CN103284172A - Method for preparing rabbit meat strip product - Google Patents
Method for preparing rabbit meat strip product Download PDFInfo
- Publication number
- CN103284172A CN103284172A CN2013101928751A CN201310192875A CN103284172A CN 103284172 A CN103284172 A CN 103284172A CN 2013101928751 A CN2013101928751 A CN 2013101928751A CN 201310192875 A CN201310192875 A CN 201310192875A CN 103284172 A CN103284172 A CN 103284172A
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- Prior art keywords
- rabbit
- rabbit meat
- condiment
- spice
- weight ratio
- Prior art date
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- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 33
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000283973 Oryctolagus cuniculus Species 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 238000007689 inspection Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 235000013409 condiments Nutrition 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 5
- 150000002367 halogens Chemical class 0.000 claims description 5
- 241001131796 Botaurus stellaris Species 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 2
- 244000061520 Angelica archangelica Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 2
- 244000062250 Kaempferia rotunda Species 0.000 claims description 2
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 2
- 244000246386 Mentha pulegium Species 0.000 claims description 2
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 244000170916 Paeonia officinalis Species 0.000 claims description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000001050 hortel pimenta Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 238000003307 slaughter Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000013461 design Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- WGNUNYPERJMVRM-UHFFFAOYSA-N 3-pyridylacetic acid Chemical compound OC(=O)CC1=CC=CN=C1 WGNUNYPERJMVRM-UHFFFAOYSA-N 0.000 description 1
- 240000008025 Alternanthera ficoidea Species 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 229950007593 homonicotinic acid Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preparing a rabbit meat strip product. The method comprises the steps of cleaning slaughtered entire rabbits, sousing, roasting, stewing in soy sauce, spicing, packaging, sterilizing, cleaning, carrying out quality inspection, obtaining the product, and the like. The method has the advantages that the process is scientific and reasonable in design and easy in operation, and the prepared product is unique in taste and stable in quality and is safe and reliable.
Description
Technical field the present invention relates to a kind of processing method of rabbit bar goods.
Background technology rabbit meat has high protein, high-lysine, homonicotinic acid, high digestibility and low fat, low cholesterol, characteristics such as low in calories, by the expert classify intelligence development as, increase the longevity, the optimum medicines of beauty treatment, and more and more be subjected to consumer's favor.Rabbit meat is in the production process that is processed into cold cuts food, mainly contain steaming, boil, smoked, roasting, several different methods such as halogen, the most frequently used method is boiling, but the size of rabbit meat condiment composition and use amount in the process of boiling and production technology is different, and the rabbit meat that output is come is variant on color and luster and taste, the production method difference, the finished product rabbit meat of processing is having very large difference aspect the content of nutritional labeling and the oxious component control, and particularly rabbit meat digestion time is long, and rabbit meat tends to ageing, and the overlong time of boiling, it is more many that nutritional labeling in the rabbit meat is lost, and the accumulation of the composition of harmful substance also can be more many, and digestion time is too short, effective ingredient in the condiment can not be dissociated in water and dissolving enters in the rabbit meat, directly influences the product quality of ripe rabbit meat.The condiment composition is many in the existing ripe rabbit meat production process, preparation method's more complicated, and the 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 processing method for the rabbit bar food that a kind of special taste, instant are provided.
Processing method of the present invention comprises the following steps:
1. behind the whole rabbit unhairing of slaughtering, remove internal organ, pick a bone, clean up;
2. pickle: by following and weight ratio that need pickle rabbit meat, be equipped with and pickle condiment: salt 2.5%, soy sauce 3%, white sugar 5%, cooking wine 2%;
Method for salting: earlier the salt, the white sugar that are equipped with are smeared in the rabbit meat surface, again soy sauce, cooking wine are applied to the rabbit meat surface, under the temperature conditions of 2--5 degree, pickled 24 hours, during turned once every 8--10 hour;
3. baking: the rabbit meat of pickling is put into baking box, oven temperature is arranged on about 80 degree toasted about 8 hours, bake rabbit meat color and only be peony;
4. halogen boils: by weight ratio following and water, and 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 by weighing spice by the water yield, bind up with gauze, drop in the water, adding condiment boils the little fire in back and boiled 30 minutes, make bittern, press bittern and 1.5: 1 weight ratio of rabbit meat, drop into rabbit meat, after boiling again, little fire boiled 5--10 minute, pulled out and drained cooling, and rabbit meat is cut into the rabbit bar;
5. spice: by following and rabbit meat weight ratio batching: fragrant peppery capsicum 20%, monosodium glutamate 0.7%, sesame 1%, chickens' extract 0.4%, white sugar 1.5%, chilli powder 1.5%, the edible oil 5% cut;
Method of mixing material: the condiment for preparing is put into the rabbit bar mix thoroughly and get final product;
6. packing: will mix make material the rabbit bar by the packaging bag specification, the pack of weighing, vacuum seal, under temperature 95-100 degree sterilization 15-20 minute, clean afterwards, drain, be sent to quality inspection, warehouse-in goes on the market.
