CN104872693A - Spicy lengchi (Chinese character) rabbit and preparation method thereof - Google Patents
Spicy lengchi (Chinese character) rabbit and preparation method thereof Download PDFInfo
- Publication number
- CN104872693A CN104872693A CN201510230577.6A CN201510230577A CN104872693A CN 104872693 A CN104872693 A CN 104872693A CN 201510230577 A CN201510230577 A CN 201510230577A CN 104872693 A CN104872693 A CN 104872693A
- Authority
- CN
- China
- Prior art keywords
- rabbit
- rabbit meat
- parts
- peppery
- spice
- Prior art date
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, and in particular relates to a spicy lengchi (Chinese character) rabbit. The spicy lengchi rabbit comprises the following components in parts by weight: 100 parts of rabbit meat, 1-3 parts of salt, 1-3 parts of yellow rice, 30-40 parts of colleseed oil, 15-25 parts of dried chilli, 1-3 parts of Chinese prickly ash, 1-3 parts of old ginger, 0.5-1.5 parts of anise, 0.8-1.2 parts of sesames and 1-3 parts of dark soy sauce; and the preparation method of the spicy lengchi rabbit comprises the following steps: (1) pretreating the raw materials; (2) dicing; (3) precooking; (4) pickling; (5) frying; (6) packaging; (7) sterilizing; and (8) inspecting a finished product. The spicy lengchi rabbit product provided by the invention is outstanding in spiciness, good in sensory properties, nutrient, delicious, good in color, aroma and taste, long in storage time and suitable for industrialized large-scale production.
Description
Technical field
The present invention relates to food processing field, refer to especially and a kind of fragrant pepperyly coldly eat rabbit.
Background technology
Though Shi Tu meat big producing country of China, rabbit meat processing industry is also very inflourishing.China's rabbit meat is mainly based on rabbit marketing fresh of living, and rabbit meat product is based on traditional Chinese product, and ubiquity deep processing and the low problem of level of comprehensive utilization.China implements rabbit meat deep processing industries manufacturing enterprise and only has about 50, and year produces about 4000 tons of rabbit meat product, enter deep processing still less than 1%, be the industry started to walk the latest in Animal Product Processing Industry.On market, rabbit meat product yields poorly, and quality is low, and kind is few, relatively lags behind with the video display equipment development that meat industry is supporting.
Cold to eat rabbit be a kind of folk tradition cuisines in Zigong, Sichuan area, existing over one hundred year history so far.Fragrant pepperyly coldly eat rabbit and meet young man and pursue delicious and fashion, share the demand of spirit joy, be loved by the people.But the fragrant peppery cold processing of eating rabbit of tradition, mainly adds corresponding condiment according to the custom of user, make cold taste difference of eating rabbit large, and be unfavorable for large-scale processing.
Summary of the invention
In view of this, the object of the invention is to propose a kind ofly fragrantly pepperyly coldly eat rabbit, solving traditional cold, to eat rabbit product storage time short, the indefinite problem of processing technology.
Coldly eat rabbit based on above-mentioned purpose perfume (or spice) provided by the invention is peppery, fragrant pungent is given prominence to, attractive color, recipe ingredient and processing technology clear and definite, storage time is long, applicable industrialization large-scale production.
Fragrant pepperyly coldly eat rabbit, comprise the following component with mass ratio range: rabbit meat 100 parts, salt 1 ~ 3 part, yellow rice wine 1 ~ 3 part, rapeseed oil 30 ~ 40 parts, chilli 15 ~ 25 parts, 1 ~ 3 part, Chinese prickly ash, old ginger 1 ~ 3 part, anistree 0.5 ~ 1.5 part, sesame 0.8 ~ 1.2 part, dark soy sauce 1 ~ 3 part.
The fragrant peppery cold preparation method eating rabbit, comprises the steps:
(1) after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, be placed on the upper draining of Lou sieve.
(2), after rabbit meat is removed large bone, rabbit meat cubelets are cut into stand-by.
(3) in boiling water, add rabbit meat, old ginger after step (2) process, after precooking, rabbit meat is pulled out and drain.
(4) in the rabbit meat after step (3) process, add salt, yellow rice wine flavor curing agent, stir, pickle a period of time.
