CN103040016A - Shredded roasted rabbit product and making method thereof - Google Patents
Shredded roasted rabbit product and making method thereof Download PDFInfo
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- CN103040016A CN103040016A CN2013100262122A CN201310026212A CN103040016A CN 103040016 A CN103040016 A CN 103040016A CN 2013100262122 A CN2013100262122 A CN 2013100262122A CN 201310026212 A CN201310026212 A CN 201310026212A CN 103040016 A CN103040016 A CN 103040016A
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Abstract
The invention discloses a shredded roasted rabbit product and a making method thereof. The roasted rabbit product is prepared by adding accessories such as salt, white granulated sugar, a water retention agent, monosodium glutamate, D-sodium ascorbate, dark soy sauce, cooking wine, composite seasoning spice and condiments into a white rabbit material, and kneading and roasting the rabbit material. The preparation method comprises the following steps of: selecting the whole white rabbit material which passes quarantine inspection and is subjected to finishing process, adding the accessories into the rabbit, kneading the rabbit in vacuum, roasting and finishing the rabbit, packing the rabbit in vacuum, and sterilizing the rabbit at a high temperature. The roasted rabbit product is unique in flavor, pure in mouthfeel, bright in color, easy to preserve and convenient to carry and eat, and people do not feel greasy even when eating the rabbit frequently; and the preparation method is short in flow, easy to operate and suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of hand and tear roasting rabbit goods and preparation method thereof, be used for meat product processing technology field.
Background technology
Rabbit meat nutritive is worth high, and having " three Senior Three are low " is high protein, high-lysine, high digestibility, low fat, low cholesterol, the characteristics such as low in calories.The saying of " the birds Gu that woulds be better, beast would be better rabbit " is just arranged from ancient times, and rabbit meat has become the fashion food of many developed countries, have the laudatory title of " health care meat, beauty treatment meat, intelligence development meat ".Traditional preparation method all is will pass through blanching, stew in soy sauce or steam, baking, smoke the operations such as colouring, and the operational process of craft complexity is loaded down with trivial details.At present, also nobody successfully works out and can prepare stay in grade with flow process weak point, method simple to operate, and color, shape, all good hands of mouthfeel tear roasting rabbit goods.
Summary of the invention
An object of the present invention is to obtain a kind of not only unique flavor, mouthfeel pure, eat oilinessly for a long time, color and luster is beautiful, and is easy to preserve, the hand that carries instant tears the grilled whole rabbit goods.
Another object of the present invention is to provide a kind of flow process short, simple to operate, is applicable to the method for suitability for industrialized production rabbit goods, and the method is that the industrial processes of Rabbit meat products has been opened up a new way.
The invention provides a kind of hand and tear roasting rabbit goods, these rabbit goods are allocated the auxiliary material of following mass percent into and are made through tumbling, baking take informal voucher rabbit quality as 100% by informal voucher rabbit material quality:
Salt 0.5%～2.5%,
White granulated sugar 0.2%～1.8%,
Water retention agent 0.1%～0.8%,
Monosodium glutamate 0.05%～0.6%,
D-sodium ascorbate 0.01%～2%,
Dark soy sauce 0.3%～2.5%,
Cooking wine 0.2%～2.5%,
Compound Flavouring spicery 0.02%～3%,
Spices 0.01%～1.2%.
Comprise also in the described auxiliary material that the quality percentage composition is 0.03 ‰～0.1 ‰ natrium nitrosum.
Described water retention agent is one or more in sodium phosphate trimer, sodium pyrophosphate or the calgon.
Described informal voucher rabbit is passing inspection and quarantine take only as the informal voucher rabbit of unit.
Described compound Flavouring spicery comprises the compound Flavouring spicery of spiced type and the compound Flavouring spicery of spice type, but is not limited to this two kinds of odor type local flavors; Described compound Flavouring spicery can be made by commercially available seasoning essence and spice (juice) and spiced condiment or the simple allotment of fragrant pungent condiment.
Hand of the present invention tears roasting rabbit goods can be according to the needs of taste, and the hand that the compound Flavouring spicery of interpolation different taste is made respectively the different tastes such as spice type, spiced type tears roasting rabbit.
The preparation method that the present invention also provides a kind of as mentioned above hand to tear roasting rabbit goods, the method are that whole informal voucher rabbit added auxiliary material after finishing is processed, place pressure be-0.08～-the vacuum tumbler tumbling of 0.1MPa after, leave standstill 10～14h, obtain pickling rabbit; After rabbit adopts gradient type intensification baking with pickling of obtaining, through sealing, sterilization, and get final product; Described gradient type intensification baking is progressively to be warmed up to 140 ℃ of baking 2.4～3.6h from 50 ℃; Perhaps first behind 170 ℃ of lower baking 30～40min, again at 200 ℃ of lower baking 30～40min that continue.
