CN105192725A - Making method for spicy shredded rabbit meat - Google Patents
Making method for spicy shredded rabbit meat Download PDFInfo
- Publication number
- CN105192725A CN105192725A CN201510706215.XA CN201510706215A CN105192725A CN 105192725 A CN105192725 A CN 105192725A CN 201510706215 A CN201510706215 A CN 201510706215A CN 105192725 A CN105192725 A CN 105192725A
- Authority
- CN
- China
- Prior art keywords
- parts
- rabbit meat
- rabbit
- meat
- soy sauce
- 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
- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 61
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 11
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000241872 Lycium chinense Species 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 11
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 240000009023 Myrrhis odorata Species 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 241000283973 Oryctolagus cuniculus Species 0.000 claims description 9
- 235000013882 gravy Nutrition 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013547 stew Nutrition 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 2
- 239000000126 substance Substances 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 244000040738 Sesamum orientale Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 13
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 10
- 230000006870 function Effects 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 240000008866 Ziziphus nummularia Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 240000008025 Alternanthera ficoidea Species 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000723347 Cinnamomum Species 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000002792 vascular Effects 0.000 description 3
- 201000006474 Brain Ischemia Diseases 0.000 description 2
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 2
- 206010008120 Cerebral ischaemia Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 206010008118 cerebral infarction Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 108010084210 citrin Proteins 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000004089 microcirculation Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 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
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 230000004856 capillary permeability Effects 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 230000003822 cell turnover Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 210000003756 cervix mucus Anatomy 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000002357 guanidines Chemical class 0.000 description 1
- 239000013056 hazardous product Substances 0.000 description 1
- 210000003958 hematopoietic stem cell Anatomy 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000000302 ischemic effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000037384 skin absorption Effects 0.000 description 1
- 231100000274 skin absorption Toxicity 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
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 invention discloses a making method for spicy shredded rabbit meat. The making method comprises the following steps: 1, preparation of raw materials, wherein the raw materials comprise, by weight, 2000 to 3500 parts of rabbit meat, 30 to 50 parts of scallion, 15 to 20 parts of ginger, 12 to 15 parts of garlic, 20 to 35 parts of dried red pepper, 50 to 100 parts of dried Chinese prickly ash, 15 to 20 parts of common fennel fruit, 15 to 20 parts of Katsumadai seed, 8 to 16 parts of dahurian angelica root, 10 to 15 parts of Alpinia officinarum Hance, 20 to 25 parts of kaempferia galamga, 12 to 15 parts of Radix Fici Hirtae, 25 to 30 parts of wolfberry, 50 to 60 parts of red date, 10 to 15 parts of cassia bark, 100 to 150 parts of rice wine, 50 to 150 parts of salt, 50 to 100 parts of pig bone and 20 to 30 parts of dark soy sauce; 2, processing of the rabbit meat; 3, flavor treatment; 4, marinating; and 5, roasting: a step of taking out the marinated rabbit meat, draining the rabbit meat, sprinkling a layer of sesame on the surface of the rabbit meat and roasting the rabbit meat in an oven. Through flavor treatment, the rabbit meat is flavored and naturally produces flavor substances; after marinating and roasting, the rabbit meat is externally crispy and internally tender, has an attractive color and spreading fragrance and is capable of generating body fluid, whetting the appitize, strengthening spleen, benefiting vital qi and maintaining beauty; and shredding of the rabbit meat with hand is fun in eating of the rabbit meat.
Description
Technical field
The present invention relates to the preparation method of the peppery shredded rabbit meat of a kind of perfume (or spice), 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.
The way of rabbit meat is a lot, and because rabbit meat has a kind of special fishy smell, and meat is disagreeable to the taste, and therefore, making badly directly affects taste and mouthfeel, and its cooking method also needs to constantly bring forth new ideas.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of attractive color, suffus an exquisite fragrance all around, appetizing of promoting the production of body fluid, invigorate the spleen and benefit qi, the preparation method of the peppery shredded rabbit meat of perfume (or spice) of beautifying face and moistering lotion, hand tears and ediblely more increases a kind of edible enjoyment.
