CN104172263A - Production method for dehydrated salted rabbit - Google Patents
Production method for dehydrated salted rabbit Download PDFInfo
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- CN104172263A CN104172263A CN201410400795.5A CN201410400795A CN104172263A CN 104172263 A CN104172263 A CN 104172263A CN 201410400795 A CN201410400795 A CN 201410400795A CN 104172263 A CN104172263 A CN 104172263A
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- Prior art keywords
- rabbit
- rabbit meat
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- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method for a dehydrated salted rabbit, aiming at prolonging the guarantee period of rabbit meat and guaranteeing that the rabbit meat has good mouth feel after being stored for a long period. The production method comprises the following steps in sequence: carrying out skin removing treatment on the rabbit meat, and cleaning and washing; coating the whole rabbit meat with salt and adding seasonings to salt the rabbit meat; then drying the rabbit meat to remove water and opening and placing for 10-90 minutes; then roasting and coloring at a temperature ranging from 40 DEG C to 50 DEG C for 5-6 hours; after the rabbit meat is roasted and colored, marinating the rabbit meat; packaging the rabbit meat in vacuum; and carrying out outer packaging after sterilization treatment. The produced rabbit meat is brownish red and bright in appearance and color; and the meat is milky white and is slightly red, has rich aroma, is ready to eat without being cooked, is tender and is melt in the mouth and has a long aftertaste.
Description
Technical field
The present invention relates to a kind of Treatment technique for processing of rabbit meat.
Background technology
Rabbit pork pies are drawn together two kinds of rabbit meat and hare meats, and rabbit meat is called again meat rabbit meat.Rabbit meat belongs to the meat of high protein, low fat, low cholesterol, and rabbit meat content contains protein up to 70%, all higher than general meat, and metabolism of lipid and cholesterol content is but lower than all meat, therefore it is had to the saying of " element in meat or fish ".Annual late autumn is better to taste between winter end, is that the ideal of overweight people and cardiovascular patient is carnivorous.
Rabbit meat requires rational refrigerated condition, and temperature of ice house should remain between-19 ℃～-17 ℃, and relative humidity is 90%.Gradient of temperature amplitude generally must not surpass 1 ℃ in freezer, and in turnover goods process in enormous quantities, 1 must not heat up surpass 4 ℃ round the clock, Air Flow flowing automatically, convection current is for well.As fluctuated in temperature, easily cause the withered and fatty jaundice of meat and affect quality, also can have a strong impact on eating mouth feel.
Summary of the invention
The invention is intended to provide the preparation method of a kind of plate rabbit, to extend the shelf-life of rabbit meat, guarantee that it eats and still have good mouthfeel after long-term placement simultaneously.
Patent scheme: the preparation method of a kind of plate rabbit in this programme, is characterized in that comprising following sequential steps:
Rabbit meat is done to peeling to be processed, then clean and rinse, then rabbit meat is all smeared to salt, then put into seasoning matter and pickle, then moisture is removed in baking, then opens wide and places 10～90 minutes, then in 40～50 ℃ of environment, fire-cure and paint 5～6 hours, after smoking color on rabbit meat completes, carry out stew in soy sauce, then rabbit meat is carried out to vacuum inner packing, then after sterilization processing, carry out external packing.
Plate rabbit refers to the rabbit meat after above-mentioned PROCESS FOR TREATMENT, and it is brown and glossy that finished product meat is just, muscle high resilience, and meat is tight.
By the process of pickling, allow seasoning matter fully enter in rabbit meat, then by baking, remove moisture, rabbit meat can be preserved for a long time, in fumigation, contain the multiple compound with antisepsis, as phenols, aldehydes etc., sootiness simultaneously also can make food slightly dewater, further favourable to preservation, and stew in soy sauce flow process afterwards can be promoted the good to eat degree that improves rabbit meat.The finished product rabbit shelf-life can reach 6 months.And this programme by rabbit meat being salted down in sequence, bakes, smoke, halogen technology, its parameter as temperature and duration be strictly to consider and obtain according to the feature of rabbit meat, make rear rabbit meat appearance luster reddish brown bright, it is milky white slightly red that meat is, aromatic flavour, does not need boiling instant bagged, fine and tender taste, entrance slag, long times of aftertaste.
Further, in described curing process, as for pickling winter 14～18 hours, as needed to pickle 6～10 hours for summer, according to the feature in season, can guarantee in different seasons, by controlling no salting period, reach the essentially identical effect of pickling.
Further, in described bake process, be to be placed in baking box to dry with 3～4 hours with 70～90 ℃.
Further, described, fire-cureing in process, is by the sawdust colouring of fire-cureing, described sawdust refer to carry out timber add man-hour because cutting and from trees the foam shape wood chip of fallen trees itself, the yellowish pink pool of rabbit after fire-cureing is dark red, and skin gloss oil is bright, and fragrance blows on one's face.
The specific embodiment
Below by the specific embodiment, the present invention is further detailed explanation:
First rabbit meat is peelled off to rabbit, take out internal organ and claw, repair floating fat and connective tissue membrane, wipe residual blood to the greatest extent.
The mixed solution that configuration contains the seasoning matter such as salt, natrium nitrosum, white granulated sugar, white wine, monosodium glutamate, ginger and natural perfume material, by slaughtering, clean rabbit base is soaked in mixed liquor, pickle winter 14～18 hours, as pickled 6～10 hours for summer, make rabbit meat fully take in salt and fragrance matter.Stir during this period 3～4 times.Pickled cube meat is rose, stronger.