(5) rapeseed oil is poured in pot, burn to 130 DEG C-170 DEG C, put into the rabbit meat after step (4) process, Chinese prickly ash, ginger and anistree quick-fried and become golden yellow to rabbit meat surface, add chilli stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame and stir-fry off the pot.
(6) load after the rabbit meat after step (5) frying being cooled naturally in food aluminium foil bag, adopt vacuum packing machine for food to carry out vacuumizing, envelope.
(7) packaged product is put into high-pressure sterilizing pot and carry out sterilizing.
(8) according to national standard, finished product is carried out to the detection of sense organ, physical and chemical index, microbiological indicator.
In described step (2), the size of rabbit meat cubelets is 1 ~ 2cm
2.
The time of precooking in described step (3) is 3 ~ 10min.
The time of pickling in described step (4) is 10 ~ 25min.
Rabbit meat often packed in described step (6) is 20 ~ 40 grams.
In described step (7), sterilising temp is 115 DEG C ~ 121 DEG C, and sterilization time is 10min ~ 20min.
In described step (7), the condition of sterilizing is 121 DEG C, 15min.
As can be seen from above, perfume (or spice) provided by the invention is peppery coldly to be eaten rabbit and has following good effect: (1) provides the Rabbit meat products that a kind of fragrant pungent is unique, sensory properties is good, be of high nutritive value, look good, smell good and taste good, and recipe ingredient and processing technology clear and definite.(2) by disinfecting action, extend the fragrant peppery cold storage time eating rabbit product, the product shelf phase can reach more than 10 months, is applicable to long-distance transport and industrialization large-scale production, has good market prospects.(3) by the packing of product being become bag to become for convenience of rabbit meat, can be used as the leisure food of leisure amusement, the portable convenient food of journey of going out, the characteristic dish etc. that self-heating is edible at home.
Accompanying drawing explanation
To be that the embodiment of the present invention is fragrant pepperyly coldly eat rabbit preparation method flow chart to Fig. 1.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, below in conjunction with specific embodiment, and with reference to accompanying drawing, the present invention is described in more detail.
Embodiment 1
Fragrant peppery cold preparation method's flow process of eating rabbit as shown in Figure 1, comprises the steps:
Step 1: after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, is placed on the upper draining of Lou sieve.
Step 2: after rabbit meat is removed large bone, be cut into 1cm
2rabbit meat cubelets are stand-by.Large bone removed by rabbit meat, is not only convenient to packaging, and avoids large bone to puncture packaging bag, not easily preserve.
Step 3: add rabbit meat 100 parts, the old ginger 1 part after step 2 processes in boiling water, after the 5min that precooks, rabbit meat is pulled out and drain.Precook and add old ginger removal fishy smell, improve rabbit meat mouthfeel.
Step 4: add salt 1 part and yellow rice wine 2 parts of flavor curing agents in rabbit meat, stir, pickle 15min.
Step 5, rapeseed oil 30 parts is poured in pot, burn to 130 DEG C, put into the rabbit meat after step (4) process, 1 part, Chinese prickly ash, ginger 2 parts and anistree 1 part of quick-fried and become golden yellow to rabbit meat surface, add chilli 20 parts of stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame 0.8 part and stir-fry off the pot.The opportunity that chilli is put into is too early unsuitable, and too early puts into the easy stir-bake to brown of chilli, after rabbit meat surface becomes golden yellow, add chilli stir-fry again, capsicum stir-bake to brown can not only be avoided, and fully can discharge the pungent of capsicum, make rabbit meat have outstanding pungent.Sesame also should not add too early, and sesame adds easily fried too early, finally adds sesame and not only retains sesame fragrance but also avoid sesame fried, affect rabbit meat mouthfeel.In the present embodiment, chilli and sesame are in due course and add, and the peppery cold fragrant pungent of eating rabbit of perfume (or spice) obtained can be made to give prominence to.
Step 6, loads after naturally being cooled by finished product good for frying in food aluminium foil bag, 20 grams every bag, adopts vacuum packing machine for food, carries out vacuumizing, envelope.Be convenient for carrying after the packing of product being become bag, can be used as the leisure food of leisure amusement, the portable convenient food of going out during the journey, the characteristic dish that self-heating is edible at home, applicability is wide.
