CN103230023B - Spicy and hot rabbit meat and preparation method thereof - Google Patents
Spicy and hot rabbit meat and preparation method thereof Download PDFInfo
- Publication number
- CN103230023B CN103230023B CN201310165526.0A CN201310165526A CN103230023B CN 103230023 B CN103230023 B CN 103230023B CN 201310165526 A CN201310165526 A CN 201310165526A CN 103230023 B CN103230023 B CN 103230023B
- Authority
- CN
- China
- Prior art keywords
- rabbit meat
- meat
- spicy
- preparation
- hot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a spicy and hot rabbit meat product and a preparation method thereof. The spicy and hot rabbit meat is cooked meat food prepared from the following raw materials in percentage by weight: rabbit meat, fennel, dried orange peel, hot pepper, amomum tsao-ko, turmeric, anise, cassia bark, sand ginger, mushroom, gourmet powder, chicken essence, spice water, big bones, chicken, liquor and the like. The preparation method comprises the steps of preparing a flavoring bag and brine, curing rabbit meat, heating and marinating, frying cooked meat, packaging a product and the like. The spicy and hot rabbit meat is scientific and reasonable in formula, abundant in nutrition, unique in taste, spicy, hot and delicious, free from additive, healthy and environment-friendly, and the preparation method is safe and reliable.
Description
Technical field the present invention relates to peppery rabbit meat of a kind of perfume (or spice) and preparation method thereof, belongs to cooked meat food manufacture field.
Background technology rabbit meat is in being processed into the production process of cooked meat food, mainly contain steaming, boil, smoked, roasting, the several different methods such as halogen, the most frequently used method is boiling, but rabbit meat is condiment composition and the size of use amount and the difference of production technology in the process of boiling, the rabbit meat that output is come is variant on color and luster and taste, production method is different, the finished product rabbit meat of processing is having very large difference aspect the content of nutritional labeling and oxious component control, particularly rabbit meat digestion time is long, rabbit meat tends to ageing, and the overlong time of boiling, it is more that nutritional labeling in rabbit meat is lost, the accumulation of the composition of harmful substance also can be more, digestion time is too short, effective ingredient in condiment can not be dissociated in water and dissolve and be entered in rabbit meat, directly affect the product quality of ripe rabbit meat.In existing ripe rabbit meat production process, condiment comparison of ingredients is many, preparation method's more complicated, and the rabbit meat mouthfeel of tasting is poor.The rabbit meat taste that fire-cures is pretty good, but should not often eat, to healthy unfavorable.Nine doubt the local rabbit kind that mountain rabbit is country's identification, this rabbit fine and tender taste, protein content reaches more than 92%, 8 seed amino acids that contain needed by human, the high-quality that is high protein, high-lysine, high animal beggar, homovitamin, low fat, low cholesterol is carnivorous, have " king in meat, the element in meat or fish " good reputation, nine doubt therefore extremely consumer's the favors of mountain rabbit, but rabbit meat exploitation not, there is no obvious local characteristic.
Summary of the invention the present invention is for the rabbit meat product and preparation method thereof of the health environment-friendly of a kind of scientific formulation, nutritious, special taste, instant is provided.
The present invention is achieved through the following technical solutions: the peppery rabbit meat of a kind of perfume (or spice), and it is the cooked meat food of being made according to part by weight by following raw material:
Rabbit meat 5000--7500 fennel 5--8 dried orange peel 4--6 capsicum 150
The anistree 2--4 cassia bark of tsaoko 3--5 turmeric 5--6 4--6
Sand ginger 2--4 mushroom 1--2 monosodium glutamate 3--5 chickens' extract 1--2
The large bone 5--7 chicken 3--5 of salt 12--15 spice water 10
Soybean oil 300 wine 80.
As preferably, above-mentioned rabbit meat selects nine to doubt mountain rabbits, and chicken is selected native chicken.