For achieving the above object, the technical solution adopted in the present invention is:
A preparation method for the peppery shredded rabbit meat of perfume (or spice), step is as follows:
One, standby raw material: raw material is made up of following weight portion: rabbit meat 2000 ~ 3500, green onion 30 ~ 50, ginger 15 ~ 20, anise 12 ~ 15, Chinese prickly ash 20 ~ 35, chilli 50 ~ 100, fennel seeds 15 ~ 20, brigand 15 ~ 20, the root of Dahurain angelica 8 ~ 16, galingal 10 ~ 15, kaempferia galamga 20 ~ 25, radix fici simplicissimae 12 ~ 15, the fruit of Chinese wolfberry 25 ~ 30, red date 50 ~ 60, cassia bark 10 ~ 15, rice wine 100 ~ 150, salt 50 ~ 150, pig bone 50 ~ 100, dark soy sauce 20 ~ 30;
Two, rabbit meat process: the rabbit after slaughtering is decaptitated and four pin, retains whole form, put into clear water such cleaning chamber watery blood, then rabbit cinnamon frame is drained;
Three, local flavor process: by the green onion of segment, the ginger of section puts into rabbit meat cavity, anise, Chinese prickly ash, chilli, fennel seeds, brigand, cassia bark are smashed and be applied in rabbit meat surface and cavity together with salt, rice wine, by rabbit cinnamon frame, be placed in draft chamber, keep temperature 8 ~ 12 DEG C, hanger time 8 ~ 12h;
Four, stew in soy sauce: the root of Dahurain angelica, galingal, kaempferia galamga, radix fici simplicissimae, the fruit of Chinese wolfberry, red date are loaded in material bag, after the big fire that adds water together with salt, pig bone is boiled, little fire simmers 2 ~ 3h, then remove pig bone and thick gravy top layer dirt, rabbit meat after step 3 process is put into thick gravy, adds dark soy sauce, with thick gravy submergence rabbit meat, big fire simmers 10 ~ 15min, and then little fire simmers 15 ~ 25min;
Five, baking: the rabbit meat after stew in soy sauce is pulled out drench and do, sprinkle one deck sesame on top layer, put into baking box, 55 ~ 70 DEG C of baking 30 ~ 45min.
Advantageous Effects of the present invention is: by local flavor process, make rabbit meat tasty, meat produces flavor substance naturally, again through stew in soy sauce and baking, make outer crisp inner tender, the attractive color of rabbit meat, suffus an exquisite fragrance all around, appetizing of promoting the production of body fluid, invigorate the spleen and benefit qi, beautifying face and moistering lotion, hand tears edible more increasing and a kind ofly eats enjoyment.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
embodiment 1
A preparation method for the peppery shredded rabbit meat of perfume (or spice), step is as follows:
One, standby raw material: raw material is made up of following weight portion: rabbit meat 2500, green onion 40, ginger 16, anise 13, Chinese prickly ash 28, chilli 70, fennel seeds 17, brigand 16, the root of Dahurain angelica 12, galingal 11, kaempferia galamga 24, radix fici simplicissimae 13, the fruit of Chinese wolfberry 28, red date 55, cassia bark 11, rice wine 120, salt 100, pig bone 90, dark soy sauce 25;
Two, rabbit meat process: the rabbit after slaughtering is decaptitated and four pin, retains whole form, put into clear water such cleaning chamber watery blood, then rabbit cinnamon frame is drained;
Three, local flavor process: by the green onion of segment, the ginger of section puts into rabbit meat cavity, anise, Chinese prickly ash, chilli, fennel seeds, brigand, cassia bark are smashed and be applied in rabbit meat surface and cavity together with salt, rice wine, by rabbit cinnamon frame, be placed in draft chamber, keep temperature 8 ~ 12 DEG C, hanger time 8 ~ 12h; 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;
Four, stew in soy sauce: the root of Dahurain angelica, galingal, kaempferia galamga, radix fici simplicissimae, the fruit of Chinese wolfberry, red date are loaded in material bag, after the big fire that adds water together with salt, pig bone is boiled, little fire simmers 2 ~ 3h, then remove pig bone and thick gravy top layer dirt, rabbit meat after step 3 process is put into thick gravy, adds dark soy sauce, with thick gravy submergence rabbit meat, big fire simmers 10 ~ 15min, and then little fire simmers 15 ~ 25min;
Five, baking: the rabbit meat after stew in soy sauce is pulled out drench and do, sprinkle one deck sesame on top layer, put into baking box, 55 ~ 70 DEG C of baking 30 ~ 45min.Rabbit meat taste cool in nature is sweet, therefore, its attribute, effect, taste must be considered to consider, instead of add arbitrarily the use of spices.
