CN105249255A - Baking method for ground-kettle rabbit meat cake - Google Patents
Baking method for ground-kettle rabbit meat cake Download PDFInfo
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- CN105249255A CN105249255A CN201510813724.2A CN201510813724A CN105249255A CN 105249255 A CN105249255 A CN 105249255A CN 201510813724 A CN201510813724 A CN 201510813724A CN 105249255 A CN105249255 A CN 105249255A
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- 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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Abstract
The invention discloses a baking method for a ground-kettle rabbit meat cake. The baking method comprises the following steps: selecting raw materials including the following components by weight part: 1800-2200 parts of rabbit meat, 600-700 parts of streaky pork, 60-90 parts of vegetable oil, 40-50 parts of shallot, 50-60 parts of ginger, 35-42 parts of garlic, 12-18 parts of anise, 15-20 parts of pepper, 13-16 parts of fennel, 3-5 parts of dry pimiento, 50-60 parts of ground-kettle sauce, 2400-2600 parts of nourishing soup stock, 180-200 parts of white spirit, 3-5 part of dark soy sauce, 6-10 parts of light soy sauce, 3-5 parts of white sugar, 20-30 parts of refined salt, 10-12 parts of monosodium glutamate, 14-18 parts of chicken powder, 350-450 parts of flour, 220-260 parts of corn flour, 180-210 parts of eggs and 4-7 parts of wolfberry; selecting cooking range and firewood; 3) treating the rabbit meat; 4) baking; 5) pasting the cake. According to the baking method provided by the invention, the fishy smell of the rabbit meat is removed while the fragrance and the nutrition healthcare function are fused into the meat.
Description
Technical field
The present invention relates to a kind of foodstuff production method, particularly relate to the method for cooking that a kind of ground pot rabbit meat pastes cake.
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 preparation method of rabbit meat is a lot, mainly to stew, stewing, burning is main, but often kind of method is had nothing in common with each other, in method for cooking, due to rabbit meat have a kind of special fishy smell and the duration and degree of heating fired and time be difficult to control, therefore, the rabbit meat fired pastes cake taste and also just varies, and ground pot to fire be a kind of special mode of firing, using firewood as fuel, it is better that the rabbit meat fired pastes cake taste, but ground pot rabbit meat pastes the more exquisite process to food materials of cake, existing ground pot rabbit meat pastes cake and makes at food materials and technique is all weak, cause ground pot rabbit meat and paste cake mouthfeel not good.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides the method for cooking that beautiful, the nutritious and ground pot rabbit meat with health care of a kind of fresh fragrance pastes cake.
For achieving the above object, the technical solution adopted in the present invention is: a kind of ground pot rabbit meat pastes the method for cooking of cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: rabbit meat 1800-2200, pig streaky pork 600-700, vegetable oil 60-90, green onion 40-50, ginger 50-60, garlic 35-42, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, chilli 3-5, ground pot sauce 50-60, nourishing soup-stock 2400-2600, white wine 180-200, dark soy sauce 3-5, light soy sauce 6-10, white sugar 3-5, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 14-18, flour 350-450, corn flour 220-260, egg 180-210, fruit of Chinese wolfberry 4-7,
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, rabbit meat process: the rabbit meat after slaughtering is cleaned out, be chopped into bulk, the rabbit meat being chopped into block is put into clear water and soaks 40-50 minute, clean water of dehematizing, pig streaky pork is cut into the bulk of long 5cm, wide 4cm, thick 3cm, then the green onion of rabbit meat and refined salt, light soy sauce, segment, the ginger of section, the fruit of Chinese wolfberry minced, pig streaky pork are soaked together with white wine, soaking temperature 2-6 DEG C, soak time 3-4 hour, and every 30 minutes stir once to the rabbit meat soaked and pig streaky pork, stir time 2-3 minute;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60-70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, green onion in fennel seeds and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the rabbit meat after step 3 process and pig streaky pork are poured in pot, big fire stir-fry will add nourishing soup-stock to moisture time dry, add dark soy sauce and white sugar, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling is at 15-20 minute, then moderate heat 30-40 minute is transferred to, then transfer little fire to and stew 90-120 minute slowly,
Five, cake is pasted: part flour 350-450 part, corn flour 220-260 part are put into basin, add egg 180-210 part, refined salt 4-5 part and monosodium glutamate 4-5 part, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25-35 part, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
Further, with parts by weight, described ground pot sauce adds refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part after being ground by bright red hot pepper 30-35 part salted, pickles temperature 15-20 DEG C, salting period 30-40 hour.
