CN106974242A - A kind of preparation method of rabbit meat soup - Google Patents
A kind of preparation method of rabbit meat soup Download PDFInfo
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- CN106974242A CN106974242A CN201710072676.5A CN201710072676A CN106974242A CN 106974242 A CN106974242 A CN 106974242A CN 201710072676 A CN201710072676 A CN 201710072676A CN 106974242 A CN106974242 A CN 106974242A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to food technology field, and in particular to a kind of preparation method of rabbit meat soup, comprise the following steps：A raw materials prepare：Rabbit meat is cut into the cube meat of 2*2cm square along lines；B rabbit meat deodorizations：Add salt and vinegar mixing is turned over and rubs 5min, then use clear water rinsed clean, then with rice wine and bubble 120min, rinsing is drained；C seasonings are pickled；D, which cooks, to stir-fry；E, which adds water, endures stewed：Big fire is boiled by soup, is then transferred to young man and stewes 120min slowly.The property progress of the invention for fully combining food materials is reasonably combined, the rare Chinese medicines such as Radix Codonopsis, Chinese yam, rhizoma atractylodis, jujube, matrimony vine, cassia bark is added, using deodorization new method, make that rabbit meat soup mouthfeel is fresh and sweet, without smelling of mutton, with dampness elimination invigorating the spleen, moistening lung of whetting the appetite, nourish beauty treatment, effect of invigorating qi and benefiting blood.
Description
【Technical field】
The invention belongs to food technology field, and in particular to a kind of preparation method of rabbit meat soup.
【Background technology】
Rabbit meat, also known as：Meat rabbit meat, hare meat.Rabbit meat is a kind of high protein, low-fat food.Rabbit meat rich in brain and
The indispensable lecithin of other allelotaxises, there is brain tonic and intelligence development, often edible to protect vascular wall, prevents thrombus shape
Into, at hypertension, coronary heart disease, beneficial for diabetics, and build up health, vigorous and graceful muscle, it can also protect Skin Cell to live
Property, skin elasticity is safeguarded, is preferable " beauty food ".
Rabbit meat, it is sweet, it is cool in nature, it can invigorate the spleen and benefit qi, therefore heat-clearing of quenching the thirst, pregnant woman and menstruating women, has obvious deficiency of yang symptom
Woman, deficiency-cold in spleen and stomach person's inedibility, winter is also not suitable for eating.Traditional rabbit meat way, does not reach complete deodorization and dispels
Except the cool property of rabbit meat, the rabbit meat four seasons are limited edible.The of the invention property for fully combining food materials carry out it is reasonably combined there is provided
A kind of new technology for removing offensive smell, the meat soup mouthfeel made is fresh and sweet, without smelling of mutton, dampness elimination invigorating the spleen, moistening lung of whetting the appetite, and nourishes effect of beauty treatment,
Not cool not dry, the four seasons can eat.
【The content of the invention】
It is an object of the invention to：A kind of preparation method of rabbit meat soup is provided, the property for fully combining food materials is carried out rationally
Collocation, using deodorization new method, makes that rabbit meat soup mouthfeel is fresh and sweet, without smelling of mutton, with spleen benefiting and stimulating the appetite, nourishes beauty treatment, invigorating qi and benefiting blood
Effect.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of rabbit meat soup, specifically includes following steps：
A raw materials prepare：Food materials are got all the ready, rabbit meat are cut into cube meat by 2*2cm square along lines, ginger is cut into slices, in a watt pot
Chinese medicine soup is made in interior addition water, Radix Codonopsis, Chinese yam, rhizoma atractylodis, jujube, matrimony vine, cassia bark, rice wine mixing immersion；
B rabbit meat deodorizations：The cube meat cut in step A is added into salt, vinegar, is stirred, is turned over and rub 5min, then rinse
Totally, rice wine, water are added, 120min is soaked, then pulls rabbit meat out flushing, drain；
C seasonings are pickled：Rabbit meat after deodorization in step B is drained adds light soy sauce, salt, white sugar and stirs and pickle
15min；
D, which cooks, to stir-fry：Peanut oil addition iron pan is heated, ginger splices is then added, stir-fry 1min, leaches ginger taste, by C
The rabbit meat pickled is put into pot, and stir-fried 5min with 1500 DEG C of fiery temperature, is changed colour until rabbit meat surface is cured；
E, which adds water, endures stewed：The rabbit meat stir-fried in D steps is moved on in the Chinese medicine soup in step A with 1000 DEG C of fire temperature burnings
Open, then temperature is turned down, the fire temperature for maintaining 120 DEG C or so continues infusion 120min；
In the present invention, further, in step, the Chinese medicine soup by：50 parts of parts by weight of Radix Codonopsis, the weight of Chinese yam 50
Part, the parts by weight of rhizoma atractylodis 10, the parts by weight of jujube 50, the parts by weight of matrimony vine 15, the parts by weight of cassia bark 8, the parts by weight of rice wine 30, the weight of water 2000
Part mixes.
