CN104886611A - Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof - Google Patents
Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof Download PDFInfo
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- CN104886611A CN104886611A CN201510252381.7A CN201510252381A CN104886611A CN 104886611 A CN104886611 A CN 104886611A CN 201510252381 A CN201510252381 A CN 201510252381A CN 104886611 A CN104886611 A CN 104886611A
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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
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- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses lung-moistening and nerve-soothing instant spicy and hot rabbit meat and a processing technology thereof, and relates to the technical field of food processing. The lung-moistening and nerve-soothing instant spicy and hot rabbit meat is mainly prepared from high quality rabbit meat, yellow wine, pawpaw, chayote, lily leaves, day lilies, seaweed, wine fermented with osmanthus flowers, deep sea fish oil, a spina date seed extraction solution, a semen boitae extraction solution, a ganoderma lucidum extraction solution and the like. The lung-moistening and nerve-soothing instant spicy and hot rabbit meat disclosed by the invention is strong and coordinative in flavor, convenient and instant, delicious and free of rabbit smell. The rabbit meat is spicy overall with slight sweetness and aroma and strong and coordinative in taste. The rabbit meat and the pawpaw are cooked together, so that grease of the rabbit meat can be effectively removed, and the eating taste is guaranteed; in addition, the components such as the lily leaves, seaweed and the like further play the roles of moistening lung and soothing the nerves, and the rabbit meat which is eaten by being matched with traditional Chinese medicines semen boitae and ganoderma lucidum is conducive to physical health.
Description
Technical field
The present invention relates to food processing technology field, is more particularly the peppery rabbit meat of instant perfume (or spice) and processing technology thereof that a kind of moistening lung is calmed the nerves.
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 the instant perfume (or spice) providing a kind of moistening lung to calm the nerves and processing technology thereof.
The object of the invention is to be achieved through the following technical solutions:
The peppery rabbit meat of instant perfume (or spice) that moistening lung is calmed the nerves, is characterized in that: be made up of following raw material: high-quality meat rabbit 240-280, pawpaw 210-250, yellow rice wine 4-6, auxiliary material 30-45, chocho 6-8, Bulbus Lilii leaf 4-6, day lily 6-8, marine alga 6-8, wine fermented with osmanthus flower 4-6, deep sea fish oil 4-6, spina date seed extract 3-4, seed of Oriental arborvitae extract 3-5, lucidum extracting liquid 4-5.
The peppery rabbit meat of instant perfume (or spice) that described a kind of moistening lung is calmed the nerves, is characterized in that: described auxiliary material is: chilli, anise, monosodium glutamate, fennel powder, green onion, ginger, garlic, Chinese prickly ash, sugar, salt.
The instant perfume (or spice) peppery rabbit meat processing technology that moistening lung is calmed the nerves, 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 chocho, Bulbus Lilii leaf, day lily, marine alga, wine fermented with osmanthus flower, deep sea fish oil, spina date seed extract, seed of Oriental arborvitae extract, lucidum extracting liquid, 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, the compositions such as Bulbus Lilii leaf, marine alga, Bulbus Lilii leaf also have the effect that moistening lung is calmed the nerves, coordinate the Chinese medicine seed of Oriental arborvitae, glossy ganoderma together edible contribute to healthy.
Detailed description of the invention
The peppery rabbit meat of instant perfume (or spice) that moistening lung is calmed the nerves, is characterized in that: be made up of following weight portion (kg) raw material: high-quality meat rabbit 280, pawpaw 250, yellow rice wine 6, auxiliary material 45, chocho 8, Bulbus Lilii leaf 6, day lily 8, marine alga 8, wine fermented with osmanthus flower 6, deep sea fish oil 6, spina date seed extract 4, seed of Oriental arborvitae extract 5, lucidum extracting liquid 5.
The peppery rabbit meat of instant perfume (or spice) that described a kind of moistening lung is calmed the nerves, 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.
The instant perfume (or spice) peppery rabbit meat processing technology that moistening lung is calmed the nerves, 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 chocho, Bulbus Lilii leaf, day lily, marine alga, wine fermented with osmanthus flower, deep sea fish oil, spina date seed extract, seed of Oriental arborvitae extract, lucidum extracting liquid, 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. the moistening lung peppery rabbit meat of instant perfume (or spice) of calming the nerves, is characterized in that: be made up of following raw material: high-quality meat rabbit 240-280, pawpaw 210-250, yellow rice wine 4-6, auxiliary material 30-45, chocho 6-8, Bulbus Lilii leaf 4-6, day lily 6-8, marine alga 6-8, wine fermented with osmanthus flower 4-6, deep sea fish oil 4-6, spina date seed extract 3-4, seed of Oriental arborvitae extract 3-5, lucidum extracting liquid 4-5.
2. a kind of moistening lung according to claim 1 peppery rabbit meat of instant perfume (or spice) of calming the nerves, 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. a kind of moistening lung according to claim 1 instant perfume (or spice) peppery rabbit meat processing technology of calming the nerves, 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 chocho, Bulbus Lilii leaf, day lily, marine alga, wine fermented with osmanthus flower, deep sea fish oil, spina date seed extract, seed of Oriental arborvitae extract, lucidum extracting liquid, 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 |
|---|---|---|---|
| CN201510252381.7A CN104886611A (en) | 2015-05-19 | 2015-05-19 | Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252381.7A CN104886611A (en) | 2015-05-19 | 2015-05-19 | Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof |
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| CN104886611A true CN104886611A (en) | 2015-09-09 |
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| CN201510252381.7A Pending CN104886611A (en) | 2015-05-19 | 2015-05-19 | Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof |
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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 CN201510252381.7A patent/CN104886611A/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 |
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