Further, with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
Further, big fire is flare is altered highly exceed iron pan mid-height, and moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
Advantageous Effects of the present invention is: this method adopts firewood and ground pot to fire, technique fully processes rabbit meat, incorporates in meat while removing its fishy smell by fragrance and alimentary health-care function, the rabbit meat color burnt out is tempting, suffus an exquisite fragrance all around, rabbit meat entrance strength road, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and there is the health care of spleen benefiting and stimulating the appetite, nourishing beauty treatment, paste cake golden yellow color, crisp fragrant pure taste at the bottom of cake.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
Ground pot rabbit meat pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: rabbit meat 2000, pig streaky pork 650, vegetable oil 85, green onion 45, ginger 55, garlic 40, anistree 16, Chinese prickly ash 18, fennel seeds 15, chilli 4, pot sauce 55, nourishing soup-stock 2500, white wine 190, dark soy sauce 4, light soy sauce 8, white sugar 4, refined salt 25, monosodium glutamate 11, chickens' extract 16, flour 400, corn flour 240, egg 200, the fruit of Chinese wolfberry 6;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, rabbit meat process: the rabbit meat after slaughtering is cleaned out, be chopped into bulk, the rabbit meat being chopped into block is put into clear water to soak 45 minutes, cleaning is dehematized water, and pig streaky pork is cut into the bulk of long 5cm, wide 4cm, thick 3cm, then the green onion of rabbit meat and refined salt, light soy sauce, segment, the ginger of section, the fruit of Chinese wolfberry minced, pig streaky pork is soaked together with white wine, soaking temperature 4 DEG C, soak time 3.5 hours, and every 30 minutes stir once to the rabbit meat soaked and pig streaky pork, stir 2.5 minutes time;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 65 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, green onion in fennel seeds and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the rabbit meat after step 3 process and pig streaky pork are poured in pot, big fire stir-fry will add nourishing soup-stock to moisture time dry, add dark soy sauce and white sugar, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling was at 18 minutes, then moderate heat is transferred to 35 minutes, then transfer little fire to stew 110 minutes slowly,
Five, cake is pasted: 400 parts, part flour, corn flour 240 parts are put into basin, add 200 parts, egg, refined salt 4.5 parts and monosodium glutamate 4.5 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 30 parts, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 32 parts refined salt 2.5 parts, five-spice powder 0.6 part and ripe peanut broken 1.5 parts salted, pickle temperature 17 DEG C, salting period 35 hours, this place pot sauce has the taste of fresh peppery micro-acid, contributes to rabbit meat fast tasty and promotes the mouthfeel of meat.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 480 parts, bone, matrimony vine 3.5 parts, the Radix Astragali 0.6 part, Radix Codonopsis 0.7 part together with Radix Angelicae Sinensis 0.4 part, little fire simmers to be made for 2.5 hours, adopt nourishing soup-stock fire, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care.
Big fire is flare is altered highly exceed iron pan mid-height, and moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
In step 3, make full use of the fishy smell of green onion, ginger, white wine removal rabbit meat, and tasty by long-time low temperature.
In step 4, rabbit meat is fired together with pig streaky pork, further removes the fishy smell of rabbit meat, makes rabbit meat mouthfeel lasting more of a specified duration simultaneously.
