CN104207155A - Method for preparing rabbit meat product - Google Patents
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- CN104207155A CN104207155A CN201310217060.4A CN201310217060A CN104207155A CN 104207155 A CN104207155 A CN 104207155A CN 201310217060 A CN201310217060 A CN 201310217060A CN 104207155 A CN104207155 A CN 104207155A
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
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Abstract
The invention discloses a method for preparing a rabbit meat product, wherein the method includes successively pickling and aging a rabbit blank, and the pickling method includes immersing the rabbit blank in a pickling soup; the pickling soup is prepared by boiling seasonings in water, wherein with 100 parts by weight of water as a benchmark, the seasonings comprise 30-70 parts by weight of soy sauce, 0.1-0.5 part by weight of star anise, 0.1-0.5 part by weight of Chinese prickly ash, 0.1-0.5 part by weight of clove, 0.1-0.5 part by weight of cassia bark, 0.1-0.5 part by weight of ligusticum chuanxiong, 0.1-0.5 part by weight of amomum tsao-ko, 0.1-0.5 part by weight of fennel, 0.1-0.5 part by weight of green onion, 0.1-0.5 part by weight of ginger, 0.1-0.5 part by weight of bay leaves, 0.1-0.5 part by weight of wolfberry, 0.1-0.5 part by weight of radix astragali, 0.1-0.5 part by weight of radix salviae miltiorrhizae, 0.1-0.5 part by weight of radix angelicae, 0.1-0.5 part by weight of radix polygoni multiflori, and 1-5 parts by weight of table salt. The method is used for preparing the rabbit meat product, effectively removes fishy smell in rabbit meat, and improves the taste.
Description
Technical field
The present invention relates to a kind of preparation method of rabbit meat product.
Background technology
Rabbit meat taste cool in nature is sweet, famous in the international market, is referred to as " health-care meat ", " element in meat or fish ", " beauty treatment meat ", " hundred taste meat " etc.Rabbit meat not only quality is delicate, and delicious flavour is nutritious, also there is tonifying middle-Jiao and Qi, invigorating the spleen of quenching the thirst, cool blood relieving heat toxin, the effect such as sharp large intestine; And compared with other meat, very easily digested absorption after food.Therefore, rabbit meat pole is by the welcome of consumer.
At present, the curing food of rabbit meat mainly comprises rabbit shreds and Spiced rabbit.After rabbit base is mainly pickled by the processing technology of rabbit shreds in salt and nitre water and coating fire-cure and form; The processing technology of Spiced rabbit adds rabbit base after mainly being boiled by the soup stock containing Chinese prickly ash, aniseed, fructus amomi, cassia bark, galingal, cloves, cooking wine and brown sugar, and slaking of then seething with excitement was smoked and formed after 0.5-1 hour.
But adopt rabbit meat product prepared by above-mentioned two kinds of methods, fishy smell is still comparatively large, and mouthfeel remains to be further improved.
Summary of the invention
The object of the invention is to overcome the rabbit meat product fishy smell adopting existing processing technology to prepare large, the defect of mouthfeel difference, provides one effectively can remove rabbit meat fishy smell, and improves the preparation method of the rabbit meat product of its mouthfeel.
To achieve these goals, the invention provides a kind of preparation method of rabbit meat product, wherein, the method comprises pickles and slaking successively by rabbit base, described in the method for pickling: comprise and rabbit base flooded pickling in soup stock, described soup stock of pickling forms by being boiled in water by seasoning matter, be that 100 weight portions are for benchmark with the weight of water, described condiments contains 30-70 weight portion soy sauce, 0.1-0.5 weight portion Chinese anise, 0.1-0.5 weight portion Chinese prickly ash, 0.1-0.5 weight portion cloves, 0.1-0.5 weight portion cassia bark, the fragrant fruit of 0.1-0.5 weight portion, 0.1-0.5 weight portion tsaoko, 0.1-0.5 weight portion fennel seeds, 0.1-0.5 weight portion green onion, 0.1-0.5 weight portion ginger, 0.1-0.5 weight portion spiceleaf, 0.1-0.5 weight portion matrimony vine, the 0.1-0.5 weight portion Radix Astragali, the 0.1-0.5 weight portion red sage root, the 0.1-0.5 weight portion root of Dahurain angelica, the 0.1-0.5 weight portion fleece-flower root and 1-5 weight portion salt.
Preferably, the method for described slaking is that the rabbit base after pickling is carried out water steaming, more preferably, pickles soup stock in the described water steamed for water containing provided by the invention.
Preferably, the method also comprises in the rabbit thorax of rabbit base after curing and adds walnut kernel and/or Semen sesami nigrum.
Method provided by the invention is adopted to prepare rabbit meat product, after the specific condiments of specific addition is brewed into soup stock in water, then rabbit meat is pickled in the soup stock boiled, carry out slaking more afterwards, effectively removes the fishy smell of rabbit meat product, improve its mouthfeel.And when the method preferred water of slaking is steamed, also efficiently avoid the harmful substance that rabbit meat produces in the process of smoking, rabbit meat product is made more to be of value to the health of human body, more preferably, when in the water steamed for water containing of the present invention pickle soup stock time, the fishy smell of rabbit meat product can be removed further and improve its mouthfeel.In a preferred embodiment, walnut kernel and/or Semen sesami nigrum is added in the rabbit thorax of rabbit base after curing, rabbit meat, walnut kernel and/or Semen sesami nigrum and the effect between the flavouring pickled in soup stock and medicinal material are supplemented mutually, give play to collaborative effect, thus further increase meat rabbit goods nutritive value, alleviate its fishy smell and improve its mouthfeel, make it have unique Dietotherapy health function; And rabbit meat is cool in nature, walnut kernel is warm in nature, Semen sesami nigrum is warm in nature flat, such that rabbit meat product temperature is cool mends mutually, large-scale crowd can be applicable to edible.
Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
Invention provides a kind of preparation method of rabbit meat product, and wherein, the method comprises: pickled successively and slaking by rabbit base, described in the method for pickling comprise rabbit base flooded pickling in soup stock, described soup stock of pickling forms by being boiled in water by seasoning matter, be that 100 weight portions are for benchmark with the weight of water, described condiments contains 30-70 weight portion soy sauce, 0.1-0.5 weight portion Chinese anise, 0.1-0.5 weight portion Chinese prickly ash, 0.1-0.5 weight portion cloves, 0.1-0.5 weight portion cassia bark, the fragrant fruit of 0.1-0.5 weight portion, 0.1-0.5 weight portion tsaoko, 0.1-0.5 weight portion fennel seeds, 0.1-0.5 weight portion green onion, 0.1-0.5 weight portion ginger, 0.1-0.5 weight portion spiceleaf, 0.1-0.5 weight portion matrimony vine, the 0.1-0.5 weight portion Radix Astragali, the 0.1-0.5 weight portion red sage root, the 0.1-0.5 weight portion root of Dahurain angelica, the 0.1-0.5 weight portion fleece-flower root and 1-5 weight portion salt.
Described rabbit base can use the method for conventional making rabbit base to obtain, under preferable case, work rabbit is slaughtered rear abundant bloodletting, peel off rabbit, tripe abdomen cuts open the chest to take out internal organ, repair lymph node, floating fat and connective tissue nethike embrane, wipe residual blood to the greatest extent, then with water the rabbit thorax after removing internal organ cleaned up and can obtain rabbit base.
According to the preparation method of rabbit meat product of the present invention, the method is carried out shaping to described rabbit base, is specially before being also included in and pickling described rabbit base, be put on workbench by the rabbit base prepared, foreleg, is torqued into back down by belly, flatten the back of the body and leg, support into plate shape, then use bamboo cane solid shape.
The present inventor finds, when employing is containing soy sauce, Chinese anise, Chinese prickly ash, cloves, cassia bark, fragrant fruit, tsaoko, fennel seeds, green onion, ginger, spiceleaf, matrimony vine, the Radix Astragali, the red sage root, the root of Dahurain angelica, rabbit base pickled by the soup stock of pickling that the condiments of the fleece-flower root and salt is prepared into, and be that 100 weight portions are for benchmark with the weight of water, soy sauce is 30-70 weight portion, Chinese anise is 0.1-0.5 weight portion, Chinese prickly ash is 0.1-0.5 weight portion, cloves is 0.1-0.5 weight portion, cassia bark is 0.1-0.5 weight portion, fragrant fruit is 0.1-0.5 weight portion, tsaoko is 0.1-0.5 weight portion, fennel seeds are 0.1-0.5 weight portion, green onion is 0.1-0.5 weight portion, ginger is 0.1-0.5 weight portion, spiceleaf is 0.1-0.5 weight portion, matrimony vine is 0.1-0.5 weight portion, the Radix Astragali is 0.1-0.5 weight portion, the red sage root is 0.1-0.5 weight portion, the root of Dahurain angelica is 0.1-0.5 weight portion, the fleece-flower root is 0.1-0.5 weight portion and salt when being 1-5 weight portion, well work in coordination with between above-mentioned various flavouring and medicinal material and be in harmonious proportion, thus can be good at removing the fishy smell in rabbit meat, and improve its mouthfeel.
Flavoring contained in soup stock such as soy sauce, Chinese anise, Chinese prickly ash, cloves, cassia bark, fragrant fruit, tsaoko, fennel seeds, green onion, ginger, spiceleaf and the salt etc. pickled of the present invention not only can make the rabbit meat product obtained have fresh salty good to eat taste, fishy smell is effectively removed, and medicinal herb components such as matrimony vine, the Radix Astragali, the red sage root, the root of Dahurain angelica and the fleece-flower root etc. contained by pickling in soup stock can make the rabbit meat product obtained have the effect nourished the body.
Preferably, when being that 100 weight portions are for benchmark with the weight of water, soy sauce is 40-60 weight portion, Chinese anise is 0.2-0.4 weight portion, Chinese prickly ash is 0.2-0.4 weight portion, cloves is 0.2-0.4 weight portion, cassia bark is 0.2-0.4 weight portion, fragrant fruit is 0.2-0.4 weight portion, tsaoko is 0.2-0.4 weight portion, fennel seeds are 0.2-0.4 weight portion, green onion is 0.2-0.4 weight portion, ginger is 0.2-0.4 weight portion, spiceleaf is 0.2-0.4 weight portion, matrimony vine is 0.2-0.4 weight portion, the Radix Astragali is 0.2-0.4 weight portion, the red sage root is 0.2-0.4 weight portion, the root of Dahurain angelica is 0.2-0.4 weight portion, the fleece-flower root is 0.2-0.4 weight portion and salt when being 2-4 weight portion, the fishy smell of the rabbit meat product after pickling can further be removed, the better deliciousness of mouthfeel, nutritive value is higher.
In the present invention, have no particular limits the kind of the rabbit alive as raw material and weight, but for the ease of the processing to rabbit meat, described rabbit alive is preferably hare, carnivorous rabbit or otter rabbit, the weight of rabbit can be 1.2-4 kilogram, is preferably 1.5-2.5 kilogram.
According to the present invention, above-mentioned condiments is brewed in water the method for pickling soup stock to boil according to the method for this area routine, such as, the described method boiled can be: soy sauce, Chinese anise, Chinese prickly ash, cloves, cassia bark, fragrant fruit, tsaoko, fennel seeds, green onion, ginger, spiceleaf, matrimony vine, the Radix Astragali, the red sage root, the root of Dahurain angelica, the fleece-flower root and salt are put into water, heating makes water seethe with excitement, then heating 20-120 minute is continued, be preferably 30-90 minute, just can obtain pickling soup stock for what pickle rabbit base.The initial temperature of water can be 10-40 DEG C.Wherein, the soup stock of pickling boiled generally uses after cooling to room temperature, and the method for cooling is not particularly limited, and such as, can naturally cool, also can ice bath cooling.Rabbit base pickled by the soup stock adopting this boiling method to boil, and further can reach and put forward fresh effect of removing raw meat.
According to the present invention, the consumption pickling soup stock and dip time for flooding described rabbit base being had no particular limits, rabbit base can be made fully to be flooded as long as meet, such as, every kilogram of rabbit base amount of pickling soup stock used can be 2.5-4 kilogram, is preferably 3-3.5 kilogram; The temperature of pickling soup stock can be 20-40 DEG C, is preferably 25-35 DEG C; Dip time can be 20-30 hour, and in the process of dipping, stirs up and down at set intervals, can be impregnated into uniformly in rabbit base to pickle soup stock described rabbit base, described in time of stirring, can be such as 2-4 hour.
According to the present invention, the method of the rabbit base after described pickling being carried out to slaking is conventionally known to one of skill in the art, such as, can fire-cure, can also carry out boiling slaking in the described soup stock boiled, also cooking of water can be carried out, in preferred situation, the method adopting water to steam carries out slaking to the rabbit base after described pickling, in preferred situation, soup stock is pickled containing above-mentioned for what pickle rabbit base in the described water steamed for water, wherein, the amount of pickling soup stock described in contained in the water that water steams can regulate according to mouthfeel and actual conditions, usually can be 5-30 % by weight.Adopt the method that water steams, in heating process, moisture is sufficient, and humidity reaches capacity, and the juice inside and outside rabbit base can not volatilize in a large number, delicate flavour material is retained in wherein, and nutrition is not damaged, fragrance does not run off, and quality is delicate more to make the rabbit meat after slaking, the soft cunning of mouthfeel.Meanwhile, the method adopting water to steam also avoid the harmful substance that rabbit meat produces in the process of fire-cureing, and rabbit meat is used more good for health.
According to the present invention, in order to further increase the nutritive value of described rabbit meat product, the method also comprises in the rabbit thorax of rabbit base after curing and adds walnut kernel and/or Semen sesami nigrum.The effect that the walnut kernel added and/or Semen sesami nigrum can also and be pickled between flavouring in soup stock and medicinal material supplements mutually, has given play to collaborative effect.Under preferable case, the rabbit base do not pickled with every kilogram is benchmark, total addition of described walnut kernel and Semen sesami nigrum is 25-115 gram and (is understood that herein, when only to add wherein a kind of, described total addition refers to wherein a kind of addition, when to add two kinds simultaneously, described total addition refers to the total amount of two kinds, wherein, the ratio that two kinds of materials add is had no particular limits), described collaborative effect can better be played, the rabbit meat product of gained is made to have unique Dietotherapy health function, and rabbit meat is cool in nature, walnut kernel is warm in nature, Semen sesami nigrum is warm in nature flat, make that rabbit meat product temperature is cool mends mutually, large-scale crowd can be applicable to eat.
According to the present invention, for the ease of the storage to described rabbit meat product, the method also comprises: the rabbit base after slaking is carried out drying, sterilizing packing.The method that described drying, sterilizing are also packed is conventionally known to one of skill in the art.Such as, the method for described drying for the rabbit base after slaking is suspended on ventilating and cooling place natural air drying, also can dehydrate at drying room.Wherein, the degree of described drying can adjust according to the hobby of individual and mouthfeel, and preferably, the degree of described drying makes the water content of dried rabbit base be 15-40 % by weight.The assay method of described water content is conventionally known to one of skill in the art, such as, can measure according to the standard of the mensuration of meat quail moisture in GB/T9695.15-2008, and preferably adopt the second method wherein, namely direct drying method measures.The method of described sterilizing is preferably high-temp steam sterilizing, and the method for described packaging is preferably vacuum packaging.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
It should be noted that in addition, each the concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode.In order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.
In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.
Below will be described the present invention by embodiment.
Embodiment 1
This embodiment is for illustration of the preparation method of rabbit meat product provided by the invention.
(1) by 50 weight portion soy sauce, 0.34 weight portion Chinese anise, 0.33 weight portion Chinese prickly ash, 0.33 weight portion cloves, 0.35 weight portion cassia bark, the fragrant fruit of 0.33 weight portion, 0.36 weight portion tsaoko, 0.33 weight portion fennel seeds, 0.35 weight portion green onion, 0.34 weight portion ginger, 0.37 weight portion spiceleaf, 0.33 weight portion matrimony vine, the 0.35 weight portion Radix Astragali, the 0.33 weight portion red sage root, the 0.36 weight portion root of Dahurain angelica, 100 weight parts waters (water temperature is 25 DEG C) put into by the 0.35 weight portion fleece-flower root and 3.5 weight portion salt, poach is opened by heating, and continue heating and make water maintain fluidized state 50 minutes, then stop heating and naturally cooling to 30 DEG C, obtain and pickle soup stock, for subsequent use.
(2) by average weight be 4 rabbits of 1.5 kilograms, slaughtered rear abundant bloodletting, peel off rabbit, tripe abdomen cuts open the chest to take out internal organ, repaiies lymph node, floating fat and connective tissue nethike embrane, wipes residual blood to the greatest extent, then with water, the rabbit thorax after removing internal organ is cleaned up, obtain rabbit base.Be put on workbench by the rabbit base obtained, foreleg, is torqued into back down by belly, flattens the back of the body and leg, supports into plate shape, then use bamboo cane solid shape.
(3) the rabbit base after shaping in step (2) is put in step (1) has boiled for subsequent use pickling in soup stock and carry out dipping and pickle, wherein, with every kilogram of rabbit base for benchmark, the consumption pickling soup stock is 3.2 kilograms, the time of dipping is 24 hours, within average 3 hours, stirs rabbit base once.
(4) the rabbit base pickled is put into steamer to carry out water and steam 3 hours (water steam temperature be 150 DEG C), obtain the rabbit base of slaking.Wherein, in the water that water steams containing pickling soup stock in (1) in steps, its content is 15 % by weight.
(5) put into walnut kernel in the rabbit thorax of a rabbit base wherein, the rabbit base do not pickled with every kilogram is for benchmark, and the addition of described walnut kernel is 50 grams; Put into Semen sesami nigrum in the rabbit thorax of an other rabbit base, the rabbit base do not pickled with every kilogram is benchmark, and the addition of described Semen sesami nigrum is 50 grams; Walnut kernel and the Semen sesami nigrum of quality such as to put in the rabbit thorax of an other rabbit base, the rabbit base do not pickled with every kilogram is benchmark, and total addition of described walnut kernel and Semen sesami nigrum is 50 grams (part by weight of walnut kernel and Semen sesami nigrum is 1:1); Any filler is not put in the rabbit thorax of a remaining rabbit base.
(6) the rabbit base in step (5) after 4 slakings of different disposal is carried out natural air drying, the air-dry water content to rabbit base is 30 % by weight, obtains rabbit meat product.According to the second method in GB/T9695.15-2008, rabbit meat is constantly carried out to the mensuration of water content in air drying process, until reach described water content.
(7) by above-mentioned air-dry after rabbit meat product 121 DEG C of high-temp steam sterilizings after and vacuum packaging, obtain rabbit meat product.
As can be seen from the sensory evaluation score in table 2, the rabbit meat product fishy smell of gained is minimum, and delicious flavour.In addition, through adding the rabbit meat product of walnut kernel and/or Semen sesami nigrum, the better uniqueness of its taste, substantially remove fishy smell, taste is more delicious.And also have certain nourishing health function and temperature is cool suitable, be applicable to large-scale crowd and use.
Embodiment 2
This embodiment is for illustration of the preparation method of rabbit meat product provided by the invention.
(1) by 40 weight portion soy sauce, 0.2 weight portion Chinese anise, 0.4 weight portion Chinese prickly ash, 0.4 weight portion cloves, 0.4 weight portion cassia bark, the fragrant fruit of 0.4 weight portion, 0.2 weight portion tsaoko, 0.4 weight portion fennel seeds, 0.4 weight portion green onion, 0.2 weight portion ginger, 0.2 weight portion spiceleaf, 0.2 weight portion matrimony vine, the 0.2 weight portion Radix Astragali, the 0.4 weight portion red sage root, the 0.4 weight portion root of Dahurain angelica, 100 weight parts waters (water temperature is 40 DEG C) put into by the 0.2 weight portion fleece-flower root and 2 weight portion salt, poach is opened by heating, and continue heating and make water maintain fluidized state 90 minutes, then stop heating and naturally cooling to 25 DEG C, obtain and pickle soup stock, for subsequent use.
(2) by weight be 1 rabbit of 2 kilograms, slaughtered rear abundant bloodletting, peel off rabbit, tripe abdomen cuts open the chest to take out internal organ, repaiies lymph node, floating fat and connective tissue nethike embrane, wipes residual blood to the greatest extent, is then cleaned up by the rabbit thorax after removing internal organ with water, obtains rabbit base.Be put on workbench by the rabbit base obtained, foreleg, is torqued into back down by belly, flattens the back of the body and leg, supports into plate shape, then use bamboo cane solid shape.
(3) the rabbit base after shaping in step (2) is put in step (1) to have boiled in soup stock for subsequent use pickles, wherein, with every kilogram of rabbit base for benchmark, the consumption pickling soup stock is 3 kilograms, the time of dipping is 20 hours, within average 2 hours, stirs rabbit base once.
(4) by pickle rabbit base put into steamer and carry out water and steam 5 hours (water steam temperature be 100 DEG C), obtain the rabbit base of slaking.Wherein, in the water that water steams containing pickling soup stock in (1) in steps, its content is 5 % by weight.
(5) in the rabbit thorax of the rabbit base of step (4) gained, put into the walnut kernel that mass ratio is 1:2 and Semen sesami nigrum, the rabbit base do not pickled with every kilogram is benchmark, and total addition of described walnut kernel and Semen sesami nigrum is 25 grams.
(6) the rabbit base after the slaking of process in step (5) is carried out natural air drying, the air-dry water content to rabbit base is 15 % by weight, obtains rabbit meat product.According to the second method in GB/T9695.15-2008, rabbit meat is constantly carried out to the mensuration of water content in air drying process, until reach described water content.
(7) by above-mentioned air-dry after rabbit meat product high-temp steam sterilizing after and vacuum packaging, obtain rabbit meat product.
As can be seen from the sensory evaluation score in table 2, the rabbit meat product of gained substantially removes fishy smell, delicious flavour.And also have certain nourishing health function, temperature is cool suitable, is applicable to large-scale crowd and uses.
Embodiment 3
This embodiment is for illustration of the preparation method of rabbit meat product provided by the invention.
(1) by 60 weight portion soy sauce, 0.4 weight portion Chinese anise, 0.2 weight portion Chinese prickly ash, 0.4 weight portion cloves, 0.2 weight portion cassia bark, the fragrant fruit of 0.2 weight portion, 0.4 weight portion tsaoko, 0.2 weight portion fennel seeds, 0.2 weight portion green onion, 0.4 weight portion ginger, 0.4 weight portion spiceleaf, 0.4 weight portion matrimony vine, the 0.4 weight portion Radix Astragali, the 0.2 weight portion red sage root, the 0.2 weight portion root of Dahurain angelica, 100 weight parts waters (water temperature is 20 DEG C) put into by the 0.4 weight portion fleece-flower root and 4 weight portion salt, poach is opened by heating, and continue heating and make water maintain fluidized state 30 minutes, then stop heating and naturally cooling to 35 DEG C, obtain and pickle soup stock, for subsequent use.
(2) by weight be 1 rabbit of 2.5 kilograms, slaughtered rear abundant bloodletting, peel off rabbit, tripe abdomen cuts open the chest to take out internal organ, repaiies lymph node, floating fat and connective tissue nethike embrane, wipes residual blood to the greatest extent, then with water, the rabbit thorax after removing internal organ is cleaned up, obtain rabbit base.Be put on workbench by the rabbit base obtained, foreleg, is torqued into back down by belly, flattens the back of the body and leg, supports into plate shape, then use bamboo cane solid shape.
(3) the rabbit base after shaping in step (2) is put in step (1) to have boiled in soup stock for subsequent use pickles, wherein, with every kilogram of rabbit base for benchmark, the consumption pickling soup stock is 3.5 kilograms, the time of dipping is 30 hours, within average 4 hours, stirs rabbit base once.
(4) by pickle rabbit base put into steamer and carry out water and steam 2 hours (water steam temperature be 240 DEG C), obtain the rabbit base of slaking.Wherein, in the water that water steams containing pickling soup stock in (1) in steps, its content is 30 % by weight.
(5) in the rabbit thorax of the rabbit base of step (4) gained, put into the walnut kernel that mass ratio is 3:1 and Semen sesami nigrum, the rabbit base do not pickled with every kilogram is benchmark, and total addition of described walnut kernel and Semen sesami nigrum is 115 kilograms.
(6) the rabbit base after the slaking of process in step (5) is carried out natural air drying, the air-dry water content to rabbit base is 40 % by weight.Obtain rabbit meat product.According to the second method in GB/T9695.15-2008, rabbit meat is constantly carried out to the mensuration of water content in air drying process, until reach described water content.
(7) by above-mentioned air-dry after rabbit meat product high-temp steam sterilizing after and vacuum packaging, obtain rabbit meat product.
As can be seen from the sensory evaluation score in table 2, the rabbit meat product of gained substantially removes fishy smell, delicious flavour.And also have certain nourishing health function, temperature is cool suitable, is applicable to large-scale crowd and uses.
Sensory evaluation
Sensory evaluation is carried out to rabbit meat product obtained in above embodiment 1-3.
Described sensory evaluation is carried out in the common man of 12 ages between 20-50 year and women, wherein, and average 4 people of each age bracket between 20-30 year, 30-40 year and 40-50 year, two male two female.Described sensory evaluation is made as standard evaluation with 5 graduation, and wherein, do not have fishy smell to be 5 points completely, slightly fishy smell is 4 points, and fishy smell is generally 3 points, fishy smell more greatly 2 points, and it is 1 point that fishy smell is difficult to stand; Taste very deliciousness is 5 points, and delicious flavour is 4 points, and taste is generally 3 points, and taste is poor is 2 points, and taste extreme difference is 1 point, if experimenter thinks that fishy smell or delicate flavour are between above two grades, then can represent with non-integral numerical value.The scoring of rabbit meat product prepared by above embodiment is shown in table 2.
Table 2
Claims (9)
1. a preparation method for rabbit meat product, is characterized in that, the method comprises pickles and slaking successively by rabbit base, described in the method for pickling comprise: rabbit base is flooded pickling in soup stock, described soup stock of pickling forms by being boiled in water by seasoning matter, be that 100 weight portions are for benchmark with the weight of water, described condiments contains 30-70 weight portion soy sauce, 0.1-0.5 weight portion Chinese anise, 0.1-0.5 weight portion Chinese prickly ash, 0.1-0.5 weight portion cloves, 0.1-0.5 weight portion cassia bark, the fragrant fruit of 0.1-0.5 weight portion, 0.1-0.5 weight portion tsaoko, 0.1-0.5 weight portion fennel seeds, 0.1-0.5 weight portion green onion, 0.1-0.5 weight portion ginger, 0.1-0.5 weight portion spiceleaf, 0.1-0.5 weight portion matrimony vine, the 0.1-0.5 weight portion Radix Astragali, the 0.1-0.5 weight portion red sage root, the 0.1-0.5 weight portion root of Dahurain angelica, the 0.1-0.5 weight portion fleece-flower root and 1-5 weight portion salt.
2. method according to claim 1, wherein, be that 100 weight portions are for benchmark with the weight of water, described condiments contains 40-60 weight portion soy sauce, 0.2-0.4 weight portion Chinese anise, 0.2-0.4 weight portion Chinese prickly ash, 0.2-0.4 weight portion cloves, 0.2-0.4 weight portion cassia bark, the fragrant fruit of 0.2-0.4 weight portion, 0.2-0.4 weight portion tsaoko, 0.2-0.4 weight portion fennel seeds, 0.2-0.4 weight portion green onion, 0.2-0.4 weight portion ginger, 0.2-0.4 weight portion spiceleaf, 0.2-0.4 weight portion matrimony vine, the 0.2-0.4 weight portion Radix Astragali, the 0.2-0.4 weight portion red sage root, the 0.2-0.4 weight portion root of Dahurain angelica, the 0.2-0.4 weight portion fleece-flower root and 2-4 weight portion salt.
3. method according to claim 1 and 2, wherein, the method boiled in water by seasoning matter comprises: soy sauce, Chinese anise, Chinese prickly ash, cloves, cassia bark, fragrant fruit, tsaoko, fennel seeds, green onion, ginger, spiceleaf, matrimony vine, the Radix Astragali, the red sage root, the root of Dahurain angelica, the fleece-flower root and salt are put into water, heating makes water seethe with excitement, and then continues heating 20-120 minute.
4. method according to claim 1 and 2, wherein, with every kilogram of rabbit base for benchmark, the consumption pickling soup stock is 2.5-4 kilogram, and the temperature of pickling soup stock is 20-40 DEG C, and the time of dipping is 20-30 hour.
5. method according to claim 1, wherein, the method for described slaking comprises: the rabbit base after pickling is carried out water steaming, and the temperature that water steams is 100-240 DEG C, and the time that water steams is 2-5 hour.
6. method according to claim 5, wherein, steams for water in the water of described rabbit base containing pickling soup stock described in any one in claim 1-3.
7. method according to claim 1, wherein, the method also comprises in the rabbit thorax of rabbit base after curing and adds walnut kernel and/or Semen sesami nigrum.
8. method according to claim 7, wherein, the rabbit base do not pickled with every kilogram is benchmark, and total addition of described walnut kernel and Semen sesami nigrum is 25-115 gram.
9. the method according to claim 1,7 or 8, wherein, the method also comprises the rabbit base after by slaking and carries out drying, sterilizing packing.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104824698A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Instant spicy rabbit meat helpful for calming and anti-aging and processing technic thereof |
| CN104824666A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Instant spicy rabbit meat helpful for prolonging life and processing technic thereof |
| CN104905284A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Ready-to-eat spicy rabbit meat contributing to digestion and processing technology of ready-to-eat spicy rabbit meat |
| CN104905282A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Ready-to-eat spicy rabbit meat contributing to strengthening constitutions and processing technology of ready-to-eat spicy rabbit meat |
| CN106509732A (en) * | 2016-12-20 | 2017-03-22 | 吕良合 | Preparation method for dried bamboo shoot rabbit meat |
| CN106889484A (en) * | 2016-12-30 | 2017-06-27 | 安徽省家乡食品集团有限公司 | A kind of pickling liquid of hare meat |
| 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 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104824698A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Instant spicy rabbit meat helpful for calming and anti-aging and processing technic thereof |
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| CN104905284A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Ready-to-eat spicy rabbit meat contributing to digestion and processing technology of ready-to-eat spicy rabbit meat |
| CN104905282A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Ready-to-eat spicy rabbit meat contributing to strengthening constitutions and processing technology of ready-to-eat spicy rabbit meat |
| CN106509732A (en) * | 2016-12-20 | 2017-03-22 | 吕良合 | Preparation method for dried bamboo shoot rabbit meat |
| CN106889484A (en) * | 2016-12-30 | 2017-06-27 | 安徽省家乡食品集团有限公司 | A kind of pickling liquid of hare meat |
| 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 |
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