Described 50 ℃ progressively are warmed up to 140 ℃ of baking 2.4～3.6h and refer at 50 ℃ baking 0.4～0.6h; 60 ℃, baking 0.4～0.6h; 80 ℃, baking 0.4～0.6h; 100 ℃, baking 0.4～0.6h; 120 ℃, baking 0.4～0.6h; 140 ℃, baking 0.4～0.6h.
Roasting mode of the present invention can prevent roasting rabbit generation Maillard reaction, produces color and luster and fragrance local flavor to impel.
Described tumbling is the batch (-type) tumbling, and tumbling total time is 2～4h.
It is through removing the peel, decaptitate, go pawl and clean thorax processing with whole informal voucher rabbit that described finishing is processed.
Described sealing is to use combined high temperature retort pouch or aluminium foil bag vacuum sealed package after the rabbit baking with pickling, wherein, vacuum-packed vacuum is-0.09～-0.1MPa.
Described sterilization is through 115～130 ℃ of high-temperature sterilization 20～40min with the finished product after packing.
Described high temperature sterilization is to be warmed up to 115～130 ℃ in 10 minutes, and constant temperature keeps 20～40min sterilization, cools in 10min below 40 ℃ again, will beat back-pressure when cooling, to prevent swollen bag or quick-fried bag.
Hand of the present invention tears the preparation method of roasting rabbit goods by a batch preparation, and once getting only is the informal voucher rabbit 100～150kg of unit.
Hand of the present invention tears the concrete preparation of preparation method of roasting rabbit goods to carry out in accordance with the following steps:
(1) selects passing inspection and quarantine and remove the peel, decaptitate, go pawl, clean thorax and informal voucher rabbit front and back inboard leg and the thick place of cavity meat are drawn cutter through whole the informal voucher rabbit that finishing is processed;
(2) (batch quality is 100～150kg) to allocate mass percent spices auxiliary material into by informal voucher rabbit weight, that is: salt 0.5%～2.5%, white granulated sugar 0.2%～1.8%, water retention agent 0.1%～0.8%, monosodium glutamate 0.05%～0.6%, D-sodium ascorbate 0.01%～2%, dark soy sauce 0.3%～2.5%, cooking wine 0.2%～2.5%, compound Flavouring spicery 0.02%～3%, spices 0.01%～1.2%, natrium nitrosum 0.03 ‰～0.1 ‰;
(3) above-mentioned informal voucher rabbit and auxiliary material are dropped in the tumbler, the intermittent vacuum tumbling of carrying out, tumbling 10～20min stops 10～20min, total time 2～4h, vacuum pressure-0.08～-0.1MPa; Leave standstill again 10～14h after the tumbling, make and pickle rabbit;
(4) will pickle rabbit and put into the roasting or baking of baking box employing electricity, electricity is baked temperature and time: at 50 ℃, and baking 0.4～0.6h; 60 ℃, baking 0.4～0.6h; 80 ℃, baking 0.4～0.6h; 100 ℃, baking 0.4～0.6h; 120 ℃, baking 0.4～0.6h; 140 ℃, baking 0.4～0.6h; Perhaps first at 170 ℃, baking 30～40min, again at 200 ℃, baking 30～40min;
(5) after the baking, use combined high temperature retort pouch or aluminium foil bag, adopt the vacuum packing machine vacuum sealed package, its vacuum-0.09～-0.1MPa between;
(6) carry out with high-temperature sterilization pot 115～130 ℃ of the finished product after the sealing, the high-temperature sterilization of 20～40min.
Hand of the present invention tears roasting rabbit goods eating method: can instant bagged, rabbit meat can be torn out shredded meat when tearing with hand; Also can be used for doing pot, perhaps edible after the heating.
The beneficial effect of product of the present invention is as follows:
1, hand of the present invention tears not only unique flavor of roasting rabbit goods, and beautiful in colour pleasant, fragrant pungent is beautiful, and chewiness is fine; And carry and instant, when normal temperature was placed, the shelf-life reached 12 months; The nutritive value that has kept rabbit meat three Senior Three low (high protein, high-lysine, high digestibility, low fat, low cholesterol, low in calories) has far reaching significance to deep development and the application of rabbit meat;
2, roasting rabbit goods of the present invention have overcome conventional art and make the roasting rabbit goods halogen of going ahead of the rest and boil tasty complicated processes, and production cost is low, and efficient is high, the technological design science, the operating time is short, and is simple, controllability and workable is suitable for industrialized mass production.