Rabbit meat prepared by the present embodiment is tasted through many people, and mouthfeel is best.
embodiment 2
A preparation method for the peppery shredded rabbit meat of perfume (or spice), step one, standby raw material: raw material is made up of following weight portion: rabbit meat 2000, green onion 30, ginger 15, anise 12, Chinese prickly ash 20, chilli 50, fennel seeds 15, brigand 15, the root of Dahurain angelica 8, galingal 10, kaempferia galamga 20, radix fici simplicissimae 12, the fruit of Chinese wolfberry 25, red date 50, cassia bark 10, rice wine 100, salt 50, pig bone 50, dark soy sauce 20; Other steps are with embodiment 1.
embodiment 3
A preparation method for the peppery shredded rabbit meat of perfume (or spice), step one, standby raw material: raw material is made up of following weight portion: rabbit meat 3500, green onion 50, ginger 20, anise 15, Chinese prickly ash 35, chilli 100, fennel seeds 20, brigand 20, the root of Dahurain angelica 16, galingal 15, kaempferia galamga 25, radix fici simplicissimae 15, the fruit of Chinese wolfberry 30, red date 60, cassia bark 15, rice wine 150, salt 150, pig bone 100, dark soy sauce 30; Other steps are with embodiment 1.
The fruit of Chinese wolfberry: strengthen the body resistance to consolidate the constitution and the timid heresy of righting, not only strengthen body function, promotion health recovers, and can improve the resistance against diseases of body, resists the infringement of disease and evil.Strengthen body to the adaptive capacity of various destructive stimulus.Have obvious inhibitory action to the generation of cancer cell and diffusion, the blurring of vision that treatment deficiency of liver-blood, deficiency of kidney-YIN cause and yctalopia, significantly can increase the stockage of muscle glycogen, hepatic glycogen, improve human activity, have the effect of antifatigue.Improve the function of brain, strengthen the ability of learning and memory of people.Improve the adaptability defense function of human body, when making people run into noxious stimulation, as run into anoxic, cold, to lose blood etc. restrain oneself ability to bear.Promote the effect of hematopoietic cell proliferation, can Cervical mucus be made, strengthen the hematopoiesis function of human body.Effectively delay senility.Improve the ability that skin absorption oxygen divides, play whitening function.The content of remarkable reduction serum cholesterol and triacylglycerol, alleviates and prevents artery sclerosis, treatment hypertension.The symptoms such as the intestines and stomach caused allergy, arthritis are hemorrhage have mitigation, and these effects realize by regulating endocrine.There is the effect protecting the liver kidney tonifying, fat can be suppressed to deposit in liver cell, and promote hepatocellular new life.The fruit of Chinese wolfberry contains the derivative of guanidine, can reduce blood sugar, can lose weight, treatment of obesity.The active ingredient citric acid betaine of the fruit of Chinese wolfberry has the effect of liver diseases such as treatment chronic hepatitis, cirrhosis etc., has good curative effect.
Red date: can body immunity be improved, and can inhibition cancer cell, can leukocytic generation be promoted, reduce serum cholesterol, improve seralbumin that protection liver, also containing inhibition cancer cell in red date, even can make cancer cell to the material of normal cell turnover.Citrin content in jujube is the hat of all fruits and vegetables, and it has maintenance capillary permeability, improves microcirculation thus the effect of prevention of arterial sclerosis.Body metabolism, develop immunitypty, anti-inflammatory, antiallergic action, reduction blood sugar and cholesterol level can also be regulated; Contained rutin has protection capillary vascular patency, prevents vascular wall fragility from increasing.Date can improve monocytic phagocytic function in body, has protection liver, strengthens the effect of muscle power; Vitamin C in jujube, can alleviate the infringement of chemicals to liver, and has the synthesis of promotion protein, increases the Total albumen content, makes cholesterol unnecessary in body change bile acid into.Have very good dietary function to the teenager on peak of growing and women's generation anaemia, its effect normally medicine can not be compared.Flavonoid substances in jujube can be prevented and treated cerebral ischemia and have protective effect to the brain tissue ultrastructure damage caused by cerebral ischemia.Containing abundant vitamin C, citrin in jujube, to perfecting capillary, maintaining vessel wall elasticity, antiatherosclerosis is very useful; Containing cAMP in jujube, its pharmacological action shows as and improves microcirculation in human body, coronary artery dilator, increases the amount of blood supply of brain and heart, decreasing heart rate, reduces MCO and improves the metabolism of ischemic myocardium, therefore can prevent and treat cardiovascular and cerebrovascular diseases.Also good tonic effect is had to the people of body void after being ill.
