CN105982081A

CN105982081A - Rabbit steaks and making method thereof

Info

Publication number: CN105982081A
Application number: CN201510088889.8A
Authority: CN
Inventors: 徐小芹
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-02-27
Filing date: 2015-02-27
Publication date: 2016-10-05

Abstract

The invention relates to rabbit steaks and a making method thereof. The rabbit steaks are made from the following components in percentage by weight: 15-50% of rabbit meat, 6-12% of chicken meat, 6-12% of pork, 8-12% of bread crumbs, 3-6% of corn starch, 6-10% of flour, 1-2% of a soy sauce, 1-2% of cooking wine, 0.5-1% of pepper powder, 0.5-1% of gourmet powder, 1-3% of scallions, 1-3% of fresh ginger, 0.5-1% of salt, 0.5-1% of white sugar and 15-19% of water. The making method comprises the following steps of preparing raw materials, performing mixing, performing shaping and performing deep-frying. The rabbit steaks and the making method thereof disclosed by the invention have the advantages that the sources of the raw materials are rich, the rabbit steaks are easy to preserve at low temperature and are suitable for industrialized production, and finished products are unique in flavor and have nutritive and health-care effects.

Description

A kind of rabbit steak and manufacture method thereof

Technical field

The invention belongs to the industrialization processing technique field of food and food, be concretely a kind of with rabbit meat as primary raw material, then be equipped with the rabbit steak of the industrialized production assisting the flavor enhancement of material to refine.

Background technology

Development with the epoch, for adapting to nervous and allegro life, people require that food has nutrient laden, convenient purification, quick and diversified, but fast food common at present, such as some western fast foods such as hamburger, hot dog, fried chickens, less adapting to Chinese taste, and price comparison being expensive, general wage-earners are not easily accepted by.Do not find rabbit steak (cake) related data；Based on rabbit meat is with lean meat, protein content is high (21%), fat content low (8%), digestibility is high (85%), cholesterol level is low, compared with other meats, has the feature of " four is high " and " four is low ", high protein, high digestibility, high-lysine, high phospholipid, low fat, low cholesterol, uric acid low in calories, low, so being particularly suitable for the elderly, hypertension, high fat of blood, patients with diabetes mellitus；Due to the good characteristics of rabbit meat, can be as health-care meat food, exploitation and the popularization of its edible technology have broad prospects.

Content of the invention

The technical problem to be solved and to solve its technical problem and the technical scheme is that

Meeting people to the nutrient laden of food, convenient purification, quick and diversified, its technical scheme is that the present invention provides a kind of rabbit steak and manufacture method thereof, and component and the percentage by weight of the present invention are as follows:

Rabbit meat 15-50 chicken 6-12

Pork 6-12 breadcrumbs 8-12

Cornstarch 3-6 flour 6-10

Soy sauce 1-2 cooking wine 1-2

Pepper powder 0.5-1 monosodium glutamate 0.5-1

Green onion 1-3 fresh ginger 1-3

Salt 0.5-1 white sugar 0.5-1

Water 15-19

The raw material of said components all can be bought from market；

The water of the present invention is the water meeting country's standard for drinking；

The manufacture method of the rabbit steak of the present invention in turn includes the following steps；

1. raw material for standby

(1) rabbit meat, chicken, pork quality inspection, cleans, weighs in proportion, cut with scissors the broken meat gruel that mixes, standby；

(2) green onion, fresh ginger quality inspection, cleans, weighs in proportion, is cut into end standby；

(3) soy sauce, cooking wine, cornstarch, white sugar, pepper powder, monosodium glutamate, water, salt weighs in proportion, standby；

2. raw material mixing

The standby material temperature of (1) (2) (3) of step 1 being maintained at 0 DEG C-20 DEG C, putting into mixer, wherein the proportional quantities of water is 10%, stirs 10-20 minute, standby；

3. it is molded quick-frozen

(1) raw material of step 2 gained is put into circular or square mould, mechanical or manual shaping, gained steak thickness 0.4-0.6 centimetre, diameter 8-12 centimetre or long × wide=6 × 10 centimetres, subsequently will the steak quick-frozen of shaping, standby；

(2) claim flour to convert the water of remaining proportion amount 90% in proportion, after stirring, become batter, weigh breadcrumbs in proportion, standby；

(3) the frozen rabbit meat row of (1) gained is put into starching in the batter of (2) in batches, be stained with breadcrumbs, refrigerated storage after packaging.

4. fried, finished product

Rabbit steak thaw after fried oil temperature 160 DEG C-180 DEG C, explode to golden yellow take out be finished product edible.Or the rabbit steak not thawed is directly fried in 140 DEG C-180 DEG C first times of oil temperature, hardening to steak body, takes out, cool, then second time is fried, explodes to golden yellow taking-up i.e. edible.