The specific embodiment
Following examples are to further specify of the present invention, rather than restriction the present invention.
Embodiment 1
1 fragrant thorny preparation of tearing grilled whole rabbit:
1.1 select chilled or freezing informal voucher rabbit raw material passing inspection and quarantine, freezing informal voucher rabbit raw material needs to thaw through flowing water, and then finishing is processed, and rejects internal organ, fat and extravasated blood thereof, impurity, simultaneously cutter is drawn at inboard leg and the thick place of cavity meat before and after the informal voucher rabbit, and is tasty to be easy to pickle;
1.2 the contained raw material of these goods and weight proportion are: informal voucher rabbit 100kg, allocate salt 1.2kg into, white granulated sugar 0.6kg, sodium phosphate trimer 0.65kg, monosodium glutamate 0.3kg, D-sodium ascorbate 0.065kg, dark soy sauce 1.3kg, cooking wine 1kg, the compound Flavouring spicery 2.37kg of spice type, spices 0.05kg, natrium nitrosum 0.0085kg;
1.3 the informal voucher rabbit that will repair after processing is dropped into tumbler, namely carries out the vacuum tumbling behind the adding auxiliary material.The tumbling mode is taked batch (-type), and namely tumbling 15min stops 15min, total tumbling time 2.5h; Vacuum-0.09～-0.1MPa; Then leave standstill and pickle 12h;
1.4 the full rabbit that will pickle is finalized the design full rabbit foreleg and back leg with the stainless steel bamboo slips used for divination or drawing lots respectively, makes it relatively be in same plane, then hooks the front neck root place of full rabbit with the stainless steel hook, hangs again unwheeling, will keep spacing between two rabbits;
Push electric oven 1.5 will overwork the unwheeling of full rabbit, take the mode of gradient type intensification baking, namely at 50 ℃, baking 0.5h; 60 ℃, baking 0.5h; 80 ℃, baking 0.5h; 100 ℃, baking 0.5h; 120 ℃, baking 0.5h; 140 ℃, baking 0.5h;
1.6 the full rabbit after electricity is roasting releases electric oven, the high-temperature retort bag of packing into after after the cooling, repairing, measuring, vacuum seal;
Carry out 121 ℃ 1.7 the roasting rabbit after will sealing is inserted high-temperature sterilization pot, constant temperature keeps the high-temperature sterilization of 30min;
1.8 the product sterilization is complete after cooling, packs the hand that is fragrant peppery local flavor with color bag and tears grilled whole rabbit outward.
Embodiment 2
2 fragrant thorny preparations of tearing grilled whole rabbit:
2.1 select chilled or freezing informal voucher rabbit raw material passing inspection and quarantine, freezing informal voucher rabbit raw material needs to thaw through flowing water, and then finishing is processed, and rejects internal organ, fat and extravasated blood thereof, impurity, simultaneously cutter is drawn at inboard leg and the thick place of cavity meat before and after the informal voucher rabbit, and is tasty to be easy to pickle;
2.2 the contained raw material of these goods and weight proportion are: informal voucher rabbit 150kg, allocate salt 1.8kg into, white granulated sugar 1kg, calgon and sodium phosphate trimer be 0.6kg altogether, monosodium glutamate 0.5kg, D-sodium ascorbate 0.1kg, dark soy sauce 2kg, cooking wine 1.8kg, the compound Flavouring spicery 2.5kg of spice type, spices 0.08kg, natrium nitrosum 0.01kg;
2.3 the informal voucher rabbit that will repair after processing is dropped into tumbler, namely carries out the vacuum tumbling behind the adding auxiliary material.The tumbling mode is taked batch (-type), and namely tumbling 15min stops 15min, total tumbling time 3h; Vacuum-0.09～-0.1MPa; Then leave standstill and pickle 12h;
2.4 the full rabbit that will pickle is finalized the design full rabbit foreleg and back leg with the stainless steel bamboo slips used for divination or drawing lots respectively, makes it relatively be in same plane, then hooks the front neck root place of full rabbit with the stainless steel hook, hangs again unwheeling, will keep spacing between two rabbits;
Push electric oven 2.5 will overwork the unwheeling of full rabbit, take the mode of gradient type intensification baking, namely first at 170 ℃, baking 30min; Again at 200 ℃, baking 40min;
2.6 the full rabbit after electricity is roasting releases electric oven, the high-temperature retort bag of packing into after after the cooling, repairing, measuring, vacuum seal;
Carry out 121 ℃ 2.7 the roasting rabbit after will sealing is inserted high-temperature sterilization pot, constant temperature keeps the high-temperature sterilization of 30min;
2.8 the product sterilization is complete after cooling, packs the hand that is fragrant peppery local flavor with color bag and tears grilled whole rabbit outward.
