CN104824699A - Health and beauty instant spicy rabbit meat and processing technology thereof - Google Patents
Health and beauty instant spicy rabbit meat and processing technology thereof Download PDFInfo
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- CN104824699A CN104824699A CN201510252406.3A CN201510252406A CN104824699A CN 104824699 A CN104824699 A CN 104824699A CN 201510252406 A CN201510252406 A CN 201510252406A CN 104824699 A CN104824699 A CN 104824699A
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- 230000001954 sterilising effect Effects 0.000 claims description 15
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- 235000013599 spices Nutrition 0.000 claims description 14
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- 210000003503 anal sac Anatomy 0.000 claims description 3
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- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
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- 238000002955 isolation Methods 0.000 claims description 3
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- 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
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- 239000004223 monosodium glutamate Substances 0.000 claims description 3
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- 239000000796 flavoring agent Substances 0.000 abstract description 6
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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
- Cosmetics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses health and beauty instant spicy rabbit meat and a processing technology thereof, and relates to the technical field of food processing. The health and beauty instant spicy rabbit meat is mainly produced by adopting high-quality rabbit meat, yellow rice wine, pawpaw, tomato sauce, Chinese chives, red dates paste, grape seeds, lactarius deliciosus, pandan leaves, gizzard pepsin extract liquid, dried meat floss extract liquid and hemianthus micranthemoides extract liquid. The instant spicy rabbit meat is strong and harmonious in flavor, convenient to eat, delicious and free from rabbit smell; the rabbit meat is integrally spicy, has little sweet and alcohol scent and is strong and harmonious in taste; the rabbit meat is cooked with the pawpaw, so that the greasiness of the rabbit meat can be effectively eliminated, and the taste can be guaranteed; in addition, the materials such as the tomato sauce, the grape seeds and the like also have a beautifying and health protection function and are mixed with the gizzard pepsin and hemianthus micranthemoides, so that the body health can be facilitated.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind of peppery rabbit meat of instant perfume (or spice) and processing technology thereof of health and beauty.
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, the peppery rabbit meat of a kind of instant perfume (or spice) of health and beauty and processing technology thereof are provided.
The object of the invention is to be achieved through the following technical solutions:
The peppery rabbit meat of instant perfume (or spice) of health and beauty, is characterized in that: be made up of following raw material: high-quality meat rabbit 280-300, pawpaw 220-250, yellow rice wine 5-6, auxiliary material 40-45, catsup 4-6, leek 6-8, red date slurry 4-6, grape pip 4-6, delicious lactarius 8-10, Pandan Leaves 6-8, the membrane of a chicken's gizzard extract 3-4, dried meat floss Rong extract 4-5, Sagina subulata extract 3-4.
The peppery rabbit meat of instant perfume (or spice) of described a kind of health and beauty, 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.
An instant perfume (or spice) peppery rabbit meat processing technology for health and beauty, 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, adds catsup, leek, red date slurry, grape pip, delicious lactarius, Pandan Leaves, the membrane of a chicken's gizzard extract, dried meat floss Rong extract, Sagina subulata extract, and then big fire is steamed after 15 minutes and 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, the material such as catsup, grape pip also has the effect of beauty and health care, coordinate the Chinese medicine the membrane of a chicken's gizzard, Sagina subulata etc. together edible contribute to healthy.
Detailed description of the invention
The peppery rabbit meat of instant perfume (or spice) of health and beauty, is characterized in that: be made up of following weight portion (kg) raw material: high-quality meat rabbit 300, pawpaw 250, yellow rice wine 6, auxiliary material 45, catsup 6, leek 8, red date slurry 6, grape pip 6, delicious lactarius 10, Pandan Leaves 8, the membrane of a chicken's gizzard extract 4, dried meat floss Rong extract 5, Sagina subulata extract 4.
The peppery rabbit meat of instant perfume (or spice) of described a kind of health and beauty, is characterized in that: described auxiliary material is: chilli 4, anise 5, monosodium glutamate 1, fennel powder 4, green onion 7, ginger 7, garlic 5, Chinese prickly ash 2, sugar 1, salt 4.
An instant perfume (or spice) peppery rabbit meat processing technology for health and beauty, 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 15 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, adds catsup, leek, red date slurry, grape pip, delicious lactarius, Pandan Leaves, the membrane of a chicken's gizzard extract, dried meat floss Rong extract, Sagina subulata extract, and then big fire is steamed after 15 minutes and 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. the peppery rabbit meat of the instant perfume (or spice) of health and beauty, is characterized in that: be made up of following raw material: high-quality meat rabbit 280-300, pawpaw 220-250, yellow rice wine 5-6, auxiliary material 40-45, catsup 4-6, leek 6-8, red date slurry 4-6, grape pip 4-6, delicious lactarius 8-10, Pandan Leaves 6-8, the membrane of a chicken's gizzard extract 3-4, dried meat floss Rong extract 4-5, Sagina subulata extract 3-4.
2. the peppery rabbit meat of the instant perfume (or spice) of a kind of health and beauty according to claim 1, 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. the instant perfume (or spice) peppery rabbit meat processing technology of a kind of health and beauty according to claim 1, 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: be placed on food steamer by rabbit meat pawpaw cup, adds catsup, leek, red date slurry, grape pip, delicious lactarius, Pandan Leaves, the membrane of a chicken's gizzard extract, dried meat floss Rong extract, Sagina subulata extract, and then big fire is steamed after 15 minutes and 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 |
|---|---|---|---|
| CN201510252406.3A CN104824699A (en) | 2015-05-19 | 2015-05-19 | Health and beauty instant spicy rabbit meat and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510252406.3A CN104824699A (en) | 2015-05-19 | 2015-05-19 | Health and beauty instant spicy rabbit meat and processing technology thereof |
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| CN104824699A true CN104824699A (en) | 2015-08-12 |
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| CN201510252406.3A Pending CN104824699A (en) | 2015-05-19 | 2015-05-19 | Health and beauty instant spicy rabbit meat and processing technology thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166964A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Cooking method of rabbit meat for lady beauty |
| CN106616401A (en) * | 2016-12-23 | 2017-05-10 | 西南大学 | Nutrition breakfast and processing method thereof |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1369224A (en) * | 2001-02-14 | 2002-09-18 | 南昌美佳实业有限公司 | Method for cooking pressed salted duck |
| CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
| CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
-
2015
- 2015-05-19 CN CN201510252406.3A patent/CN104824699A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1369224A (en) * | 2001-02-14 | 2002-09-18 | 南昌美佳实业有限公司 | Method for cooking pressed salted duck |
| CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
| CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166964A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Cooking method of rabbit meat for lady beauty |
| CN106616401A (en) * | 2016-12-23 | 2017-05-10 | 西南大学 | Nutrition breakfast and processing method thereof |
| 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 |
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Application publication date: 20150812 |