CN104026615A - Tea-flavor roast rabbit and preparation method thereof - Google Patents
Tea-flavor roast rabbit and preparation method thereof Download PDFInfo
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- CN104026615A CN104026615A CN201410170667.6A CN201410170667A CN104026615A CN 104026615 A CN104026615 A CN 104026615A CN 201410170667 A CN201410170667 A CN 201410170667A CN 104026615 A CN104026615 A CN 104026615A
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- 241000722363 Piper Species 0.000 description 4
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- 235000015579 Alternanthera sessilis Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
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- 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
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- 240000002930 Alternanthera sessilis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001073567 Verbenaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000018742 Vitex negundo var cannabifolia Nutrition 0.000 description 1
- 244000271612 Vitex negundo var. cannabifolia Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a tea-flavor roast rabbit, and a preparation method thereof. The tea-flavor roast rabbit is characterized by comprising the following raw materials in parts by weight: angelica 2-3, amomum fruit 2-2.3, chicken's gizzard skin 3-4, chrysanthemum flower 4-5, polygonatum odoratum 2-3, leaves of Aralia chinensis 1.5-2.5, root of Hempleaf Negundo Chastetree 2-3, rabbit legs 200-220, fermented beancurd 3-4, soy sauce 12-13, grape seed oil 2-3, salt 3-4, tea leaves 20-22, wheat berry 7-8, fish roe 7-8, apple flesh 10-11, Pleurotus eryngii 12-14, green vegetables 8-9, starch 15-20, powdered pepper 5-7, black sesame seed 10-12, sea moss 11-13, and nutritional additive 7-8. The tea-flavor roast rabbit has features of good taste, strong tea flavor, unique flavor, a reasonable and scientific recipe, and rich nutrition. Addition of various Chinese herbal medicines allows the tea-flavor roast rabbit to have the effects of nourishing the lung to loosen bowel, enriching the blood and activating the blood circulation, invigorating the spleen and nourishing the stomach, calming the liver and improving the eyesight.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to fragrant Roast rabbit of a kind of tea and preparation method thereof.
Background technology
Rabbit meat is the meat of a kind of high protein, low fat, few cholesterol, its delicious flavour, be extensively subject to consumer welcome.The product of being made by rabbit meat of sale is of a great variety in the market, but its large multi-nutrient is single, does not have health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide fragrant Roast rabbit of a kind of tea and preparation method thereof, the present invention has aromatic flavour, the feature of nutrient health.
The technical solution adopted in the present invention is:
The fragrant Roast rabbit of tea, is characterized in that being made by the raw material of following weight portion:
Radix Angelicae Sinensis 2-3, fructus amomi 2-2.3, the membrane of a chicken's gizzard 3-4, chrysanthemum 4-5, radix polygonati officinalis 2-3, Aralia wood leaf 1.5-2.5, hempleaf negundo chastetree root 2-3, rabbit leg 200-220, fermented bean curd 3-4, soy sauce 12-13, grape-kernel oil 2-3, salt 3-4, tealeaves 20-22, Mai Ren 7-8, roe 7-8, apple pulp 10-11, pleurotus eryngii 12-14, green vegetables 8-9, starch 15-20, pepper powder 5-7, Semen sesami nigrum 10-12, sea sedge 11-13, nourishing additive agent 7-8;
Described nourishing additive agent is made by the raw material of following weight portion: greenish lily seed 2-3, Zingiber mioga petal 1-2, Poria cocos 1.5-1.9, peanut shell 1.3-1.8, ox bone 6-7, hazelnut kernel 12-13, Salted duck egg 7-8, tomato 10-13;
Preparation method is: (1) gets tomato pulp making beating, obtains strained tomatoes; Greenish lily seed, Zingiber mioga petal, Poria cocos, peanut shell, ox bone are mixed into pot, add the 4-5 little fire of water, strained tomatoes doubly and boil 30-35 minute, filter cleaner, collects filtrate;
(2) get Salted duck egg yolk, be ground into mud;
(3) hazelnut kernel is entered to pot, little fire is fried fragrant rear discharging, adds step (1) gains abrasive lapping homogeneous, then adds step (2) gained material, and little fire is endured cream, and pulverize after drying, obtains.
The preparation method of the described fragrant Roast rabbit of tea, is characterized in that comprising the following steps:
(1) Radix Angelicae Sinensis, fructus amomi, the membrane of a chicken's gizzard, chrysanthemum, radix polygonati officinalis, Aralia wood leaf, hempleaf negundo chastetree root are added to 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains the dregs of a decoction and liquid;
(2) fermented bean curd is pulverized, be mixed into pot with grape-kernel oil, big fire adds soy sauce after frying perfume (or spice), boils rear discharging, and filter cleaner, obtains baste;
(3) rabbit leg is boned, take out after adding baste, the pickled 40-50 of salt minute, clap, spread the dregs of a decoction, tealeaves, be rolled into tubular, with iron wire, tie up, hang in baking oven and be baked to well-done rear taking-up, remove after iron wire, section, obtains Roast rabbit sheet;
(4) apple pulp, pleurotus eryngii, green vegetables are added to liquid making beating, in gained slurries, add Mai Ren, big fire is boiled, and filter cleaner is collected filtrate; Roe is added to filtrate grinding homogeneous, then add starch, pepper powder, little fire is endured thick;
(5) step (4) gained material is drenched on Roast rabbit sheet, then evenly sprinkle the sea sedge and the leftover materials that pulverize, obtain.
The tender leaf of thing Aralia wood is planted by ElataMu Ye Weiwujia section in the present invention, and hempleaf negundo chastetree root is the root of Verbenaceae Vitex negundo var cannabifolia.
Beneficial effect of the present invention is:
Mouthfeel of the present invention is good, tea is aromatic strongly fragrant, unique flavor, and the reasonable science of filling a prescription, contains abundant vitamin C in the fruits and vegetables such as the green vegetables that wherein add, apple, and in Semen sesami nigrum, contains abundant mineral matter, vitamin E, melanin etc., can crow send out that profit is sent out, beauty treatment moisturizing, in addition, the present invention also contains multiple medicinal herb components, there is moistening lung to loosen bowel, enrich blood invigorate blood circulation, the effect of strengthening spleen and nourishing stomach, flat liver improving eyesight.
The specific embodiment
The fragrant Roast rabbit of tea, it is characterized in that by following weight portion (kilogram) raw material make:
Radix Angelicae Sinensis 2, fructus amomi 2.3, the membrane of a chicken's gizzard 4, chrysanthemum 4, radix polygonati officinalis 3, Aralia wood leaf 2.5, hempleaf negundo chastetree root 3, rabbit leg 220, fermented bean curd 3, soy sauce 13, grape-kernel oil 3, salt 3, tealeaves 22, Mai Ren 8, roe 8, apple pulp 10, pleurotus eryngii 14, green vegetables 8, starch 20, pepper powder 7, Semen sesami nigrum 12, sea sedge 13, nourishing additive agent 8;
Described nourishing additive agent by following weight portion (kilogram) raw material make: greenish lily seed 3, Zingiber mioga petals 2, Poria cocos 1.9, peanut shell 1.8, ox bone 7, hazelnut kernel 13, Salted duck egg 7, tomato 13;
Preparation method is: (1) gets tomato pulp making beating, obtains strained tomatoes; Greenish lily seed, Zingiber mioga petal, Poria cocos, peanut shell, ox bone are mixed into pot, add the 4-5 little fire of water, strained tomatoes doubly and boil 30-35 minute, filter cleaner, collects filtrate;
(2) get Salted duck egg yolk, be ground into mud;
(3) hazelnut kernel is entered to pot, little fire is fried fragrant rear discharging, adds step (1) gains abrasive lapping homogeneous, then adds step (2) gained material, and little fire is endured cream, and pulverize after drying, obtains.
The preparation method of the described fragrant Roast rabbit of tea, comprises the following steps:
(1) Radix Angelicae Sinensis, fructus amomi, the membrane of a chicken's gizzard, chrysanthemum, radix polygonati officinalis, Aralia wood leaf, hempleaf negundo chastetree root are added to 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains the dregs of a decoction and liquid;
(2) fermented bean curd is pulverized, be mixed into pot with grape-kernel oil, big fire adds soy sauce after frying perfume (or spice), boils rear discharging, and filter cleaner, obtains baste;
(3) rabbit leg is boned, take out after adding baste, the pickled 40-50 of salt minute, clap, spread the dregs of a decoction, tealeaves, be rolled into tubular, with iron wire, tie up, hang in baking oven and be baked to well-done rear taking-up, remove after iron wire, section, obtains Roast rabbit sheet;
(4) apple pulp, pleurotus eryngii, green vegetables are added to liquid making beating, in gained slurries, add Mai Ren, big fire is boiled, and filter cleaner is collected filtrate; Roe is added to filtrate grinding homogeneous, then add starch, pepper powder, little fire is endured thick;
(5) step (4) gained material is drenched on Roast rabbit sheet, then evenly sprinkle the sea sedge and the leftover materials that pulverize, obtain.