Step 7, puts into high-pressure sterilizing pot as early as possible by packaged product and carries out sterilizing, extends the storage time of product.Described sterilising temp is 115 DEG C, and sterilization time is 10min.
Step 8, carries out the detection of sense organ, physical and chemical index, microbiological indicator to finished product according to national standard.
Embodiment 2
Fragrant peppery cold preparation method's flow process of eating rabbit as shown in Figure 1, comprises the steps:
Step 1: after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, is placed on the upper draining of Lou sieve.
Step 2: after rabbit meat is removed large bone, be cut into 2cm
2rabbit meat cubelets are stand-by.Large bone removed by rabbit meat, is not only convenient to packaging, and avoids large bone to puncture packaging bag, not easily preserve.
Step 3: add rabbit meat 100 parts, the old ginger 2 parts after step 2 processes in boiling water, after the 10min that precooks, rabbit meat is pulled out and drain.Precook and add old ginger removal fishy smell, improve rabbit meat mouthfeel.Above component all by weight.
Step 4: add salt 3 parts and yellow rice wine 1 part of flavor curing agent in rabbit meat, stir, pickle 10min.Above component all by weight.
Step 5, rapeseed oil 35 parts is poured in pot, burn to 150 DEG C, put into the rabbit meat after step (4) process, 2 parts, Chinese prickly ash, ginger 1 part and anistree 0.5 part of quick-fried and become golden yellow to rabbit meat surface, add chilli 15 parts of stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame 1.2 parts and stir-fry off the pot.The opportunity that chilli is put into is too early unsuitable, and too early puts into the easy stir-bake to brown of chilli, after rabbit meat surface becomes golden yellow, add chilli stir-fry again, capsicum stir-bake to brown can not only be avoided, and fully can discharge the pungent of capsicum, make rabbit meat have outstanding pungent.Sesame also should not add too early, and sesame adds easily fried too early, finally adds sesame and not only retains sesame fragrance but also avoid sesame fried, affect rabbit meat mouthfeel.In the present embodiment, chilli and sesame are in due course and add, and the peppery cold fragrant pungent of eating rabbit of perfume (or spice) obtained can be made to give prominence to.Above component all by weight.
Step 6, loads after naturally being cooled by finished product good for frying in food aluminium foil bag, 25 grams every bag, adopts vacuum packing machine for food, carries out vacuumizing, envelope.Be convenient for carrying after the packing of product being become bag, can be used as the leisure food of leisure amusement, the portable convenient food of going out during the journey, the characteristic dish that self-heating is edible at home, applicability is wide.
Step 7, puts into high-pressure sterilizing pot as early as possible by packaged product and carries out sterilizing, and extend the storage time of product, described sterilising temp is 115 DEG C, and sterilization time is 15min.
Step 8, carries out the detection of sense organ, physical and chemical index, microbiological indicator to finished product according to national standard.
Embodiment 3
Fragrant peppery cold preparation method's flow process of eating rabbit as shown in Figure 1, comprises the steps:
Step 1: after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, is placed on the upper draining of Lou sieve.
Step 2: after rabbit meat is removed large bone, be cut into 1cm
2rabbit meat cubelets are stand-by.Large bone removed by rabbit meat, is not only convenient to packaging, and avoids large bone to puncture packaging bag, not easily preserve.
Step 3: add rabbit meat 100 parts, the old ginger 1 part after step 2 processes in boiling water, after the 8min that precooks, rabbit meat is pulled out and drain.Precook and add old ginger removal fishy smell, improve rabbit meat mouthfeel.Above component all by weight.
Step 4: add salt 3 parts and yellow rice wine 1 part of flavor curing agent in rabbit meat, stir, pickle 25min.Above component all by weight.
Step 5, rapeseed oil 40 parts is poured in pot, burn to 150 DEG C, put into the rabbit meat after step (4) process, 3 parts, Chinese prickly ash, ginger 1 part and anistree 1 part of quick-fried and become golden yellow to rabbit meat surface, add chilli 20 parts of stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame 1.1 parts and stir-fry off the pot.The opportunity that chilli is put into is too early unsuitable, and too early puts into the easy stir-bake to brown of chilli, after rabbit meat surface becomes golden yellow, add chilli stir-fry again, capsicum stir-bake to brown can not only be avoided, and fully can discharge the pungent of capsicum, make rabbit meat have outstanding pungent.Sesame also should not add too early, and sesame adds easily fried too early, finally adds sesame and not only retains sesame fragrance but also avoid sesame fried, affect rabbit meat mouthfeel.In the present embodiment, chilli and sesame are in due course and add, and the peppery cold fragrant pungent of eating rabbit of perfume (or spice) obtained can be made to give prominence to.Above component all by weight.