The present invention has a following features:

(1) in order to avoid meat is major ingredient has " four is high " and the advantage of " four is low "；

(2) abundant raw material source, beneficially Cord blood；

(3) it is suitable for industrialized mass production；

(4) finished product unique flavor, has nutrition and health care effect.

Detailed description of the invention:

The preferred embodiment of the present invention is following (numerical value is weight percentage):

The following examples should be understood to that described embodiment is not limiting as the present invention, and the scope of the present invention is defined by the claims.

Components Example 1 embodiment 2 embodiment 3

Rabbit meat 20 30 40

Chicken 12 10 8

Pork 12 10 6

Breadcrumbs 12 10 8

Cornstarch 432

Flour 10 86

Soy sauce 222

Cooking wine 222

White sugar 0.5 0.5 1

Pepper powder 0.5 0.5 1

Monosodium glutamate 0.5 0.5 1

Green onion 333

Fresh ginger 222

Salt 0.5 0.5 1

Water 19 18 17

Manufacture method

(1) rabbit meat, chicken, pork quality inspection, cleans, weighs in proportion, cut with scissors the broken meat gruel that mixes, standby；(2) green onion, fresh ginger quality inspection, cleans, weighs in proportion, is cut into end standby；(3) soy sauce, cooking wine, cornstarch, white sugar, pepper powder, monosodium glutamate, salt weighs in proportion, standby；(4) the standby material temperature of (1) (2) (3) being maintained at 0 DEG C-20 DEG C input mixers, wherein the proportional quantities of water is 10%, stirs 10-20 minute, standby；(5) raw material of step (4) gained is put into circular or square mould, mechanical or manual shaping, gained steak thickness 0.4-0.6 centimetre, diameter 8-12 centimetre or long × wide=6 × 10 centimetres, subsequently will the steak quick-frozen of shaping, standby；(6) claim flour to convert the water of remaining proportion amount 90% in proportion, after stirring, become batter, weigh breadcrumbs in proportion, standby；(7) the frozen rabbit meat row of (5) gained is put into starching in the batter of (6) in batches, be stained with breadcrumbs, refrigerated storage after packaging.(8) rabbit steak thaw after fried oil temperature 160 DEG C-180 DEG C, explode to golden yellow take out be finished product edible.Or the rabbit steak not thawed is directly fried in 140 DEG C-180 DEG C first times of oil temperature, hardening to steak body, takes out, cool, then second time is fried, explodes to golden yellow taking-up i.e. edible.

Claims

1. a rabbit steak, it is characterised in that: component and percentage by weight are as follows: rabbit meat 15-50, chicken 6-12, pork 6-12, breadcrumbs 8-12, cornstarch 3-6, flour 6-10, soy sauce 1-2, cooking wine 1-2, pepper powder 0.5-1, monosodium glutamate 0.5-1, green onion 1-3, fresh ginger 1-3, salt 0.5-1, white sugar 0.5-1, water 15-19.

2. the manufacture method of rabbit steak according to claim 1, it is characterised in that: in turn include the following steps；1). raw material for standby (1) rabbit meat, chicken, pork quality inspection, clean, weigh in proportion, cut with scissors the broken meat gruel that mixes, standby；(2) green onion, fresh ginger quality inspection, cleans, weighs in proportion, is cut into end standby；(3) soy sauce, cooking wine, cornstarch, white sugar, pepper powder, monosodium glutamate, water, salt weighs in proportion, standby；2). raw material mixes By (1) of step 1, the standby material temperature of (2) (3) is maintained at 0 DEG C-20 DEG C, puts into mixer, Wherein the proportional quantities of water is 10%, stirs 10-20 minute, standby；3). the raw material of step 2 gained is put into circular or square mould, mechanical or manual shaping, gained meat by shaping quick-frozen (1) Row's thickness 0.4-0.6 centimetre, diameter 8-12 centimetre or length × wide=6 × 10 centimetres, the steak speed being molded subsequently Freeze, standby；(2) claim flour to convert the water of remaining proportion amount 90% in proportion, after stirring, become batter, weigh breadcrumbs in proportion, standby；(3) the frozen rabbit meat row of (1) gained is put into starching in the batter of (2) in batches, be stained with breadcrumbs, refrigerated storage after packaging；4). fried, finished product rabbit steak is fried oil temperature 160 DEG C-180 DEG C after thawing, explode to golden yellow to take out and be finished product edible, or the rabbit steak not thawed is directly fried in 140 DEG C-180 DEG C first times of oil temperature, hardening to steak body, take out, cool, then second time is fried, explodes to golden yellow taking-up i.e. edible.