This method adopts firewood and ground pot to fire, technique fully processes rabbit meat, incorporates in meat while removing its fishy smell by fragrance and alimentary health-care function, the rabbit meat color burnt out is tempting, suffus an exquisite fragrance all around, rabbit meat entrance strength road, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and there is the health care of spleen benefiting and stimulating the appetite, nourishing beauty treatment, paste cake golden yellow color, crisp fragrant pure taste at the bottom of cake.
embodiment 2
Ground pot rabbit meat pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: rabbit meat 1800, pig streaky pork 600, vegetable oil 60, green onion 40, ginger 50, garlic 35, anistree 12, Chinese prickly ash 15, fennel seeds 13, chilli 3, pot sauce 50, nourishing soup-stock 2400, white wine 180, dark soy sauce 3, light soy sauce 6, white sugar 3, refined salt 20, monosodium glutamate 10, chickens' extract 14, flour 350, corn flour 220, egg 180, the fruit of Chinese wolfberry 4;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, rabbit meat process: the rabbit meat after slaughtering is cleaned out, be chopped into bulk, the rabbit meat being chopped into block is put into clear water to soak 40 minutes, cleaning is dehematized water, and pig streaky pork is cut into the bulk of long 5cm, wide 4cm, thick 3cm, then the green onion of rabbit meat and refined salt, light soy sauce, segment, the ginger of section, the fruit of Chinese wolfberry minced, pig streaky pork is soaked together with white wine, soaking temperature 2 DEG C, soak time 3 hours, and every 30 minutes stir once to the native chicken soaked, and stir 2 minutes time;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, green onion in fennel seeds and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the rabbit meat after step 3 process and streaky pork are poured in pot, big fire stir-fry will add nourishing soup-stock to moisture time dry, add dark soy sauce and white sugar, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling was at 15 minutes, then moderate heat is transferred to 30 minutes, then transfer little fire to stew 90 minutes slowly,
Five, cake is pasted: 350 parts, part flour, corn flour 220 parts are put into basin, add 180 parts, egg, refined salt 4 parts and monosodium glutamate 4 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25 parts, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 30 parts refined salt 2 parts, five-spice powder 0.5 part and ripe peanut broken 1 part salted, pickle temperature 15 DEG C, salting period 40 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 450 parts, bone, matrimony vine 3 parts, the Radix Astragali 0.5 part, Radix Codonopsis 0.6 part together with Radix Angelicae Sinensis 0.3 part, and little fire simmers to be made for 2 hours.
embodiment 3
Ground pot rabbit meat pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: rabbit meat 2200, pig streaky pork 700, vegetable oil 90, green onion 50, ginger 60, garlic 42, anistree 18, Chinese prickly ash 20, fennel seeds 16, chilli 5, pot sauce 60, nourishing soup-stock 2600, white wine 200, dark soy sauce 5, light soy sauce 10, white sugar 5, refined salt 30, monosodium glutamate 12, chickens' extract 18, flour 450, corn flour 260, egg 210, the fruit of Chinese wolfberry 7;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, rabbit meat process: the rabbit meat after slaughtering is cleaned out, be chopped into bulk, the rabbit meat being chopped into block is put into clear water to soak 50 minutes, cleaning is dehematized water, and pig streaky pork is cut into the bulk of long 5cm, wide 4cm, thick 3cm, then the green onion of rabbit meat and refined salt, light soy sauce, segment, the ginger of section, the fruit of Chinese wolfberry minced, pig streaky pork is soaked together with white wine, soaking temperature 6 DEG C, soak time 4 hours, and every 30 minutes stir once to the native chicken soaked, and stir 3 minutes time;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, green onion in fennel seeds and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the rabbit meat after step 3 process and streaky pork are poured in pot, big fire stir-fry will add nourishing soup-stock to moisture time dry, add dark soy sauce and white sugar, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling was at 20 minutes, then moderate heat is transferred to 40 minutes, then transfer little fire to stew 120 minutes slowly,
Five, cake is pasted: 450 parts, part flour, corn flour 260 parts are put into basin, add 210 parts, egg, refined salt 5 parts and monosodium glutamate 5 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 35 parts, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 35 parts refined salt 3 parts, five-spice powder 0.8 part and ripe peanut broken 2 parts salted, pickle temperature 20 DEG C, salting period 30 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 500 parts, bone, matrimony vine 4 parts, the Radix Astragali 0.7 part, Radix Codonopsis 0.8 part together with Radix Angelicae Sinensis 0.5 part, and little fire simmers to be made for 3 hours.
Although give detailed description and explanation to the specific embodiment of the present invention above; but what should indicate is; we can carry out various equivalence according to conception of the present invention to above-mentioned embodiment and change and amendment; its function produced do not exceed that description contains yet spiritual time, all should within protection scope of the present invention.
Claims (4)
1. ground pot rabbit meat pastes a method for cooking for cake, it is characterized in that, comprises the following steps:
One, raw material is chosen: comprise following Parts by Ingredients: rabbit meat 1800-2200, pig streaky pork 600-700, vegetable oil 60-90, green onion 40-50, ginger 50-60, garlic 35-42, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, chilli 3-5, ground pot sauce 50-60, nourishing soup-stock 2400-2600, white wine 180-200, dark soy sauce 3-5, light soy sauce 6-10, white sugar 3-5, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 14-18, flour 350-450, corn flour 220-260, egg 180-210, fruit of Chinese wolfberry 4-7,
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, rabbit meat process: the rabbit meat after slaughtering is cleaned out, be chopped into bulk, the rabbit meat being chopped into block is put into clear water and soaks 40-50 minute, clean water of dehematizing, pig streaky pork is cut into the bulk of long 5cm, wide 4cm, thick 3cm, then the green onion of rabbit meat and refined salt, light soy sauce, segment, the ginger of section, the fruit of Chinese wolfberry minced, pig streaky pork are soaked together with white wine, soaking temperature 2-6 DEG C, soak time 3-4 hour, and every 30 minutes stir once to the rabbit meat soaked and pig streaky pork, stir time 2-3 minute;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60-70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, green onion in fennel seeds and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the rabbit meat after step 3 process and pig streaky pork are poured in pot, big fire stir-fry will add nourishing soup-stock to moisture time dry, add dark soy sauce and white sugar, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling is at 15-20 minute, then moderate heat 30-40 minute is transferred to, then transfer little fire to and stew 90-120 minute slowly,
Five, cake is pasted: part flour 350-450 part, corn flour 220-260 part are put into basin, add egg 180-210 part, refined salt 4-5 part and monosodium glutamate 4-5 part, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25-35 part, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
2. pot rabbit meat pastes the method for cooking of cake according to claim 1ly, it is characterized in that: with parts by weight, described ground pot sauce adds refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part after being ground by bright red hot pepper 30-35 part salted, pickle temperature 15-20 DEG C, salting period 30-40 hour.
3. pot rabbit meat pastes the method for cooking of cake according to claim 1ly, it is characterized in that: with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
4. pot rabbit meat pastes the method for cooking of cake according to claim 1ly, it is characterized in that: big fire is flare is altered highly exceed iron pan mid-height, moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1226596A (en) * | 1997-12-18 | 1999-08-25 | 何解问 | Spirit containing Chinese herb angelica and wolfberry and preparation thereof |
| CN1315146A (en) * | 2000-03-24 | 2001-10-03 | 赵劲松 | Cake made of mixed flour and living fish soup and its making method |
| CN1981628A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Mulse pork ribs and production thereof |
-
2015
- 2015-11-23 CN CN201510813724.2A patent/CN105249255A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1226596A (en) * | 1997-12-18 | 1999-08-25 | 何解问 | Spirit containing Chinese herb angelica and wolfberry and preparation thereof |
| CN1315146A (en) * | 2000-03-24 | 2001-10-03 | 赵劲松 | Cake made of mixed flour and living fish soup and its making method |
| CN1981628A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Mulse pork ribs and production thereof |
Non-Patent Citations (1)
| Title |
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| XIAODOUL: "《http://www.haodou.com/recipe/272184/》", 23 January 2013 * |
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