CN103284172A - Method for preparing rabbit meat strip product - Google Patents

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

A kind of preparation method of rabbit bar goods

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.