Step 6, loads after naturally being cooled by finished product good for frying in food aluminium foil bag, 30 grams every bag, adopts vacuum packing machine for food, carries out vacuumizing, envelope.Be convenient for carrying after the packing of product being become bag, can be used as the leisure food of leisure amusement, the portable convenient food of going out during the journey, the characteristic dish that self-heating is edible at home, applicability is wide.
Step 7, puts into high-pressure sterilizing pot as early as possible by packaged product and carries out sterilizing, and extend the storage time of product, described sterilising temp is 115 DEG C, and sterilization time is 20min.
Step 8, carries out the detection of sense organ, physical and chemical index, microbiological indicator to finished product according to national standard.
Embodiment 4
Step 1: after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, is placed on the upper draining of Lou sieve.
Step 2: after rabbit meat is removed large bone, be cut into 2cm
2rabbit meat cubelets are stand-by.Large bone removed by rabbit meat, is not only convenient to packaging, and avoids large bone to puncture packaging bag, not easily preserve.
Step 3: add rabbit meat 100 parts, the old ginger 1.5 parts after step 2 processes in boiling water, after the 6min that precooks, rabbit meat is pulled out and drain.Precook and add old ginger removal fishy smell, improve rabbit meat mouthfeel.Above component all by weight.
Step 4: add salt 1 part and yellow rice wine 2 parts of flavor curing agents in rabbit meat, stir, pickle 18min.Above component all by weight.
Step 5, rapeseed oil 33 parts is poured in pot, burn to 170 DEG C, put into the rabbit meat after step (4) process, 2 parts, Chinese prickly ash, ginger 1 part and anistree 0.9 part of quick-fried and become golden yellow to rabbit meat surface, add chilli 24 parts of stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame 1.2 parts and stir-fry off the pot.The opportunity that chilli is put into is too early unsuitable, and too early puts into the easy stir-bake to brown of chilli, after rabbit meat surface becomes golden yellow, add chilli stir-fry again, capsicum stir-bake to brown can not only be avoided, and fully can discharge the pungent of capsicum, make rabbit meat have outstanding pungent.Sesame also should not add too early, and sesame adds easily fried too early, finally adds sesame and not only retains sesame fragrance but also avoid sesame fried, affect rabbit meat mouthfeel.In the present embodiment, chilli and sesame are in due course and add, and the peppery cold fragrant pungent of eating rabbit of perfume (or spice) obtained can be made to give prominence to.Above component all by weight.
Step 6, loads after naturally being cooled by finished product good for frying in food aluminium foil bag, 35 grams every bag, adopts vacuum packing machine for food, carries out vacuumizing, envelope.Be convenient for carrying after the packing of product being become bag, can be used as the leisure food of leisure amusement, the portable convenient food of going out during the journey, the characteristic dish that self-heating is edible at home, applicability is wide.
Step 7, puts into high-pressure sterilizing pot as early as possible by packaged product and carries out sterilizing, and extend the storage time of product, described sterilising temp is 121 DEG C, and sterilization time is 10min.
Step 8, carries out the detection of sense organ, physical and chemical index, microbiological indicator to finished product according to national standard.
Embodiment 5
Step 1: after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, is placed on the upper draining of Lou sieve.
Step 2: after rabbit meat is removed large bone, be cut into 1cm
2rabbit meat cubelets are stand-by.Large bone removed by rabbit meat, is not only convenient to packaging, and avoids large bone to puncture packaging bag, not easily preserve.
Step 3: add rabbit meat 100 parts, the old ginger 2 parts after step 2 processes in boiling water, after the 5min that precooks, rabbit meat is pulled out and drain.Precook and add old ginger removal fishy smell, improve rabbit meat mouthfeel.Above component all by weight.
