CN105558849A - Processing method for diced rabbit with pickled pepper - Google Patents
Processing method for diced rabbit with pickled pepper Download PDFInfo
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- CN105558849A CN105558849A CN201510938752.7A CN201510938752A CN105558849A CN 105558849 A CN105558849 A CN 105558849A CN 201510938752 A CN201510938752 A CN 201510938752A CN 105558849 A CN105558849 A CN 105558849A
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Abstract
The invention discloses a processing method for diced rabbit with pickled peppers. The method comprises the following steps: thawing, dicing, marinating, frying, roasting and stirring the diced rabbit and then enclosing the diced rabbit into inner packaging bags; evacuating the inner packaging bags for storage; carrying out surface sterilization after packaging in the inner packaging bags; carrying out cleaning, drying and cooling; and finally putting the inner packaging bags with corresponding numbers containing the diced rabbit into the packaging bags according to different weight specifications. The diced rabbit with pickled pepper processed by the method is abundant in nutrient, sour, hot and delicious, convenient to store and convenient to eat.
Description
Technical field
The invention belongs to rabbit meat processing technique field, especially relate to a kind of rabbit fourth processing method.
Background technology
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, and rabbit meat content contains protein up to 70%, all higher than general meat, but metabolism of lipid and cholesterol content is lower than all meat, therefore has the saying of " element in meat or fish " to it.And rabbit meat ground is delicate, delicious flavour, nutritious, compared with other meat, have very high digestibility, can reach 85%, very easily digested absorption after food, this is that other meats are unexistent, and therefore, rabbit meat pole is by the welcome of consumer.Rabbit meat, in the production process being processed into cooked meat food, mainly contains steaming, boils, smoked, roasting, the multiple method such as halogen, the most frequently used method is boiling, and rabbit meat digestion time is long, the often ageing of rabbit meat, and the overlong time of boiling, nutrient component damages in rabbit meat more, the accumulation of the composition of harmful substance also can be more, and digestion time is too short, effective ingredient in condiment can not to be dissociated in water and to dissolve and be entered in rabbit meat, also will directly affect the product quality of ripe rabbit meat.Also not easily preserve for the rabbit meat boiled, each eating all must boiling once, cause nutritional labeling constantly to reduce again.In view of this, a kind of novel rabbit fourth processing method is developed very necessary.
Summary of the invention
The object of the present invention is to provide a kind of processing method of steeping green pepper rabbit fourth, use the bubble green pepper rabbit fourth that processes of the method not only nutritious, vinegar-pepper good to eat and also be convenient to preserve, instant.
Technical scheme of the present invention is as follows: a kind of processing method of steeping green pepper rabbit fourth, comprises the following steps:
Step one: thaw; Rabbit cube meat is put into the container filling clear water thaw from being frozen after storehouse is taken out;
Step 2: dice; The rabbit cube meat thawed is put into dicer and cut into the rabbit fourth that length and width are 1.5-2 centimetres of sizes;
Step 3: pickle; Add in rabbit fourth green onion, ginger splices, white wine and salt mix evenly after, at 0 DEG C of-6 DEG C of temperature, pickle 1 hour, turned once every 20 minutes in curing process, after having pickled, the green onion in rabbit fourth, ginger are picked out;
Step 4: fried; The rabbit fourth of pickling evenly is poured in the frying pan filling 155 DEG C of-185 DEG C of deep fats fried to the slightly jaundice of rabbit fourth surface, the rabbit fourth after fried is pulled out and drains rear loading containers for future use;
Step 5: frying spice; The bubble green pepper sauce prepared is added big fire in pot boiled after, be adjusted to moderate heat, and then add quantitatively fried after rabbit fourth stir-fry together with bubble green pepper sauce, in frying process, along with the minimizing of bubble green pepper sauce, gradually that thermal transfer is little; Admix spices until bubble green pepper sauce moisture by during fried dry, after spices mix is even, by loading container off the pot for rabbit fourth, cooling is rear for subsequent use naturally;
Step 6: inner packing, to vacuumize; Rabbit fourth after frying spice is loaded packing inside bag, with air-extractor, the air in packing inside bag is taken out to the greatest extent, sealing;
Step 7: sterilization; The packing inside bag that rabbit fourth is housed after being evacuated is put into two tank sterilization kettle, sterilization 2.5-4 minutes under the condition of temperature 115 DEG C-125 DEG C, constant voltage 0.12MPa;
Step 8: cleaning, oven dry, cooling; Adopt the buck of 1.5 ‰-2.5 ‰ at 45 DEG C of-55 DEG C of temperature to step 7 in the evacuated packing inside bag that rabbit fourth is housed clean, dryer is used to dry at 65 DEG C of-75 DEG C of temperature again after cleaning, again the packing inside bag that rabbit fourth is housed after oven dry is paved on the table, with fan blast-cold to normal temperature;
Step 9: finished product packs; The packing inside bag that rabbit fourth is housed cooled in step 8 is put into respective bag number according to Different Weight specification and is packaged into bag.
Further, use in above-mentioned rapid one in the water of a bubbling device in container and bloat bubble, roll for making rabbit cube meat and thaw.
Further, be provided with cleaning after above-mentioned steps two and drain operation; Described cleaning drains operation: the hanging basket rabbit fourth cut being put into pond, and in pond, pass into air Chi Shuigupao is stirred, rinsed well by the watery blood in rabbit fourth, washing time is 30-40 minutes, rinse complete after pull out drain for subsequent use.
Preferentially, in above-mentioned steps three, the counterweight of green onion, ginger splices, white wine, salt, rabbit fourth is: green onion 1.9-2.1 mass parts, ginger splices 1.4-1.6 mass parts, white wine 0.34-0.36 mass parts, salt 0.48-0.52 mass parts, rabbit fourth 95-105 mass parts.
Preferentially, the counterweight of the bubble green pepper sauce each component in rabbit fourth and above-mentioned steps five is: rabbit fourth 80 mass parts, rod chilli 3.4-3.6 mass parts, monosodium glutamate 0.8-1.0, white granulated sugar 3.5-3.7 mass parts, vegetable oil 3.7-3.9 mass parts, yellow rice wine 2.7-2.9 mass parts, flavorant 1.4-1.6 mass parts, chicken essence seasoning 0.5-0.7 mass parts, edible salt 3-3.4 mass parts, 5 '-flavour nucleotide disodium 0.02-0.03 mass parts, potassium sorbate 0.045-0.055 mass parts, ethyl maltol 0.0028-0.0032 mass parts, phytic acid 0.0065-0.0075 mass parts, bubble green pepper cream 0.5-0.6 mass parts.
Further, refrigerating work procedure is provided with after above-mentioned steps five; Described refrigerating work procedure is: cooled by the freezer that rabbit fourth good for frying puts into-10 DEG C ~-18 DEG C, turned once at interval of 20 minutes, makes spices and bubble green pepper sauce more uniformly stick to rabbit fourth surface.
Beneficial effect: the processing of rabbit fourth is strictly subdivided into above-mentioned several step by the present invention, be cut into all even and fine fourth after being thawed by rabbit meat to pickle again, make rabbit meat more evenly tasty, fried to micro-Huang in the oil cauldron of 155 DEG C-185 DEG C after pickling, both made rabbit fourth carnification obtain soft, and be unlikely to again excessively to cause nutrition to be run off in a large number because of fried; Carry out frying spice after rabbit fourth is fried again and impart rabbit fourth glow color and luster and strong fragrance further, rabbit fourth is tasted vinegar-pepper good to eat, long times of aftertaste, adopt two-layer packaging on the packaging, and inner packing is evacuated is beneficial to long-term storage, instant bagged, instant.
Detailed description of the invention
By particular specific embodiment, embodiments of the present invention are described below, person skilled in the art scholar the content disclosed by this description can be well understood to other advantages of the present invention and effect.
Below in conjunction with embodiment, the invention will be further described:
Steep a processing method for green pepper rabbit fourth, carry out according to the following steps:
Step one: thaw; Rabbit cube meat is put into the container filling clear water thaw from being frozen after storehouse is taken out.Specifically: rabbit cube meat from freeze storehouse take out get the raw materials ready after, first need process of thawing, time large for output, container used is unfreezing machine, if output is little, then the available pond that clear water is housed thaws.When thawing, rabbit cube meat should be flooded completely by Chi Shui, ensures that rabbit cube meat is in below the pond water surface 10-15cm and is advisable.Should note checking thawed state in course of defrosting, see whether the product thawed has rotten phenomenon.
Step 2: dice; The rabbit cube meat thawed is put into dicer and cut into the rabbit fourth that length and width are 1.5-2 centimetres of sizes.Specifically: the rabbit cube meat thawed is put into dicer, should ensure the rabbit fourth even particle size be cut into when dicing, cutting is thorough, the phenomenon do not cut off.Such as cube meat is cut into the rabbit fourth that length and width are 1.5,1.8 or 2 centimetres, also more can be full and uniform tasty while being convenient to eat.
Step 3: pickle.Its concrete steps are as follows:
1, first green onion is washed to the greatest extent, be cut into the onion parts of 7-8 centimeter length;
2, ginger is thinly sliced;
3, in the rabbit fourth drained the water, add green onion, ginger splices, white wine and salt mix even, pickle 1 hour;
4, pickling temperature is 0 DEG C-6 DEG C, and it is more tasty to pickle rabbit fourth at such a temperature, and pickles at this temperature rabbit meat can be avoided to go bad, such as, carry out pickling at 0 DEG C, 3 DEG C or 6 DEG C and on the basis ensureing rabbit fourth freshness, fully salt can be infiltrated rabbit fourth;
5, turned once every 20 minutes;
6, the green onion in rabbit fourth, ginger is needed to pick out after having pickled.
In above-mentioned curing process, the mix of preparing burden such as rabbit fourth and green onion, ginger, salt must evenly, and the green onion after pickling, Jiang Bixu pick totally, guarantee pickle after rabbit fourth have the meat-like flavor of light green onion, ginger taste and fresh rabbit meat.
Step 4: fried.Its concrete steps are as follows:
1, oil is put into frying pot, be heated to 155-185 DEG C, be uniformly dispersed and pour rabbit fourth into.Such as oil is heated to frying rabbit fourth bright color more out at 155 DEG C, 170 DEG C or 185 DEG C, pleasant aroma.
2, constantly rabbit fourth has been scooped with strainer, with slice, the rabbit fourth of conglomeration has been disperseed; Simultaneously for making rabbit fourth be heated evenly, preventing the bottom of a pan coking, also needing when fried with the slice constantly shoveling the bottom of a pan.
3, judge the moisture of rabbit fourth according to the color and luster on seethe with excitement in pot situation and rabbit fourth surface, when boiling in pot die down, rabbit fourth surface slightly turn to be yellow time, namely rapid strainer leaches rabbit fourth, is placed on by strainer to connect on oil tray to make rabbit fourth by clean for unnecessary oily drop.
4, rabbit fourth oily to the greatest extent for drop is loaded containers for future use.
Step 5: frying spice.With the bubble prepared green pepper sauce is added big fire in pot boiled after, be adjusted to moderate heat, and then add quantitatively fried after rabbit fourth stir-fry together with bubble green pepper sauce, in frying process, along with the minimizing of bubble green pepper sauce, gradually that thermal transfer is little; Admix spices until bubble green pepper sauce moisture by during fried dry, after spices mix is even, by loading container off the pot for rabbit fourth, cooling is rear for subsequent use naturally.
The above-mentioned finished product rabbit fourth processed answers color and luster glow, and peppery perfume (or spice) is good to eat, and food flavor is long.
Step 6: inner packing, to vacuumize.Its step is as follows:
(1) inner packing:
1, preparation:
A, check whether appliances for labor protection are worn and handwashing disinfection on request on request; Regional environment of working well health;
B, be ready to use Work tool (electronic scale, lower funnel, plastic rod, Stainless steel basin, turnover sieve, disposable glove etc.), and to all utensils with 75% alcohol spray disinfectant;
C, use standard test weight correcting electronic scale; Get out sack and material to be packaged, and check that sack conforms to material, sack is bad without printing, and product is without rotten.
