CN103462047A - Spicy hot rabbit meat and preparation method thereof - Google Patents

Abstract

The present invention relates to a spicy hot rabbit meat and a preparation method thereof. The spicy hot rabbit meat is a cooked meat food prepared from the following raw materials (by weight): rabbit meat, fennel, tangerine peel, hot pepper, flatspine pricklyash, tsao-ko amomum fruit, common turmeric rhizome, illicium verum, cassia, kaempferia galangal, mushroom, monosodium glutamate, chicken essence, spice water, big bones, chicken, wine, and the like. The preparation method comprises: preparing a seasoning bag and saucing water, saucing rabbit meat, carrying out heating saucing, carrying out boiling-frying on the cooked meat, packaging the finished product, and other steps. According to the present invention, the spicy hot rabbit meat has characteristics of reasonable and scientific formula, rich nutrition, unique and delicious taste, no additive, health and environmental protection, and the preparation method is safe and reliable.

Description

A kind of spicy rabbit meat and preparation method thereof

Technical field the present invention relates to a kind of spicy rabbit meat and preparation method thereof, belongs to the cooked meat food manufacture field.

Background technology rabbit meat is in being processed into the production process of cooked meat food, mainly contain steaming, boil, smoked, roasting, the several different methods such as halogen, the most frequently used method is boiling, but rabbit meat is condiment composition and the size of 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, the production method difference, the finished product rabbit meat of processing is having very large difference aspect the content of nutritional labeling and oxious component control, particularly rabbit meat digestion time is long, rabbit meat tends to ageing, and the overlong time of boiling, it is more that nutritional labeling in rabbit meat is lost, the accumulation of the composition of harmful substance also can be more, digestion time is too short, effective ingredient in condiment can not be dissociated in water and dissolve and be entered in rabbit meat, directly affect the product quality of ripe rabbit meat.In existing ripe rabbit meat production process, the condiment comparison of ingredients is many, preparation method's more complicated, and the rabbit meat mouthfeel of tasting is poor.The rabbit meat taste that fire-cures is pretty good, but should not often eat, to healthy unfavorable.Nine doubt the local rabbit kind that the mountain rabbit is country's identification, this rabbit fine and tender taste, protein content reaches more than 92%, 8 seed amino acids that contain needed by human, be the high-quality meat of high protein, high-lysine, high animal beggar, homovitamin, low fat, low cholesterol, have the good reputation of " king in meat, the element in meat or fish ", nine doubt therefore extremely consumer's the favor of mountain rabbit, but the rabbit meat exploitation not, there is no obvious local characteristic.

Summary of the invention the present invention is spicy rabbit meat product of the health environment-friendly for a kind of scientific formulation, nutritious, special taste, instant are provided and preparation method thereof.

The present invention is achieved through the following technical solutions: a kind of spicy rabbit meat, and it is the cooked meat food of being made according to part by weight by following raw material:

As preferably, above-mentioned rabbit meat selects nine to doubt the mountain rabbits, and chicken is selected native chicken.

The method of a kind of spicy rabbit meat that the present invention makes with above-mentioned raw materials is prepared from by the following step:

A makes flavor pack and bittern: by fennel, dried orange peel, capsicum, Chinese prickly ash, tsaoko, turmeric, anise, cassia bark, sand ginger, mushroom water rinse well rear with gauze bag, wrap in together with, make flavor pack, make bittern by flavor pack;

B pickles rabbit meat: in the rabbit meat cleaned up, add salt, old ginger, living green onion, garlic and wine to pickle 1-2 hour;

C heats stew in soy sauce: the rabbit meat of pickling, large bone and chicken are placed in bittern and hot plate 50-70 minute, and after first big fire, the temperature fire, carry out stew in soy sauce;

D decocts and fries meat: rabbit meat, large bone and chicken that stew in soy sauce is good are taken out, and after boning, chop up and fragmentate, and add capsicum, Chinese prickly ash, spices powder, wine and edible oil to heat and decoct stir-fry maturing meat goods;

The e packed products: by cooked meat product splitting vacuum sealed package, high-temperature sterilization 40 minutes, then clean and dry, finally warehouse-in listing.