Step 4: add salt 2 parts and yellow rice wine 2 parts of flavor curing agents in rabbit meat, stir, pickle 15min.Above component all by weight.
Step 5, rapeseed oil 40 parts is poured in pot, burn to 145 DEG C, put into the rabbit meat after step (4) process, 2 parts, Chinese prickly ash, ginger 1 part and anistree 1 part of quick-fried and become golden yellow to rabbit meat surface, add chilli 20 parts of stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame 1.1 parts and stir-fry off the pot.The opportunity that chilli is put into is too early unsuitable, and too early puts into the easy stir-bake to brown of chilli, after rabbit meat surface becomes golden yellow, add chilli stir-fry again, capsicum stir-bake to brown can not only be avoided, and fully can discharge the pungent of capsicum, make rabbit meat have outstanding pungent.Sesame also should not add too early, and sesame adds easily fried too early, finally adds sesame and not only retains sesame fragrance but also avoid sesame fried, affect rabbit meat mouthfeel.In the present embodiment, chilli and sesame are in due course and add, and the peppery cold fragrant pungent of eating rabbit of perfume (or spice) obtained can be made to give prominence to.Above component all by weight.
Step 6, loads after naturally being cooled by finished product good for frying in food aluminium foil bag, 30 grams every bag, adopts vacuum packing machine for food, carries out vacuumizing, envelope.Be convenient for carrying after the packing of product being become bag, can be used as the leisure food of leisure amusement, the portable convenient food of going out during the journey, the characteristic dish that self-heating is edible at home, applicability is wide.
Step 7, puts into high-pressure sterilizing pot as early as possible by packaged product and carries out sterilizing, and extend the storage time of product, described sterilising temp is 121 DEG C, and sterilization time is 15min.
Step 8, carries out the detection of sense organ, physical and chemical index, microbiological indicator to finished product according to national standard.
Embodiment 6
Step 1: after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, is placed on the upper draining of Lou sieve.
Step 2: after rabbit meat is removed large bone, be cut into 2cm
2rabbit meat cubelets are stand-by.Large bone removed by rabbit meat, is not only convenient to packaging, and avoids large bone to puncture packaging bag, not easily preserve.
Step 3: precook, namely adds rabbit meat 100 parts, the old ginger 2 parts after step 2 processes, is pulled out by rabbit meat and drain after the 6min that precooks in boiling water.Precook and add old ginger removal fishy smell, improve rabbit meat mouthfeel.Above component all by weight.
Step 4: add salt 2 parts and yellow rice wine 1 part of flavor curing agent in rabbit meat, stir, pickle 14min.Above component all by weight.
Step 5, rapeseed oil 37 parts is poured in pot, burn to 165 DEG C, put into the rabbit meat after step (4) process, 1 part, Chinese prickly ash, ginger 1 part and anistree 0.6 part of quick-fried and become golden yellow to rabbit meat surface, add chilli 17 parts of stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame 0.8 part and stir-fry off the pot.The opportunity that chilli is put into is too early unsuitable, and too early puts into the easy stir-bake to brown of chilli, after rabbit meat surface becomes golden yellow, add chilli stir-fry again, capsicum stir-bake to brown can not only be avoided, and fully can discharge the pungent of capsicum, make rabbit meat have outstanding pungent.Sesame also should not add too early, and sesame adds easily fried too early, finally adds sesame and not only retains sesame fragrance but also avoid sesame fried, affect rabbit meat mouthfeel.In the present embodiment, chilli and sesame are in due course and add, and the peppery cold fragrant pungent of eating rabbit of perfume (or spice) obtained can be made to give prominence to.Above component all by weight.
Step 6, loads after naturally being cooled by finished product good for frying in food aluminium foil bag, 40 grams every bag, adopts vacuum packing machine for food, carries out vacuumizing, envelope.Be convenient for carrying after the packing of product being become bag, can be used as the leisure food of leisure amusement, the portable convenient food of going out during the journey, the characteristic dish that self-heating is edible at home, applicability is wide.
Step 7, puts into high-pressure sterilizing pot as early as possible by packaged product and carries out sterilizing, and extend the storage time of product, described sterilising temp is 121 DEG C, and sterilization time is 20min.
Step 8, carries out the detection of sense organ, physical and chemical index, microbiological indicator to finished product according to national standard.