D, the product initial workpiece scope of examination: check that packing inside bag is with or without damaged crack, whether packaging bag is consistent with product, and product is with or without rotten.
2, operation process
Two people one group when a, packaging, a people weighs, people's pack.
When b, packaging, need to add seasoning matter further, first quantitative by rabbit fourth finished product good for above-mentioned steps five frying and seasoning matter mix, after mix is evenly, put into basin for subsequent use; Should be noted: ceaselessly should turn the rabbit fourth in above-mentioned basin in charging process, make rabbit fourth and seasoning matter, oily mix even, in order to avoid cause the rabbit fourth after pack to lack seasoning matter and oil.
Sack stranding is first opened and is enclosed within funnel tremie pipe with a hand by the people of c, pack, the hand-held sticking plaster of another, when funnel poured into by the material weighed up, all discloses material in bag, and material is disclosed at the bottom of bag as far as possible, be fitly placed in Turnround basket after taking out sack.
D, packaging terminate rear cleaned Work tool, towel etc. and put assigned address.
Should be noted when carrying out above-mentioned inner packing step: weigh and want accurately; The tremie pipe outer wall of funnel can not have oil; Can not there be greasy dirt sack sealing part and sack outside.When packing, operating personnel should carry out alcohol disinfecting every 2 hours to Work tool, and every 2 hours correcting electronic scales once.
(2) vacuumize:
For preserving rabbit fourth for a long time, the packing inside bag air-extractor installing rabbit fourth need be taken out air in most bag in above-mentioned steps six, forming vacuum, check whether and occur false vacuum, can concrete grammar can be look to be pushed aside from sack by the sack after vacuumizing.
Step 7: sterilization; The packing inside bag that rabbit fourth is housed after being evacuated is put into two tank sterilization kettle, sterilization 2.5-4 minutes under the condition of temperature 115 DEG C-125 DEG C, constant voltage 0.12MPa.Within the scope of this temperature range and sterilizing time, sterilization can ensure that sterilization is abundant, and temperature can not produce cause thermal damage to packing inside bag.
Step 8: cleaning, oven dry, cooling; Adopt the buck of 1.5 ‰-2.5 ‰ at 45 DEG C of-55 DEG C of temperature to step 7 in the evacuated packing inside bag that rabbit fourth is housed clean, dryer is used to dry at 65 DEG C of-75 DEG C of temperature again after cleaning, again the packing inside bag that rabbit fourth is housed after oven dry is paved on the table, with fan blast-cold to normal temperature; Such as adopt the buck cleaning of 1.5 ‰, 2 ‰ or 2.5 ‰, packaging bag can be cleaned up and don't produce alkali stain after the drying as because concentration of lye is excessive.Under above-mentioned cleaning and bake out temperature scope, cleaning, drying is respond well, and this temperature range can not produce cause thermal damage to packaging bag.
Step 9: finished product packs; The packing inside bag that rabbit fourth is housed cooled in step 8 is put into respective bag number according to Different Weight specification and is packaged into bag.
Further, use in above-mentioned steps one in the water of a bubbling device in container and bloat bubble, roll for making rabbit cube meat and thaw.It can be specifically: this bubbling device is pipeline and is connected with high pressure positive blower, can advertise out a large amount of bubble, mixes produce the current that roll with the water in unfreezing machine or the water in pond, strengthens defrost result.
Further, because above-mentioned rabbit fourth is after cutting well, rabbit fourth surface can be attached with the part trace of blood; Rabbit fourth taste is affected for avoiding the residual trace of blood, spy arranges cleaning and drains operation after above-mentioned steps two, this cleaning drains operation and is specially: the rabbit fourth cut is put into hanging basket, the put into amount of rabbit fourth in hanging basket mostly is 2/3rds of hanging basket capacity most, cover hanging basket, hanging basket is put into pond, in pond, pass into air Chi Shuigupao is stirred, rinsed well by watery blood in rabbit fourth, washing time is 30-40 minutes.Rabbit fourth after flushed should without watery blood, without other peculiar smell except the due meat fishy smell of rabbit fourth, pull out after having rinsed drain for subsequent use.
Preferentially, when pickling rabbit meat in above-mentioned steps three, under 0 DEG C of-6 DEG C of condition, 1 hour is pickled after the mixing of green onion 1.9-2.1 mass parts, ginger splices 1.4-1.6 mass parts, white wine 0.34-0.36 mass parts, salt 0.48-0.52 mass parts and rabbit fourth 95-105 mass parts being mixed thoroughly, and turning once every 20 minutes, the rabbit fourth after pickling has the meat-like flavor of light green onion, ginger taste and fresh rabbit meat.
Pickle component embodiment 1: get green onion 1.9 mass parts, rabbit fourth mix that ginger splices 1.4 mass parts, white wine 0.34 mass parts, salt 0.48 mass parts, rabbit fourth 95 mass parts drain the water is even, 1 hour is pickled at 0 DEG C, turned once every 20 minutes, the rabbit fourth after pickling has the meat-like flavor of light green onion, ginger taste and fresh rabbit meat.
Pickle component embodiment 2: get green onion 2 mass parts, rabbit fourth mix that ginger splices 1.5 mass parts, white wine 0.35 mass parts, salt 0.5 mass parts, rabbit fourth 100 mass parts drain the water is even, 1 hour is pickled at 3 DEG C, turned once every 20 minutes, the rabbit fourth after pickling has the meat-like flavor of light green onion, ginger taste and fresh rabbit meat.
Pickle component embodiment 3: get green onion 2.1 mass parts, rabbit fourth mix that ginger splices 1.6 mass parts, white wine 0.36 mass parts, salt 0.52 mass parts, rabbit fourth 105 mass parts drain the water is even, 1 hour is pickled at 6 DEG C, turned once every 20 minutes, the rabbit fourth after pickling has the meat-like flavor of light green onion, ginger taste and fresh rabbit meat.
Preferentially, get rod chilli 3.4-3.6 mass parts, monosodium glutamate 0.8-1.0, white granulated sugar 3.5-3.7 mass parts, vegetable oil 3.7-3.9 mass parts, yellow rice wine 2.7-2.9 mass parts, flavorant 1.4-1.6 mass parts, chicken essence seasoning 0.5-0.7 mass parts, edible salt 3-3.4 mass parts, 5 '-flavour nucleotide disodium 0.02-0.03 mass parts, potassium sorbate 0.045-0.055 mass parts, ethyl maltol 0.0028-0.0032 mass parts, phytic acid 0.0065-0.0075 mass parts stirs and is mixed with bubble green pepper sauce together with bubble green pepper cream 0.5-0.6 mass parts, the bubble green pepper sauce frying together with rabbit fourth 80 mass parts again this prepared, the rabbit fourth color and luster glow that institute's frying goes out, vinegar-pepper good to eat, food flavor is long.
Bubble green pepper sauce component embodiment 1: add rod chilli 3.4 mass parts, monosodium glutamate 0.8, white granulated sugar 3.5 mass parts, vegetable oil 3.7 mass parts, yellow rice wine 2.7 mass parts, flavorant 1.4 mass parts, chicken essence seasoning 0.5 mass parts, edible salt 3 mass parts, 5 '-flavour nucleotide disodium 0.02 mass parts, potassium sorbate 0.045 mass parts, ethyl maltol 0.0028 mass parts, phytic acid 0.0065 mass parts stirs and is mixed with bubble green pepper sauce together with bubble green pepper cream 0.5 mass parts, after the rabbit fourth frying of this bubble green pepper sauce and 80 mass parts, the glow of rabbit fourth color and luster, vinegar-pepper good to eat, food flavor is long.
Bubble green pepper sauce component embodiment 2: add rod chilli 3.5 mass parts, monosodium glutamate 0.9, white granulated sugar 3.6 mass parts, vegetable oil 3.8 mass parts, yellow rice wine 2.8 mass parts, flavorant 1.5 mass parts, chicken essence seasoning 0.6 mass parts, edible salt 3.2 mass parts, 5 '-flavour nucleotide disodium 0.025 mass parts, potassium sorbate 0.05 mass parts, ethyl maltol 0.003 mass parts, phytic acid 0.007 mass parts stirs and is mixed with bubble green pepper sauce together with bubble green pepper cream 0.55 mass parts, after this bubble green pepper sauce and 80 mass parts rabbit fourth fryings, the glow of rabbit fourth color and luster, vinegar-pepper good to eat, food flavor is long.
Bubble green pepper sauce component embodiment 3: add rod chilli 3.6 mass parts, monosodium glutamate 1.0, white granulated sugar 3.7 mass parts, vegetable oil 3.9 mass parts, yellow rice wine 2.9 mass parts, flavorant 1.6 mass parts, chicken essence seasoning 0.7 mass parts, edible salt 3.4 mass parts, 5 '-flavour nucleotide disodium 0.03 mass parts, potassium sorbate 0.055 mass parts, ethyl maltol 0.0032 mass parts, phytic acid 0.0075 mass parts stirs and is mixed with bubble green pepper sauce together with bubble green pepper cream 0.6 mass parts, after this bubble green pepper sauce and 80 mass parts rabbit fourth fryings, the glow of rabbit fourth color and luster, vinegar-pepper good to eat, food flavor is long.
Further, what the rabbit fourth of frying in above-mentioned steps five put into that container adopts is nature cooling, rabbit fourth can not merge very well with bubble green pepper sauce and spices, be bonded together better with bubble green pepper sauce, spices for making rabbit fourth, make rabbit fourth more tasty, spy arranges refrigerating work procedure after above-mentioned steps five, this refrigerating work procedure is specially: the freezer that the rabbit fourth that frying is good puts into-10 DEG C ~-18 DEG C cools, turned once at interval of 20 minutes simultaneously, make spices and bubble green pepper sauce more uniformly stick to rabbit fourth surface.Such as, at rabbit fourth good for frying being put into-10 DEG C ,-14 DEG C or-18 DEG C, cooling can make spices and spicy sauce more uniformly stick to rabbit fourth surface fast, strengthens rabbit fourth mouthfeel.
Above-described embodiment is illustrative principle of the present invention and effect thereof only, but not for limiting the present invention.Any person skilled in the art scholar all without prejudice under spirit of the present invention and category, can modify above-described embodiment or changes.Therefore, such as have in art usually know the knowledgeable do not depart from complete under disclosed spirit and technological thought all equivalence modify or change, must be contained by claim of the present invention.
Claims (6)
1. steep a processing method for green pepper rabbit fourth, it is characterized in that comprising the following steps:
Step one: thaw; Rabbit cube meat is put into the container filling clear water thaw from being frozen after storehouse is taken out;
Step 2: dice; The rabbit cube meat thawed is put into dicer and cut into the rabbit fourth that length and width are 1.5-2 centimetres of sizes;
Step 3: pickle; Add in rabbit fourth green onion, ginger splices, white wine and salt mix evenly after, at 0 DEG C of-6 DEG C of temperature, pickle 1 hour, turned once every 20 minutes in curing process, after having pickled, the green onion in rabbit fourth, ginger are picked out;
Step 4: fried; The rabbit fourth of pickling evenly is poured in the frying pan filling 155 DEG C of-185 DEG C of deep fats fried to the slightly jaundice of rabbit fourth surface, the rabbit fourth after fried is pulled out and drains rear loading containers for future use;
Step 5: frying spice; The bubble green pepper sauce prepared is added big fire in pot boiled after, be adjusted to moderate heat, and then add quantitatively fried after rabbit fourth stir-fry together with bubble green pepper sauce, in frying process, along with the minimizing of bubble green pepper sauce, gradually that thermal transfer is little; Admix spices until bubble green pepper sauce moisture by during fried dry, after spices mix is even, by loading container off the pot for rabbit fourth, cooling is rear for subsequent use naturally;
Step 6: inner packing, to vacuumize; Rabbit fourth after frying spice is loaded packing inside bag, with air-extractor, the air in packing inside bag is taken out to the greatest extent, sealing;
Step 7: sterilization; The packing inside bag that rabbit fourth is housed after being evacuated is put into two tank sterilization kettle, sterilization 2.5-4 minutes under the condition of temperature 115 DEG C-125 DEG C, constant voltage 0.12MPa;
Step 8: cleaning, oven dry, cooling; Adopt the buck of 1.5 ‰-2.5 ‰ at 45 DEG C of-55 DEG C of temperature to step 7 in the evacuated packing inside bag that rabbit fourth is housed clean, dryer is used to dry at 65 DEG C of-75 DEG C of temperature again after cleaning, again the packing inside bag that rabbit fourth is housed after oven dry is paved on the table, with fan blast-cold to normal temperature;
Step 9: finished product packs; The packing inside bag that rabbit fourth is housed cooled in step 8 is put into respective bag number according to Different Weight specification and is packaged into bag.
2. steep the processing method of green pepper rabbit fourth according to claim 1, it is characterized in that: use in described step one in the water of a bubbling device in container and bloat bubble, roll for making rabbit cube meat and thaw.
3. steep the processing method of green pepper rabbit fourth according to claim 1, it is characterized in that: be provided with cleaning after described step 2 and drain operation; Described cleaning drains operation: the hanging basket rabbit fourth cut being put into pond, and in pond, pass into air Chi Shuigupao is stirred, rinsed well by the watery blood in rabbit fourth, washing time is 30-40 minutes, rinse complete after pull out drain for subsequent use.
4. steep the processing method of green pepper rabbit fourth according to claim 1, it is characterized in that: in described step 3, the counterweight of green onion, ginger splices, white wine, salt, rabbit fourth is: green onion 1.9-2.1 mass parts, ginger splices 1.4-1.6 mass parts, white wine 0.34-0.36 mass parts, salt 0.48-0.52 mass parts, rabbit fourth 95-105 mass parts.
5. steep the processing method of green pepper rabbit fourth according to claim 1, it is characterized in that: the counterweight of the bubble green pepper sauce each component in rabbit fourth and described step 5 is: rabbit fourth 80 mass parts, rod chilli 3.4-3.6 mass parts, monosodium glutamate 0.8-1.0, white granulated sugar 3.5-3.7 mass parts, vegetable oil 3.7-3.9 mass parts, yellow rice wine 2.7-2.9 mass parts, flavorant 1.4-1.6 mass parts, chicken essence seasoning 0.5-0.7 mass parts, edible salt 3-3.4 mass parts, 5 '-flavour nucleotide disodium 0.02-0.03 mass parts, potassium sorbate 0.045-0.055 mass parts, ethyl maltol 0.0028-0.0032 mass parts, phytic acid 0.0065-0.0075 mass parts, bubble green pepper cream 0.5-0.6 mass parts.
6. steep the processing method of green pepper rabbit fourth according to claim 1, it is characterized in that: after described step 5, be provided with refrigerating work procedure; Described refrigerating work procedure is: cooled by the freezer that rabbit fourth good for frying puts into-10 DEG C ~-18 DEG C, turned once at interval of 20 minutes, makes spices and bubble green pepper sauce more uniformly stick to rabbit fourth surface.
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| CN108201074A (en) * | 2018-03-14 | 2018-06-26 | 成都天卤八部食品有限公司 | A kind of production method of daily life of a family cold eaten rabbit |
| CN108606260A (en) * | 2018-03-14 | 2018-10-02 | 成都天卤八部食品有限公司 | The manufacture craft of cold eaten rabbit |
| CN113229465A (en) * | 2021-06-21 | 2021-08-10 | 西南科技大学 | Radiation peculiar smell removing and texture protecting method for cooked diced rabbit meat |
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