CN103230023B - Spicy and hot rabbit meat and preparation method thereof - Google Patents
Spicy and hot rabbit meat and preparation method thereof Download PDFInfo
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- 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
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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.
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| CN201310165526.0A CN103230023B (en) | 2013-04-17 | 2013-04-17 | Spicy and hot rabbit meat and preparation method thereof |
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| CN103230023B true CN103230023B (en) | 2014-10-29 |
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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 |
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| CN101637277A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food rabbit meat loaf |
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| CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
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| 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 |
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| CN101637277A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food rabbit meat loaf |
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