In the present invention, further, in step, described Chinese medicine soup makes specific method and is：
A. by weight, it will fry sallow to surface with pot after rhizoma atractylodis wash clean first；
B. by weight, Radix Codonopsis is cut into the segment of 2~3cm length, plus rice wine immersion 30min；
C. by weight, the rhizoma atractylodis after processing, Radix Codonopsis, Chinese yam, jujube, matrimony vine, cassia bark, rice wine, water are placed in watt pot
Mixing immersion 120min.
In the present invention, further, in stepb, the specific method of the rabbit meat deodorization rabbit meat is：
A. 200 parts by weight rabbit meats, 20 parts by weight salt, 20 parts by weight vinegars are taken, is mixed evenly, is turned over and rub 5min, so
After rinse well；
B. the rabbit meat treated in a is added into the weight of rice wine 50, the parts by weight of water 800 to mix, soaks 120min, pull out
Rinse well, drain.
In the present invention, further illustrate, in stepb, the vinegar used is the rice vinegar of PH2.8~3.8.
In the present invention, further illustrate, in stepb, the rice wine used is the glutinous rice wine of 32 alcoholic strengthes.
Part Chinese herbal medicine efficacy effect is described below in the present invention：
Rhizoma atractylodis, (scientific name:Atractylodes Lancea(Thunb.)DC.):Composite family [WTBX herbaceos perennial.
Root-like stock prostration or oblique ascension, adventitious root.Stem is upright, high up to 100 centimetres, and single raw or a small number of stems are into fasciation, and the base portion leaf florescence takes off
Fall；Several stockless of middle and lower part cauline leaf, circle, obovate, deflection are avette, elliptical or oval shape, and more than middle part or only top cauline leaf is not
Divide, long avette, the oblong of falling ovate or oblong, whole leaf hard papers, two sides green, hairless, edge or sliver
There are needle prick shape echinid or triangle ratchet in edge or remise tooth.Capitulum list life stem branch top, involucre mitriform, bract needle prick shape
Pinniform is totally cleaved or drastic crack.Small floral white, the achene shape of falling oval, by the dense white long broad wool for forward pasting volt, pappus bristle is brown
Color or dirty white, yield positive results the 6-10 months.Pungent, hardship, temperature, returns spleen, stomach, Liver Channel.For dampness taste, abdominal fullness and distention, cold-dampness is white
Band, damp-warm diseases and damp invasion of lower energizer, pin swelling and pain in knee, impotence are soft powerless.Dampness taste are controlled, and see abdominal fullness and distention, poor appetite, burnout
The thick disease such as turbid of weak, white and greasy fur.
Radix Codonopsis (scientific name：Codonopsis pilosula (Franch.) Nannf) Campanulaceae Codonopsis, perennial herb plant
Thing, there is milk.The most warty stem traces of stem foot tool, the normal hypertrophy of root is in fusiform or fusiform cylinder, stem winding, sterile or tip
Blossom, yellow green or yellow-white, alternate of the leaf on stem and side shoot, petiole have thin short seta, blade is avette or narrow avette, side
Edge has wavy crenation, above green, below celadon, spend and be singly born in an end, with petiole alternate or being bordering on to life, on corolla
Position, wealthy mitriform, sliver equilateral triangle, flower pesticide is elongated, and seed is most, and avette, the 7-10 months yield positive results.It is sweet, it is mild-natured；Returns spleen,
Lung channel；Matter moisten gas and, with strengthening the spleen and tonifying the lung, nourishing qi and blood is promoted the production of body fluid, and cures mainly weakness of the spleen and the stomach, and anorexia and loose stool, lassitude hypodynamia, the deficiency syndrome of the lung is breathed heavily
Cough, shortness of breath lazyness speech, spontaneous perspiration, blood deficiency chlorosis is thirsty.Enhancing passive protective physical fitness, reduce blood pressure, blood-nourishing, tonifying middle-Jiao and Qi, treatment stomach burst
Ulcer, treatment diabetes.
