CN105166954A - Making method for rabbit meat - Google Patents
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- CN105166954A CN105166954A CN201510705544.2A CN201510705544A CN105166954A CN 105166954 A CN105166954 A CN 105166954A CN 201510705544 A CN201510705544 A CN 201510705544A CN 105166954 A CN105166954 A CN 105166954A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a making method for rabbit meat. The method comprises the following steps of 1, preparing raw materials, wherein the raw materials include, by weight of parts, rabbit meat, green onion, ginger, pepper, ground pepper, codonopsis pilosula, red dates, Chinese yam, fruits of Chinese wolfberry, rhizoma kaempferiae, angelica dahurica, siraitia grosvenorii, angelica sinensis, fennel fruits, amomum tsao-ko, amomum kravanh, salt, rice wine, pig bones, peanuts, soy sauce, edible oil and honey; 2, enabling the rabbit meat to be tasty; 3, processing the raw materials; 4, preparing marinade; 5, conducting marinating; 6, conducting baking. Due to the fact that the rabbit meat is soaked with the salt, the rice wine and the ground black pepper to remove fishy smell, then the flavor is processed, fragrance is naturally produced, matching of nutritional ingredients and characteristics of the rabbit meat and the taste are sufficiently considered according to a material bag, the rabbit meat is colored and tasty through marinating, baking is performed for adding the fragrance, and the obtained rabbit meat is golden and attractive in color, fresh and fragrant in smell, crispy on the outside and soft on the inside and moderate in hardness, has rich nutrition and has the health care functions of tonifying the kidney and qi, removing food retention and invigorating the stomach, enriching the blood and beautifying the feature and the like.
Description
Technical field
The present invention relates to a kind of preparation method of rabbit meat, belong to food processing technology field.
Background technology
Rabbit meat belongs to the meat of high protein, low fat, low cholesterol, and rabbit meat content contains protein up to 70%, all higher than general meat, and metabolism of lipid and cholesterol content is but lower than all meat.Rabbit meat is rich in brain and the indispensable lecithin of other allelotaxises, there is effect of brain tonic and intelligence development, often eat and can protect vascular wall, stop thrombosis, to hypertension, coronary heart disease, beneficial for diabetics place, and build up health, vigorous and graceful muscle, it can also protect Skin Cell active, safeguards skin elasticity, metabolism of lipid and cholesterol contained in rabbit meat, lower than every other meat, and fat mostly is unrighted acid again, often eat rabbit meat, can improve the health, but can not getting fat, be the meat that obese patient is desirable, women eats it, and health can be kept slender; And often eat and exempt from meat, there is disease-relieving and physique enhancing effect, containing multivitamin and 8 kinds of necessary amino acid of human body in rabbit meat, containing lysine, tryptophan that more human body the most easily lacks, therefore, normal food rabbit meat prevents hazardous material deposition, allow children ' s healthy growth, the people that helps the elderly promotes longevity.Between annual late autumn to winter end, taste is better, is that the ideal of overweight people and cardiovascular patient is carnivorous.Rabbit meat is very excellent high-protein nutritious food for children, puerpera, old man and patient, eats when being particularly suitable for torridity summer.
The way of rabbit meat is a lot, methods such as mainly containing steaming, boil, smoke, bake, the most frequently used is boil, boil is that condiment and rabbit meat are put into pot water simultaneously, because boiling rabbit meat is not only convenient but also save time, and process is clean especially, the rabbit meat soup boiled can also eat, and has fully saved rabbit meat and condiment resource.But rabbit meat is the size of condiment composition and use amount and the difference of production technology thereof in digestion process, the rabbit meat produced is different on color and luster and taste, the quality discrepancy of the rabbit meat that different people makes with different raw materials with identical people with identical raw material is very large, and the finished product rabbit meat that production method difference processes has very large difference in the content and harmful components control of nutritional labeling.Particularly rabbit meat digestion time is long, rabbit meat meeting ageing, and the nutritive loss in the overlong time rabbit meat boiled can be more, and particularly the big fire firing time is long, the nutritional labeling in rabbit meat can be made to dissociate in air, and the accumulation of the composition of harmful substance also can be more.Digestion time is too short, and the active ingredient in condiment can not be separated out to dissociate in water and dissolve and enter in rabbit meat, the directly product quality of the ripe rabbit meat of impact.In the production process of existing ripe rabbit meat, condiment comparison of ingredients is many, preparation method's more complicated, and nutrient composition content is fewer, and the rabbit meat produced always tender being not easy is grasped, and rabbit meat mouthfeel of tasting is poor.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides one can greatly keep rabbit meat nutritive composition, and mouthfeel is fresh and tender, nutritious, oiliness not dry and have the preparation method of the rabbit meat of health care.
