CN105707578A - Canned rabbit meat preparation method - Google Patents
Canned rabbit meat preparation method Download PDFInfo
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- CN105707578A CN105707578A CN201410721544.7A CN201410721544A CN105707578A CN 105707578 A CN105707578 A CN 105707578A CN 201410721544 A CN201410721544 A CN 201410721544A CN 105707578 A CN105707578 A CN 105707578A
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Abstract
The present invention relates to a canned rabbit meat preparation method, and after cooking treatment of fresh rabbit meat and thawing treatment of frozen rabbit meat, the rabbit meat can be processed for use. Specific processes are as follows: (1) cleaning of empty cans, to be more specific, the qualified empty cans must be washed and disinfected with boiling water or a 0.1% alkali solution, then rinsed with clean water and dried for standby use; (2) raw material processing particularly comprising (2a) canned braised rabbit meat with brown sauce, (2b) canned curry rabbit meat and (2c) canned clear soup rabbit meat; (3) canning and sealing, to be more specific, after pre-cooking, oil-frying and other processes of raw material meat, the raw material meat is quickly canned and sealed; (4) sterilization, cooling and drying, to be more specific, in order to kill residual microorganisms in the cans, sterilization treatment must be timely performed after canning, pre-sealing, exhausting and sealing. The canned rabbit meat can be effectively prepared by the method, the canned rabbit meat can meet people's living needs and health needs, and the prepared canned rabbit meat is suitable for being stored and presented, and is a good health care product.
Description
Technical field
The present invention relates to a kind of canned rabbit preparation method, belong to can processing technical field.
Background technology
Carnis Leporis sweet in the mouth cool in nature, famous in the international market, it is referred to as " health-care meat ", " element in meat or fish ", " beauty treatment meat ", " hundred taste meat " etc..Carnis Leporis quality is delicate, and delicious flavour is nutritious, compared with other meat, has significantly high digestibility (up to 85%), very easily digested absorption after food, and this is that other meats are unexistent, and therefore, Carnis Leporis pole is by the welcome of consumer.
Summary of the invention
It is an object of the invention to provide a kind of canned rabbit preparation method, in order to delicious canned rabbit with health role can be produced, meet the needs of people's life health care.
To achieve these goals, technical scheme is as follows.
A kind of canned rabbit preparation method, processes fresh rabbit meat through post-mature, and freezing Carnis Leporis just can process use after defrosting processes.Specifically comprises the processes of:
(1) slack tank cleans: the big portion of canned rabbit adopts can, has high circle, oblateness, the shape of a hoof etc., qualified slack tank must with the aqueous slkali cleaning and sterilizing of boiling water or 0.1%, more stand-by by clear water flushing post-drying.
(2) Feedstock treating, specifically includes:
(2a) braised rabbit with brown sauce canned food: the Carnis Leporis after clean process is cut into the blockage of 2～3 centimetres, calculate by double centner Carnis Leporis, need to use 7 kilograms of soy sauce, yellow wine 2 liters, Saccharum Sinensis Roxb. 2.1 kilograms, refined salt 0.85 kilogram, verdant 0.4 kilogram, 0.4 kilogram of Rhizoma Zingiberis Recens, monosodium glutamate 0.12 kilogram, Fructus Piperis powder 0.04 kilogram, flavor water 2 liters (available 1.2 kilograms of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 0.2 kilogram, add water boil 2 hours, filter and make spice water 20 liters).Seasoning gets final product tinning after simmering 15～20 minutes.
(2b) canned curry rabbit meat: Carnis Leporis is cut into the fritter of 2～3 centimetres, yellow wine 0.15 liter is added, after refined salt 0.15 kilogram, 0.45 kilogram of flour mixes thoroughly by double centner Carnis Leporis, with refined plant oil heat to about 180 DEG C, fried 45～90 minutes, to Carnis Leporis surface be faint yellow.Another with the 2 liters of heating of refined plant oil to about 180 DEG C, add 0.4 kilogram of Bulbus Allii Cepae end, 0.35 kilogram of Bulbus Allii end, 0.25 kilogram of Rhizoma Zingiberis Recens end fried to fragrance occurs；By fried flour 0.85 kilogram, refined salt 0.35 kilogram, Saccharum Sinensis Roxb. 0.25 kilogram, 1.5 rising tunes that add water become starch adhesive to mix with French fried unions end, Bulbus Allii end, Rhizoma Zingiberis Recens end, add water and add curcuma powder 0.05 kilogram, Paprika 5 grams, curry powder 375 grams, monosodium glutamate 60 grams after 8.5 liters, stir and after boiling, obtain 14～15 kilograms of curried slurry, in Carnis Leporis and curried slurry ratio collocation tinning.
(2c) clear soup canned rabbit: clean fresh rabbit meat is cut into the blockage of 5～6 centimetres, adds decocting in water 10～15 minutes, constantly fish for offscum on soup, to cube meat center without blood and slime.Then with double centner Carnis Leporis with Sal 0.65 kilogram, 1.7 kilograms of Bulbus Allii Cepae fragment, Fructus Piperis powder 25 grams, tinning of can arranging in pairs or groups after simmering 10～15 minutes.
(3) tinning seals: raw meat, after the technique such as precook, fried, rapid tinning to seal.Must weigh by the kind of canned food and specification standards during tinning, by size tinning after block collocation.Tank deck should stay the space of 8～10 millimeters, in case content expands during high temperature sterilization, causes canned food to deform, crack etc..
(4) sterilize, cool down, dry: in order to kill the microorganism of residual in tank, after tinning, pre-envelope, aerofluxus, sealed cans, sterilization treatment should be carried out in time.Normal-pressure sterilization method can be adopted, be placed in hot water by canned food heat sterilization；Or selection autoclaving, canned food is placed in the steriliser of sealing, passes into the steam of certain pressure, after getting rid of air and condensed water, make temperature in molten device rise to more than 120 DEG C.Still keeping significantly high temperature after sterilizing in tank, for preventing cube meat from crossing rotten and nutrient component damages, should cool down immediately, The faster the better for rate of cooling, in tank temperature drop more low more good.The type of cooling has spray cold-peace boshing, sprays cold putting into by canned food and cools down in room, and injection cold water is in canned food surface radiating；Boshing puts into rapidly heat radiation in the flowing cool water that chlorine processes in advance by canned food.Canned food after cooling, for preventing from getting rusty, it is necessary to dry tank free surface moisture, storage of then casing.Appropriate Storage temperature is 0～10 DEG C.
This beneficial effect of the invention is in that: this inventive technique can prepare canned rabbit effectively, meets living needs and the health care needs of people and the canned food prepared, is suitable for preserving and giving, is a kind of health product preferably.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described, in order to be better understood from the present invention.
Embodiment
Canned rabbit preparation method in the present embodiment, processes fresh rabbit meat through post-mature, and freezing Carnis Leporis just can process use after defrosting processes.Specifically comprises the processes of:
(1) slack tank cleans: the big portion of canned rabbit adopts can, has high circle, oblateness, the shape of a hoof etc., qualified slack tank must with the aqueous slkali cleaning and sterilizing of boiling water or 0.1%, more stand-by by clear water flushing post-drying.
(2) Feedstock treating, specifically includes:
(2a) braised rabbit with brown sauce canned food: the Carnis Leporis after clean process is cut into the blockage of 2～3 centimetres, calculate by double centner Carnis Leporis, need to use 7 kilograms of soy sauce, yellow wine 2 liters, Saccharum Sinensis Roxb. 2.1 kilograms, refined salt 0.85 kilogram, verdant 0.4 kilogram, 0.4 kilogram of Rhizoma Zingiberis Recens, monosodium glutamate 0.12 kilogram, Fructus Piperis powder 0.04 kilogram, flavor water 2 liters (available 1.2 kilograms of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 0.2 kilogram, add water boil 2 hours, filter and make spice water 20 liters).Seasoning gets final product tinning after simmering 15～20 minutes.
(2b) canned curry rabbit meat: Carnis Leporis is cut into the fritter of 2～3 centimetres, yellow wine 0.15 liter is added, after refined salt 0.15 kilogram, 0.45 kilogram of flour mixes thoroughly by double centner Carnis Leporis, with refined plant oil heat to about 180 DEG C, fried 45～90 minutes, to Carnis Leporis surface be faint yellow.Another with the 2 liters of heating of refined plant oil to about 180 DEG C, add 0.4 kilogram of Bulbus Allii Cepae end, 0.35 kilogram of Bulbus Allii end, 0.25 kilogram of Rhizoma Zingiberis Recens end fried to fragrance occurs；By fried flour 0.85 kilogram, refined salt 0.35 kilogram, Saccharum Sinensis Roxb. 0.25 kilogram, 1.5 rising tunes that add water become starch adhesive to mix with French fried unions end, Bulbus Allii end, Rhizoma Zingiberis Recens end, add water and add curcuma powder 0.05 kilogram, Paprika 5 grams, curry powder 375 grams, monosodium glutamate 60 grams after 8.5 liters, stir and after boiling, obtain 14～15 kilograms of curried slurry, in Carnis Leporis and curried slurry ratio collocation tinning.
(2c) clear soup canned rabbit: clean fresh rabbit meat is cut into the blockage of 5～6 centimetres, adds decocting in water 10～15 minutes, constantly fish for offscum on soup, to cube meat center without blood and slime.Then with double centner Carnis Leporis with Sal 0.65 kilogram, 1.7 kilograms of Bulbus Allii Cepae fragment, Fructus Piperis powder 25 grams, tinning of can arranging in pairs or groups after simmering 10～15 minutes.
(3) tinning seals: raw meat, after the technique such as precook, fried, rapid tinning to seal.Must weigh by the kind of canned food and specification standards during tinning, by size tinning after block collocation.Tank deck should stay the space of 8～10 millimeters, in case content expands during high temperature sterilization, causes canned food to deform, crack etc..
(4) sterilize, cool down, dry: in order to kill the microorganism of residual in tank, after tinning, pre-envelope, aerofluxus, sealed cans, sterilization treatment should be carried out in time.Normal-pressure sterilization method can be adopted, be placed in hot water by canned food heat sterilization；Or selection autoclaving, canned food is placed in the steriliser of sealing, passes into the steam of certain pressure, after getting rid of air and condensed water, make temperature in molten device rise to more than 120 DEG C.Still keeping significantly high temperature after sterilizing in tank, for preventing cube meat from crossing rotten and nutrient component damages, should cool down immediately, The faster the better for rate of cooling, in tank temperature drop more low more good.The type of cooling has spray cold-peace boshing, sprays cold putting into by canned food and cools down in room, and injection cold water is in canned food surface radiating；Boshing puts into rapidly heat radiation in the flowing cool water that chlorine processes in advance by canned food.Canned food after cooling, for preventing from getting rusty, it is necessary to dry tank free surface moisture, storage of then casing.Appropriate Storage temperature is 0～10 DEG C.
This beneficial effect of the invention is in that: this inventive technique can prepare canned rabbit effectively, meets living needs and the health care needs of people and the canned food prepared, is suitable for preserving and giving, is a kind of health product preferably.
The above is the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (1)
1. a canned rabbit preparation method, processes fresh rabbit meat through post-mature, and freezing Carnis Leporis just can process use after defrosting processes, it is characterised in that: specifically comprises the processes of:
(1) slack tank cleans: the big portion of canned rabbit adopts can, has high circle, oblateness, the shape of a hoof etc., qualified slack tank must with the aqueous slkali cleaning and sterilizing of boiling water or 0.1%, more stand-by by clear water flushing post-drying；
(2) Feedstock treating, specifically includes:
(2a) braised rabbit with brown sauce canned food: the Carnis Leporis after clean process is cut into the blockage of 2～3 centimetres, by double centner Carnis Leporis calculate, need to use 7 kilograms of soy sauce, yellow wine 2 liters, Saccharum Sinensis Roxb. 2.1 kilograms, refined salt 0.85 kilogram, verdant 0.4 kilogram, 0.4 kilogram of Rhizoma Zingiberis Recens, monosodium glutamate 0.12 kilogram, Fructus Piperis powder 0.04 kilogram, flavor water 2 liters；Seasoning gets final product tinning after simmering 15～20 minutes；
(2b) canned curry rabbit meat: Carnis Leporis is cut into the fritter of 2～3 centimetres, yellow wine 0.15 liter is added, after refined salt 0.15 kilogram, 0.45 kilogram of flour mixes thoroughly by double centner Carnis Leporis, with refined plant oil heat to about 180 DEG C, fried 45～90 minutes, to Carnis Leporis surface be faint yellow；Another with the 2 liters of heating of refined plant oil to about 180 DEG C, add 0.4 kilogram of Bulbus Allii Cepae end, 0.35 kilogram of Bulbus Allii end, 0.25 kilogram of Rhizoma Zingiberis Recens end fried to fragrance occurs；By fried flour 0.85 kilogram, refined salt 0.35 kilogram, Saccharum Sinensis Roxb. 0.25 kilogram, 1.5 rising tunes that add water become starch adhesive to mix with French fried unions end, Bulbus Allii end, Rhizoma Zingiberis Recens end, add water and add curcuma powder 0.05 kilogram, Paprika 5 grams, curry powder 375 grams, monosodium glutamate 60 grams after 8.5 liters, stir and after boiling, obtain 14～15 kilograms of curried slurry, in Carnis Leporis and curried slurry ratio collocation tinning；
(2c) clear soup canned rabbit: clean fresh rabbit meat is cut into the blockage of 5～6 centimetres, adds decocting in water 10～15 minutes, constantly fish for offscum on soup, to cube meat center without blood and slime；Then with double centner Carnis Leporis with Sal 0.65 kilogram, 1.7 kilograms of Bulbus Allii Cepae fragment, Fructus Piperis powder 25 grams, tinning of can arranging in pairs or groups after simmering 10～15 minutes；
(3) tinning seals: raw meat, after the technique such as precook, fried, rapid tinning to seal；Must weigh by the kind of canned food and specification standards during tinning, by size tinning after block collocation；Tank deck should stay the space of 8～10 millimeters, in case content expands during high temperature sterilization, causes canned food to deform, crack etc.；
(4) sterilize, cool down, dry: in order to kill the microorganism of residual in tank, after tinning, pre-envelope, aerofluxus, sealed cans, sterilization treatment should be carried out in time；Still keeping significantly high temperature after sterilizing in tank, for preventing cube meat from crossing rotten and nutrient component damages, should cool down immediately, The faster the better for rate of cooling, in tank temperature drop more low more good；The type of cooling has spray cold-peace boshing, sprays cold putting into by canned food and cools down in room, and injection cold water is in canned food surface radiating；Boshing puts into rapidly heat radiation in the flowing cool water that chlorine processes in advance by canned food；Canned food after cooling, for preventing from getting rusty, it is necessary to dry tank free surface moisture, storage of then casing；Appropriate Storage temperature is 0～10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410721544.7A CN105707578A (en) | 2014-12-03 | 2014-12-03 | Canned rabbit meat preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410721544.7A CN105707578A (en) | 2014-12-03 | 2014-12-03 | Canned rabbit meat preparation method |
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| CN105707578A true CN105707578A (en) | 2016-06-29 |
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| CN201410721544.7A Pending CN105707578A (en) | 2014-12-03 | 2014-12-03 | Canned rabbit meat preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651880A (en) * | 2018-05-18 | 2018-10-16 | 道真自治县云庄农牧业发展有限公司 | A method of juice canned rabbit is eaten in making |
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2014
- 2014-12-03 CN CN201410721544.7A patent/CN105707578A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651880A (en) * | 2018-05-18 | 2018-10-16 | 道真自治县云庄农牧业发展有限公司 | A method of juice canned rabbit is eaten in making |
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Application publication date: 20160629 |