Experimental example 1: the experiment proving the shelf-life of the present invention
1. experiment grouping
(1) sterilising conditions 115 DEG C, 10min group, is designated as 1 group; (2) sterilising conditions 115 DEG C, 15min group, is designated as 2 groups; (3) sterilising conditions 115 DEG C, 20min group, is designated as 3 groups; (4) sterilising conditions 121 DEG C, 10min group, is designated as 4 groups; (5) sterilising conditions 121 DEG C, 15min group, is designated as 5 groups; (6) sterilising conditions 121 DEG C, 20min group, is designated as 6 groups; (7) control group, namely without sterilization treatment.Recipe ingredient and the operating procedure of experimental group 1 to 6 and control group are identical, and sterilising conditions is different.
2. experimental technique: 37 DEG C of heat insulation experiments, carries out test for commercial sterilization food microbiological examination by GB 4789.26.
3. experimental result: except control group, the fragrant peppery cold rabbit product of eating of all experiments group is without swollen bag phenomenon, and outward appearance is without exception, and experimental group is commercial sterilization.
Experimental example 2: the product sensory evaluation after embodiment 5 sterilization treatment
1. experiment grouping
(1) sterilising conditions 121 DEG C, 15min group, is designated as experimental group; (2) control group, namely without sterilization treatment.Recipe ingredient and the operating procedure of experimental group and control group are identical, and sterilising conditions is different.
2. experimental technique: product normal temperature preserves 500 days, regularly carries out subjective appreciation.Sensory evaluation, namely forms subjective appreciation group by 10 evaluation persons, enters comprehensive grading according to the flavour (10 points) of product, mouthfeel (10 points), structural state (10 points) and color and luster (10 points) to it.
3. experimental result: in table 1, table 1 is normal temperature storage 500 days results of sensory evaluations.
Table 1 normal temperature storage 500 days results of sensory evaluations
Table 1 result shows, and the peppery cold mouthfeel of eating rabbit product of perfume (or spice) provided by the invention is good, looks good, smell good and taste good.Normal temperature storage is after 500 days, and the sensory properties of product is also in tolerance interval.
Experimental example 3: perfume (or spice) provided by the invention is peppery coldly eats rabbit nutritive index
Experimental technique and experimental result are in table 3.Table 3 pepperyly coldly eats rabbit nutritive index for fragrant.
The fragrant pungent of table 3 is cold eats rabbit nutritive index
The result of Comprehensive Experiment example 1, experimental example 2 and experimental example 3, in conjunction with production practices, the shelf life of product is 10 months.
The perfume (or spice) that the embodiment of the present invention provides is peppery coldly to be eaten rabbit and has following good effect: (1) provides the Rabbit meat products that a kind of fragrant pungent is unique, sensory properties is good, be of high nutritive value, look good, smell good and taste good, and recipe ingredient and processing technology clear and definite.(2) by disinfecting action, extend the fragrant peppery cold storage time eating rabbit product, the product shelf phase can reach more than 10 months, is applicable to long-distance transport and industrialization large-scale production, has good market prospects.(3) by the packing of product being become bag to become for convenience of rabbit meat, can be used as the leisure food of leisure amusement, the portable convenient food of journey of going out, the characteristic dish etc. that self-heating is edible at home.
Those of ordinary skill in the field are to be understood that: the foregoing is only specific embodiments of the invention; be not limited to the present invention; within the spirit and principles in the present invention all, any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. a perfume (or spice) is peppery coldly eats rabbit, it is characterized in that, comprise the following component with mass ratio range: rabbit meat 100 parts, salt 1 ~ 3 part, yellow rice wine 1 ~ 3 part, rapeseed oil 30 ~ 40 parts, chilli 15 ~ 25 parts, 1 ~ 3 part, Chinese prickly ash, old ginger 1 ~ 3 part, anistree 0.5 ~ 1.5 part, sesame 0.8 ~ 1.2 part, dark soy sauce 1 ~ 3 part.