Embodiment 3
The preparation that 3 spiced hands tear grilled whole rabbit:
3.1 select chilled or freezing informal voucher rabbit raw material passing inspection and quarantine, freezing informal voucher rabbit raw material needs to thaw through flowing water, then finishing is processed, and rejects internal organ, fat and extravasated blood thereof, impurity.Simultaneously cutter is drawn at inboard leg and the thick place of cavity meat before and after the informal voucher rabbit, and is tasty to be easy to pickle;
3.2 the contained raw material of these goods and weight proportion are: informal voucher rabbit 100kg, allocate salt 1.4kg into, white granulated sugar 0.7kg, sodium phosphate trimer, sodium pyrophosphate and calgon be 0.5kg altogether, monosodium glutamate 0.2kg, D-sodium ascorbate 0.08kg, dark soy sauce 1.5kg, cooking wine 0.8kg, the compound Flavouring spicery 2.3kg of spiced type, spices 0.04kg, natrium nitrosum 0.0055kg;
3.3 the informal voucher rabbit that will repair after processing is dropped into tumbler, namely carries out the vacuum tumbling behind the adding auxiliary material.The tumbling mode is taked batch (-type), and namely tumbling 15min stops 15min, total tumbling time 2.5h; Vacuum-0.09～-0.1MPa; Then leave standstill and pickle 12h;
3.4 the full rabbit that will pickle is finalized the design full rabbit foreleg and back leg with the stainless steel bamboo slips used for divination or drawing lots respectively, makes it relatively be in same plane, then hooks the front neck root place of full rabbit with the stainless steel hook, hangs again unwheeling, will keep spacing between two rabbits;
Push electric oven 3.5 will overwork the unwheeling of full rabbit, take the mode of gradient type intensification baking, namely first at 170 ℃, baking 35min; Again at 200 ℃, baking 35min;
3.6 the full rabbit after electricity is roasting releases electric oven, the high-temperature retort bag of packing into after after the cooling, repairing, measuring, vacuum seal;
Carry out 121 ℃ 3.7 the roasting rabbit after will sealing is inserted high-temperature sterilization pot, constant temperature keeps the high-temperature sterilization of 30min;
3.8 the product sterilization is complete after cooling, packs the hand that is fragrant peppery local flavor with color bag and tears grilled whole rabbit outward.
Embodiment 4
The preparation that 4 spiced hands tear grilled whole rabbit:
4.1 select chilled or freezing informal voucher rabbit raw material passing inspection and quarantine, freezing informal voucher rabbit raw material needs to thaw through flowing water, then finishing is processed, and rejects internal organ, fat and extravasated blood thereof, impurity.Simultaneously cutter is drawn at inboard leg and the thick place of cavity meat before and after the informal voucher rabbit, and is tasty to be easy to pickle;
4.2 the contained raw material of these goods and weight proportion are: informal voucher rabbit 120kg, allocate salt 1.6kg into, white granulated sugar 1kg, sodium pyrophosphate 0.4kg, monosodium glutamate 0.4kg, D-sodium ascorbate 0.1kg, dark soy sauce 2kg, cooking wine 1.7kg, the compound Flavouring spicery 2kg of spiced type, spices 0.05kg, natrium nitrosum 0.0085kg;
4.3 the informal voucher rabbit that will repair after processing is dropped into tumbler, namely carries out the vacuum tumbling behind the adding auxiliary material.The tumbling mode is taked batch (-type), and namely tumbling 15min stops 15min, total tumbling time 4h; Vacuum-0.09～-0.1MPa; Then leave standstill and pickle 12h;
4.4 the full rabbit that will pickle is finalized the design full rabbit foreleg and back leg with the stainless steel bamboo slips used for divination or drawing lots respectively, makes it relatively be in same plane, then hooks the front neck root place of full rabbit with the stainless steel hook, hangs again unwheeling, will keep spacing between two rabbits;
Push electric oven 4.5 will overwork the unwheeling of full rabbit, take the mode of gradient type intensification baking, namely at 50 ℃, baking 0.5h; 60 ℃, baking 0.5h; 80 ℃, baking 0.5h; 100 ℃, baking 0.5h; 120 ℃, baking 0.5h; 140 ℃, baking 0.5h;
4.6 the full rabbit after electricity is roasting releases electric oven, the high-temperature retort bag of packing into after after the cooling, repairing, measuring, vacuum seal;
Carry out 121 ℃ 4.7 the roasting rabbit after will sealing is inserted high-temperature sterilization pot, constant temperature keeps the high-temperature sterilization of 30min;
4.8 the product sterilization is complete after cooling, packs the hand that is fragrant peppery local flavor with color bag and tears grilled whole rabbit outward.
Claims (10)
1. a hand tears roasting rabbit goods, it is characterized in that, take informal voucher rabbit quality as 100%, allocates the auxiliary material of following mass percent by informal voucher rabbit material quality into and makes through tumbling, baking:
Salt 0.5%～2.5%,
White granulated sugar 0.2%～1.8%,
Water retention agent 0.1%～0.8%,
Monosodium glutamate 0.05%～0.6%,
D-sodium ascorbate 0.01%～2%,
Dark soy sauce 0.3%～2.5%,
Cooking wine 0.2%～2.5%,
Compound Flavouring spicery 0.02%～3%,
Spices 0.01%～1.2%.
2. roasting rabbit goods as claimed in claim 1 is characterized in that, comprise also in the described auxiliary material that the quality percentage composition is 0.03 ‰～0.1 ‰ natrium nitrosum.
3. roasting rabbit goods as claimed in claim 1 is characterized in that, described water retention agent is one or more in sodium phosphate trimer, sodium pyrophosphate or the calgon.
4. roasting rabbit goods as claimed in claim 1 is characterized in that, described compound Flavouring spicery comprises the compound Flavouring spicery of spiced type and the compound Flavouring spicery of spice type.
5. one kind such as claim 1～4 preparation method that hand tears roasting rabbit goods as described in each, it is characterized in that, whole informal voucher rabbit added auxiliary material after finishing is processed, place pressure be-0.08～-the vacuum tumbler tumbling of 0.1MPa after, leave standstill 10～14h, obtain pickling rabbit; After rabbit adopts gradient type intensification baking with pickling of obtaining, through sealing, sterilization, and get final product; Described gradient type intensification baking is progressively to be warmed up to 140 ℃ of baking 2.4～3.6h from 50 ℃; Perhaps first behind 170 ℃ of lower baking 30～40min, again at 200 ℃ of lower baking 30～40min that continue.
6. preparation method as claimed in claim 5 is characterized in that, described 50 ℃ progressively are warmed up to 140 ℃ of baking 2.4～3.6h and refer at 50 ℃ baking 0.4～0.6h; 60 ℃, baking 0.4～0.6h; 80 ℃, baking 0.4～0.6h; 100 ℃, baking 0.4～0.6h; 120 ℃, baking 0.4～0.6h; 140 ℃, baking 0.4～0.6h.
7. preparation method as claimed in claim 5 is characterized in that, the described tumbling time is 2～4h.
8. preparation method as claimed in claim 5 is characterized in that, it is through removing the peel, decaptitate, go pawl and clean thorax processing with whole informal voucher rabbit that described finishing is processed.
9. preparation method as claimed in claim 5 is characterized in that, described sealing is to use combined high temperature retort pouch or aluminium foil bag vacuum sealed package after the rabbit baking with pickling, wherein, vacuum-packed vacuum is-0.09～-0.1MPa.
10. such as claim 5 or 9 described preparation methods, it is characterized in that described sterilization is through 115～130 ℃ of high-temperature sterilization 20～40min with the finished product after packing.
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| CN104397746A (en) * | 2014-11-28 | 2015-03-11 | 河南省淇县永达食业有限公司 | Preparation method of quick-frozen roast-chicken-flavored shredded chicken breast |
| CN105192725A (en) * | 2015-10-27 | 2015-12-30 | 齐艳华 | Making method for spicy shredded rabbit meat |
| CN107125541A (en) * | 2017-06-14 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of spicy cumin roast rabbit and preparation method thereof |
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| CN108576668A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of coke chicken wing point and preparation method thereof |
| CN109567040A (en) * | 2019-01-30 | 2019-04-05 | 刘雪琴 | A kind of preparation method of selenium-rich rabbit meat silk |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103689623A (en) * | 2013-12-17 | 2014-04-02 | 中国肉类食品综合研究中心 | Pickled sauced meat and processing technique thereof |
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| CN107125541A (en) * | 2017-06-14 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of spicy cumin roast rabbit and preparation method thereof |
| CN107296213A (en) * | 2017-08-22 | 2017-10-27 | 巫溪县山野巫巴食品有限公司 | Roast the preparation method of hare |
| CN108576668A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of coke chicken wing point and preparation method thereof |
| CN109567040A (en) * | 2019-01-30 | 2019-04-05 | 刘雪琴 | A kind of preparation method of selenium-rich rabbit meat silk |
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Application publication date: 20130417 |