This processing method design science is reasonable, operation easily, and the product special taste of producing, steady quality, safe and reliable.
Claims (1)
1. the preparation method of rabbit bar goods is characterized in that the preparation method comprises the following steps:
1. behind the whole rabbit unhairing of slaughtering, remove internal organ, pick a bone, clean up;
2. pickle: by following and weight ratio that need pickle rabbit meat, be equipped with and pickle condiment: salt 2.5%, soy sauce 3%, white sugar 5%, cooking wine 2%;
Method for salting: earlier the salt, the white sugar that are equipped with are smeared in the rabbit meat surface, again soy sauce, cooking wine are applied to the rabbit meat surface, under the temperature conditions of 2--5 degree, pickled 24 hours, during turned once every 8--10 hour;
3. baking: the rabbit meat of pickling is put into baking box, oven temperature is arranged on about 80 degree toasted about 8 hours, bake rabbit meat color and only be peony;
4. halogen boils: by weight ratio following and water, and 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 by weighing spice by the water yield, bind up with gauze, drop in the water, adding condiment boils the little fire in back and boiled 30 minutes, makes bittern, presses bittern and rabbit meat 1.5; 1 weight ratio drops into rabbit meat, and after boiling again, little fire boiled 5--10 minute, pulled out and drained cooling, and rabbit meat is cut into the rabbit bar;
5. spice: by following and rabbit meat weight ratio batching: fragrant peppery capsicum 20%, monosodium glutamate 0.7%, sesame 1%, chickens' extract 0.4%, white sugar 1.5%, chilli powder 1.5%, the edible oil 5% cut;
Method of mixing material: the condiment for preparing is put into the rabbit bar mix thoroughly and get final product;
6. packing: will mix make material the rabbit bar by the packaging bag specification, the pack of weighing, vacuum seal, under temperature 95-100 degree sterilization 15-20 minute, clean afterwards, drain, be sent to quality inspection, warehouse-in goes on the market.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310192875.1A CN103284172B (en) | 2013-05-12 | 2013-05-12 | A kind of preparation method of rabbit bar goods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310192875.1A CN103284172B (en) | 2013-05-12 | 2013-05-12 | A kind of preparation method of rabbit bar goods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103284172A true CN103284172A (en) | 2013-09-11 |
| CN103284172B CN103284172B (en) | 2016-04-20 |
Family
ID=49086146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310192875.1A Expired - Fee Related CN103284172B (en) | 2013-05-12 | 2013-05-12 | A kind of preparation method of rabbit bar goods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103284172B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026616A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Healthcare roasted rabbit meat and preparation method thereof |
| CN104366567A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of spiced marinated rabbit meat |
| CN104621589A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of rabbit rib product |
| CN104621590A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of spiced rabbit meat product |
| 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 |
| CN106852459A (en) * | 2016-10-31 | 2017-06-16 | 广西南宁市唐郎食品有限公司 | A kind of preparation method of jerky |
| CN107125609A (en) * | 2017-06-13 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of Spiced hare is dry and preparation method thereof |
| CN114766632A (en) * | 2022-04-11 | 2022-07-22 | 藤桥食品有限公司 | Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry |
Citations (5)
| 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 |
| CN101524162A (en) * | 2009-04-21 | 2009-09-09 | 沈洪丽 | Processing method of spiced rabbit meat |
| CN101731632A (en) * | 2008-11-21 | 2010-06-16 | 青岛康大食品有限公司 | Retort pouch of rabbit flesh and the manufacture method thereof |
| 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 |
-
2013
- 2013-05-12 CN CN201310192875.1A patent/CN103284172B/en not_active Expired - Fee Related
Patent Citations (5)
| 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 |
| CN101731632A (en) * | 2008-11-21 | 2010-06-16 | 青岛康大食品有限公司 | Retort pouch of rabbit flesh and the manufacture method thereof |
| CN101524162A (en) * | 2009-04-21 | 2009-09-09 | 沈洪丽 | Processing method of spiced rabbit meat |
| 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 |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026616A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Healthcare roasted rabbit meat and preparation method thereof |
| CN104366567A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of spiced marinated rabbit meat |
| CN104621589A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of rabbit rib product |
| CN104621590A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of spiced rabbit meat product |
| 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 |
| CN106852459A (en) * | 2016-10-31 | 2017-06-16 | 广西南宁市唐郎食品有限公司 | A kind of preparation method of jerky |
| CN107125609A (en) * | 2017-06-13 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of Spiced hare is dry and preparation method thereof |
| CN114766632A (en) * | 2022-04-11 | 2022-07-22 | 藤桥食品有限公司 | Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103284172B (en) | 2016-04-20 |
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Granted publication date: 20160420 Termination date: 20180512 |