CN104522694A - Rabbit meat and making method thereof - Google Patents
Rabbit meat and making method thereof Download PDFInfo
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- CN104522694A CN104522694A CN201510011239.3A CN201510011239A CN104522694A CN 104522694 A CN104522694 A CN 104522694A CN 201510011239 A CN201510011239 A CN 201510011239A CN 104522694 A CN104522694 A CN 104522694A
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Abstract
The invention provides a preparation method of rabbit meat. The method includes the steps of slaughtering meat rabbits which are 6 months to 18 months old, removing hair, viscera, fat layers, jaws and heads, and separating bone to obtain rabbit meat with skin; mixing the bone obtained through separation with water, anise, edible marine plants, kaoliang spirit, foeniculum vulgare miller, pepper, hot pepper, litsea cubeba roots, yellow rice wine, edible salt, soy sauce, ginger and garlic, cooking for 5 hours to 15 hours, and filtering out solid to obtain bone soup; taking the bone soup and the rabbit meat with skin according to the weight ratio of 2 to 1, stewing the mixture for 2 hours to 9 hours, adding pericarpium citri reticulatae, fresh bamboo leaves, sticky rice red vinasse or cape jasmine and edible plant oil, and continuing to conduct stewing for 1 hour; placing the stewed rabbit meat into a container, and pouring the soup obtained through stewing into the container till the soup is flush with the upper edge of the container. The obtained rabbit meat product has the sufficient nutrients and health care value and the unique and superior taste and flavor, and can meet the requirements of most consumers.
Description
Technical field
The present invention relates to meat-processing field, particularly a kind of rabbit meat and preparation method thereof.
Background technology
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, rabbit meat content contains protein up to 70%, all higher than general meat, but metabolism of lipid and cholesterol content is lower than most of common meat, as meats such as pig, ox, sheep, therefore it is had to the saying of " element in meat or fish ".And rabbit meat ground is delicate, delicious flavour, nutritious, compared with other meat, have very high digestibility, can reach 85%, very easily digested absorption after food, this is the advantage that other meats are short of, and therefore rabbit meat pole is by the welcome of consumer.But general rabbit meat often has smell specific to one plant-eating animal, and general snacks rabbit meat product often causes the nutrient loss of rabbit meat because of the restriction of the condition such as processing method.
Summary of the invention
Based on this, need to provide that a kind of nutritional labeling is high, mouthfeel good, the rabbit meat of features good taste and preparation method thereof.
Inventor provide a kind of preparation method of rabbit meat, comprise step:
Slaughter the meat rabbit at 6-18 monthly age, defeathering, removing internal organ, removing fat deposit, removing claw and head, be separated bone, obtain belt leather rabbit meat;
Mixed with water, anise, edible marine plants, liquor made from sorghum, fennel, pepper, capsicum, litsea cubeba root, yellow rice wine, edible salt, soy sauce, ginger, garlic by separating obtained bone, infusion 3-15 hour, filtering decorating film, obtained bone soup juice;
Get described bone soup juice and described belt leather rabbit meat that weight ratio is 2:1, boiling 2-9 hour, then add dried orange peel, the fresh leaf of bamboo, glutinous rice red wine grain or cape jasmine and edible vegetable oil, continue boiling 1 hour;
Boiling gained rabbit meat is put into container, and boiling gained soup juice is poured into container.
Further, in the preparation method of described rabbit meat, each raw material dosage in described infusion step is expressed as with weight portion: 50 parts, bone, 100 parts, water, anise 2 parts, edible marine plants 1 part, liquor made from sorghum 5-15 part, 1 part, fennel, 1 part, pepper, 5 parts, capsicum, litsea cubeba root 5 parts, yellow rice wine 10 parts, edible salt 5-10 part, 0 ~ 5 part, soy sauce, 10 parts, ginger, 0 ~ 10 part, garlic.
Further, in the preparation method of described rabbit meat, each raw material dosage in described boiling step is expressed as with weight portion: 2 parts, bone soup juice, belt leather rabbit meat 1 part, dried orange peel 0.001 part, 0.0001 part, the fresh leaf of bamboo, glutinous rice red wine grain 0.01 part or cape jasmine 0.001 part, edible vegetable oil 0.01 part.
Further, in the preparation method of described rabbit meat, step also comprises step after " boiling gained rabbit meat being put into container, and boiling gained soup juice is poured into container ":
Described container and container contents are carried out disinfection.
Further, in the preparation method of described rabbit meat, after step " carries out disinfection to described container and container contents ", also comprise step: described container and container contents are cooled to less than 5 degree, are cut into slices after content solidifies.
Further, in the preparation method of described rabbit meat, described edible vegetable oil comprises tea-seed oil or olive oil.
Further, in the preparation method of described rabbit meat, when boiling step is raw materials used comprise cape jasmine time, after boiling, cape jasmine slag is removed.
Further, in the preparation method of described rabbit meat, described edible marine plants comprises sea-tangle.
Further, in the preparation method of described rabbit meat, described meat rabbit is meat black wool rabbit or the gray wool rabbit at the 11-13 monthly age month.
Inventor additionally provides a kind of rabbit meat, is prepared and obtain by the preparation method of the rabbit meat described in above-mentioned each scheme.
The rabbit meat product of described technical scheme gained is of high nutritive value, remain the nutritional benefit composition in rabbit and rabbit bone, as snacks product, there is sufficient nutrition and health care to be worth, and have uniqueness and superior mouthfeel and local flavor, most of consumer demand can be met.
Detailed description of the invention
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, be explained in detail below in conjunction with embodiment.
An embodiment of the present invention provides a kind of preparation method of rabbit meat, comprises the steps:
Slaughter the gray wool Meat Rabbits at monthly age in December, except the hair in peeling, removing internal organ and fat deposit (removing major part fat), removing claw and head, isolate bone stand-by, obtain the rabbit meat of belt leather;
Upper step is separated the water of bone (weight portion 50 parts) and 100 weight portions obtained, the anise of 2 weight portions, the sea-tangle of 1 weight portion, the liquor made from sorghum of 10 weight portions, the fennel of 1 weight portion, the pepper of 1 weight portion, the capsicum of 5 weight portions, the litsea cubeba root of 5 weight portions, the yellow rice wine of 10 weight portions, the edible salt of 10 weight portions, the soy sauce of 5 weight portions, the ginger of 10 weight portions, the garlic of 10 weight portions mix, infusion 10 hours, filtering decorating film, obtains bone soup juice;
The bone soup juice that the upper step of getting 2000 weight portions obtains, and 1000 belt leather rabbit meat of weight portion, mix boiling 5 hours, then add the olive oil of 1 year dried orange peel of 1 weight portion, the fresh leaf of bamboo of 0.1 weight portion, the glutinous rice red wine grain of 10 weight portions and 10 weight portions, continue boiling 1 hour;
The rabbit meat that upper step boiling obtains is put into container, and the soup juice of boiling gained is poured into container;
By container and container contents together high-temperature sterilization 2 hours, be then cooled to 4 degree, cut into slices after container contents is solidified, vacuum packaging obtained Rabbit meat products.
In present embodiment, rabbit age of meat rabbit is 12 months; In other embodiments, the meat rabbit at 6-18 monthly age can be selected.The rabbit of selected rabbit can bring certain influence to the mouthfeel of product rabbit meat age, inventor finds that the rabbit meat of the rabbit that the monthly age is excessive may be older, and the rabbit being less than June easily to stave nor economical adding man-hour skin, and be that rabbit meat that the rabbit within the scope of 6-18 month is made compares chewiness and chews strength at the monthly age, meet the hobby demand of most people to mouthfeel; Further, what the Meat Rabbits of selection was fed with roughages such as careless classes is good, and other formula forage feed the fishy smell that easily there is feed in the meat of the meat rabbit obtained.
What select in present embodiment is gray wool Meat Rabbits, can also select black wool Meat Rabbits in other embodiments.This breeding rabbits type of white hair rabbit is based on fur purposes, and culturing time is often shorter, economically considers that white hair rabbit is suitable not as the Meat Rabbits of black wool or gray wool.
In meat rabbit treatment technology scheme conventional at present, usually removed by bone, whereabouts is for other processing industries or abandon, and this nutrition just causing rabbit meat product is unbalanced, also there is wasting phenomenon simultaneously.Go out bone soup juice with the infusion of rabbit bone in present embodiment, wherein containing abundant calcareous and collagen, this brings the nutritional labeling of leftover pieces in the processing of rabbit meat into finished product with regard to being able to.
In present embodiment, select sea-tangle boiling in step of bone soup juice.In other embodiments, other edible sea grass or marine algas can also be taked.But consider from all many-sides such as nutritive value, taste and costs, sea-tangle preferably selects, because the smell of sea-tangle is relatively naturally soft compared with other edible sea grass of part, and the impurity such as moderate cost, silt are less, are easy to processing.In addition the phycocolloid acid content of sea-tangle higher (up to 32%), also containing abundant laminarin and laminarin, adding sea-tangle has extraordinary nutritive value to the bone soup juice obtained.
Appropriate liquor made from sorghum is added when infusion bone soup juice in present embodiment.Liquor made from sorghum is distillation class wine, containing unique aromatic odor, have good effect, and compared with other soaking fermentation drinks such as yellow rice wine, pH value is moderate for the meat fishy smell removing the Herbivore that rabbit meat has, has optimum impact to the mouthfeel of finished product.
In present embodiment, also add appropriate litsea cubeba root when infusion bone soup juice.Litsea cubeba root has unique fragranced, the spices that the some areas such as the south of Fujian Province and Southeast Asia get used to, but it is less for the treatment of rabbit meat in the prior art, inventor finds there is good regulating action to the local flavor of bone soup juice and rabbit meat finished product after adding appropriate litsea cubeba root, can obtain the rabbit meat product with peculiar flavour.Moreover, litsea cubeba root also has certain medical value, has certain regulating action to the immunity function of human body.
In present embodiment, to the mode that processing mode have employed and bone soup juice is steaming mixed of belt leather rabbit meat, more stable heating effect is had compared with poach, poach easily causes being heated during long-time heating inequality, and need timing to stir when long-time heating, technique is comparatively complicated, and stirs cube meat also can be caused broken, causes finished appearance not good.So boiling is more excellent process option.
In present embodiment, in the boiling step of bone soup juice and belt leather rabbit meat, add appropriate olive oil.In other embodiments, other edible vegetable oil can also be adopted as tea-seed oil, peanut wet goods.But olive oil and tea-seed oil are preferably options, because these two kinds of oils are rich in unrighted acid, can reach good regulating action to the harmony of the nutritional labeling of rabbit meat product.Also based on the reason that unsaturated fatty acid content in olive oil and tea-seed oil is higher, inventor does not just add in boiling at the beginning, and added in last 1 hour of boiling, nutrition can be ensured to greatest extent like this, prevent the loss that the nutritional labeling of long-time heating to olive oil or tea-seed oil causes.In addition, adopt olive oil process meat food can also play certain anti-oxidant preservation effect, be not easy to cause saturated fat to take in the healthy diet problem too much caused.
In present embodiment, in the boiling step of bone soup juice and belt leather rabbit meat, add 1 year appropriate dried orange peel, there is the effect that medicinal and fragranced regulates these two aspects.Effective medicinal ingredient comparatively horn of plenty of 1 year dried orange peel, because of such as the aurantiamarin etc. of the aromatic substance in dried orange peel, in 1 year old process processed, content is comparatively stable, smell is comparatively strong.Control mainly for the consideration of local flavor regulating effect to some extent to the amount adding dried orange peel, when dried orange peel addition is excessive, more bitter mouthfeel can be brought to product.
In present embodiment, the appropriate fresh leaf of bamboo is added in the boiling step of bone soup juice and belt leather rabbit meat, mainly for the consideration of drug effect angle, the fresh leaf of bamboo has abundant polyphenoils, good effect is had to raising body immunity, there is light delicate fragrance simultaneously, have unique auxiliary adjustment effect to the local flavor of finished product.
In present embodiment, appropriate glutinous rice red wine grain is added in the boiling step of bone soup juice and belt leather rabbit meat, play toning effect on the one hand, on the one hand, glutinous rice red wine grain is than the nutrition more horn of plenty of conventional rice vinasse, protein content and amylose content higher, glutinous rice red wine grain by fermentation also differs greatly with the local flavor of general grain vinasse, the pH value impact of glutinous rice red wine grain on product is less, confirm the composition with health effects such as reducing blood lipid containing through modern medicine research in vinasse, what also can expand this product is suitable for edible crowd simultaneously.
Add glutinous rice red wine grain in present embodiment to mix colours, in another embodiment, cape jasmine can also be adopted to mix colours, the xanthein Color that cape jasmine has and glutinous rice red wine grain have different, the finished product appearance luster caused can be distinguished to some extent, and cape jasmine also has certain medicinal ingredient, there is effects such as protecting liver, cholagogic, calmness, hemostasis, detumescence, the diseases such as treatment icteric hepatitis, bruise, hypertension, diabetes are usually used at tcm clinical practice, use in right amount in the present embodiment, what also can expand this product is suitable for edible crowd.But it should be noted that when adopting cape jasmine to mix colours, needing the elimination of cape jasmine slag after digestion process terminates, in case affect products taste.
Another special feature of present embodiment is to have selected belt leather rabbit meat to make rabbit meat product.In the common technology means of this area, meat is removed the peel the scheme made again, belt leather rabbit meat contains the collagen of more horn of plenty, and the meat part that the skin of process processing and boiling obtain combines, the skin and flesh obtained has the elasticity of more chewiness, nutritive value is also higher, also facilitates follow-up further processing qualitative simultaneously.
In present embodiment, the soup juice of boiling gained is poured into container, it is still further preferred that poured into by soup juice until roughly concordant with container upper limb, rabbit meat can be made fully to soak soup juice on the one hand, improve local flavor.On the other hand, also can air in amount discharge container, be convenient to preserve.
Container in present embodiment can be that iron or plastics or other any materials that may be used for holding food are formed, and profile can be tank body also can be sack or other any profiles being applicable to holding food.
The present invention another embodiment provides a kind of rabbit meat, and described rabbit meat makes via following preparation method and obtains:
Slaughter the gray wool Meat Rabbits at monthly age in June, except the hair in peeling, removing internal organ and fat deposit (removing major part fat), removing claw and head, isolate bone stand-by, obtain the rabbit meat of belt leather;
Upper step is separated the water of bone (weight portion 50 parts) and 100 weight portions obtained, the anise of 2 weight portions, the sea-tangle of 1 weight portion, the liquor made from sorghum of 5 weight portions, the fennel of 1 weight portion, the pepper of 1 weight portion, the capsicum of 5 weight portions, the litsea cubeba root of 5 weight portions, the yellow rice wine of 10 weight portions, the edible salt of 5 weight portions, the ginger of 10 weight portions mix, infusion 3 hours, filtering decorating film, obtains bone soup juice;
The bone soup juice that the upper step of getting 2000 weight portions obtains, and 1000 belt leather rabbit meat of weight portion, mix boiling 2 hours, then add the olive oil of 1 year dried orange peel of 1 weight portion, the fresh leaf of bamboo of 0.1 weight portion, the glutinous rice red wine grain of 10 weight portions and 10 weight portions, continue boiling 1 hour;
The rabbit meat that upper step boiling obtains is put into container, and the soup juice of boiling gained is poured into container until roughly concordant with container upper limb;
By container and container contents together high-temperature sterilization 2 hours, be then cooled to 4 degree, cut into slices after container contents is solidified, vacuum packaging obtained Rabbit meat products.
In present embodiment, rabbit age of meat rabbit is 6 months; In other embodiments, the meat rabbit at 6-18 monthly age can be selected.The rabbit of selected rabbit can bring certain influence to the mouthfeel of product rabbit meat age, inventor finds that the rabbit meat of the rabbit that the monthly age is excessive may be older, and the rabbit being less than June easily to stave nor economical adding man-hour skin, and be that rabbit meat that the rabbit within the scope of 6-18 month is made compares chewiness and chews strength at the monthly age, meet the hobby demand of most people to mouthfeel; Further, what the Meat Rabbits of selection was fed with roughages such as careless classes is good, and other formula forage feed the fishy smell that easily there is feed in the meat of the meat rabbit obtained.
What select in present embodiment is gray wool Meat Rabbits, can also select black wool Meat Rabbits in other embodiments.This breeding rabbits type of white hair rabbit is based on fur purposes, and culturing time is often shorter, economically considers that white hair rabbit is suitable not as the Meat Rabbits of black wool or gray wool.
In meat rabbit treatment technology scheme conventional at present, usually removed by bone, whereabouts is for other processing industries or abandon, and this nutrition just causing rabbit meat product is unbalanced, also there is wasting phenomenon simultaneously.Go out bone soup juice with the infusion of rabbit bone in present embodiment, wherein containing abundant calcareous and collagen, this brings the nutritional labeling of leftover pieces in the processing of rabbit meat into finished product with regard to being able to.
In present embodiment, select sea-tangle boiling in step of bone soup juice.In other embodiments, other edible sea grass or marine algas can also be taked.But consider from all many-sides such as nutritive value, taste and costs, sea-tangle preferably selects, because the smell of sea-tangle is relatively naturally soft compared with other edible sea grass of part, and the impurity such as moderate cost, silt are less, are easy to processing.In addition the phycocolloid acid content of sea-tangle higher (up to 32%), also containing abundant laminarin and laminarin, adding sea-tangle has extraordinary nutritive value to the bone soup juice obtained.
Appropriate liquor made from sorghum is added when infusion bone soup juice in present embodiment.Liquor made from sorghum is distillation class wine, containing unique aromatic odor, have good effect, and compared with other soaking fermentation drinks such as yellow rice wine, pH value is moderate for the meat fishy smell removing the Herbivore that rabbit meat has, has optimum impact to the mouthfeel of finished product.
In present embodiment, also add appropriate litsea cubeba root when infusion bone soup juice.Litsea cubeba root has unique fragranced, the spices that the some areas such as the south of Fujian Province and Southeast Asia get used to, but it is less for the treatment of rabbit meat in the prior art, inventor finds there is good regulating action to the local flavor of bone soup juice and rabbit meat finished product after adding appropriate litsea cubeba root, can obtain the rabbit meat product with peculiar flavour.Moreover, litsea cubeba root also has certain medical value, has certain regulating action to the immunity function of human body.
In present embodiment, to the mode that processing mode have employed and bone soup juice is steaming mixed of belt leather rabbit meat, more stable heating effect is had compared with poach, poach easily causes being heated during long-time heating inequality, and need timing to stir when long-time heating, technique is comparatively complicated, and stirs cube meat also can be caused broken, causes finished appearance not good.So boiling is more excellent process option.
In present embodiment, in the boiling step of bone soup juice and belt leather rabbit meat, add appropriate olive oil.In other embodiments, other edible vegetable oil can also be adopted as tea-seed oil, peanut wet goods.But olive oil and tea-seed oil are preferably options, because these two kinds of oils are rich in unrighted acid, can reach good regulating action to the harmony of the nutritional labeling of rabbit meat product.Also based on the reason that unsaturated fatty acid content in olive oil and tea-seed oil is higher, inventor does not just add in boiling at the beginning, and added in last 1 hour of boiling, nutrition can be ensured to greatest extent like this, prevent the loss that the nutritional labeling of long-time heating to olive oil or tea-seed oil causes.In addition, adopt olive oil process meat food can also play certain anti-oxidant preservation effect, be not easy to cause saturated fat to take in the healthy diet problem too much caused.
In present embodiment, in the boiling step of bone soup juice and belt leather rabbit meat, add 1 year appropriate dried orange peel, there is the effect that medicinal and fragranced regulates these two aspects.Effective medicinal ingredient comparatively horn of plenty of 1 year dried orange peel, because of such as the aurantiamarin etc. of the aromatic substance in dried orange peel, in 1 year old process processed, content is comparatively stable, smell is comparatively strong.Control mainly for the consideration of local flavor regulating effect to some extent to the amount adding dried orange peel, when dried orange peel addition is excessive, more bitter mouthfeel can be brought to product.
In present embodiment, the appropriate fresh leaf of bamboo is added in the boiling step of bone soup juice and belt leather rabbit meat, mainly for the consideration of drug effect angle, the fresh leaf of bamboo has abundant polyphenoils, good effect is had to raising body immunity, there is light delicate fragrance simultaneously, have unique auxiliary adjustment effect to the local flavor of finished product.
In present embodiment, appropriate glutinous rice red wine grain is added in the boiling step of bone soup juice and belt leather rabbit meat, play toning effect on the one hand, on the one hand, glutinous rice red wine grain is than the nutrition more horn of plenty of conventional rice vinasse, protein content and amylose content higher, glutinous rice red wine grain by fermentation also differs greatly with the local flavor of general grain vinasse, the pH value impact of glutinous rice red wine grain on product is less, confirm the composition with health effects such as reducing blood lipid containing through modern medicine research in vinasse, what also can expand this product is suitable for edible crowd simultaneously.
Add glutinous rice red wine grain in present embodiment to mix colours, in another embodiment, cape jasmine can also be adopted to mix colours, the xanthein Color that cape jasmine has and glutinous rice red wine grain have different, the finished product appearance luster caused can be distinguished to some extent, and cape jasmine also has certain medicinal ingredient, there is effects such as protecting liver, cholagogic, calmness, hemostasis, detumescence, the diseases such as treatment icteric hepatitis, bruise, hypertension, diabetes are usually used at tcm clinical practice, use in right amount in the present embodiment, what also can expand this product is suitable for edible crowd.But it should be noted that when adopting cape jasmine to mix colours, needing the elimination of cape jasmine slag after digestion process terminates, in case affect products taste.
Another special feature of present embodiment is to have selected belt leather rabbit meat to make rabbit meat product.In the common technology means of this area, meat is removed the peel the scheme made again, belt leather rabbit meat contains the collagen of more horn of plenty, and the meat part that the skin of process processing and boiling obtain combines, the skin and flesh obtained has the elasticity of more chewiness, nutritive value is also higher, also facilitates follow-up further processing qualitative simultaneously.
In present embodiment, the soup juice of boiling gained is poured into container, it is still further preferred that poured into by soup juice until roughly concordant with container upper limb, rabbit meat can be made fully to soak soup juice on the one hand, improve local flavor.On the other hand, also can air in amount discharge container, be convenient to preserve.
Container in present embodiment can be that iron or plastics or other any materials that may be used for holding food are formed, and profile can be tank body also can be sack or other any profiles being applicable to holding food.
The present invention another embodiment provides a kind of rabbit meat, and described rabbit meat makes via following preparation method and obtains:
Slaughter the gray wool Meat Rabbits at 18 month monthly age, except the hair in peeling, removing internal organ and fat deposit (removing major part fat), removing claw and head, isolate bone stand-by, obtain the rabbit meat of belt leather;
Upper step is separated the water of bone (weight portion 50 parts) and 100 weight portions obtained, the anise of 2 weight portions, the sea-tangle of 1 weight portion, the liquor made from sorghum of 15 weight portions, the fennel of 1 weight portion, the pepper of 1 weight portion, the capsicum of 5 weight portions, the litsea cubeba root of 5 weight portions, the yellow rice wine of 10 weight portions, the edible salt of 8 weight portions, the soy sauce of 3 weight portions, the ginger of 10 weight portions, the garlic of 6 weight portions mix, infusion 15 hours, filtering decorating film, obtains bone soup juice;
The bone soup juice that the upper step of getting 2000 weight portions obtains, and 1000 belt leather rabbit meat of weight portion, mix boiling 9 hours, then add the olive oil of 1 year dried orange peel of 1 weight portion, the fresh leaf of bamboo of 0.1 weight portion, the glutinous rice red wine grain of 10 weight portions and 10 weight portions, continue boiling 1 hour;
The rabbit meat that upper step boiling obtains is put into container, and the soup juice of boiling gained is poured into container until roughly concordant with container upper limb;
By container and container contents together high-temperature sterilization 2 hours, be then cooled to 4 degree, cut into slices after container contents is solidified, vacuum packaging obtained Rabbit meat products.
The present invention another embodiment provides a kind of rabbit meat, and described rabbit meat makes via following preparation method and obtains:
Slaughter the gray wool Meat Rabbits at monthly age in October, except the hair in peeling, removing internal organ and fat deposit (removing major part fat), removing claw and head, isolate bone stand-by, obtain the rabbit meat of belt leather;
Upper step is separated the water of bone (weight portion 50 parts) and 100 weight portions obtained, the anise of 2 weight portions, the sea-tangle of 1 weight portion, the liquor made from sorghum of 8 weight portions, the fennel of 1 weight portion, the pepper of 1 weight portion, the capsicum of 5 weight portions, the litsea cubeba root of 5 weight portions, the yellow rice wine of 10 weight portions, the edible salt of 6 weight portions, the soy sauce of 4 weight portions, the ginger of 10 weight portions, the garlic of 3 weight portions mix, infusion 7 hours, filtering decorating film, obtains bone soup juice;
The bone soup juice that the upper step of getting 2000 weight portions obtains, and 1000 belt leather rabbit meat of weight portion, mix boiling 4 hours, then add the olive oil of 1 year dried orange peel of 1 weight portion, the fresh leaf of bamboo of 0.1 weight portion, the glutinous rice red wine grain of 10 weight portions and 10 weight portions, continue boiling 1 hour;
The rabbit meat that upper step boiling obtains is put into container, and the soup juice of boiling gained is poured into container until roughly concordant with container upper limb;
By container and container contents together high-temperature sterilization 2 hours, be then cooled to 4 degree, cut into slices after container contents is solidified, vacuum packaging obtained Rabbit meat products.
The foregoing is only embodiments of the invention; not thereby scope of patent protection of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (10)
1. a preparation method for rabbit meat, comprises step:
Slaughter the meat rabbit at 6-18 monthly age, defeathering, removing internal organ, removing fat deposit, removing claw and head, be separated bone, obtain belt leather rabbit meat;
Mixed with water, anise, edible marine plants, liquor made from sorghum, fennel, pepper, capsicum, litsea cubeba root, yellow rice wine, edible salt, soy sauce, ginger, garlic by separating obtained bone, infusion 3-15 hour, filtering decorating film, obtained bone soup juice;
Get described bone soup juice and described belt leather rabbit meat that weight ratio is 2:1, boiling 2-9 hour, then add dried orange peel, the fresh leaf of bamboo, glutinous rice red wine grain or cape jasmine and edible vegetable oil, continue boiling 1 hour;
Boiling gained rabbit meat is put into container, and boiling gained soup juice is poured into container.
2., in the preparation method of rabbit meat as claimed in claim 1, each raw material dosage in described infusion step is expressed as with weight portion: 50 parts, bone, 100 parts, water, anistree 2 parts, edible marine plants 1 part, liquor made from sorghum 5-15 part, 1 part, fennel, 1 part, pepper, 5 parts, capsicum, litsea cubeba root 5 parts, yellow rice wine 10 parts, edible salt 5-10 part, 0 ~ 5 part, soy sauce, 10 parts, ginger, 0 ~ 10 part, garlic.
3. in the preparation method of rabbit meat as claimed in claim 1 or 2, each raw material dosage in described boiling step is expressed as with weight portion: 2 parts, bone soup juice, belt leather rabbit meat 1 part, dried orange peel 0.001 part, 0.0001 part, the fresh leaf of bamboo, glutinous rice red wine grain 0.01 part or cape jasmine 0.001 part, edible vegetable oil 0.01 part.
4., in the preparation method of rabbit meat as claimed in claim 1 or 2, step also comprises step after " boiling gained rabbit meat being put into container, and boiling gained soup juice is poured into container ":
Described container and container contents are carried out disinfection.
5., in the preparation method of rabbit meat as claimed in claim 4, after step " carries out disinfection to described container and container contents ", also comprise step: described container and container contents are cooled to less than 5 degree, are cut into slices after content solidifies.
6., in the preparation method of rabbit meat as claimed in claim 1 or 2, described edible vegetable oil comprises tea-seed oil or olive oil.
7. in the preparation method of rabbit meat as claimed in claim 1 or 2, when boiling step is raw materials used comprise cape jasmine time, after boiling, cape jasmine slag is removed.
8., in the preparation method of rabbit meat as claimed in claim 1 or 2, described edible marine plants comprises sea-tangle.
9., in the preparation method of rabbit meat as claimed in claim 1 or 2, described meat rabbit is meat black wool rabbit or the gray wool rabbit at the 11-13 monthly age month.
10. a rabbit meat, the preparation method of the rabbit meat according to any one of claim 1-9 prepares and obtains.
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| CN112741277A (en) * | 2021-01-19 | 2021-05-04 | 青海省大通种牛场 | Yak patella food and preparation process and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741277A (en) * | 2021-01-19 | 2021-05-04 | 青海省大通种牛场 | Yak patella food and preparation process and application thereof |
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