CN103202491A - Rabbit meat product - Google Patents
Rabbit meat product Download PDFInfo
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- CN103202491A CN103202491A CN2013100846862A CN201310084686A CN103202491A CN 103202491 A CN103202491 A CN 103202491A CN 2013100846862 A CN2013100846862 A CN 2013100846862A CN 201310084686 A CN201310084686 A CN 201310084686A CN 103202491 A CN103202491 A CN 103202491A
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- rabbit meat
- meat product
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- rape oil
- rabbit
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Abstract
The invention discloses a rabbit meat product. The rabbit meat product is characterized in that a finished product is obtained by subjecting fresh rabbit meat to inspection, skinning, sanitary inspection, cleaning, segmentation, deboning, curing, dicing, drying, seasoning, rapeseed oil stir-frying, cooling, vacuum packing, sterilization, detection and outer packing. Since the fresh rabbit meat is processed and added with different tastes, delicate flavor of the rabbit meat is maintained, and the rabbit meat product can be preserved for a long time; and the rabbit meat product is not added with any preservatives, thereby being natural food and achieving the purpose completely.
Description
Technical field
The present invention relates to a kind of meat products, Qi Wataru of You and a kind of rabbit meat product.
Background technology
As everyone knows, rabbit meat is because fat content is low, and protein content Gao Ershen is liked by the consumer.In the eating method of rabbit meat, remove with fresh rabbit meat and burn, frying exactly and eating, but that bright rabbit meat can not be preserved is too of a specified duration.Exactly rabbit meat is pickled in addition, made the cured food that salts down, but so influenced the delicate flavour of rabbit meat again.
Summary of the invention
The objective of the invention is to provide in order to overcome the deficiencies in the prior art a kind of delicate flavour that does not add any anticorrisive agent, can keep rabbit meat, can preserve the rabbit meat product of long period.The specific practice of rabbit meat product is: the bright rabbit meat of raw material through check, peeling, defend inspection, clean, cut apart, pick a bone, slaking, dice, drying, seasoning, with the Lay system of stirring fry in oil, cooling, vacuum packaging, sterilization, detection, external packing, obtain finished product.
Said drying is that the rabbit fourth is dried to moisture content 20%.
Said seasoning is three following prescription seasonings (by weight):
Fragrant pungent
Bright rabbit meat 500 soy sauce 9-13 bean cotyledon 50-70
Paprika 20-35 white sugar 10-14 pepper powder 5-10
Sesame 8-12 rape oil 220-260.
Spiced flavor
Bright rabbit meat 500 soy sauce 9-13 bean cotyledon 50-70
Five-spice powder 25-35 white sugar 10-14 sesame 8-12
Rape oil 220-260
The cumin flavor
Bright rabbit meat 500 soy sauce 25-35 bean cotyledon 40-60
Pepper powder 5-10 white sugar 18-30 cumin powder 80-120
Sesame 8-12 rape oil 220-260.
From technical scheme of the present invention as can be seen, because bright rabbit meat is processed, be equipped with different tastes again, in the delicate flavour that keeps rabbit meat, can preserve the long period again, and do not add any anticorrisive agent, make it become a kind of natural food, reached goal of the invention of the present invention fully.
The specific embodiment
Embodiment 1, and the specific practice of rabbit meat product is: the bright rabbit meat of raw material through check, peeling, defend inspection, clean, cut apart, pick a bone, slaking, dice, be dried to moisture content 20%, seasoning, frying, cooling, vacuum packaging, sterilization, detection, external packing, obtain finished product.Present embodiment is by fragrant pungent flavor, and its prescription is:
Bright rabbit meat 500, soy sauce 9-13, bean cotyledon 50-70, paprika 20-35, white sugar 10-14, pepper powder 5-10, sesame 8-12, rape oil 220-260.
Embodiment 2, and the specific practice of rabbit meat product is: the bright rabbit meat of raw material through check, peeling, defend inspection, clean, cut apart, pick a bone, slaking, dice, be dried to moisture content 20%, seasoning, frying, cooling, vacuum packaging, sterilization, detection, external packing, obtain finished product.Present embodiment is by the seasoning of spiced flavor, and its prescription is:
Bright rabbit meat 500, soy sauce 9-13, bean cotyledon 50-70, five-spice powder 25-35, white sugar 10-14, sesame 8-12, rape oil 220-260.