Scientific formulation of the present invention is reasonable, nutritious, and the taste uniqueness is good to eat, additive-free, health environment-friendly, and the preparation method is safe and reliable.

The specific embodiment now is described in further detail the present invention in conjunction with specific embodiments.

Embodiment 1: a kind of spicy nine doubt mountain rabbit meat, and (unit: gram) ratio is formulated: rabbit meat 5000, fennel 5, dried orange peel 4, capsicum 150, Chinese prickly ash 5, tsaoko 3, turmeric 5, anise 2, cassia bark 4, sand ginger 2, mushroom 1, monosodium glutamate 3, chickens' extract 1, salt 12, spice water 10, large bone 5, chicken 3, soybean oil 300, wine 80 according to following weight for its raw material.

Embodiment 2: a kind of spicy nine doubt mountain rabbit meat, and (unit: gram) ratio is formulated: rabbit meat 7500, fennel 8, dried orange peel 6, capsicum 150, Chinese prickly ash 5, tsaoko 5, turmeric 6, anise 4, cassia bark 6, sand ginger 4, mushroom 2, monosodium glutamate 5, chickens' extract 2, salt 15, spice water 10, large bone 7, chicken 5, soybean oil 300, wine 80 according to following weight for its raw material.

Preparation method of the present invention is prepared from according to the following step:

1 makes flavor pack and bittern: by fennel, dried orange peel, capsicum, Chinese prickly ash, tsaoko, turmeric, anise, cassia bark, sand ginger, mushroom water rinse well rear with gauze bag, wrap in together with, make flavor pack, make bittern by flavor pack, bittern can once be reused in production upper, and effect is ideal;

2 pickle rabbit meat: in the rabbit meat cleaned up, add salt, old ginger, living green onion, garlic and wine to pickle 1-2 hour;

3 heating stew in soy sauces: the rabbit meat of pickling, large bone and chicken are placed in bittern and hot plate 50-70 minute, and after first big fire, the temperature fire, carry out stew in soy sauce;

4 decoct and fry meat: rabbit meat, large bone and chicken that stew in soy sauce is good are taken out, and after boning, chop up and fragmentate, and add capsicum, Chinese prickly ash, spices powder, wine and edible oil heats and decoct stir-fry maturing meat goods;

5 packed products: by cooked meat product splitting vacuum sealed package, high-temperature sterilization 40 minutes, then clean and dry, finally warehouse-in listing.

Above embodiment is certain embodiments of the present invention, and protection scope of the present invention is not limited to above embodiment.

Claims (3)

1. a spicy rabbit meat is characterized in that it is the cold cuts food of being made according to part by weight by following raw material:

2. a kind of spicy rabbit meat according to claim 1, is characterized in that above-mentioned rabbit meat selects nine to doubt mountain rabbit meat, and chicken is selected native chicken.

3. the preparation method of a kind of spicy rabbit meat according to claim 1 and 2 is characterized in that being completed by the following step:

A makes flavor pack and bittern: by fennel, dried orange peel, capsicum, Chinese prickly ash, tsaoko, turmeric, anise, cassia bark sand ginger, mushroom water rinse well rear with gauze bag, wrap in together with, make flavor pack, make bittern by flavor pack;

B pickles rabbit meat: in the rabbit meat cleaned up, add salt, old ginger, living green onion, garlic and wine to pickle 1--2 hour;

C heats stew in soy sauce: the rabbit meat of pickling, large bone and chicken are placed in bittern and hot plate 50-70 minute, and after first big fire, the temperature fire, carry out stew in soy sauce;

D decocts and fries meat: rabbit meat, large bone and chicken that stew in soy sauce is good are taken out, and after boning, chop up and fragmentate, and add capsicum, Chinese prickly ash, spices powder, wine and edible oil to heat and decoct stir-fry maturing meat goods;

The e packed products: by cooked meat product splitting vacuum sealed package, high-temperature sterilization 40 minutes, then clean and dry, finally warehouse-in listing.