For achieving the above object, the technical solution adopted in the present invention is:
A preparation method for rabbit meat, its step is as follows:
One, standby raw material: raw material is made up of following weight portion: rabbit meat 450 ~ 550, green onion 3 ~ 5, ginger 3 ~ 5, Chinese prickly ash 2 ~ 3, pepper powder 1 ~ 3, Radix Codonopsis 5 ~ 8, red date 10 ~ 15, Chinese yam 10 ~ 15, the fruit of Chinese wolfberry 8 ~ 10, kaempferia galamga 3 ~ 5, the root of Dahurain angelica 2 ~ 4, Momordica grosvenori 1 ~ 5, Radix Angelicae Sinensis 2 ~ 4, fennel seeds 1 ~ 3, tsaoko 4 ~ 8, cardamom 6 ~ 8, salt 20 ~ 30, rice wine 20 ~ 30, pig bone 20 ~ 40, peanut 10 ~ 20, soy sauce 4 ~ 6, edible oil 20 ~ 40, honey 10 ~ 20;
Two, tasty: the rabbit meat after slaughtering is picked a bone, put into clear water and soak 25 ~ 30min, clean water of dehematizing, in left at room temperature 4 ~ 6h after then rabbit meat being crumpled together with salt, rice wine, pepper powder, then hanger, in 8 ~ 12 DEG C of ventilation systems of drying in the air, produces natural flavor;
Three, Feedstock treating: peanut is broken into peanut broken, edible fried perfume (or spice) is entered together in green onion, ginger, Chinese prickly ash, then pull out for subsequent use by broken for peanut, Radix Codonopsis, red date, Chinese yam, the fruit of Chinese wolfberry, kaempferia galamga, the root of Dahurain angelica, Momordica grosvenori, Radix Angelicae Sinensis, fennel seeds, tsaoko, cardamom are made material bag;
Four, bittern: pig bone is added in the edible oil in step 3, then with soy sauce, water, material bag, boiling 8 ~ 12h, filters to obtain bittern;
Five, stew in soy sauce: the rabbit meat after step 2 process is put into bittern, simmers 15 ~ 18min, then takes out pouring and removes bittern;
Six, toast: the rabbit meat surface brush honey after step 5 process, the peanut that sprinkles after step 3 process is broken, then put into baking oven baking 10 ~ 15min that temperature is 60 ~ 70 DEG C.
Further, described pepper powder is black pepper.
Further, the material bag in described step 4 and bittern are reused.
Further, in described step 6, brush honey least number of times is once.
Advantageous Effects of the present invention is: remove its fishy smell owing to rabbit meat and salt, rice wine, black pepper being soaked, then local flavor process, natural birth is fragrant, and material bag takes into full account characteristic collocation and the mouthfeel of nutritional labeling and rabbit meat, painted by stew in soy sauce tasty, then baking perfuming, the rabbit meat of preparation, color is golden yellow tempting, the fresh perfume (or spice) of smell, mouthfeel crisp outside tender inside, soft or hard appropriateness, nutritious and there is tonifying Qi of the kidney, disappear the health cares such as long-pending stomach invigorating, blood tonification and beautification.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
A preparation method for rabbit meat, its step is as follows:
One, standby raw material: raw material is made up of following weight portion: rabbit meat 500, green onion 4, ginger 4, Chinese prickly ash 2.5, black pepper 1.5, Radix Codonopsis 6, red date 13, Chinese yam 13, the fruit of Chinese wolfberry 9, kaempferia galamga 4, the root of Dahurain angelica 3, Momordica grosvenori 3, Radix Angelicae Sinensis 3, fennel seeds 2, tsaoko 6, cardamom 7, salt 25, rice wine 25, pig bone 35, peanut 15, soy sauce 5, edible oil 30, honey 15;
Two, tasty: the rabbit meat after slaughtering is picked a bone, put into clear water and soak 25 ~ 30min, clean water of dehematizing, in left at room temperature 4 ~ 6h after then rabbit meat being crumpled together with salt, rice wine, black pepper, then hanger, in 8 ~ 12 DEG C of ventilation systems of drying in the air, produces natural flavor; Black pepper is used to be intended to smelling removal, and while salt and rice wine smelling removal, by drying in the air system of hanger, can be fragrant in natural birth under ventilation state, acquisition flavor substance.Inventor finds, use rice wine to be immersed in and remove rabbit meat fishy smell aspect excellent, and rice wine can also increase the local flavor of rabbit meat, this is that yellow rice wine and white wine can not be accomplished, 8 ~ 12 DEG C of ventilation systems of drying in the air, rabbit meat makes full use of natural material at this temperature and produces fragrant, is more conducive to meat tasty.