Embodiment 3, and the specific practice of rabbit meat product is: the bright rabbit meat of raw material through check, peeling, defend inspection, clean, cut apart, pick a bone, slaking, dice, be dried to moisture content 20%, seasoning, frying, cooling, vacuum packaging, sterilization, detection, external packing, obtain finished product.Present embodiment is pressed the seasoning of cumin flavor, and its prescription is:
Bright rabbit meat 500, soy sauce 25-35, bean cotyledon 40-60, pepper powder 5-10, white sugar 18-30, cumin powder 80-120, sesame 8-12, rape oil 220-260.
Claims (3)
1. rabbit meat product is characterized in that: the bright rabbit meat of raw material through check, peeling, defend inspection, clean, cut apart, pick a bone, slaking, dice, drying, seasoning, with rape oil frying, cooling, vacuum packaging, sterilization, detection, external packing, obtain finished product.
2. a kind of rabbit meat product according to claim 1, it is characterized in that: said drying is that the rabbit fourth is dried to moisture content 20%.
3. a kind of rabbit meat product according to claim 1, it is characterized in that: said seasoning is three following prescription seasonings (by weight):
Fragrant pungent
Bright rabbit meat 500 soy sauce 9-13 bean cotyledon 50-70
Paprika 20-35 white sugar 10-14 pepper powder 5-10
Sesame 8-12 rape oil 220-260;
Spiced flavor
Bright rabbit meat 500 soy sauce 9-13 bean cotyledon 50-70
Five-spice powder 25-35 white sugar 10-14 sesame 8-12
Rape oil 220-260;
The cumin flavor
Bright rabbit meat 500 soy sauce 25-35 bean cotyledon 40-60
Pepper powder 5-10 white sugar 18-30 cumin powder 80-120
Sesame 8-12 rape oil 220-260.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100846862A CN103202491A (en) | 2013-03-18 | 2013-03-18 | Rabbit meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100846862A CN103202491A (en) | 2013-03-18 | 2013-03-18 | Rabbit meat product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103202491A true CN103202491A (en) | 2013-07-17 |
Family
ID=48750074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100846862A Pending CN103202491A (en) | 2013-03-18 | 2013-03-18 | Rabbit meat product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103202491A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652991A (en) * | 2013-12-02 | 2014-03-26 | 湖南神农油茶科技发展有限公司 | Tea-oil-fried wild rabbit and preparation method thereof |
| CN104026594A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Nutrient rabbit meat and preparation method thereof |
| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
Citations (6)
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| CN1341385A (en) * | 2000-09-04 | 2002-03-27 | 陈江辉 | Spical rabbit meat product and its production method |
| CN1390488A (en) * | 2002-07-25 | 2003-01-15 | 四川省内江市益东兔业有限责任公司 | Method for processing diced rabbit meat |
| CN1471851A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Method for cooking savoury and crisp rabbit |
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN102487989A (en) * | 2011-11-30 | 2012-06-13 | 自贡市刀刀爽食品有限公司 | Cold eaten rabbit preserving method |
| CN102860525A (en) * | 2011-07-05 | 2013-01-09 | 邹吟寒 | Spicy dried rabbit meat and processing technology |
-
2013
- 2013-03-18 CN CN2013100846862A patent/CN103202491A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341385A (en) * | 2000-09-04 | 2002-03-27 | 陈江辉 | Spical rabbit meat product and its production method |
| CN1390488A (en) * | 2002-07-25 | 2003-01-15 | 四川省内江市益东兔业有限责任公司 | Method for processing diced rabbit meat |
| CN1471851A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Method for cooking savoury and crisp rabbit |
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN102860525A (en) * | 2011-07-05 | 2013-01-09 | 邹吟寒 | Spicy dried rabbit meat and processing technology |
| CN102487989A (en) * | 2011-11-30 | 2012-06-13 | 自贡市刀刀爽食品有限公司 | Cold eaten rabbit preserving method |
Non-Patent Citations (8)
| Title |
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| 吴金凤: "无硝麻辣兔丁的研制", 《肉类工业》 * |
| 张振华 等: "香酥兔加工工艺研究", 《中国养兔杂志》 * |
| 童应凯 等: "兔肉干的加工工艺", 《食品研究与开发》 * |
| 董义 等: "即食香辣兔肉加工工艺的研究", 《江苏调味副食品》 * |
| 郑诗超 等: "川味香酥兔丁的加工工艺", 《肉类工业》 * |
| 郭锡铎: "湘味休闲肉制品的工业化生产", 《肉类工业》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652991A (en) * | 2013-12-02 | 2014-03-26 | 湖南神农油茶科技发展有限公司 | Tea-oil-fried wild rabbit and preparation method thereof |
| CN104026594A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Nutrient rabbit meat and preparation method thereof |
| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
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Application publication date: 20130717 |