Chinese yam (Classification system：Dioscorea opposita) be Chinese yam, alias RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam rhizome, native potato, sweet potato,
Sweet potato, jade prolong.Herbaceos perennial, vines life, often with purple, root tuber cylinder, leaf is to life, elliptical or oval shape, flower
Milky, dioecism.Root tuber is starch-containing and protein, can eat.Monocotyledon.For spleen eating less, endless diarrhea, lung
Void is breathed with cough, emission due to the kidney deficiency, and under band, frequent micturition, abnormal heat is quenched one's thirst.
Jujube (Classification system：Ziziphus zizyphus) also known as jujube, dry jujube, Chinese date, originating from China, in China
Existing more than 8,000 years plantation history, is just listed in one of " five fruits " (chestnut, peach, Lee, apricot, jujube) since ancient times.Jujube is rich in egg
The battalion such as white matter, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP
Form point.Wherein ascorbic content comes out at the top in fruit, there is the laudatory title of vitamin king, treats and loses with blood-enriching face-nourishing
The effect of dormancy.Property it is sweet, temperature.Returns spleen, stomach.Tonifying middle-Jiao and Qi, nourishing blood and tranquilization.For spleen eating less, weak loose stool, hysteria of womam.
Matrimony vine (Classification system：Lycium chincnse Mill) Cold and cool climate is liked, cold-hartliness is very strong.When temperature is stable logical
When crossing 7 DEG C or so, seed can be sprouted, and seedling can resist -3 DEG C of low temperature.When spring temperature is more than 6 DEG C, spring bud starts to sprout
It is dynamic.Matrimony vine survives the winter no freeze injury at -25 DEG C.Matrimony vine well developed root system, drought-resistant ability is strong, and growth is remained in arid desert.In production
To obtain high yield, still need to ensure that moisture supply, particularly flowering fruit bearing stage there must be the moisture of abundance.The low-lying land of long-term ponding is to matrimony vine
Growth is unfavorable, or even causes rotten or dead.Illumination is sufficient, and matrimony vine branch robust growth, flowers and fruits are more, and fruit is big, and yield is high, product
Matter is good.It is grown in alkaline soil and sand loam more matrimony vine, is best suitable for cultivating on loam deep in soil layer, fertile.It is sweet, property
It is flat.With nourishing the liver, nourshing kidney, moistening lung.Qi-restoratives strengthening the essence, effect of heat-clearing improving eyesight.
Cassia bark (Classification system：Cinnamomum tamala (Bauch.-Ham.) Nees et Eberm) it is also known as Chinese cassia tree, official
Osmanthus or fragrant osmanthus, are the common name of the barks such as canella cinnamomum japonicum, burmannii, cinnamomum chingii Metcalf, Chinese cassia tree or river osmanthus.During this product is commonly uses
Medicine, is food flavor or condiment for cooking again.The former plant of commodity cassia bark is more complicated, there are about more than ten kinds, is that Lauraceae Cinnamomum is planted
Thing.What various regions were commonly used has 8 kinds, wherein mainly there is other species such as cassia tree, cinnamomum obtusifoliumNees, burmannii and south China osmanthus to be generally regional medication.
Each kind is used as spices in Ancient Western.Fricassee seasoning is given with it in Chinese meal, is one of composition of five-spice powder.Cassia bark is pungent
Sweet, property is hot, enters kidney, spleen, bladder warp, positive with complement, warming spleen and stomach, removing internal cold, effect of coronary circulation-promoting pain-relieving and antidiarrheal.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
Chinese medicine soup is added in the present invention, with the mutually auxiliary complementation of rabbit meat property, rabbit meat is dispelled using the warm of Chinese medicine
Cool property, the interaction of rabbit meat and Chinese medicine is issued to not cool not dry, dampness elimination invigorating the spleen, moistening lung of whetting the appetite, and nourishes beauty treatment, invigorating qi and benefiting blood
Effect.Specially：
Rhizoma atractylodis, pungent, hardship, temperature, returns spleen, stomach, Liver Channel；Radix Codonopsis, sweet, mild-natured, returns spleen, lung channel, matter profit gas and invigorating the spleen benefit
Lung, nourishing qi and blood promotes the production of body fluid, and strengthens passive protective physical fitness, reduces blood pressure, treats gastric ulcer, diabetes；Jujube, property is sweet, temperature, returns spleen,
Stomach, tonifying middle-Jiao and Qi, nourishing blood and tranquilization；Matrimony vine, sweet, mild-natured, nourishing the liver, nourshing kidney, moistening lung, qi-restoratives strengthening the essence, heat-clearing improving eyesight；Cassia bark,
Acrid-sweet flavor, property heat, enter kidney, spleen, bladder warp, complement sun, warming spleen and stomach, removing internal cold, coronary circulation-promoting pain-relieving and antidiarrheal；All medicines share, respectively arrogates to oneself
Its work(, has dampness elimination invigorating the spleen, moistening lung of whetting the appetite, and nourishes beauty treatment, effect of benefiting qi and nourishing blood.The warm of Chinese medicine fills up the cool property of rabbit meat,
Reasonably combined, property of medicine complementation is mutually entered, and the rabbit meat soup made is not not cool dry, suitable for four seasons.
Deodorization new technology in the present invention, the smell of mutton of rabbit meat can be dispelled to greatest extent, strengthen mouthfeel, the specific mechanism of action
It is：
Vinegar, salt are added in the first step of deodorization, the external penetration pressure of rabbit meat block is enhanced, changes rabbit meat tissue thin
The membrane permeability direction of born of the same parents, oozes out watery blood and tissue fluid containing smell of mutton, smell of mutton is dispelled by the flushing of clear water；Deodorization
Second step, by rice wine and bubble, makes the osmotic pressure outside rabbit meat histocyte lower than in film, and moisture enters in histocyte, dilute
While releasing covering, being exchanged also by film makes watery blood and tissue fluid containing smell of mutton dispel cleaner.After deodorization of the present invention
Rabbit meat soup without smelling of mutton, it is more fresh and sweet.
【Embodiment】
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, summary), unless specifically stated otherwise,
Replaced by other equivalent or with similar purpose alternative features.I.e., unless specifically stated otherwise, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1：
A raw materials prepare：Food materials are got all the ready, take rabbit meat 200g to be cut into cube meat by 2*2cm square along lines；Ginger is cut into slices；
Water 2000g, Radix Codonopsis 50g, Chinese yam 50g, rhizoma atractylodis 10g, jujube 50g, matrimony vine 15g, cassia bark 8g, rice wine 30g mixing are added in watt pot
Chinese medicine soup is made in immersion；Wherein rhizoma atractylodis are fried with pot to sallow, and Radix Codonopsis is cut into 2~3cm segment wine and steeps 30min, then with it is upper
State Chinese medicine and blend together Chinese medicine soup with water；
B rabbit meat deodorizations：The cube meat cut in step A is added into salt 20g, vinegar 20g, is stirred, is turned over and rub 5min, so
Rinsed clean, adds rice wine 50g, water 800g afterwards, soaks 120min, then pulls rabbit meat out and rinse well, drain；
C seasonings are pickled：Rabbit meat after deodorization in step B is drained adds light soy sauce, salt, white sugar and stirs and pickle
15min；
D, which cooks, to stir-fry：Peanut oil addition iron pan is heated, ginger splices 8g is then added, stir-fry 1min, leaches ginger taste,
The step C rabbit meats pickled are put into pot, stir-fried 5min with 1500 DEG C of fiery temperature, changed colour until rabbit meat surface is cured；
E, which adds water, endures stewed：The rabbit meat stir-fried in step D is moved on in the Chinese medicine soup in step A with 1000 DEG C of fire temperature burnings
Open, then temperature is turned down, the fire temperature for maintaining 120 DEG C or so continues infusion 120min, especially emphasizes, above-mentioned to be used
Vinegar be the rice vinegar of pH2.8~3.8, the rice wine that wine is 32 alcoholic strengthes.
Comparative example 1, substantially the same manner as Example 1, difference is that rabbit meat deodorization does not add salt in step B and vinegar is turned over
Rubbing oozes out smell of mutton.
Comparative example 2, substantially the same manner as Example 1, difference is that the alcoholic strength of rice wine added by rabbit meat deodorization in step B is 15
Degree.
Comparative example 3, substantially the same manner as Example 1, difference is that the alcoholic strength of rice wine added by rabbit meat deodorization in step B is 52
Degree.
Comparative example 4, substantially the same manner as Example 1, difference is that vinegar added by rabbit meat deodorization is that pH value is equal to 5 in step B
Vinegar.
