CN104905287A - Heat and toxin clearing instant fragrant and spicy rabbit meat and processing technology thereof - Google Patents
Heat and toxin clearing instant fragrant and spicy rabbit meat and processing technology thereof Download PDFInfo
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- CN104905287A CN104905287A CN201510252410.XA CN201510252410A CN104905287A CN 104905287 A CN104905287 A CN 104905287A CN 201510252410 A CN201510252410 A CN 201510252410A CN 104905287 A CN104905287 A CN 104905287A
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- 239000003053 toxin Substances 0.000 title abstract 3
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- 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
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- 235000015277 pork Nutrition 0.000 claims description 3
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- 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
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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
Abstract
The present invention discloses a heat and toxin clearing instant fragrant and spicy rabbit meat and a processing technology thereof, which relates to the technical field of food processing. The instant fragrant and spicy rabbit meat is mainly made of high-quality rabbits, yellow wine, papayas, fish gelatin powder, lactuca sativa, pine pollen, pleurotus ostreatus, onions, bitter gourds, rhizoma imperatae extract, loquat leaf extract, dried ginger extract, etc. The instant fragrant and spicy rabbit meat has mellow and harmonized rabbit meat fragrance, is convenient for instant consumption, is delicious and tasty, has no smell of rabbits, the whole rabbit meat is fragrant and spicy, has slightly sweet aftertaste and wine aroma, and mellow and harmonized mouth feel, the matched cooked and boiled papayas can effectively remove the grease of rabbit meat and ensure the mouth feel of consumption, and in addition, the lactuca sativa, bitter gourds and other materials also has effect of clearing heat and toxins, and the consumption of matched traditional Chinese medicines of rhizoma imperatae, loquat leaves, etc. together contribute to body health.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind of energy peppery rabbit meat of clearing heat and detoxicating instant perfume (or spice) 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, a kind of energy peppery rabbit meat of clearing heat and detoxicating instant perfume (or spice) 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 the clearing heat and detoxicating instant perfume (or spice) of a kind of energy, is characterized in that: be made up of following raw material: high-quality meat rabbit 250-280, pawpaw 30-35, yellow rice wine 5-6, auxiliary material 30-45, fish glue powder 8-10, Lettuce 10-12, pollen pini 6-8, flat mushroom 8-10, onion 6-8, balsam pear 6-8, cogongrass rhizome extract 3-4, loguat leaf extract 3-5, rhizoma zingiberis extract 4-5.
The peppery rabbit meat of the instant perfume (or spice) that described a kind of energy is clearing heat and detoxicating, 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.
The clearing heat and detoxicating instant perfume (or spice) of a kind of energy peppery rabbit meat processing technology, 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 fish glue powder, Lettuce, pollen pini, flat mushroom, onion, balsam pear, cogongrass rhizome extract, loguat leaf extract, rhizoma zingiberis extract, 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, pawpaw is coordinated to boil together, can effectively remove the greasy of rabbit meat, ensure edible mouthfeel, in addition, the material such as Lettuce, balsam pear also has clearing heat and detoxicating effect, coordinate Bai lalang grass rhizome, loguat leaf etc. together edible contribute to healthy.
Detailed description of the invention
The peppery rabbit meat of the clearing heat and detoxicating instant perfume (or spice) of a kind of energy, is characterized in that: be made up of following weight portion (kg) raw material: high-quality meat rabbit 280, pawpaw 260, yellow rice wine 6, auxiliary material 45, fish glue powder 10, Lettuce 12, pollen pini 8, flat mushroom 10, onion 8, balsam pear 8, cogongrass rhizome extract 4, loguat leaf extract 5, rhizoma zingiberis extract 5.
The described peppery rabbit meat of the one clearing heat and detoxicating instant perfume (or spice) of energy, 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 clearing heat and detoxicating instant perfume (or spice) of a kind of energy peppery rabbit meat processing technology, 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 fish glue powder, Lettuce, pollen pini, flat mushroom, onion, balsam pear, cogongrass rhizome extract, loguat leaf extract, rhizoma zingiberis extract, 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 peppery rabbit meat of the clearing heat and detoxicating instant perfume (or spice) of energy, is characterized in that: be made up of following raw material: high-quality meat rabbit 250-280, pawpaw 220-260, yellow rice wine 5-6, auxiliary material 30-45, fish glue powder 8-10, Lettuce 10-12, pollen pini 6-8, flat mushroom 8-10, onion 6-8, balsam pear 6-8, cogongrass rhizome extract 3-4, loguat leaf extract 3-5, rhizoma zingiberis extract 4-5.
2. the peppery rabbit meat of the clearing heat and detoxicating instant perfume (or spice) of a kind of energy 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 clearing heat and detoxicating instant perfume (or spice) of a kind of energy according to claim 1 peppery rabbit meat processing technology, 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 fish glue powder, Lettuce, pollen pini, flat mushroom, onion, balsam pear, cogongrass rhizome extract, loguat leaf extract, rhizoma zingiberis extract, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252410.XA CN104905287A (en) | 2015-05-19 | 2015-05-19 | Heat and toxin clearing instant fragrant and spicy rabbit meat and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510252410.XA CN104905287A (en) | 2015-05-19 | 2015-05-19 | Heat and toxin clearing instant fragrant and spicy rabbit meat and processing technology thereof |
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| CN104905287A true CN104905287A (en) | 2015-09-16 |
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| CN201510252410.XA Pending CN104905287A (en) | 2015-05-19 | 2015-05-19 | Heat and toxin clearing instant fragrant and spicy rabbit meat and processing technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174173A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of Fructus Momordicae charantiae braised pork |
| CN106213502A (en) * | 2016-08-07 | 2016-12-14 | 梁伟池 | A kind of instant soup of heat-clearing and toxic substances removing 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 CN201510252410.XA patent/CN104905287A/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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174173A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of Fructus Momordicae charantiae braised pork |
| CN106213502A (en) * | 2016-08-07 | 2016-12-14 | 梁伟池 | A kind of instant soup of heat-clearing and toxic substances removing and preparation method thereof |
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Application publication date: 20150916 |