The method of the peppery rabbit meat of a kind of perfume (or spice) that the present invention makes with above-mentioned raw materials is prepared from by the following step:
A makes flavor pack and bittern: by fennel, dried orange peel, capsicum, tsaoko, turmeric, anise, cassia bark, sand ginger, mushroom water rinse well rear with gauze bag, wrap in together with, make flavor pack, by flavor pack, make bittern;
B pickles rabbit meat: in the rabbit meat cleaning up, add salt, old ginger, raw green onion, garlic and wine to pickle 1-2 hour;
C heats stew in soy sauce: the rabbit meat of pickling, large bone and chicken are placed in bittern and hot plate 50-70 minute, and after first big fire, temperature fire, carries out stew in soy sauce;
D decocts and fries meat: rabbit meat, large bone and chicken that stew in soy sauce is good are taken out, after boning, chop up and fragmentate, add capsicum, spices powder, wine and edible oil to heat and decoct stir-fry maturing meat goods;
E packed products: by cooked meat product splitting vacuum sealed package, high-temperature sterilization 40 minutes, then clean and dry, finally warehouse-in listing.
Scientific formulation of the present invention is reasonable, nutritious, and taste is unique, fragrant peppery good to eat, additive-free, health environment-friendly, and preparation method is safe and reliable.
The specific embodiment is now described in further detail the present invention in conjunction with specific embodiments.
Embodiment 1: a kind of perfume (or spice) peppery nine is doubted mountain rabbit meat, and its raw material is formulated according to following weight (unit: gram) ratio: rabbit meat 5000, fennel 5, dried orange peel 4, capsicum 150, tsaoko 3, turmeric 5, anistree 2, cassia bark 4, sand ginger 2, mushroom 1, monosodium glutamate 3, chickens' extract 1, salt 12, spice water 10, large bone 5, chicken 3, soybean oil 300, wine 80.
Embodiment 2: a kind of perfume (or spice) peppery nine is doubted mountain rabbit meat, and its raw material is formulated according to following weight (unit: gram) ratio: rabbit meat 7500, fennel 8, dried orange peel 6, capsicum 150, tsaoko 5, turmeric 6, anistree 4, cassia bark 6, sand ginger 4, mushroom 2, monosodium glutamate 5, chickens' extract 2, salt 15, spice water 10, large bone 7, chicken 5, soybean oil 300, wine 80.
Preparation method of the present invention is prepared from according to the following step:
1 makes flavor pack and bittern: by fennel, dried orange peel, capsicum, tsaoko, turmeric, anise, cassia bark, sand ginger, mushroom water rinse well rear with gauze bag, wrap in together with, make flavor pack, by flavor pack, make bittern, bittern can once be reused in production upper, and effect is ideal;
2 pickle rabbit meat: in the rabbit meat cleaning up, add salt, old ginger, raw green onion, garlic and wine to pickle 1-2 hour;
3 heating stew in soy sauces: the rabbit meat of pickling, large bone and chicken are placed in bittern and hot plate 50-70 minute, and after first big fire, temperature fire, carries out stew in soy sauce;
4 decoct and fry meat: rabbit meat, large bone and chicken that stew in soy sauce is good are taken out, after boning, chop up and fragmentate, add capsicum, spices powder, wine and edible oil heats and decoct stir-fry maturing meat goods;
5 packed products: by cooked meat product splitting vacuum sealed package, high-temperature sterilization 40 minutes, then clean and dry, finally warehouse-in listing.
Above embodiment is certain embodiments of the present invention, and protection scope of the present invention is not limited to above embodiment.
Claims (1)
1. a preparation method for the peppery rabbit meat of perfume (or spice), is characterized in that being completed by the following step:
First according to following part by weight, prepare raw material:
Each is appropriate for old ginger, raw green onion and garlic,
Make according to the following steps again,
A makes flavor pack and bittern: by fennel, dried orange peel, tsaoko, turmeric, anise, cassia bark, sand ginger, mushroom and capsicum water rinse well rear with gauze bag, wrap in together with, make flavor pack, by flavor pack, make bittern;
B pickles rabbit meat: in the rabbit meat cleaning up, add salt, old ginger, raw green onion, garlic and wine to pickle 1--2 hour;
C heats stew in soy sauce: the rabbit meat of pickling, large bone and chicken are placed in bittern and hot plate 50-70 minute, and after first big fire, temperature fire, carries out stew in soy sauce;
D decocts and fries meat: rabbit meat, large bone and chicken that stew in soy sauce is good are taken out, after boning, chop up and fragmentate, add capsicum, spice water, wine and soybean oil to heat and decoct stir-fry maturing meat goods;