Natural perfume material can use anise, the root of Dahurain angelica, three how, cloves, Radix Glycyrrhizae, vanilla, cassia bark, fennel seeds, tsaoko etc.
By pickled rabbit base, with wood chip support, be tabular.
Baking temperature, at 80 ℃, toasts 3～4 hours conventionally, makes rabbit body whole body present purplish red or salmon pink uniformly, has oil droplet to ooze out outward, and surface-brightening is glossy, has wrinkle.Semi-finished product rabbit thorax water after coming out of the stove should be as clear as crystal, and with a little oil droplet.
After baking, rabbit meat is opened wide and placed 30 minutes.
Semi-finished product rabbit base is hung on the grate in fumigation stove, in the stone or metal plate for standing a stove on as a precaution against fire of fumigation generator, sprinkle sawdust or hardwood bits, after raw cigarette, airtight fire door, stewing smoked 5～6 hours, when sootiness is processed, maintain temperature in fumigation stove 50 ℃ of left and right, until rabbit surface, be dark brown or cigarette when brown, be fumigation terminal.
Above-mentioned spices and ginger are bound up with gauze, put into jacketed pan, pour bittern into.When the water yield is inadequate, with clear water, supplement.Open steam valve, by the boiled 20min of water left and right, put into semi-finished product rabbit base, add salt, white granulated sugar, monosodium glutamate, butylated hydroxy anisole, white wine, caramel, vegetable oil, Sodium Benzoate.After water boiling, with spoon, skim the offscum on the water surface.Turn down steam valve, little fire keeps noodle soup to be micro-shape that boils, the stewing 30～40min that boils.
Halogen material formula (in 100kg rabbit meat).Anistree 50g, cassia bark 30g, fennel seeds 30g, cloves 30g, three be 30g, Chinese prickly ash 40g, root of Dahurain angelica 30g, fructus amomi 20g, Radix Glycyrrhizae 30g, costus root 30g, vanilla 50g, tsaoko 30 how.
The rabbit base that stew in soy sauce is good, unloads bamboo chip, with pliers, removes tooth, cuts off connective tissue membrane.After air-dry, brush one deck sesame oil, pack, vacuum packaging.Then carry out pasteurization, the plate rabbit that is about to install bag is put into the water bath of 80 ℃～90 ℃, insulation sterilization 15min.After taking the dish out of the pot, be finished product.
Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic is not done too much description at this.Should be understood that; for a person skilled in the art, not departing under the prerequisite of structure of the present invention, can also make some distortion and improvement; these also should be considered as protection scope of the present invention, and these can not affect effect of the invention process and practical applicability.The protection domain that the application requires should be as the criterion with the content of its claim, and the specific embodiment in description etc. are recorded the content that can require for power of interpretation profit.
Claims (4)
1. the preparation method of a plate rabbit, it is characterized in that comprising following sequential steps: rabbit meat is done to peeling and process, then clean and rinse, then rabbit meat all being smeared to salt, then putting into seasoning matter and pickle, then moisture is removed in baking, then open wide and place 10～90 minutes, the colouring 5～6 hours of then fire-cureing in 40～50 ℃ of environment is carried out stew in soy sauce after smoking color on rabbit meat completes, then rabbit meat is carried out to vacuum inner packing, then after sterilization processing, carry out external packing.
2. the preparation method of a kind of plate rabbit according to claim 1, it is characterized in that: in described curing process, as for pickling winter 14～18 hours, as needed to pickle 6～10 hours for summer, according to the feature in season, can guarantee in different seasons, by controlling no salting period, reach the essentially identical effect of pickling.
3. the preparation method of a kind of plate rabbit according to claim 1, is characterized in that: in described bake process, be to be placed in baking box to dry with 3～4 hours with 70～90 ℃.
4. the preparation method of a kind of plate rabbit according to claim 1, is characterized in that: described, fire-cureing in process, is by the sawdust colouring of fire-cureing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410400795.5A CN104172263A (en) | 2014-08-15 | 2014-08-15 | Production method for dehydrated salted rabbit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410400795.5A CN104172263A (en) | 2014-08-15 | 2014-08-15 | Production method for dehydrated salted rabbit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172263A true CN104172263A (en) | 2014-12-03 |
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ID=51953828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410400795.5A Pending CN104172263A (en) | 2014-08-15 | 2014-08-15 | Production method for dehydrated salted rabbit |
Country Status (1)
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| CN (1) | CN104172263A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473017A (en) * | 2015-09-01 | 2017-03-08 | 株式会社夏林 | Carry out instant chicken soup of sootiness process and preparation method thereof with oak chip |
| CN115500477A (en) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | Production process of roasted rabbits |
-
2014
- 2014-08-15 CN CN201410400795.5A patent/CN104172263A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473017A (en) * | 2015-09-01 | 2017-03-08 | 株式会社夏林 | Carry out instant chicken soup of sootiness process and preparation method thereof with oak chip |
| CN115500477A (en) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | Production process of roasted rabbits |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160206 Address after: 404600 No. 2, 57, equitable alley, Yongan Town, Fengjie County, Chongqing, 1-1 Applicant after: Luo Zunmei Address before: The streets of Chongqing City, 402760 Ma Jia Qiao Cun Bi Cheng Bishan County three. Applicant before: CHONGQING FENGWEIYUAN FOOD CO., LTD. |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |