CN105341710A - Health-care rabbit meat food with flavor of dried orange peel and preparation method of health-care rabbit meat food - Google Patents

Health-care rabbit meat food with flavor of dried orange peel and preparation method of health-care rabbit meat food Download PDF

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Publication number
CN105341710A
CN105341710A CN201510508318.5A CN201510508318A CN105341710A CN 105341710 A CN105341710 A CN 105341710A CN 201510508318 A CN201510508318 A CN 201510508318A CN 105341710 A CN105341710 A CN 105341710A
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rabbit meat
flavor
dried orange
orange peel
health food
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CN201510508318.5A
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Chinese (zh)
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严洪霞
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严洪霞
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Priority to CN201510508318.5A priority Critical patent/CN105341710A/en
Publication of CN105341710A publication Critical patent/CN105341710A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a health-care rabbit meat food with the flavor of dried orange peel and a preparation method of the health-care rabbit meat food. A lactic acid fermentation technique and an enzymolysis technique are adopted for treating rabbit meat products for the first time, besides, dried orange peel powder, a flavor inhibitor, water-soluble dietary fiber and a sweetening agent are added, and a steaming technology and a secondary deep-frying technology are combined, so that the nutrition, the flavor and the mouth feel of the health-care rabbit meat food are improved, and the shelf life of the health-care rabbit meat food is prolonged. The health-care rabbit meat food with the flavor of the dried orange peel, prepared by the preparation method disclosed by the invention, is rich in nutrition, fresh, tender and mellow rather than greasy, rich in flavor and long in shelf life; besides, the preparation method is simple and easy to operate, and large-scale automated continuous production can be realized.

Description

A kind of dried orange peel flavor rabbit meat health food and preparation method thereof

Technical field

The present invention relates to food processing technology field, in particular a kind of dried orange peel flavor rabbit meat health food and preparation method thereof.

Background technology

Shi Tu meat big producing country of China, the past three, rabbit meat production steadily improved during the last ten years, and the consumption demand of rabbit meat is vigorous, and its increase of production speed is far away higher than the growth rate of meat production total amount.Current China rabbit meat annual export volume is less than ten thousand tons, and only account for 1.3% of annual production, most of Rabbit meat products meets domestic consumption market.

Rabbit meat has the feature of high protein, high-lysine, high digestibility, and because of nutritious health care, intelligence development lengthen one's life, the effect of diseases prevention beauty treatment and extensively by external consumers.EU market is one of major area of rabbit meat consumption in the world, its per capita rabbit meat consumption figure far above China.Along with our people's living standard and consumer are to the raising of rabbit meat nutritive health-care effect degree of recognition, the fashional consumption food that rabbit meat will progressively become China consumer and likes.But rabbit meat itself has careless fishy smell, and meat flavor is more flat, cause Rabbit meat products on Present Domestic market more single, especially the local flavor deep processed product of instant is less, is difficult to the consumption demand meeting people.

For this present situation, the present inventor is according to the reaction in market and demand, break through conventional, through research repeatedly and trial, combined with modern processing technique by the traditional diet culture China, develop the novel dried orange peel flavor rabbit meat health food overcoming above disadvantage, thus enriched China's rabbit meat product production, promote the development of China's rabbit meat product.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of dried orange peel flavor rabbit meat health food and preparation method thereof, the dried orange peel flavor rabbit meat health food adopting preparation method of the present invention to obtain not only nutritious, fresh and tender full non-greasy, with rich flavor, shelf life is long, and its preparation method is simple to operation, large-scale automatic continuous production can be realized.

A kind of preparation method of dried orange peel flavor rabbit meat health food, this dried orange peel flavor rabbit meat health food is made up of the raw material of following weight portion: rabbit meat 60-70 part, milk 30-40 part, composite ferment 0.2-0.4 part, proteinase-10 .5-1 part, lipase 0.5-1 part, tangerine peel powder 0.5-2 part, local flavor inhibitor 0.02-0.08 part, water-soluble dietary fiber 8-12 part, sweetener 0.005-0.01 part, egg white, food-grade NaOH and salt are in right amount each;

The preparation method of described dried orange peel flavor rabbit meat health food comprises following processing step:

(1) get fresh rabbit meat, clean up after rejecting cartilage, manadesma, tendon and lymph node, be cut into rabbit cube meat for subsequent use;

(2) meat grinder rabbit cube meat being put into 3-5mm aperture carry out strand system, then is placed in by the rabbit meat gruel handled well in clean rustless steel container, adds the milk after standardization and mixes, make fermentation substrate;

(3) in fermentation substrate, access composite ferment, at the condition bottom fermentation 8-12h of 37-42 DEG C, after fermentation ends, carry out sterilization treatment;

(4) tunning after sterilizing is inserted in mixer, add appropriate food-grade NaOH to adjust the pH to 6.0-7.5 of tunning, add protease and lipase simultaneously, after being uniformly mixed, stirring is kept to carry out enzymolysis processing, hydrolysis temperature 45-55 DEG C, enzymolysis time 2-5h, carry out going out ferment treatment after enzymolysis terminates;

(5) in step (4) products therefrom, water-soluble dietary fiber, sweetener, tangerine peel powder, local flavor inhibitor and salt is added successively, be uniformly mixed, then load in mould and make difform rabbit meat semi-finished product, be put in the steam box of 80-95 DEG C after egg white is brushed on the half-finished surface of rabbit meat and steam 30-45min, send in refrigerating chamber after taking out and be cooled to normal temperature;

(6) mould is sloughed, rabbit meat semi-finished product to be dropped in oil cauldron frying 20-30s under the oil temperature of 100-120 DEG C and become faint yellow to surface, send in refrigerating chamber after taking out and naturally cool to normal temperature, under the oil temperature of 140-160 DEG C, frying 15-20s becomes golden yellow to surface again, sends into the oil draining surface in refrigerating chamber and naturally cool to normal temperature after taking out;

(7) vacuum packaging, is placed in 4 DEG C of environment and preserves.

Further, containing streptococcus thermophilus>=1.2 × 10 in the composite ferment described in every gram 9individual, Lactobacillus delbrueckii>=6 × 10 8individual, Lactobacillus helveticus>=6 × 10 8individual, Lactobacillus casei>=8 × 10 8individual.

Further, described protease is mixed by bromelain, neutral proteinase and the flavor protease part by weight according to 2:2:1.

Further, described water-soluble dietary fiber is resistant dextrin, and its dietary fiber content is more than 90%, and described sweetener is stevioside glycosides, Aspartame or acesulfame.

Further, described local flavor inhibitor is AMP or lipoprotein.

Further, the dried orange peel flavor rabbit meat health food obtained by the preparation method of above-mentioned dried orange peel flavor rabbit meat health food.

Beneficial effect

The present invention adopts lactic fermentation and zymolysis technique process rabbit meat product first, not only improve the original bad smell of mutton of rabbit meat and coarse mouthfeel, and carry out lactic fermentation, protease and lipase treatment by being mixed with milk by rabbit meat, improve the level of the prebiotic factor, active peptide, amino acid and aliphatic acid in rabbit meat health food, thus improve the health-care efficacy of rabbit meat health food.In whole process, without the need to additionally adding moisture, make the local flavor of product stronger, the water-soluble dietary fiber added itself is the natural health care raw material regulating human body intestinal canal, contributes to the nutritive proportion regulating meat products, when water-soluble dietary fiber is swelling, can also absorb and pin the moisture contained in rabbit meat and milk, steam technique in conjunction with follow-up, not only ensure that the full of rabbit meat health food and fresh and tender mouthfeel preferably, and can not greasy feeling be produced.Further, water-soluble dietary fiber resistant dextrin and high-intensity sweeteners stevioside glycosides, Aspartame or acesulfame coupling time, its non-natural sweet taste can be eliminated, give its natural sweet feel.The present invention adds the bitter taste of local flavor inhibitor protease inhibition enzymolysis product peptide especially, in rabbit meat, add tangerine peel powder, not only can give its dried orange peel delicate fragrance, and itself and rabbit meat compatibility can improve the nourishing effects of rabbit meat.In addition, the present invention is distinctive twice fried operation also, the outer surface of rabbit meat health food is made to form the structure with certain rigidity, namely the collision avoided in follow-up processing, transport and preservation causes product broken, and do not affect anticorrisive agent and do not affect product the prerequisite of flavor taste under, substantially prolongs the shelf-life of product.The preparation method of rabbit meat health food of the present invention is simple to operation, can realize large-scale automatic continuous production, improves the economic benefit of enterprise.

Detailed description of the invention

Embodiment 1

A kind of preparation method of dried orange peel flavor rabbit meat health food, this dried orange peel flavor rabbit meat health food is made up of the raw material of following weight portion: rabbit meat 60 parts, 30 parts, milk, composite ferment 0.2 part, proteinase-10 .5 part, 0.5 part, lipase, AMP 0.02 part, tangerine peel powder 1 part, resistant dextrin 8 parts (dietary fiber content is more than 90%), stevioside glycosides 0.005 part, egg white, food-grade NaOH and salt are in right amount each.

The preparation method of described dried orange peel flavor rabbit meat health food comprises following processing step:

(1) get fresh rabbit meat, clean up after rejecting cartilage, manadesma, tendon and lymph node, be cut into rabbit cube meat for subsequent use;

(2) meat grinder rabbit cube meat being put into 3-5mm aperture carry out strand system, then is placed in by the rabbit meat gruel handled well in clean rustless steel container, adds the milk after standardization and mixes, make fermentation substrate;

(3) in fermentation substrate, access composite ferment, at the condition bottom fermentation 8h of 37-42 DEG C, after fermentation ends, carry out sterilization treatment; Containing streptococcus thermophilus >=1.2 × 109, Lactobacillus delbrueckii >=6 × 108, Lactobacillus helveticus >=6 × 108, Lactobacillus casei >=8 × 108 in composite ferment described in every gram;

(4) tunning after sterilizing is inserted in mixer, add appropriate food-grade NaOH to adjust the pH to 6.0-7.5 of tunning, add protease and lipase simultaneously, after being uniformly mixed, stirring is kept to carry out enzymolysis processing, hydrolysis temperature about 45 DEG C, enzymolysis time 2h, carries out going out ferment treatment after enzymolysis terminates; Described protease is mixed by bromelain, neutral proteinase and the flavor protease part by weight according to 2:2:1;

(5) in step (4) products therefrom, tangerine peel powder, resistant dextrin, stevioside glycosides, AMP and salt is added successively, be uniformly mixed, then load in mould and make difform rabbit meat semi-finished product, be put in the steam box of 80 DEG C after egg white is brushed on the half-finished surface of rabbit meat and steam 45min, send in refrigerating chamber after taking out and be cooled to normal temperature;

(6) mould is sloughed, rabbit meat semi-finished product to be dropped in oil cauldron frying 20s under the oil temperature of about 100 DEG C and become faint yellow to surface, send in refrigerating chamber after taking out and naturally cool to normal temperature, under the oil temperature of about 160 DEG C, frying 15s becomes golden yellow to surface again, sends into the oil draining surface in refrigerating chamber and naturally cool to normal temperature after taking out;

(7) vacuum packaging, is placed in 4 DEG C of environment and preserves.

Embodiment 2

A kind of preparation method of dried orange peel flavor rabbit meat health food, this dried orange peel flavor rabbit meat health food is made up of the raw material of following weight portion: rabbit meat 70 parts, 30 parts, milk, composite ferment 0.4 part, 1 part, protease, 1 part, lipase, 0.02 part, lipoprotein, tangerine peel powder 2 parts, resistant dextrin 12 parts (dietary fiber content is more than 90%), Aspartame 0.005 part, egg white, food-grade NaOH and salt are in right amount each.

The preparation method of described dried orange peel flavor rabbit meat health food comprises following processing step:

(1) get fresh rabbit meat, clean up after rejecting cartilage, manadesma, tendon and lymph node, be cut into rabbit cube meat for subsequent use;

(2) meat grinder rabbit cube meat being put into 3-5mm aperture carry out strand system, then is placed in by the rabbit meat gruel handled well in clean rustless steel container, adds the milk after standardization and mixes, make fermentation substrate;

(3) in fermentation substrate, access composite ferment, at the condition bottom fermentation 12h of 37-42 DEG C, after fermentation ends, carry out sterilization treatment; Containing streptococcus thermophilus >=1.2 × 109, Lactobacillus delbrueckii >=6 × 108, Lactobacillus helveticus >=6 × 108, Lactobacillus casei >=8 × 108 in composite ferment described in every gram;

(4) tunning after sterilizing is inserted in mixer, add appropriate food-grade NaOH to adjust the pH to 6.0-7.5 of tunning, add protease and lipase simultaneously, after being uniformly mixed, stirring is kept to carry out enzymolysis processing, hydrolysis temperature 55 DEG C, enzymolysis time 2h, carries out going out ferment treatment after enzymolysis terminates; Described protease is mixed by bromelain, neutral proteinase and the flavor protease part by weight according to 2:2:1;

(5) in step (4) products therefrom, tangerine peel powder, resistant dextrin, Aspartame, AMP and salt is added successively, be uniformly mixed, then load in mould and make difform rabbit meat semi-finished product, be put in the steam box of 95 DEG C after egg white is brushed on the half-finished surface of rabbit meat and steam 30min, send in refrigerating chamber after taking out and be cooled to normal temperature;

(6) mould is sloughed, rabbit meat semi-finished product to be dropped in oil cauldron frying 30s under the oil temperature of about 100 DEG C and become faint yellow to surface, send in refrigerating chamber after taking out and naturally cool to normal temperature, under the oil temperature of about 140 DEG C, frying 20s becomes golden yellow to surface again, sends into the oil draining surface in refrigerating chamber and naturally cool to normal temperature after taking out;

(7) vacuum packaging, is placed in 4 DEG C of environment and preserves.

Embodiment 3

A kind of preparation method of dried orange peel flavor rabbit meat health food, this dried orange peel flavor rabbit meat health food is made up of the raw material of following weight portion: rabbit meat 65 parts, 35 parts, milk, composite ferment 0.3 part, proteinase-10 .8 part, 0.7 part, lipase, AMP 0.08 part, tangerine peel powder 0.5 part, resistant dextrin 10 parts (dietary fiber content is more than 90%), acesulfame 0.01 part, egg white, food-grade NaOH and salt are in right amount each.

The preparation method of described dried orange peel flavor rabbit meat health food comprises following processing step:

(1) get fresh rabbit meat, clean up after rejecting cartilage, manadesma, tendon and lymph node, be cut into rabbit cube meat for subsequent use;

(2) meat grinder rabbit cube meat being put into 3-5mm aperture carry out strand system, then is placed in by the rabbit meat gruel handled well in clean rustless steel container, adds the milk after standardization and mixes, make fermentation substrate;

(3) in fermentation substrate, access composite ferment, at the condition bottom fermentation 10h of 37-42 DEG C, after fermentation ends, carry out sterilization treatment; Containing streptococcus thermophilus >=1.2 × 109, Lactobacillus delbrueckii >=6 × 108, Lactobacillus helveticus >=6 × 108, Lactobacillus casei >=8 × 108 in composite ferment described in every gram;

(4) tunning after sterilizing is inserted in mixer, add appropriate food-grade NaOH to adjust the pH to 6.0-7.5 of tunning, add protease and lipase simultaneously, after being uniformly mixed, stirring is kept to carry out enzymolysis processing, hydrolysis temperature 50 DEG C, enzymolysis time 4h, carries out going out ferment treatment after enzymolysis terminates; Described protease is mixed by bromelain, neutral proteinase and the flavor protease part by weight according to 2:2:1;

(5) in step (4) products therefrom, tangerine peel powder, resistant dextrin, acesulfame, AMP and salt is added successively, be uniformly mixed, then load in mould and make difform rabbit meat semi-finished product, be put in the steam box of 90 DEG C after egg white is brushed on the half-finished surface of rabbit meat and steam 35min, send in refrigerating chamber after taking out and be cooled to normal temperature;

(6) mould is sloughed, rabbit meat semi-finished product to be dropped in oil cauldron frying 25s under the oil temperature of about 110 DEG C and become faint yellow to surface, send in refrigerating chamber after taking out and naturally cool to normal temperature, under the oil temperature of about 150 DEG C, frying 20s becomes golden yellow to surface again, sends into the oil draining surface in refrigerating chamber and naturally cool to normal temperature after taking out;

(7) vacuum packaging, is placed in 4 DEG C of environment and preserves.

Last it is noted that above each embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit.Although with reference to foregoing embodiments to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein some or all of technical characteristic; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the scope of various embodiments of the present invention technical scheme.

Claims (6)

