CN103271360B - A kind of preparation method of whole rabbit goods - Google Patents

Abstract

The present invention relates to a kind of preparation method of whole rabbit goods, the method comprise the whole rabbit slaughtered cleaned, pickle, toast, halogen boils, pack, sterilization, clean, drain, the step such as finished product.This method technological design is scientific and reasonable, easily operates, the product special taste produced, and steady quality is safe and reliable.

Description

A kind of preparation method of whole rabbit goods

Technical field the present invention relates to a kind of preparation method of whole rabbit goods.

Background technology rabbit meat has high protein, high-lysine, homonicotinic acid, high digestibility and low fat, low cholesterol, the feature such as low in calories, is classified as intelligence development, increases the optimum medicines of longevity, beauty treatment, and be more and more subject to the favor of consumer by expert.Rabbit meat is in the production process being processed into cooked meat food, mainly contain steaming, boil, smoked, roasting, the multiple method such as halogen, the most frequently used method is boiling, but rabbit meat is the size of condiment composition and 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 has very large difference in the content and oxious component control of nutritional labeling, particularly rabbit meat digestion time is long, the often ageing of rabbit meat, and the overlong time of boiling, nutrient component damages in rabbit meat more, the accumulation of the composition of harmful substance also can be more, digestion time is too short, effective ingredient in condiment can not to be dissociated in water and to dissolve and be entered in rabbit meat, the product quality of the ripe rabbit meat of direct impact.In existing ripe rabbit meat production process, condiment comparison of ingredients is many, preparation method's more complicated, and rabbit meat mouthfeel of tasting is poor, and taste is single, and the rabbit meat taste that fire-cures is pretty good, but should not often eat, to healthy unfavorable.

Summary of the invention the present invention is the preparation method of the whole rabbit food in order to provide a kind of special taste, instant.

Method of the present invention comprises the following steps:

1. after the whole rabbit unhairing of slaughtering, remove internal organ, clean up;

2. pickle: by the following weight ratio with rabbit meat need be pickled, be equipped with salting seasoning: salt 2.5%, soy sauce 3%, white sugar 5%, cooking wine 2%;

Method for salting: first the salt of outfit, white sugar are smeared in rabbit meat surface, then soy sauce, cooking wine are applied to rabbit meat surface, under the temperature conditions of 2--5 degree, pickle 24 hours, period turned once every 8--10 hour;

3. toast: the rabbit meat pickled is put into baking box, oven temperature is arranged on about 80 degree and toasts 8 hours, baking rabbit meat color is that peony is stopped;

4. halogen boils: by the following weight ratio with water, preparation spice and condiment:

Spice: kaempferia galamga 0.25%, cardamom 0.2%, the root of Dahurain angelica 0.3%, cassia bark 0.3%, peppermint 0.35%, anise 0.2%, fructus amomi 0.25%, chilli 0.5%, ginger 2%;

Condiment: monosodium glutamate 1%, salt 1.5%, white sugar 2%, shallot 1%;

Halogen boils method: take spice by the water yield, binds up with gauze, and drops in water, adds condiment and boils rear little fire and boil 30 minutes, make bittern, by the weight ratio of bittern and rabbit meat 1.5: 1, drop into whole rabbit, after again boiling, little fire boils 5--10 minute, pulls out and drains cooling;

5. pack: halogen is boiled whole rabbit bar and to weigh pack, vacuum seal, sterilization 15-20 minute under temperature 95-100 degree, cleans afterwards, drains, be sent to quality inspection, warehouse-in goes on the market.

This method design science is reasonable, easily operates, the product special taste produced, steady quality, safe and reliable.

Claims (1)

1. a preparation method for whole rabbit goods, is characterized in that preparation method comprises the following steps:

1. after the whole rabbit unhairing of slaughtering, remove internal organ, clean up;

2. pickle: by the following weight ratio with rabbit meat need be pickled, be equipped with salting seasoning: salt 2.5%, soy sauce 3%, white sugar 5%, cooking wine 2%;

Method for salting: first the salt of outfit, white sugar are smeared in rabbit meat surface, then soy sauce, cooking wine are applied to rabbit meat surface, under the temperature conditions of 2--5 degree, pickle 24 hours, period turned once every 8--10 hour;

3. toast: the rabbit meat pickled is put into baking box, oven temperature is arranged on about 80 degree and toasts 8 hours, baking rabbit meat color is that peony is stopped;

4. halogen boils: by the following weight ratio with water, preparation spice and condiment:

Spice: kaempferia galamga 0.25%, cardamom 0.2%, the root of Dahurain angelica 0.3%, cassia bark 0.3%, peppermint 0.35%, anise 0.2%, fructus amomi 0.25%, chilli 0.5%, ginger 2%;

Condiment: monosodium glutamate 1%, salt 1.5%, white sugar 2%, shallot 1%;

Halogen boils method: take spice by the water yield, binds up with gauze, and drops in water, adds condiment and boils rear little fire and boil 30 minutes, make bittern, by the weight ratio of bittern and rabbit meat 1.5: 1, drop into whole rabbit, after again boiling, little fire boils 5--10 minute, pulls out and drains cooling;

5. pack: halogen is boiled whole rabbit bar and to weigh pack, vacuum seal, sterilization 15-20 minute under temperature 95-100 degree, cleans afterwards, drains, be sent to quality inspection, warehouse-in goes on the market.