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

A kind of preparation method of whole rabbit goods Download PDF

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Publication number
CN103271360B
CN103271360B CN201310193277.6A CN201310193277A CN103271360B CN 103271360 B CN103271360 B CN 103271360B CN 201310193277 A CN201310193277 A CN 201310193277A CN 103271360 B CN103271360 B CN 103271360B
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China
Prior art keywords
rabbit
rabbit meat
boils
whole
condiment
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CN201310193277.6A
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Chinese (zh)
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CN103271360A (en
Inventor
欧阳定权
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永州舜源农业发展有限公司
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Priority to CN201310193277.6A priority Critical patent/CN103271360B/en
Publication of CN103271360A publication Critical patent/CN103271360A/en
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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.
CN201310193277.6A 2013-05-12 2013-05-12 A kind of preparation method of whole rabbit goods CN103271360B (en)

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Application Number Priority Date Filing Date Title
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CN103271360B true CN103271360B (en) 2016-03-23

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CN104026594A (en) * 2014-04-26 2014-09-10 侯道鸿 Nutrient rabbit meat and preparation method thereof
CN104886641A (en) * 2015-01-24 2015-09-09 永州舜源农业发展有限公司 A preparation method of rabbit backbone products
CN104824684A (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 helpful for decreasing blood sugar and processing technic thereof
CN104824688A (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 helpful for supplementing calcium and processing technic thereof
CN104905287A (en) * 2015-05-19 2015-09-16 合肥不老传奇保健科技有限公司 Heat and toxin clearing instant fragrant and spicy rabbit meat and processing technology thereof
CN104824689A (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 helpful for enhancing immunity and processing technic thereof
CN104824647A (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 capable of benefiting brain and tonifying Qi and processing technic thereof
CN104905283A (en) * 2015-05-19 2015-09-16 合肥不老传奇保健科技有限公司 Instant spicy and hot rabbit meat being conducive to tonifying liver and processing technology thereof
CN104921151A (en) * 2015-05-19 2015-09-23 合肥不老传奇保健科技有限公司 Kidney tonifying instant fragrant and hot rabbit meat and processing technology thereof
CN104839748A (en) * 2015-05-19 2015-08-19 合肥不老传奇保健科技有限公司 Instant spicy rabbit meat conducive to cancer prevention and fighting and processing technique thereof
CN105166954A (en) * 2015-10-27 2015-12-23 齐艳华 Making method for rabbit meat
CN107865334A (en) * 2017-12-11 2018-04-03 徐州汉戌堂食品有限公司 A kind of marinating method of rabbit meat

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101066136A (en) * 2007-05-28 2007-11-07 成都市棒棒娃实业有限公司 Process of producing hand torn beef
CN101375721A (en) * 2007-08-30 2009-03-04 宁波市禽丰食品有限公司 Method for processing rabbit steak
CN102326780A (en) * 2010-07-13 2012-01-25 马小真 Preparation method of dried rabbit meat nutritional food
CN102599543A (en) * 2012-03-20 2012-07-25 湖南津佳兔业科技食品产业有限公司 Preparation method of rabbit meat

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101066136A (en) * 2007-05-28 2007-11-07 成都市棒棒娃实业有限公司 Process of producing hand torn beef
CN101375721A (en) * 2007-08-30 2009-03-04 宁波市禽丰食品有限公司 Method for processing rabbit steak
CN102326780A (en) * 2010-07-13 2012-01-25 马小真 Preparation method of dried rabbit meat nutritional food
CN102599543A (en) * 2012-03-20 2012-07-25 湖南津佳兔业科技食品产业有限公司 Preparation method of rabbit meat

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