1. the preparation method of a dried orange peel flavor rabbit meat health food, it is characterized in that, this dried orange peel flavor rabbit meat health food is made up of the raw material of following weight portion: rabbit meat 60-70 part, milk 30-40 part, composite ferment 0.2-0.4 part, proteinase-10 .5-1 part, lipase 0.5-1 part, tangerine peel powder 0.5-2 part, local flavor inhibitor 0.02-0.08 part, water-soluble dietary fiber 8-12 part, sweetener 0.005-0.01 part, egg white, food-grade NaOH and salt are in right amount each; The preparation method of described dried orange peel flavor rabbit meat health food comprises following processing step:
(1) get fresh rabbit meat, clean up after rejecting cartilage, manadesma, tendon and lymph node, be cut into rabbit cube meat for subsequent use;
(2) meat grinder rabbit cube meat being put into 3-5mm aperture carry out strand system, then is placed in by the rabbit meat gruel handled well in clean rustless steel container, adds the milk after standardization and mixes, make fermentation substrate;
(3) in fermentation substrate, access composite ferment, at the condition bottom fermentation 8-12h of 37-42 DEG C, after fermentation ends, carry out sterilization treatment;
(4) tunning after sterilizing is inserted in mixer, add appropriate food-grade NaOH to adjust the pH to 6.0-7.5 of tunning, add protease and lipase simultaneously, after being uniformly mixed, stirring is kept to carry out enzymolysis processing, hydrolysis temperature 45-55 DEG C, enzymolysis time 2-5h, carry out going out ferment treatment after enzymolysis terminates;
(5) in step (4) products therefrom, water-soluble dietary fiber, sweetener, tangerine peel powder, local flavor inhibitor and salt is added successively, be uniformly mixed, then load in mould and make difform rabbit meat semi-finished product, be put in the steam box of 80-95 DEG C after egg white is brushed on the half-finished surface of rabbit meat and steam 30-45min, send in refrigerating chamber after taking out and be cooled to normal temperature;
(6) mould is sloughed, rabbit meat semi-finished product to be dropped in oil cauldron frying 20-30s under the oil temperature of 100-120 DEG C and become faint yellow to surface, send in refrigerating chamber after taking out and naturally cool to normal temperature, under the oil temperature of 140-160 DEG C, frying 15-20s becomes golden yellow to surface again, sends into the oil draining surface in refrigerating chamber and naturally cool to normal temperature after taking out;
(7) vacuum packaging, is placed in 4 DEG C of environment and preserves.
2. the preparation method of dried orange peel flavor rabbit meat health food according to claim 1, is characterized in that, containing streptococcus thermophilus>=1.2 × 10 in the composite ferment described in every gram 9individual, Lactobacillus delbrueckii>=6 × 10 8individual, Lactobacillus helveticus>=6 × 10 8individual, Lactobacillus casei>=8 × 10 8individual.
3. the preparation method of the rabbit meat health food described in claim 1 or 2, is characterized in that, described protease is mixed by bromelain, neutral proteinase and the flavor protease part by weight according to 2:2:1.
4. the preparation method of the dried orange peel flavor rabbit meat health food described in any one of claim 1-3, it is characterized in that, described water-soluble dietary fiber is resistant dextrin, and its dietary fiber content is more than 90%, and described sweetener is stevioside glycosides, Aspartame or acesulfame.
5. the preparation method of the dried orange peel flavor rabbit meat health food described in any one of claim 1-4, is characterized in that, described local flavor inhibitor is AMP or lipoprotein.
6. the dried orange peel flavor rabbit meat health food that the preparation method of the dried orange peel flavor rabbit meat health food described in any one of claim 1-5 obtains.
CN201510508318.5A 2015-08-18 2015-08-18 Health-care rabbit meat food with flavor of dried orange peel and preparation method of health-care rabbit meat food CN105341710A (en)

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CN106071900A (en) * 2016-07-28 2016-11-09 安徽王家坝生态农业有限公司 A kind of Monas cuspurpureus Went Radix Brassicae Rapae QI invigorating fermentation Carnis Leporis
CN106235027A (en) * 2016-07-28 2016-12-21 阜阳市阜濛食品有限公司 A kind of limed egg lung moistening fermentation Carnis Leporis
CN106307422A (en) * 2016-08-22 2017-01-11 岭南师范学院 Red snapper salting liquid with Pericarpium Citri Reticulatae flavor and salted red snapper salted by red snapper salting liquid with Pericarpium Citri Reticulatae flavor
CN106387689A (en) * 2016-08-26 2017-02-15 李冬琼 Preparation method of rabbit meat sausages
CN106722248A (en) * 2016-12-30 2017-05-31 安徽省麦浪食品有限公司 One kind stews rabbit meat in clear soup

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106071900A (en) * 2016-07-28 2016-11-09 安徽王家坝生态农业有限公司 A kind of Monas cuspurpureus Went Radix Brassicae Rapae QI invigorating fermentation Carnis Leporis
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CN106307422A (en) * 2016-08-22 2017-01-11 岭南师范学院 Red snapper salting liquid with Pericarpium Citri Reticulatae flavor and salted red snapper salted by red snapper salting liquid with Pericarpium Citri Reticulatae flavor
CN106387689A (en) * 2016-08-26 2017-02-15 李冬琼 Preparation method of rabbit meat sausages
CN106722248A (en) * 2016-12-30 2017-05-31 安徽省麦浪食品有限公司 One kind stews rabbit meat in clear soup

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