefulness of water and opened 40 minutes; Put into ginger, garlic, liquor, glucose and stir, cool off, add salt again and stir, be applied in the rabbit inside and outside; Neat folding goes in the cylinder to pickle; Its interbody spacer turned over cylinder in 20 hours 2 times, made rabbit meat fully absorb batching, pickled can go out cylinder in 30 hours;

D, cleaning: after going out cylinder, the rabbit meat of pickling is placed on rinsing in the cold water of cleaning, drain well;

E, hanging: the meat bamboo chip of rabbit that will pickle and clean up struts chest, makes it into plate shape, and suspension is dry again, and surperficial anhydrous timesharing is treated in ventilating and cooling place one day, carries out sootiness;

F, sootiness: with sootiness material such as cypress sawdust, cypress fork branch, system chaffs, sootiness 30 hours, rabbit meat whenever stirred rabbit meat once at a distance from 6 hours from high about 50 centimeters of smoked material, and the fumigation temperature is controlled at 50 degree, fiery little cigarette dense, when rabbit meat appearance is golden yellow, gets final product;

G, packing: the rabbit meat after sootiness, remove the fixing bamboo chip of using, through the hygienic quality check, eligible is done careful shaping, the polybag of packing into, vacuum seal packing.

Embodiment 3:

A, press the row weight portion and get the raw materials ready

Bright rabbit meat 100 salt 7 five-spice powders 0.85 ginger 0.35

Garlic 0.6 liquor 0.55 glucose 2.25 zanthoxylum powders 0.3

Chilli powder 0.2;

The arrangement of b, raw material: select the Healthy Youth rabbit of 2-2.5kg, through butchering, peeling, remove internal organ, remove body surface connective tissue and fat by routine after the assay was approved, clean hemostasis, it is subsequent use to drain the back;

C, pickle: five-spice powder and zanthoxylum powder, chilli powder are added 6 kilograms of little baked wheaten cakes of usefulness of water and opened 30 minutes; Put into ginger, garlic, liquor, glucose and stir, cool off, add salt again and stir, be applied in the rabbit inside and outside; Neat folding goes in the cylinder to pickle; Its interbody spacer turned over cylinder in 17 hours 1 time, made rabbit meat fully absorb batching, pickled can go out cylinder in 24 hours;

D, cleaning: after going out cylinder, the rabbit meat of pickling is placed on rinsing in the cold water of cleaning, drain well;

E, hanging: the meat bamboo chip of rabbit that will pickle and clean up struts chest, makes it into plate shape, and suspension is dry again, and surperficial anhydrous timesharing is treated in ventilating and cooling place one day, carries out sootiness;

F, sootiness: with sootiness material such as cypress sawdust, cypress fork branch, system chaffs, sootiness 25 hours, rabbit meat whenever stirred rabbit meat once at a distance from 5 hours from high about 40 centimeters of smoked material, and the fumigation temperature is controlled at 55 degree, fiery little cigarette dense, when rabbit meat appearance is golden yellow, gets final product;

G, packing: the rabbit meat after sootiness, remove the fixing bamboo chip of using, through the hygienic quality check, eligible is done careful shaping, the polybag of packing into, vacuum seal packing.

Claims (1)

1. the processing method of the cured rabbit of perfume (or spice), it is characterized in that: concrete grammar is following

A, press the row weight portion and get the raw materials ready

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;

The arrangement of b, raw material: select the Healthy Youth rabbit of 2-2.5kg, through butchering, peeling, remove internal organ, remove body surface connective tissue and fat by routine after the assay was approved, clean hemostasis, it is subsequent use to drain the back;

C, pickle: five-spice powder and zanthoxylum powder, chilli powder are added the little baked wheaten cake of 5-7 kilograms of usefulness of water and opened 25-40 minutes; Put into ginger, garlic, liquor, glucose and stir, cool off, add salt again and stir, be applied in the rabbit inside and outside; Neat folding goes in the cylinder to pickle; Its interbody spacer turned over cylinder in 15-20 hours 1-2 times, made rabbit meat fully absorb batching, pickled can go out cylinder in 20-30 hours;

D, cleaning: after going out cylinder, the rabbit meat of pickling is placed on rinsing in the cold water of cleaning, drain well;

E, hanging: the meat bamboo chip of rabbit that will pickle and clean up struts chest, makes it into plate shape, and suspension is dry again, and surperficial anhydrous timesharing is treated in ventilating and cooling place one day, carries out sootiness;

F, sootiness: with sootiness material such as cypress sawdust, cypress fork branch, system chaffs, sootiness 20-30 hours, rabbit meat is from high about 30-50 centimeters of smoked material; Whenever rabbit meat is stirred once at a distance from 4-6 hours; The fumigation temperature is controlled at 50-60 degree, fiery little cigarette dense, when rabbit meat appearance is golden yellow, gets final product;

G, packing: the rabbit meat after sootiness, remove the fixing bamboo chip of using, through the hygienic quality check, eligible is done careful shaping, the polybag of packing into, vacuum seal packing.