Claims (2)
1. the fragrant Roast rabbit of tea, is characterized in that being made by the raw material of following weight portion:
Radix Angelicae Sinensis 2-3, fructus amomi 2-2.3, the membrane of a chicken's gizzard 3-4, chrysanthemum 4-5, radix polygonati officinalis 2-3, Aralia wood leaf 1.5-2.5, hempleaf negundo chastetree root 2-3, rabbit leg 200-220, fermented bean curd 3-4, soy sauce 12-13, grape-kernel oil 2-3, salt 3-4, tealeaves 20-22, Mai Ren 7-8, roe 7-8, apple pulp 10-11, pleurotus eryngii 12-14, green vegetables 8-9, starch 15-20, pepper powder 5-7, Semen sesami nigrum 10-12, sea sedge 11-13, nourishing additive agent 7-8;
Described nourishing additive agent is made by the raw material of following weight portion: greenish lily seed 2-3, Zingiber mioga petal 1-2, Poria cocos 1.5-1.9, peanut shell 1.3-1.8, ox bone 6-7, hazelnut kernel 12-13, Salted duck egg 7-8, tomato 10-13;
Preparation method is: (1) gets tomato pulp making beating, obtains strained tomatoes; Greenish lily seed, Zingiber mioga petal, Poria cocos, peanut shell, ox bone are mixed into pot, add the 4-5 little fire of water, strained tomatoes doubly and boil 30-35 minute, filter cleaner, collects filtrate;
(2) get Salted duck egg yolk, be ground into mud;
(3) hazelnut kernel is entered to pot, little fire is fried fragrant rear discharging, adds step (1) gains abrasive lapping homogeneous, then adds step (2) gained material, and little fire is endured cream, and pulverize after drying, obtains.
2. the preparation method of the fragrant Roast rabbit of tea according to claim 1, is characterized in that comprising the following steps:
(1) Radix Angelicae Sinensis, fructus amomi, the membrane of a chicken's gizzard, chrysanthemum, radix polygonati officinalis, Aralia wood leaf, hempleaf negundo chastetree root are added to 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains the dregs of a decoction and liquid;
(2) fermented bean curd is pulverized, be mixed into pot with grape-kernel oil, big fire adds soy sauce after frying perfume (or spice), boils rear discharging, and filter cleaner, obtains baste;
(3) rabbit leg is boned, take out after adding baste, the pickled 40-50 of salt minute, clap, spread the dregs of a decoction, tealeaves, be rolled into tubular, with iron wire, tie up, hang in baking oven and be baked to well-done rear taking-up, remove after iron wire, section, obtains Roast rabbit sheet;
(4) apple pulp, pleurotus eryngii, green vegetables are added to liquid making beating, in gained slurries, add Mai Ren, big fire is boiled, and filter cleaner is collected filtrate; Roe is added to filtrate grinding homogeneous, then add starch, pepper powder, little fire is endured thick;
(5) step (4) gained material is drenched on Roast rabbit sheet, then evenly sprinkle the sea sedge and the leftover materials that pulverize, obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410170667.6A CN104026615A (en) | 2014-04-26 | 2014-04-26 | Tea-flavor roast rabbit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410170667.6A CN104026615A (en) | 2014-04-26 | 2014-04-26 | Tea-flavor roast rabbit and preparation method thereof |
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| CN104026615A true CN104026615A (en) | 2014-09-10 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286948A (en) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | Black pepper beef and preparation method thereof |
| CN111227191A (en) * | 2020-01-15 | 2020-06-05 | 成都大学 | Instant tea-flavored roasted rabbit and preparation method thereof |
| CN115644395A (en) * | 2022-09-26 | 2023-01-31 | 海南武国中医研究院 | Traditional Chinese medicine coconut chicken soup, soup block thereof and preparation method |
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| CN102960745A (en) * | 2012-08-16 | 2013-03-13 | 熊智惠 | Manufacturing method of fruit and vegetable dried rabbit meat |
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| CN103652971A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Soybean milk shish kebab and preparation method thereof |
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2014
- 2014-04-26 CN CN201410170667.6A patent/CN104026615A/en active Pending
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|---|---|---|---|---|
| CN1150532A (en) * | 1996-05-10 | 1997-05-28 | 高波 | Method for producing roast rabbit meat |
| CN1149420A (en) * | 1996-09-06 | 1997-05-14 | 王树人 | Health food and its preparation method |
| CN102960745A (en) * | 2012-08-16 | 2013-03-13 | 熊智惠 | Manufacturing method of fruit and vegetable dried rabbit meat |
| CN103652988A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mutton shashlik with highland barley tea taste and preparation method thereof |
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