E packed products: by cooked meat product splitting vacuum sealed package, high-temperature sterilization 40 minutes, then clean and dry, finally warehouse-in listing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310165526.0A CN103230023B (en) | 2013-04-17 | 2013-04-17 | Spicy and hot rabbit meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310165526.0A CN103230023B (en) | 2013-04-17 | 2013-04-17 | Spicy and hot rabbit meat and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103230023A CN103230023A (en) | 2013-08-07 |
| CN103230023B true CN103230023B (en) | 2014-10-29 |
Family
ID=48878155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310165526.0A Active CN103230023B (en) | 2013-04-17 | 2013-04-17 | Spicy and hot rabbit meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103230023B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783548A (en) * | 2014-03-12 | 2014-05-14 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Spicy shredded rabbit meat and making method thereof |
| CN104824685A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Instant spicy rabbit meat and processing technology thereof |
| CN105495372A (en) * | 2015-12-16 | 2016-04-20 | 四川农业大学 | Stewed rabbit leg product and preparing method thereof |
| CN105815675A (en) * | 2016-03-28 | 2016-08-03 | 贵州黔旺风味食品有限公司 | Spicy diced rabbit and making method thereof |
| CN106616392A (en) * | 2016-11-19 | 2017-05-10 | 宁远县九疑兔业开发有限公司 | Preparation method of fiercely spicy rabbit meat food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117362A (en) * | 1995-05-18 | 1996-02-28 | 孟庆利 | Fragrant hot meat paste and method for producing same |
| CN1390487A (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 cooking nine-cutting rabbit |
| CN101103799A (en) * | 2007-06-27 | 2008-01-16 | 张钦革 | Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof |
| CN101637277A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food rabbit meat loaf |
| CN101692913A (en) * | 2009-06-03 | 2010-04-14 | 薛保和 | Making method of braised rabbit with brown sauce |
| CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
-
2013
- 2013-04-17 CN CN201310165526.0A patent/CN103230023B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117362A (en) * | 1995-05-18 | 1996-02-28 | 孟庆利 | Fragrant hot meat paste and method for producing same |
| CN1390487A (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 cooking nine-cutting rabbit |
| CN101103799A (en) * | 2007-06-27 | 2008-01-16 | 张钦革 | Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof |
| CN101637277A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food rabbit meat loaf |
| CN101692913A (en) * | 2009-06-03 | 2010-04-14 | 薛保和 | Making method of braised rabbit with brown sauce |
| CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
Non-Patent Citations (3)
| Title |
|---|
| 即食香辣兔肉加工工艺的研究;董义等;《江苏调味副食品》;20110630;第28卷(第3期);第34页右栏-第35页左栏1.1材料 * |
| 向前.卤兔肉加工.《兔产品加工技术》.中原农民出版社,2002,第74-75页. * |
| 董义等.即食香辣兔肉加工工艺的研究.《江苏调味副食品》.2011,第28卷(第3期),第34-38页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103230023A (en) | 2013-08-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103462047A (en) | Spicy hot rabbit meat and preparation method thereof | |
| CN102366120B (en) | Spicy gizzard processing technology | |
| CN103005491B (en) | Method for processing stewed bedried salted duck and stewed bedried salted duck | |
| CN102524818A (en) | Seasoned duck product and preparation method thereof | |
| CN101422245A (en) | Mixed cured meat and production method thereof | |
| CN103393061B (en) | Fishy smell removing process for conditioned duck meat | |
| CN103211233A (en) | Processing method of sauce-flavor cured pork ribs | |
| CN103230023B (en) | Spicy and hot rabbit meat and preparation method thereof | |
| CN103385423A (en) | Dry rice noodles containing seasoning and processing method of dry rice noodles | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN105410835A (en) | Chafing dish rice noodle seasoning and chafing dish rice noodle making method | |
| CN102763863B (en) | Instant sirloin with health care function of nourishing spleen and stomach and processing method thereof | |
| CN103404884B (en) | Original taste rabbit meat and preparation method thereof | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN102835673B (en) | Method for making stewed duck by using Sansui duck | |
| KR101699010B1 (en) | Sundae Sausage with Dried Pollack | |
| CN103431362A (en) | Spicy dried scallop sauce and making method thereof | |
| KR101702575B1 (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting | |
| CN103380893A (en) | Preparation method of spicy mushroom diced meat | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN104738212B (en) | It is a kind of to make the dry method of bean flavor and product using tea oil | |
| CN102429243A (en) | Processing technology of chicken with sticks | |
| KR20180083063A (en) | Process for producing instant dried pollack sundae casserole | |
| CN112790339A (en) | Crisp bone fermented soya beans and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |