CN104397735A - Processing method of rabbit heads - Google Patents
Processing method of rabbit heads Download PDFInfo
- Publication number
- CN104397735A CN104397735A CN201410694694.3A CN201410694694A CN104397735A CN 104397735 A CN104397735 A CN 104397735A CN 201410694694 A CN201410694694 A CN 201410694694A CN 104397735 A CN104397735 A CN 104397735A
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- Prior art keywords
- rabbit
- tweezers
- rabbit head
- processing method
- clamped
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 97
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000010257 thawing Methods 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims description 16
- 240000002930 Alternanthera sessilis Species 0.000 claims description 15
- 244000247747 Coptis groenlandica Species 0.000 claims description 12
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 210000002751 lymph Anatomy 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 4
- 241000758706 Piperaceae Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 238000010923 batch production Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 240000008025 Alternanthera ficoidea Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002699 waste material 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 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
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of rabbit heads. The processing method comprises the following steps: S1, cleaning the rabbit heads: placing the rabbit heads into a thawing tank, washing and soaking the rabbit heads with water flow for 2-6 hours; S2, trimming the rabbit heads; S3, pickling to remove smell: placing smell-removing raw materials comprising the rabbit heads, old ginger, cooking wine, peppers, gourmet powder, ground pepper and white granulated sugar into a vacuum tumbler to be pickled, and then freezing after pickling; S4. packaging: bagging the rabbit heads, putting the bag into a box, and then placing the box in a freezer at -18 DEG C to be stored. The processing method disclosed by the invention has the advantages that the rabbit heads are deeply processed, and easy to wash and unhaired cleanly, the operation is simple, and standardized production on a production line can be realized; the processed rabbit heads can be quickly processed at the end and cooked easily; the processing method is suitable for large-scale production in factories.
Description
Technical field
The present invention relates to a kind of preparation method of food, be specifically related to a kind of processing method of rabbit head.
Background technology
Rabbit meat is a kind of meat products raw material of delicious food, but due to the diet prejudice of people, usually only gets the meat use of rabbit body trunk part, and rabbit head is abandoned because meat is few, hair is many as waste material.As Chinese patent 02133528.1 is called " processing method of rabbit meat ", disclose the processing and sorting method of a kind of rabbit meat before the cooking, namely at the some cuttves of privileged sites stripping of rabbit body trunk part; And for example Chinese patent 02133529.X name is called that " processing method of rabbit fourth " discloses a kind of method adopting underground mutton to process instant meat cubelets.Above-mentioned disclosed technology is all the informal voucher rabbits adopting peeling to decaptitate is raw material.
Although existing market there is the product that rabbit head is processed, but mostly be fresh and freeze product, be after butchering and namely case, there is no the appearance of deep processed product, because the fresh product that freezes exists the difficulties such as difficult cleaning, not easily large-scale processing, therefore, the marketing of rabbit head and the guarantee of product quality is greatly constrained.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, provide a kind of processing method of rabbit meat, the method has carried out deep processing to rabbit head, have easy cleaning, unhairing clean, simple to operate, can production line balance, be applicable to batch production large-scale production.
Object of the present invention is achieved through the following technical solutions: a kind of processing method of rabbit head, and it comprises the following steps:
S1. clean rabbit head: rabbit head is put into thawing vat, current rinse immersion 2 ~ 6h; Fresh rabbit head soak time is preferably 2 hours, and frozen rabbit head soak time is preferably 6 hours;
S2. rabbit head is repaired: comprise following sub-step:
S21. to keep flat chopping board parallel with people for rabbit head, clamps corners of the mouth band hair place with tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S22. the tweezers place of clamping the nose band hair place, with lancinating;
S23. eye band hair place clamped by tweezers, with lancinating;
S24. ear position clamped by tweezers, with the excess oil that lancinates;
S25. overturn by rabbit head, corners of the mouth band hair place clamped by tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S26. rabbit chin clamped by tweezers, with the meat of the band lymph that lancinates;
S27. eye band hair place clamped by tweezers, with lancinating;
S28. ear position clamped by tweezers, with the excess oil that lancinates;
S29. the rabbit head trimmed is loaded basketry water and rinse 2 ~ 3min, drain away the water;
S3. raw meat is pickled: comprise following sub-step:
S31. get the raw materials ready: get the raw materials ready by following weight: rabbit head: 100kg, old ginger: 0.05 ~ 0.1kg, cooking wine: 0.05 ~ 0.1kg, Chinese prickly ash: 0.03 ~ 0.06kg; Monosodium glutamate: 0.05 ~ 0.1kg; Pepper powder: 0.04 ~ 0.08kg; White granulated sugar: 0.05 ~ 0.1kg;
S32. pickle: the raw material of step S31 is put into vacuum tumbler and pickles 6 ~ 10h;
S33. suddenly freeze: the rabbit head pickled is put into the carton with Plastic Drum bag, put into anxious indoor of freezing and suddenly freeze, the temperature that described urgency freezes room is-30 ~-40 DEG C;
S4. encapsulate: by the rabbit head dress bag after anxious for step S33 freezing, vanning, put into-18 DEG C and freeze storehouse and store.
further, in thawing vat described in step S1, surrounding has current to rinse, and water temperature is 15 ~ 25 DEG C.
Further, the rotating speed of the tumbler of vacuum described in step S32 is 6 ~ 10 revs/min, and vacuum is-0.06MPa, and pickling temperature is 0 ~ 4 DEG C.
The invention has the beneficial effects as follows:
1. the present invention has carried out deep processing to rabbit head, solves the difficulty that traditional fresh frozen rabbit head product exists difficult cleaning, not easily large-scale processing;
2. the present invention has carried out strict sequential control to the finishing of rabbit head, thus by the hair of rabbit head and can not Leaf-feeding insects remove cleaner, provide the product quality of rabbit head, can production line balance, utilize industrialization large-scale production;
3. the present invention is by the reasonable compatibility to preserved materials, eliminates the fishy smell of rabbit head, further increases the quality of product.
4. the present invention has carried out deep processing to rabbit head, have easy cleaning, unhairing clean, simple to operate, assembly line standard production, terminal processing can be easy to culinary art fast, be applicable to batch production large-scale production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated:
embodiment 1:a processing method for rabbit head, it comprises the following steps:
S1. clean rabbit head: fresh rabbit head is put into thawing vat, and in thawing vat, surrounding has current to rinse, and water temperature is 15 DEG C, current rinse and soak 2h;
S2. rabbit head is repaired: comprise following sub-step:
S21. to keep flat chopping board parallel with people for rabbit head, clamps corners of the mouth band hair place with tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S22. the tweezers place of clamping the nose band hair place, with lancinating;
S23. eye band hair place clamped by tweezers, with lancinating;
S24. ear position clamped by tweezers, with the excess oil that lancinates;
S25. overturn by rabbit head, corners of the mouth band hair place clamped by tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S26. rabbit chin clamped by tweezers, with the meat of the band lymph that lancinates;
S27. eye band hair place clamped by tweezers, with lancinating;
S28. ear position clamped by tweezers, with the excess oil that lancinates;
S29. the rabbit head trimmed is loaded basketry water and rinse 2min, drain away the water;
S3. raw meat is pickled: comprise following sub-step:
S31. get the raw materials ready: get the raw materials ready by following weight: rabbit head: 100kg, old ginger: 0.05kg, cooking wine: 0.05kg, Chinese prickly ash: 0.03kg; Monosodium glutamate: 0.05 ~ kg; Pepper powder: 0.04kg; White granulated sugar: 0.05kg;
S32. pickle: the raw material of step S31 is put into vacuum tumbler and pickles 6h, the rotating speed of described vacuum tumbler is 6 revs/min, and vacuum is-0.06MPa, and pickling temperature is 0 DEG C;
S33. suddenly freeze: the rabbit head pickled is put into the carton with Plastic Drum bag, put into anxious indoor of freezing and suddenly freeze, the temperature that described urgency freezes room is-30 DEG C;
S4. encapsulate: by the rabbit head dress bag after anxious for step S33 freezing, vanning, put into-18 DEG C and freeze storehouse and store.
embodiment 2:a processing method for rabbit head, it comprises the following steps:
S1. clean rabbit head: frozen rabbit head is put into thawing vat, and in thawing vat, surrounding has current to rinse, and water temperature is 25 DEG C, current rinse and soak 6h;
S2. rabbit head is repaired: comprise following sub-step:
S21. to keep flat chopping board parallel with people for rabbit head, clamps corners of the mouth band hair place with tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S22. the tweezers place of clamping the nose band hair place, with lancinating;
S23. eye band hair place clamped by tweezers, with lancinating;
S24. ear position clamped by tweezers, with the excess oil that lancinates;
S25. overturn by rabbit head, corners of the mouth band hair place clamped by tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S26. rabbit chin clamped by tweezers, with the meat of the band lymph that lancinates;
S27. eye band hair place clamped by tweezers, with lancinating;
S28. ear position clamped by tweezers, with the excess oil that lancinates;
S29. the rabbit head trimmed is loaded basketry water and rinse 3min, drain away the water;
S3. raw meat is pickled: comprise following sub-step:
S31. get the raw materials ready: get the raw materials ready by following weight: rabbit head: 100kg, old ginger: 0.1kg, cooking wine: 0.1kg, Chinese prickly ash: 0.06kg; Monosodium glutamate: 0.1kg; Pepper powder: 0.08kg; White granulated sugar: 0.1kg;
S32. pickle: the raw material of step S31 is put into vacuum tumbler and pickles 10h, the rotating speed of described vacuum tumbler is 10 revs/min, and vacuum is-0.06MPa, and pickling temperature is 4 DEG C;
S33. suddenly freeze: the rabbit head pickled is put into the carton with Plastic Drum bag, put into anxious indoor of freezing and suddenly freeze, the temperature that described urgency freezes room is-40 DEG C;
S4. encapsulate: by the rabbit head dress bag after anxious for step S33 freezing, vanning, put into-18 DEG C and freeze storehouse and store.
embodiment 3:a processing method for rabbit head, it comprises the following steps:
S1. clean rabbit head: fresh rabbit head is put into thawing vat, and in thawing vat, surrounding has current to rinse, and water temperature is 18 DEG C, current rinse and soak 3h;
S2. rabbit head is repaired: comprise following sub-step:
S21. to keep flat chopping board parallel with people for rabbit head, clamps corners of the mouth band hair place with tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S22. the tweezers place of clamping the nose band hair place, with lancinating;
S23. eye band hair place clamped by tweezers, with lancinating;
S24. ear position clamped by tweezers, with the excess oil that lancinates;
S25. overturn by rabbit head, corners of the mouth band hair place clamped by tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S26. rabbit chin clamped by tweezers, with the meat of the band lymph that lancinates;
S27. eye band hair place clamped by tweezers, with lancinating;
S28. ear position clamped by tweezers, with the excess oil that lancinates;
S29. the rabbit head trimmed is loaded basketry water and rinse 2.5min, drain away the water;
S3. raw meat is pickled: comprise following sub-step:
S31. get the raw materials ready: get the raw materials ready by following weight: rabbit head: 100kg, old ginger: 0.06kg, cooking wine: 0.06kg, Chinese prickly ash: 0.04kg; Monosodium glutamate: 0.08kg; Pepper powder: 0.05kg; White granulated sugar: 0.09kg;
S32. pickle: the raw material of step S31 is put into vacuum tumbler and pickles 7h, the rotating speed of described vacuum tumbler is 9 revs/min, and vacuum is-0.06MPa, and pickling temperature is 3 DEG C;
S33. suddenly freeze: the rabbit head pickled is put into the carton with Plastic Drum bag, put into anxious indoor of freezing and suddenly freeze, the temperature that described urgency freezes room is-34 DEG C;
S4. encapsulate: by the rabbit head dress bag after anxious for step S33 freezing, vanning, put into-18 DEG C and freeze storehouse and store.
embodiment 4:a processing method for rabbit head, it comprises the following steps:
S1. clean rabbit head: frozen rabbit head is put into thawing vat, and in thawing vat, surrounding has current to rinse, and water temperature is 22 DEG C, current rinse and soak 5h;
S2. rabbit head is repaired: comprise following sub-step:
S21. to keep flat chopping board parallel with people for rabbit head, clamps corners of the mouth band hair place with tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S22. the tweezers place of clamping the nose band hair place, with lancinating;
S23. eye band hair place clamped by tweezers, with lancinating;
S24. ear position clamped by tweezers, with the excess oil that lancinates;
S25. overturn by rabbit head, corners of the mouth band hair place clamped by tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S26. rabbit chin clamped by tweezers, with the meat of the band lymph that lancinates;
S27. eye band hair place clamped by tweezers, with lancinating;
S28. ear position clamped by tweezers, with the excess oil that lancinates;
S29. the rabbit head trimmed is loaded basketry water and rinse 3min, drain away the water;
S3. raw meat is pickled: comprise following sub-step:
S31. get the raw materials ready: get the raw materials ready by following weight: rabbit head: 100kg, old ginger: 0.09kg, cooking wine: 0.08kg, Chinese prickly ash: 0.05kg; Monosodium glutamate: 0.06kg; Pepper powder: 0.07kg; White granulated sugar: 0.06kg;
S32. pickle: the raw material of step S31 is put into vacuum tumbler and pickles 9h, the rotating speed of described vacuum tumbler is 7 revs/min, and vacuum is-0.06MPa, and pickling temperature is 2 DEG C;
S33. suddenly freeze: the rabbit head pickled is put into the carton with Plastic Drum bag, put into anxious indoor of freezing and suddenly freeze, the temperature that described urgency freezes room is-38 DEG C;
S4. encapsulate: by the rabbit head dress bag after anxious for step S33 freezing, vanning, put into-18 DEG C and freeze storehouse and store.
Claims (3)
1. a processing method for rabbit head, is characterized in that, it comprises the following steps:
S1. clean rabbit head: rabbit head is put into thawing vat, current rinse immersion 2 ~ 6h;
S2. rabbit head is repaired: comprise following sub-step:
S21. to keep flat chopping board parallel with people for rabbit head, clamps corners of the mouth band hair place with tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S22. the tweezers place of clamping the nose band hair place, with lancinating;
S23. eye band hair place clamped by tweezers, with lancinating;
S24. ear position clamped by tweezers, with the excess oil that lancinates;
S25. overturn by rabbit head, corners of the mouth band hair place clamped by tweezers, and cutter slices off band hair rabbit meat from mouth root to tooth direction;
S26. rabbit chin clamped by tweezers, with the meat of the band lymph that lancinates;
S27. eye band hair place clamped by tweezers, with lancinating;
S28. ear position clamped by tweezers, with the excess oil that lancinates;
S29. the rabbit head trimmed is loaded basketry water and rinse 2 ~ 3min, drain away the water;
S3. raw meat is pickled: comprise following sub-step:
S31. get the raw materials ready: get the raw materials ready by following weight: rabbit head: 100kg, old ginger: 0.05 ~ 0.1kg, cooking wine: 0.05 ~ 0.1kg, Chinese prickly ash: 0.03 ~ 0.06kg; Monosodium glutamate: 0.05 ~ 0.1kg; Pepper powder: 0.04 ~ 0.08kg; White granulated sugar: 0.05 ~ 0.1kg;
S32. pickle: the raw material of step S31 is put into vacuum tumbler and pickles 6 ~ 10h;
S33. suddenly freeze: the rabbit head pickled is put into the carton with Plastic Drum bag, put into anxious indoor of freezing and suddenly freeze, the temperature that described urgency freezes room is-30 ~-40 DEG C;
S4. encapsulate: by the rabbit head dress bag after anxious for step S33 freezing, vanning, put into-18 DEG C and freeze storehouse and store.
2. the processing method of a kind of rabbit head as claimed in claim 1, it is characterized in that, in thawing vat described in step S1, surrounding has current to rinse, and water temperature is 15 ~ 25 DEG C.
3. the processing method of a kind of rabbit head as claimed in claim 1, is characterized in that, the rotating speed of the tumbler of vacuum described in step S32 is 6 ~ 10 revs/min, and vacuum is-0.06MPa, and pickling temperature is 0 ~ 4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410694694.3A CN104397735A (en) | 2014-11-27 | 2014-11-27 | Processing method of rabbit heads |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410694694.3A CN104397735A (en) | 2014-11-27 | 2014-11-27 | Processing method of rabbit heads |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397735A true CN104397735A (en) | 2015-03-11 |
Family
ID=52635457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410694694.3A Pending CN104397735A (en) | 2014-11-27 | 2014-11-27 | Processing method of rabbit heads |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397735A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN103110122A (en) * | 2011-11-16 | 2013-05-22 | 重庆市黔江区黔双科技有限公司 | Making method of rabbit head cooked in soy |
-
2014
- 2014-11-27 CN CN201410694694.3A patent/CN104397735A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN103110122A (en) * | 2011-11-16 | 2013-05-22 | 重庆市黔江区黔双科技有限公司 | Making method of rabbit head cooked in soy |
Non-Patent Citations (1)
| Title |
|---|
| 斯波著: "《复合调味技术及配方》", 31 August 2011 * |
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Application publication date: 20150311 |
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