And ginger, anise, Chinese prickly ash, chilli, fennel seeds, brigand, the root of Dahurain angelica, galingal, kaempferia galamga, radix fici simplicissimae all have health care and spices two kinds of functions, no longer carefully state one by one, but its health care is in the combination of food, applicant thinks must in conjunction with the characteristic of human body, when cook food, while considering color, also need to consider edible health, such as cross peppery meeting and produce stimulation to a lot of people, therefore, when cooking, the use of amount is the key preparing food good in color, smell and taste.The present invention is by local flavor process, make rabbit meat tasty, meat produces flavor substance naturally, then through stew in soy sauce and baking, make outer crisp inner tender, the attractive color of rabbit meat, suffus an exquisite fragrance all around, appetizing of promoting the production of body fluid, invigorate the spleen and benefit qi, beautifying face and moistering lotion, hand tears edible more increasing and a kind ofly eats enjoyment.
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 (2)
1. a preparation method for the peppery shredded rabbit meat of perfume (or spice), step is as follows:
One, standby raw material: raw material is made up of following weight portion: rabbit meat 2000 ~ 3500, green onion 30 ~ 50, ginger 15 ~ 20, anise 12 ~ 15, Chinese prickly ash 20 ~ 35, chilli 50 ~ 100, fennel seeds 15 ~ 20, brigand 15 ~ 20, the root of Dahurain angelica 8 ~ 16, galingal 10 ~ 15, kaempferia galamga 20 ~ 25, radix fici simplicissimae 12 ~ 15, the fruit of Chinese wolfberry 25 ~ 30, red date 50 ~ 60, cassia bark 10 ~ 15, rice wine 100 ~ 150, salt 50 ~ 150, pig bone 50 ~ 100, dark soy sauce 20 ~ 30;
Two, rabbit meat process: the rabbit after slaughtering is decaptitated and four pin, retains whole form, put into clear water such cleaning chamber watery blood, then rabbit cinnamon frame is drained;
Three, local flavor process: by the green onion of segment, the ginger of section puts into rabbit meat cavity, anise, Chinese prickly ash, chilli, fennel seeds, brigand, cassia bark are smashed and be applied in rabbit meat surface and cavity together with salt, rice wine, by rabbit cinnamon frame, be placed in draft chamber, keep temperature 8 ~ 12 DEG C, hanger time 8 ~ 12h;
Four, stew in soy sauce: the root of Dahurain angelica, galingal, kaempferia galamga, radix fici simplicissimae, the fruit of Chinese wolfberry, red date are loaded in material bag, after the big fire that adds water together with salt, pig bone is boiled, little fire simmers 2 ~ 3h, then remove pig bone and thick gravy top layer dirt, rabbit meat after step 3 process is put into thick gravy, adds dark soy sauce, with thick gravy submergence rabbit meat, big fire simmers 10 ~ 15min, and then little fire simmers 15 ~ 25min;
Five, baking: the rabbit meat after stew in soy sauce is pulled out drench and do, sprinkle one deck sesame on top layer, put into baking box, 55 ~ 70 DEG C of baking 30 ~ 45min.
2. the preparation method of the peppery shredded rabbit meat of perfume (or spice) according to claim 1, is characterized in that: described step one, standby raw material: raw material is made up of following weight portion: rabbit meat 2500, green onion 40, ginger 16, anise 13, Chinese prickly ash 28, chilli 70, fennel seeds 17, brigand 16, the root of Dahurain angelica 12, galingal 11, kaempferia galamga 24, radix fici simplicissimae 13, the fruit of Chinese wolfberry 28, red date 55, cassia bark 11, rice wine 120, salt 100, pig bone 90, dark soy sauce 25.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510706215.XA CN105192725A (en) | 2015-10-27 | 2015-10-27 | Making method for spicy shredded rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510706215.XA CN105192725A (en) | 2015-10-27 | 2015-10-27 | Making method for spicy shredded rabbit meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192725A true CN105192725A (en) | 2015-12-30 |
Family
ID=54940995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510706215.XA Pending CN105192725A (en) | 2015-10-27 | 2015-10-27 | Making method for spicy shredded rabbit meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192725A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105722A (en) * | 2018-08-31 | 2019-01-01 | 博白县聚丰肉兔养殖专业合作社 | A kind of production method that shredded rabbit meat is dry |
