CN104921151A - Kidney tonifying instant fragrant and hot rabbit meat and processing technology thereof - Google Patents

Abstract

The present invention discloses a kidney tonifying instant fragrant and hot rabbit meat and a processing technology thereof, and relates to the technical field of food processing. The kidney tonifying instant fragrant and hot rabbit meat is mainly manufactured by using high-quality meat rabbit, yellow rice wine, papaya, tremella, lotus seeds, undaria pinnatifida, edible cactus, lemon vinegar, toona sinensis, euryale ferox extract, Chinese wolfberry fruit extract, atractylodes lancea extract, etc. The instant fragrant and hot rabbit meat has mellow and coordinated fragrance, is convenient and instant to eat, and has delicious taste and no rabbit smell, the rabbit meat is fragrant and hot as a whole, and has slightly sweet aftertaste and wine fragrance, strong and coordinated mouthfeel, can effectively remove greasy taste of the rabbit meat by being cooked together with papaya, and ensure the mouthfeel of consumption. In addition, tremella, lotus seeds and other ingredients also have kidney tonifying and supplementing effects, and can contribute to good health when eaten with the combined Chinese wolfberry fruits, euryale ferox and other traditional Chinese medicines.

Description

The peppery rabbit meat of instant perfume (or spice) of kidney-nourishing kidney tonifying and processing technology thereof

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 kidney-nourishing kidney tonifying.

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 kidney-nourishing kidney tonifying 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 kidney-nourishing kidney tonifying, is characterized in that: be made up of following raw material: high-quality meat rabbit 230-260, pawpaw 200-240, yellow rice wine 4-6, auxiliary material 30-45, white fungus 5-6, lotus seeds 6-7, undaria pinnitafida 6-8, cardoncillo 6-8, lemon vinegar 3-4, Chinese toon 6-8, Gorgon fruit extract 3-4, fructus lycii extracted solution 3-5, rhizoma atractylodis extract 4-5.

The peppery rabbit meat of instant perfume (or spice) of described a kind of kidney-nourishing kidney tonifying, 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 kidney-nourishing kidney tonifying, 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 white fungus, lotus seeds, undaria pinnitafida, cardoncillo, lemon vinegar, Chinese toon, Gorgon fruit extract, fructus lycii extracted solution, rhizoma atractylodis 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, coordinate pawpaw to boil together, can effectively remove the greasy of rabbit meat, ensure edible mouthfeel; In addition, the composition such as white fungus, lotus seeds also has the effect of kidney-nourishing kidney tonifying, coordinate Chinese medicine matrimony vine, Gorgon fruit etc. together edible contribute to healthy.

Detailed description of the invention

The peppery rabbit meat of instant perfume (or spice) of kidney-nourishing kidney tonifying, is characterized in that: be made up of following weight portion (kg) raw material: high-quality meat rabbit 230, pawpaw 200, yellow rice wine 4, auxiliary material 30, white fungus 5, lotus seeds 6, undaria pinnitafida 6, cardoncillo 6, lemon vinegar 3, Chinese toon 6, Gorgon fruit extract 3, fructus lycii extracted solution 3, rhizoma atractylodis extract 4.

The peppery rabbit meat of instant perfume (or spice) of described a kind of kidney-nourishing kidney tonifying, 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 kidney-nourishing kidney tonifying, 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 white fungus, lotus seeds, undaria pinnitafida, cardoncillo, lemon vinegar, Chinese toon, Gorgon fruit extract, fructus lycii extracted solution, rhizoma atractylodis 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 instant perfume (or spice) of kidney-nourishing kidney tonifying, is characterized in that: be made up of following raw material: high-quality meat rabbit 230-260, pawpaw 200-240, yellow rice wine 4-6, auxiliary material 30-45, white fungus 5-6, lotus seeds 6-7, undaria pinnitafida 6-8, cardoncillo 6-8, lemon vinegar 3-4, Chinese toon 6-8, Gorgon fruit extract 3-4, fructus lycii extracted solution 3-5, rhizoma atractylodis extract 4-5.

2. the peppery rabbit meat of instant perfume (or spice) of a kind of kidney-nourishing kidney tonifying 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 kidney-nourishing kidney tonifying 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: rabbit meat pawpaw cup is placed on food steamer, adds white fungus, lotus seeds, undaria pinnitafida, cardoncillo, lemon vinegar, Chinese toon, Gorgon fruit extract, fructus lycii extracted solution, rhizoma atractylodis 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.