Three, Feedstock treating: peanut is broken into peanut broken, edible fried perfume (or spice) is entered together in green onion, ginger, Chinese prickly ash, then pull out for subsequent use by broken for peanut, Radix Codonopsis, red date, Chinese yam, the fruit of Chinese wolfberry, kaempferia galamga, the root of Dahurain angelica, Momordica grosvenori, Radix Angelicae Sinensis, fennel seeds, tsaoko, cardamom are made material bag; Radix Codonopsis, red date, Chinese yam, the fruit of Chinese wolfberry, Radix Angelicae Sinensis focus on nourishing, and kaempferia galamga, the root of Dahurain angelica, Momordica grosvenori, fennel seeds, tsaoko, cardamom then play tonic effect while seasoning lasting; In existing technology, a lot of technical scheme arbitrarily adds various raw material, a lot of problem is there is during its actual use, because the making of rabbit meat is mainly in order to edible, edible exquisite color, smell and taste, such as Radix Codonopsis, Radix Angelicae Sinensis are due to himself taste, and the interpolation therefore in halogen material should be noted that content especially, and in the application, the effect of Radix Angelicae Sinensis mainly gets that it is improved looks, the effect of invigorating blood circulation of enriching blood.Because rabbit meat taste cool in nature is sweet, therefore, its attribute, effect, taste must be considered to consider the use of spices, instead of add arbitrarily.
Four, bittern: pig bone is added in the edible oil in step 3, then with soy sauce, water, material bag, boiling 8 ~ 12h, filters to obtain bittern; Material bag and bittern are reused, and material is discardable after wrapping in twice, and bittern adds the old halogen of thermosetting, taste is better, the use of pig bone lacks fat and the problem of meat palatability brought to solve rabbit meat, and the nutrient simultaneously comprised in pig bone also enters in rabbit meat with bittern, and nutrition is abundanter.
Five, stew in soy sauce: the rabbit meat after step 2 process is put into bittern, simmers 15 ~ 18min, then takes out pouring and removes bittern;
Six, toast: the rabbit meat surface brush honey after step 5 process, the peanut that sprinkles after step 3 process is broken, then put into baking oven baking 10 ~ 15min that temperature is 60 ~ 70 DEG C.Brush honey least number of times once, when toasting, observable rabbit meat surface color, and repeatedly brush honey.
Rabbit meat prepared by the present embodiment is tasted through many people, and mouthfeel is best.
embodiment 2
A preparation method for rabbit meat, its step one, standby raw material: raw material is made up of following weight portion: rabbit meat 450, green onion 3, ginger 3, Chinese prickly ash 2, pepper powder 1, Radix Codonopsis 5, red date 10, Chinese yam 10, the fruit of Chinese wolfberry 8, kaempferia galamga 3, the root of Dahurain angelica 2, Momordica grosvenori 1, Radix Angelicae Sinensis 2, fennel seeds 1, tsaoko 4, cardamom 6, salt 20, rice wine 20, pig bone 20, peanut 10, soy sauce 4, edible oil 20, honey 10; Other steps are with embodiment 1.
embodiment 3
A preparation method for rabbit meat, its step one, standby raw material: raw material is made up of following weight portion: rabbit meat 550, green onion 5, ginger 5, Chinese prickly ash 3, pepper powder 3, Radix Codonopsis 8, red date 15, Chinese yam 15, the fruit of Chinese wolfberry 10, kaempferia galamga 5, the root of Dahurain angelica 4, Momordica grosvenori 5, Radix Angelicae Sinensis 4, fennel seeds 3, tsaoko 8, cardamom 8, salt 30, rice wine 30, pig bone 40, peanut 20, soy sauce 6, edible oil 40, honey 20; Other steps are with embodiment 1.
The present invention removes its fishy smell owing to rabbit meat and salt, rice wine, black pepper being soaked, then local flavor process, natural birth is fragrant, and material bag takes into full account characteristic collocation and the mouthfeel of nutritional labeling and rabbit meat, painted by stew in soy sauce tasty, then baking perfuming, the rabbit meat of preparation, color is golden yellow tempting, the fresh perfume (or spice) of smell, mouthfeel crisp outside tender inside, soft or hard appropriateness, nutritious and there is tonifying Qi of the kidney, disappear the health cares such as long-pending stomach invigorating, blood tonification and beautification.
Above-described embodiment is explanation of the invention, can not as limitation of the present invention, on the open basis of the present invention without creationary change all in protection scope of the present invention.
