CN104824688A - Instant spicy rabbit meat helpful for supplementing calcium and processing technic thereof - Google Patents
Instant spicy rabbit meat helpful for supplementing calcium and processing technic thereof Download PDFInfo
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- CN104824688A CN104824688A CN201510252376.6A CN201510252376A CN104824688A CN 104824688 A CN104824688 A CN 104824688A CN 201510252376 A CN201510252376 A CN 201510252376A CN 104824688 A CN104824688 A CN 104824688A
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- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 75
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 73
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 17
- 239000011575 calcium Substances 0.000 title claims abstract description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 16
- 230000001502 supplementing effect Effects 0.000 title abstract 3
- 244000189799 Asimina triloba Species 0.000 claims abstract description 27
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 27
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 27
- 239000000284 extract Substances 0.000 claims abstract description 18
- 241000283973 Oryctolagus cuniculus Species 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 244000241257 Cucumis melo Species 0.000 claims abstract description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000002304 perfume Substances 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 238000005516 engineering process Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 6
- 235000013367 dietary fats Nutrition 0.000 claims description 6
- 239000010520 ghee Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 210000000577 adipose tissue Anatomy 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 210000003503 anal sac Anatomy 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- -1 fern root Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000002955 isolation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000000626 ureter Anatomy 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 241000205585 Aquilegia canadensis Species 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 2
- 240000008025 Alternanthera ficoidea Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 240000002948 Ophiopogon intermedius Species 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses instant spicy rabbit meat helpful for supplementing calcium and a processing technic thereof, and relates to the technical field of food processing. The instant spicy rabbit meat is mainly prepared from high-quality rabbit meat, pawpaws, yellow wine, hami melon powder, brisket, beef bone, tea oil, fern root, Indian butter, honeysuckle extract, radix ophiopogonis extract, and lotus leaf extract. The instant spicy rabbit meat disclosed by the invention is strong and harmonious in fragrance, convenient and instant, delicious, and free from rabbit flavor, the whole rabbit meat is spicy, and is slightly sweet and has bouquet, the taste is strong and harmonious, the grease of the rabbit meat can be effectively removed while cooking with the pawpaws, so that the taste is guaranteed; and furthermore, the beef bone has the effect of supplementing calcium, and the rabbit meat is helpful for health in coordination with the radix ophiopogonis and the honeysuckle.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind ofly help the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium and processing technology thereof.
Background technology
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, quality is delicate, delicious flavour, nutritious, compared with other meat, containing more carbohydrate, vitamin, lecithin in rabbit meat, and the trace element such as Ca, P, Fe and K, easily absorbed after human intake, absorptivity is up to about 85%, be conducive to the metabolism of human body skin mucous membrane, be especially applicable to coronary heart disease and edible for patients with elevated blood pressure.Therefore, rabbit meat pole is by the welcome of consumer.
In the processing of traditional rabbit meat, be carried out pickling or toasting by rabbit meat mostly, sell as cured roasting food, flavor variations is limited, and instant is also restricted.This technique then specializes in a kind of rabbit meat of instant bagged, by peppery for the perfume (or spice) in traditional cooking taste rabbit meat, utilizes modern food Storage technology, makes and namely opens instant and Rabbit meat products that is unique flavor.At present, like product commercially kind is few, and it is all different in local flavor, mouthfeel and technique to study the technique and like product that draw in this experiment, has sizable market potential.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, providing a kind of and helping the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium and processing technology thereof.
The object of the invention is to be achieved through the following technical solutions:
Help the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium, it is characterized in that: be made up of following raw material: high-quality meat rabbit 220-250, pawpaw 200-240, yellow rice wine 4-6, auxiliary material 30-40, "Hami" melon powder 6-8, sirloin 6-8, ox bone 8-10, tea oil 4-6, fern root 8-10, ghee 4-6, Flos Lonicerae extractive solution 3-4, Radix Ophiopogonis extract 3-5, Lotus Leaf Extracts 4-5.
Described a kind ofly help the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium, it is characterized in that: described auxiliary material is: chilli 3-5, anistree 4-5, monosodium glutamate 1-2, fennel powder 3-5, green onion 6-8, ginger 6-8, garlic 4-6, Chinese prickly ash 2-3, sugared 1-2, salt 2-4.
Help an instant perfume (or spice) peppery rabbit meat processing technology of replenishing the calcium, be made up of following steps:
(1) selection of raw material and process: be chosen to cold cuts rabbit, remove fur and internal organ, with clear water, rabbit meat is cleaned up, remove body fat and blood stains, extract the ureter of abdominal cavity inner chamber and 2 anal glands at pork rump position, to reduce fishy smell, by the bulk after running water rabbit meat, rabbit meat being cut into 2 ~ 3 cm sizes;
(2) pickle: due to the same flesh of fish of rabbit meat, there is special rabbit fishy smell, so water unnecessary on rabbit meat need be drained, add 4% salt and 2% yellow rice wine mixing after be sprinkled upon on rabbit meat, abundant stirring, make it mix with rabbit meat, then put into refrigerator curing preservation 12 h, preservation temperature is 5 ~ 10 DEG C.
(3) embathe: taken out by the rabbit meat pickled, put into clear water rinsing 2 times, wash away the unnecessary wine of rabbit meat surface and salt, then soak rabbit meat 15 min with enough clear water, rear running water, until rabbit meat does not have fishy smell and peculiar smell.
(4) baking and shaping: pawpaw is cut away half, removes a small amount of pawpaw meat after removing seed, after cleaning pawpaw cup is for subsequent use, rabbit meat after embathing is put into baking box, add auxiliary material, baking 15-18 minute at 180 DEG C, put into pawpaw cup after taking-up and obtain rabbit meat pawpaw cup.
(5) boiling Titian: be placed on food steamer by rabbit meat pawpaw cup, add "Hami" melon powder, sirloin, ox bone, tea oil, fern root, ghee, Flos Lonicerae extractive solution, Radix Ophiopogonis extract, Lotus Leaf Extracts, then big fire is steamed after 15 minutes and is taken out.
(6) vacuum packaging and sterilization: pack after 40 ~ 50 DEG C of being dried in the air by the rabbit meat pawpaw cup after Titian, uses transparent isolation type retort pouch or aluminium foil to completely cut off retort pouch, use vacuum bag sealer vacuum seal; Packaged product is placed in high-pressure steam sterilizing pan sterilizing, and vapor (steam) temperature is 110 DEG C, and constant temperature sterilization time is 10 min, is cooled to room temperature and takes out, be finished product after sterilizing.
The invention has the advantages that: the strong coordination of instant perfume (or spice) of the present invention peppery rabbit meat-like flavor, convenient and instant, tasty, without rabbit fishy smell, rabbit meat entirety is fragrant pungent, slightly Hui Tian and aroma, the dense coordination of mouthfeel, coordinate pawpaw to boil together, can effectively remove the greasy of rabbit meat, ensure edible mouthfeel; In addition, ox bone also has the effect of replenishing the calcium, coordinate the tuber of dwarf lilyturf, honeysuckle together edible contribute to healthy.
Detailed description of the invention
Help the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium, it is characterized in that: be made up of following weight portion (kg) raw material: high-quality meat rabbit 250, pawpaw 240, yellow rice wine 6, auxiliary material 40, "Hami" melon powder 8, sirloin 8, ox bone 10, tea oil 6, fern root 10, ghee 4, Flos Lonicerae extractive solution 4, Radix Ophiopogonis extract 5, Lotus Leaf Extracts 4.
Described a kind ofly help the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium, it is characterized in that: described auxiliary material is: chilli 4, anistree 5, monosodium glutamate 1, fennel powder 4, green onion 7, ginger 7, garlic 5, Chinese prickly ash 2, sugar 1, salt 4.
Help an instant perfume (or spice) peppery rabbit meat processing technology of replenishing the calcium, be made up of following steps:
(1) selection of raw material and process: be chosen to cold cuts rabbit, remove fur and internal organ, with clear water, rabbit meat is cleaned up, remove body fat and blood stains, extract the ureter of abdominal cavity inner chamber and 2 anal glands at pork rump position, to reduce fishy smell, by the bulk after running water rabbit meat, rabbit meat being cut into 3 cm sizes;
(2) pickle: due to the same flesh of fish of rabbit meat, there is special rabbit fishy smell, so water unnecessary on rabbit meat need be drained, add 4% salt and 2% yellow rice wine mixing after be sprinkled upon on rabbit meat, abundant stirring, make it mix with rabbit meat, then put into refrigerator curing preservation 12 h, preservation temperature is 6 DEG C.
(3) embathe: taken out by the rabbit meat pickled, put into clear water rinsing 2 times, wash away the unnecessary wine of rabbit meat surface and salt, then soak rabbit meat 15 min with enough clear water, rear running water, until rabbit meat does not have fishy smell and peculiar smell.
(4) baking and shaping: pawpaw is cut away half, removes a small amount of pawpaw meat after removing seed, after cleaning pawpaw cup is for subsequent use, rabbit meat after embathing is put into baking box, add auxiliary material, baking 18 minutes at 180 DEG C, put into pawpaw cup after taking-up and obtain rabbit meat pawpaw cup.
(5) boiling Titian: be placed on food steamer by rabbit meat pawpaw cup, add "Hami" melon powder, sirloin, ox bone, tea oil, fern root, ghee, Flos Lonicerae extractive solution, Radix Ophiopogonis extract, Lotus Leaf Extracts, then big fire is steamed after 15 minutes and is taken out.
(6) vacuum packaging and sterilization: pack after 40 DEG C of being dried in the air by the rabbit meat pawpaw cup after Titian, uses transparent isolation type retort pouch or aluminium foil to completely cut off retort pouch, use vacuum bag sealer vacuum seal; Packaged product is placed in high-pressure steam sterilizing pan sterilizing, and vapor (steam) temperature is 110 DEG C, and constant temperature sterilization time is 10 min, is cooled to room temperature and takes out, be finished product after sterilizing.
Claims (3)
1. help the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium, it is characterized in that: be made up of following raw material: high-quality meat rabbit 220-250, pawpaw 200-240, yellow rice wine 4-6, auxiliary material 30-40, "Hami" melon powder 6-8, sirloin 6-8, ox bone 8-10, tea oil 4-6, fern root 8-10, ghee 4-6, Flos Lonicerae extractive solution 3-4, Radix Ophiopogonis extract 3-5, Lotus Leaf Extracts 4-5.
2. according to claim 1ly a kind ofly help the peppery rabbit meat of the instant perfume (or spice) of replenishing the calcium, it is characterized in that: described auxiliary material is: chilli 3-5, anistree 4-5, monosodium glutamate 1-2, fennel powder 3-5, green onion 6-8, ginger 6-8, garlic 4-6, Chinese prickly ash 2-3, sugared 1-2, salt 2-4.
3. according to claim 1ly a kind ofly help the instant perfume (or spice) peppery rabbit meat processing technology of replenishing the calcium, it is characterized in that: comprise the following steps:
(1) selection of raw material and process: be chosen to cold cuts rabbit, remove fur and internal organ, with clear water, rabbit meat is cleaned up, remove body fat and blood stains, extract the ureter of abdominal cavity inner chamber and 2 anal glands at pork rump position, to reduce fishy smell, by the bulk after running water rabbit meat, rabbit meat being cut into 2 ~ 3 cm sizes;
(2) pickle: due to the same flesh of fish of rabbit meat, there is special rabbit fishy smell, so water unnecessary on rabbit meat need be drained, add 4% salt and 2% yellow rice wine mixing after be sprinkled upon on rabbit meat, abundant stirring, make it mix with rabbit meat, then put into refrigerator curing preservation 12 h, preservation temperature is 5 ~ 10 DEG C;
(3) embathe: taken out by the rabbit meat pickled, put into clear water rinsing 2 times, wash away the unnecessary wine of rabbit meat surface and salt, then soak rabbit meat 15 min with enough clear water, rear running water, until rabbit meat does not have fishy smell and peculiar smell;
(4) baking and shaping: pawpaw is cut away half, removes a small amount of pawpaw meat after removing seed, after cleaning pawpaw cup is for subsequent use, rabbit meat after embathing is put into baking box, add auxiliary material, baking 15-18 minute at 180 DEG C, put into pawpaw cup after taking-up and obtain rabbit meat pawpaw cup;
(5) boiling Titian: rabbit meat pawpaw cup is placed on food steamer, adds "Hami" melon powder, sirloin, ox bone, tea oil, fern root, ghee, Flos Lonicerae extractive solution, Radix Ophiopogonis extract, Lotus Leaf Extracts, then big fire is steamed after 15 minutes and is taken out;
(6) vacuum packaging and sterilization: pack after 40 ~ 50 DEG C of being dried in the air by the rabbit meat pawpaw cup after Titian, uses transparent isolation type retort pouch or aluminium foil to completely cut off retort pouch, use vacuum bag sealer vacuum seal; Packaged product is placed in high-pressure steam sterilizing pan sterilizing, and vapor (steam) temperature is 110 DEG C, and constant temperature sterilization time is 10 min, is cooled to room temperature and takes out, be finished product after sterilizing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252376.6A CN104824688A (en) | 2015-05-19 | 2015-05-19 | Instant spicy rabbit meat helpful for supplementing calcium and processing technic thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510252376.6A CN104824688A (en) | 2015-05-19 | 2015-05-19 | Instant spicy rabbit meat helpful for supplementing calcium and processing technic thereof |
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| CN104824688A true CN104824688A (en) | 2015-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510252376.6A Pending CN104824688A (en) | 2015-05-19 | 2015-05-19 | Instant spicy rabbit meat helpful for supplementing calcium and processing technic thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166950A (en) * | 2015-08-31 | 2015-12-23 | 韩久树 | Xiang xianxian health care rabbit meat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1150532A (en) * | 1996-05-10 | 1997-05-28 | 高波 | Method for producing roast rabbit meat |
| CN103271360A (en) * | 2013-05-12 | 2013-09-04 | 永州舜源农业发展有限公司 | Method for preparing whole rabbit product |
-
2015
- 2015-05-19 CN CN201510252376.6A patent/CN104824688A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1150532A (en) * | 1996-05-10 | 1997-05-28 | 高波 | Method for producing roast rabbit meat |
| CN103271360A (en) * | 2013-05-12 | 2013-09-04 | 永州舜源农业发展有限公司 | Method for preparing whole rabbit product |
Non-Patent Citations (1)
| Title |
|---|
| 张仁庆等: "《招招鲜吃遍天：省钱放心的外食妙招》", 31 July 2010 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166950A (en) * | 2015-08-31 | 2015-12-23 | 韩久树 | Xiang xianxian health care rabbit meat and preparation method thereof |
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Application publication date: 20150812 |
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