| CN110663886A (en) * | 2019-11-21 | 2020-01-10 | 遵义职业技术学院 | Processing technology of hand-torn mutton chops of Qianbei ma sheep |
| CN111772112A (en) * | 2020-08-19 | 2020-10-16 | 屏山县地康兔业养殖农民专业合作社 | Processing method of shredded roasted rabbit |
| US11224230B2 (en) | 2019-08-07 | 2022-01-18 | House of Raeford Farms, Inc. | Apparatus for tearing meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744296A (en) * | 2010-01-27 | 2010-06-23 | 黄海洲 | Preparing method of hand-shredded meat |
| CN101756253A (en) * | 2010-01-18 | 2010-06-30 | 四川白家食品有限公司 | Shredded rabbit meat and preparation method thereof |
| CN103040016A (en) * | 2013-01-23 | 2013-04-17 | 张恒华 | Shredded roasted rabbit product and making method thereof |
| CN103976379A (en) * | 2014-05-04 | 2014-08-13 | 周立新 | Processing method of hand-shredded rabbit foodstuff |
-
2015
- 2015-10-27 CN CN201510706215.XA patent/CN105192725A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756253A (en) * | 2010-01-18 | 2010-06-30 | 四川白家食品有限公司 | Shredded rabbit meat and preparation method thereof |
| CN101744296A (en) * | 2010-01-27 | 2010-06-23 | 黄海洲 | Preparing method of hand-shredded meat |
| CN103040016A (en) * | 2013-01-23 | 2013-04-17 | 张恒华 | Shredded roasted rabbit product and making method thereof |
| CN103976379A (en) * | 2014-05-04 | 2014-08-13 | 周立新 | Processing method of hand-shredded rabbit foodstuff |
Non-Patent Citations (3)
| Title |
|---|
| 刘玉庆: "《家兔健康养殖新技术》", 30 November 2009 * |
| 单永利等: "《现代养兔新技术》", 31 January 2004 * |
| 梦芝: "《舌尖上的中国.古镇篇》", 30 September 2014 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105722A (en) * | 2018-08-31 | 2019-01-01 | 博白县聚丰肉兔养殖专业合作社 | A kind of production method that shredded rabbit meat is dry |
| US11224230B2 (en) | 2019-08-07 | 2022-01-18 | House of Raeford Farms, Inc. | Apparatus for tearing meat |
| US11717000B2 (en) | 2019-08-07 | 2023-08-08 | House of Raeford Farms, Inc. | Apparatus for tearing meat |
| CN110663886A (en) * | 2019-11-21 | 2020-01-10 | 遵义职业技术学院 | Processing technology of hand-torn mutton chops of Qianbei ma sheep |
| CN111772112A (en) * | 2020-08-19 | 2020-10-16 | 屏山县地康兔业养殖农民专业合作社 | Processing method of shredded roasted rabbit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101090284B1 (en) | Tonic comprising red ginseng and deer antlers extracts and manufacturing method thereof | |
| CN102450664B (en) | Uncooked Sichuan-flavored shashlik and preparation method thereof | |
| CN101099585A (en) | Mushroom food | |
| CN107495282A (en) | Chafing dish bottom flavorings and preparation method thereof | |
| CN105192725A (en) | Making method for spicy shredded rabbit meat | |
| CN110025013A (en) | A kind of selenium-rich nutritive meal replacement powder | |
| KR100876904B1 (en) | Sauce for pickling crab | |
| CN107198106A (en) | A kind of brawn pinenut health steamed stuffed bun | |
| CN110179064A (en) | A kind of preparation method of refrigerant roast duck | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| KR100980249B1 (en) | Method for preparing of sea food samgyetang | |
| KR20140053069A (en) | The making method globefish and herb cine and mushroom soup | |
| CN103750358B (en) | The healthcare beef that suitable three high crowds eat | |
| CN105851912A (en) | Colla corii asini duck and making method thereof | |
| CN110122908A (en) | A kind of Dandelion health-preservation boiled dumpling and preparation method thereof | |
| CN105192186A (en) | Gingko dark green tea and preparation method thereof | |
| CN109527425A (en) | A kind of Egusi melon chicken and preparation method thereof | |
| CN109549150A (en) | A kind of production method for the pork tripe chicken soup that warm stomach is warded off the cold | |
| CN101011159A (en) | Savoury and crisp chicken processing method | |
| KR20150088441A (en) | Preparation method of sangju oriental medicine rabbit meat gomtang | |
| KR20180034905A (en) | Medicinal herb sauce including Saururus chinensis and Heartleaf houttuynia and salting method for aquatic products using thereof | |
| KR102206681B1 (en) | Preparing method of pork and rice soup | |
| CN106819919A (en) | A kind of Technology of Spicy Roast Chicken | |
| CN106307113A (en) | Gravy for boiled full-nutrient mutton rice and boiled mutton rice prepared from gravy | |
| CN105166964A (en) | Cooking method of rabbit meat for lady beauty |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151230 |
|
| RJ01 | Rejection of invention patent application after publication |