Claims (5)
1. a preparation method for rabbit meat, its step is as follows:
One, standby raw material: raw material is made up of following weight portion: rabbit meat 450 ~ 550, green onion 3 ~ 5, ginger 3 ~ 5, Chinese prickly ash 2 ~ 3, pepper powder 1 ~ 3, Radix Codonopsis 5 ~ 8, red date 10 ~ 15, Chinese yam 10 ~ 15, the fruit of Chinese wolfberry 8 ~ 10, kaempferia galamga 3 ~ 5, the root of Dahurain angelica 2 ~ 4, Momordica grosvenori 1 ~ 5, Radix Angelicae Sinensis 2 ~ 4, fennel seeds 1 ~ 3, tsaoko 4 ~ 8, cardamom 6 ~ 8, salt 20 ~ 30, rice wine 20 ~ 30, pig bone 20 ~ 40, peanut 10 ~ 20, soy sauce 4 ~ 6, edible oil 20 ~ 40, honey 10 ~ 20;
Two, tasty: the rabbit meat after slaughtering is picked a bone, put into clear water and soak 25 ~ 30min, clean water of dehematizing, in left at room temperature 4 ~ 6h after then rabbit meat being crumpled together with salt, rice wine, pepper powder, then hanger, in 8 ~ 12 DEG C of ventilation systems of drying in the air, produces natural flavor;
Three, Feedstock treating: peanut is broken into peanut broken, edible fried perfume (or spice) is entered together in green onion, ginger, Chinese prickly ash, then pull out for subsequent use by broken for peanut, Radix Codonopsis, red date, Chinese yam, the fruit of Chinese wolfberry, kaempferia galamga, the root of Dahurain angelica, Momordica grosvenori, Radix Angelicae Sinensis, fennel seeds, tsaoko, cardamom are made material bag;
Four, bittern: pig bone is added in the edible oil in step 3, then with soy sauce, water, material bag, boiling 8 ~ 12h, filters to obtain bittern;
Five, stew in soy sauce: the rabbit meat after step 2 process is put into bittern, simmers 15 ~ 18min, then takes out pouring and removes bittern;
Six, toast: the rabbit meat surface brush honey after step 5 process, the peanut that sprinkles after step 3 process is broken, then put into baking oven baking 10 ~ 15min that temperature is 60 ~ 70 DEG C.
2. the preparation method of rabbit meat according to claim 1, is characterized in that: described pepper powder is black pepper.
3. the preparation method of rabbit meat according to claim 1, is characterized in that: the material bag in described step 4 and bittern are reused.
4. the preparation method of rabbit meat according to claim 1, is characterized in that: in described step 6, brush honey least number of times once.
5. the preparation method of rabbit meat according to claim 1, is characterized in that: step one, standby raw material: raw material is made up of following weight portion: rabbit meat 500, green onion 4, ginger 4, Chinese prickly ash 2.5, black pepper 1.5, Radix Codonopsis 6, red date 13, Chinese yam 13, the fruit of Chinese wolfberry 9, kaempferia galamga 4, the root of Dahurain angelica 3, Momordica grosvenori 3, Radix Angelicae Sinensis 3, fennel seeds 2, tsaoko 6, cardamom 7, salt 25, rice wine 25, pig bone 35, peanut 15, soy sauce 5, edible oil 30, honey 15.
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| CN201510705544.2A CN105166954A (en) | 2015-10-27 | 2015-10-27 | Making method for rabbit meat |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918919A (en) * | 2016-04-29 | 2016-09-07 | 绍兴文理学院 | Yak chine-mushroom medicinal diet for weight reducing after childbirth and preparation method thereof |
| CN105918903A (en) * | 2016-04-29 | 2016-09-07 | 绍兴文理学院 | Kidney-tonifying weight-reducing yak chine medicinal diet and preparation method thereof |
| CN106974242A (en) * | 2017-02-10 | 2017-07-25 | 覃淑兰 | A kind of preparation method of rabbit meat soup |
| CN108617988A (en) * | 2018-04-23 | 2018-10-09 | 道真自治县云庄农牧业发展有限公司 | A kind of flavor rabbit meat and its processing method |
Citations (3)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105918919A (en) * | 2016-04-29 | 2016-09-07 | 绍兴文理学院 | Yak chine-mushroom medicinal diet for weight reducing after childbirth and preparation method thereof |
| CN105918903A (en) * | 2016-04-29 | 2016-09-07 | 绍兴文理学院 | Kidney-tonifying weight-reducing yak chine medicinal diet and preparation method thereof |
| CN106974242A (en) * | 2017-02-10 | 2017-07-25 | 覃淑兰 | A kind of preparation method of rabbit meat soup |
| CN108617988A (en) * | 2018-04-23 | 2018-10-09 | 道真自治县云庄农牧业发展有限公司 | A kind of flavor rabbit meat and its processing method |
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Application publication date: 20151223 |