2. the peppery cold preparation method eating rabbit of perfume (or spice), is characterized in that, comprise the steps:
(1) after rabbit meat is removed oil film, sarolemma, blood stains, rinse well with clear water, be placed on the upper draining of Lou sieve;
(2), after rabbit meat is removed large bone, rabbit meat cubelets are cut into stand-by;
(3) in boiling water, add rabbit meat, old ginger after step (2) process, after precooking, rabbit meat is pulled out and drain;
(4) in the rabbit meat after step (3) process, add salt, yellow rice wine flavor curing agent, stir, pickle a period of time;
(5) rapeseed oil is poured in pot, burn to 130 DEG C-170 DEG C, put into the rabbit meat after step (4) process, Chinese prickly ash, ginger and anistree quick-fried and become golden yellow to rabbit meat surface, add chilli stir-fry to render palatable colouring to the micro-defocused dark soy sauce that adds of oil colours glow, rabbit meat surface, finally add sesame and stir-fry off the pot;
(6) load after the rabbit meat after step (5) frying being cooled naturally in food aluminium foil bag, adopt vacuum packing machine for food to carry out vacuumizing, envelope;
(7) packaged product is put into high-pressure sterilizing pot and carry out sterilizing;
(8) according to national standard, finished product is carried out to the detection of sense organ, physical and chemical index, microbiological indicator.
3. the peppery cold preparation method eating rabbit of perfume (or spice) according to claim 2, is characterized in that, in described step (2), the size of rabbit meat cubelets is 1 ~ 2cm
2.
4. the peppery cold preparation method eating rabbit of perfume (or spice) according to claim 2, it is characterized in that, the time of precooking in described step (3) is 3 ~ 10min.
5. the peppery cold preparation method eating rabbit of perfume (or spice) according to claim 2, it is characterized in that, the time of pickling in described step (4) is 10 ~ 25min.
6. the peppery cold preparation method eating rabbit of perfume (or spice) according to claim 2, it is characterized in that, rabbit meat often packed in described step (6) is 20 ~ 40 grams.
7. the peppery cold preparation method eating rabbit of perfume (or spice) according to claim 2, is characterized in that, in described step (7), sterilising temp is 115 DEG C ~ 121 DEG C, and sterilization time is 10min ~ 20min.
8. the peppery cold preparation method eating rabbit of perfume (or spice) according to claim 2, is characterized in that, in described step (7), the condition of sterilizing is 121 DEG C, 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510230577.6A CN104872693A (en) | 2015-05-07 | 2015-05-07 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510230577.6A CN104872693A (en) | 2015-05-07 | 2015-05-07 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872693A true CN104872693A (en) | 2015-09-02 |
Family
ID=53940591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510230577.6A Pending CN104872693A (en) | 2015-05-07 | 2015-05-07 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104872693A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558852A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method of spicy diced rabbit meat |
| CN105815675A (en) * | 2016-03-28 | 2016-08-03 | 贵州黔旺风味食品有限公司 | Spicy diced rabbit and making method thereof |
| CN107397141A (en) * | 2017-08-22 | 2017-11-28 | 巫溪县山野巫巴食品有限公司 | The preparation method of spicy rabbit |
| CN108464446A (en) * | 2018-03-09 | 2018-08-31 | 成都天卤八部食品有限公司 | A kind of production method of delicate flavour cold eaten rabbit |
| CN108477505A (en) * | 2018-03-16 | 2018-09-04 | 成都市恒业生态农产品电子商务有限公司 | The manufacture craft of homely cold eaten rabbit |
| CN108552481A (en) * | 2018-03-09 | 2018-09-21 | 成都天卤八部食品有限公司 | A kind of production method of river fragrance cold eaten rabbit |
| CN108576675A (en) * | 2018-03-16 | 2018-09-28 | 成都市恒业生态农产品电子商务有限公司 | A kind of cure of cold eaten rabbit |
| CN108606261A (en) * | 2018-03-09 | 2018-10-02 | 成都天卤八部食品有限公司 | A kind of production method of river taste cold eaten rabbit |
| CN108651868A (en) * | 2018-04-17 | 2018-10-16 | 四川理工学院 | A kind of cold eaten rabbit antisepsis and sterilization method |
| CN108902766A (en) * | 2018-06-08 | 2018-11-30 | 四川理工学院 | One kind is cold to eat precious food and preparation method thereof in the palm |
