CN103284172B - A kind of preparation method of rabbit bar goods - Google Patents

A kind of preparation method of rabbit bar goods Download PDF

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Publication number
CN103284172B
CN103284172B CN201310192875.1A CN201310192875A CN103284172B CN 103284172 B CN103284172 B CN 103284172B CN 201310192875 A CN201310192875 A CN 201310192875A CN 103284172 B CN103284172 B CN 103284172B
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China
Prior art keywords
rabbit
rabbit meat
spice
condiment
meat
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CN201310192875.1A
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Chinese (zh)
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CN103284172A (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 CN201310192875.1A priority Critical patent/CN103284172B/en
Publication of CN103284172A publication Critical patent/CN103284172A/en
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Publication of CN103284172B publication Critical patent/CN103284172B/en

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    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to a kind of preparation method of rabbit bar goods, the method comprise the whole rabbit slaughtered cleaned, pickle, toast, the step such as halogen boils, spice, packaging, sterilization, cleaning, quality inspection, 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 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, 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 processing method of the rabbit bar food in order to provide a kind of special taste, instant.

Processing method of the present invention comprises the following steps:

1. after the whole rabbit unhairing of slaughtering, remove internal organ, pick a bone, 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 rabbit meat, after again boiling, little fire boils 5--10 minute, pulls out and drains cooling, and rabbit meat is cut into rabbit bar;

5. spice: prepare burden with rabbit meat weight ratio by following: fragrant peppery chopped hot pepper 20%, monosodium glutamate 0.7%, sesame 1%, chickens' extract 0.4%, white sugar 1.5%, chilli powder 1.5%, edible oil 5%;

Method of mixing material: the condiment prepared is put into rabbit bar and mixes thoroughly;

6. pack: by the rabbit bar of mixing honest material by packaging bag specification, pack of weighing, vacuum seal, sterilization 15-20 minute under temperature 95-100 degree, cleans afterwards, drains, be sent to quality inspection, warehouse-in listing.

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

Claims (1)

1. a preparation method for rabbit bar goods, is characterized in that preparation method comprises the following steps:
1. after the whole rabbit unhairing of slaughtering, remove internal organ, pick a bone, 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 rabbit meat, after again boiling, little fire boils 5--10 minute, pulls out and drains cooling, and rabbit meat is cut into rabbit bar;
5. spice: prepare burden with rabbit meat weight ratio by following: fragrant peppery chopped hot pepper 20%, monosodium glutamate 0.7%, sesame 1%, chickens' extract 0.4%, white sugar 1.5%, chilli powder 1.5%, edible oil 5%;
Method of mixing material: the condiment prepared is put into rabbit bar and mixes thoroughly;
6. pack: by the rabbit bar of mixing honest material by packaging bag specification, pack of weighing, vacuum seal, sterilization 15-20 minute under temperature 95-100 degree, cleans afterwards, drains, be sent to quality inspection, warehouse-in listing.
CN201310192875.1A 2013-05-12 2013-05-12 A kind of preparation method of rabbit bar goods CN103284172B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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CN103284172B true CN103284172B (en) 2016-04-20

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Families Citing this family (7)

* Cited by examiner, † Cited by third party
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
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
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
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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Family Cites Families (3)

* 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
CN101375721B (en) * 2007-08-30 2011-05-04 宁波市禽丰食品有限公司 Method for processing rabbit steak
CN101524162B (en) * 2009-04-21 2011-06-01 沈洪丽 Processing method of spiced rabbit meat

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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