| CN115644367A (en) * | 2022-12-05 | 2023-01-31 | 四川大学 | Self-tribute cold-eating rabbit leisure food and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487989A (en) * | 2011-11-30 | 2012-06-13 | 自贡市刀刀爽食品有限公司 | Cold eaten rabbit preserving method |
| CN103948047A (en) * | 2014-03-12 | 2014-07-30 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Making method of Chinese toon cold-edible rabbit meat |
-
2015
- 2015-05-07 CN CN201510230577.6A patent/CN104872693A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487989A (en) * | 2011-11-30 | 2012-06-13 | 自贡市刀刀爽食品有限公司 | Cold eaten rabbit preserving method |
| CN103948047A (en) * | 2014-03-12 | 2014-07-30 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Making method of Chinese toon cold-edible rabbit meat |
Non-Patent Citations (1)
| Title |
|---|
| 马敬泽等: "《7天学会家常川菜》", 30 September 2012 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558852A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method of spicy diced rabbit meat |
| CN105815675A (en) * | 2016-03-28 | 2016-08-03 | 贵州黔旺风味食品有限公司 | Spicy diced rabbit and making method thereof |
| CN107397141A (en) * | 2017-08-22 | 2017-11-28 | 巫溪县山野巫巴食品有限公司 | The preparation method of spicy rabbit |
| CN108464446A (en) * | 2018-03-09 | 2018-08-31 | 成都天卤八部食品有限公司 | A kind of production method of delicate flavour cold eaten rabbit |
| CN108552481A (en) * | 2018-03-09 | 2018-09-21 | 成都天卤八部食品有限公司 | A kind of production method of river fragrance cold eaten rabbit |
| CN108606261A (en) * | 2018-03-09 | 2018-10-02 | 成都天卤八部食品有限公司 | A kind of production method of river taste cold eaten rabbit |
| CN108477505A (en) * | 2018-03-16 | 2018-09-04 | 成都市恒业生态农产品电子商务有限公司 | The manufacture craft of homely cold eaten rabbit |
| CN108576675A (en) * | 2018-03-16 | 2018-09-28 | 成都市恒业生态农产品电子商务有限公司 | A kind of cure of cold eaten rabbit |
| CN108651868A (en) * | 2018-04-17 | 2018-10-16 | 四川理工学院 | A kind of cold eaten rabbit antisepsis and sterilization method |
| CN108902766A (en) * | 2018-06-08 | 2018-11-30 | 四川理工学院 | One kind is cold to eat precious food and preparation method thereof in the palm |
| CN115644367A (en) * | 2022-12-05 | 2023-01-31 | 四川大学 | Self-tribute cold-eating rabbit leisure food and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104872693A (en) | Spicy lengchi (Chinese character) rabbit and preparation method thereof | |
| CN104856068A (en) | Sweet and sour spicy rabbit meat and preparation method therefor | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103750354B (en) | Pickled pepper bullfrog processing technology | |
| CN104305301A (en) | Production method of sauce fragrant duck neck | |
| CN103404894A (en) | Processing technology for flavor duck gizzards | |
| CN104738666A (en) | Wet-state meat braised with sauce and automatic continuous production method thereof | |
| CN103704738A (en) | Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN105231296A (en) | Making method of braised pork | |
| CN105011234A (en) | Processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature | |
| CN103622096A (en) | Preparation method of quick-frozen mutton soup | |
| CN101637277A (en) | Preparation method of fast food rabbit meat loaf | |
| KR101785365B1 (en) | Method for manufacturing natural curing solution, and method for processing raw meats using same | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN104522765A (en) | Sacked materials used for making wind dried mutton soup fast | |
| CN103355702A (en) | Instant spicy Palaemon modestus Heller product and making method thereof | |
| CN107095274A (en) | A kind of butter taste bean paste barbecue and preparation method thereof | |
| KR100689248B1 (en) | Manufacturing method of garlic ripened by oriental medicine | |
| CN103404884B (en) | Original taste rabbit meat and preparation method thereof | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| CN105707575A (en) | Spiced goose jerky | |
| CN103932187A (en) | Processing method of ready-to-eat silkworm chrysalis can | |
| CN107242443A (en) | The preparation method of packed old friend's powder | |
| CN105520043A (en) | Fried rice with curry braised chicken dices and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150902 |
|
| RJ01 | Rejection of invention patent application after publication |