Comparative example 5, substantially the same manner as Example 1, difference is that vinegar added by rabbit meat deodorization is that pH value is equal to 2 in step B
Vinegar.
Embodiment 1 and comparative example 1-5 rabbit meat soup mouthfeel is compared, as a result such as table 1：
Table 1：Mouthfeel contrast table
| Case | Deodorization is operated | Effect |
| Embodiment 1 | Use the vinegar of pH2.8~3.8, the rice wine that alcoholic strength is 32 degree | The fresh and sweet without smelling of mutton of meat soup |
| Comparative example 1 | Without using vinegar, rice wine | Meat soup smell of mutton is heavier, influences mouthfeel |
| Comparative example 2 | Use the vinegar of pH2.8~3.8, the rice wine that alcoholic strength is 15 degree | Meat soup is fresh and sweet, there is smell of mutton |
| Comparative example 3 | Use the vinegar of pH2.8~3.8, the rice wine that alcoholic strength is 52 degree | There is smell of mutton, no delicate flavour simultaneously carries vinosity |
| Comparative example 4 | Use pH5 vinegar, the rice wine that alcoholic strength is 32 degree | Meat soup is fresh and sweet, there is slight smell of mutton |
| Comparative example 5 | Use pH2 vinegar, the rice wine that alcoholic strength is 32 degree | Meat soup is fresh and sweet, there is slight smell of mutton |
As shown in Table 1, what the present invention was provided removes deodorization method, can more thoroughly dispel the smell of mutton of rabbit meat, alcoholic strength is
32 degree of rice wine and the vinegar collocation deodorization best results of pH2.8~3.8 and the delicate flavour for not destroying rabbit meat.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preparation method of rabbit meat soup, it is characterised in that：Comprise the following steps：
A raw materials prepare：Food materials are got all the ready, and rabbit meat is cut into cube meat by 2*2cm square along lines；Ginger is cut into slices；Add in watt pot
Enter water, Radix Codonopsis, Chinese yam, rhizoma atractylodis, jujube, matrimony vine, cassia bark, rice wine mixing immersion and Chinese medicine soup is made；
B rabbit meat deodorizations：The cube meat cut in step A is added into salt, vinegar, is stirred, is turned over and rub 5min, is then rinsed dry
Only, rice wine, water are added, 120min is soaked, then rabbit meat is pulled out and rinsed well, is drained；
C seasonings are pickled：Rabbit meat after deodorization in step B is drained adds light soy sauce, salt, white sugar and stirs and pickle 15min；
D, which cooks, to stir-fry：Peanut oil addition iron pan is heated, ginger splices is then added, stir-fry 1min, leaches ginger taste, by step C
The rabbit meat pickled is put into pot, and stir-fried 5min with 1500 DEG C of fiery temperature, is changed colour until rabbit meat surface is cured；
E, which adds water, endures stewed：By the rabbit meat stir-fried in step D move on in the Chinese medicine soup in step A with 1000 DEG C fire temperature it is boiled, so
Temperature is turned down afterwards, the fire temperature for maintaining 120 DEG C or so continues infusion 120min.
2. according to the method described in claim 1, it is characterised in that：In step, the Chinese medicine soup is by 50 parts of weight of Radix Codonopsis
Part, the parts by weight of Chinese yam 50, the parts by weight of rhizoma atractylodis 10, the parts by weight of jujube 50, the parts by weight of matrimony vine 15, the parts by weight of cassia bark 8, the weight of rice wine 30
Part, the parts by weight of water 2000 are mixed.
3. according to the method described in claim 1, it is characterised in that：In step, described Chinese medicinal decoction liquor manufacture method is：
A. by weight, it will fry sallow to surface with pot after rhizoma atractylodis wash clean, it is stand-by；
B. by weight, Radix Codonopsis is cut into the segment of 2~3cm length, plus rice wine soaks 30min, it is stand-by；
C. by weight, the rhizoma atractylodis after processing, Radix Codonopsis and Chinese yam, jujube, matrimony vine, cassia bark, rice wine, water are placed in watt pot and mixed
120min is soaked, Chinese medicine soup is obtained.
4. according to the method described in claim 1, it is characterised in that：In stepb, the method for the rabbit meat deodorization is：
A. 200 parts by weight rabbit meats, 20 parts by weight salt, 20 parts by weight vinegars are taken, is mixed evenly, is turned over and rub 5min, Ran Houchong
Wash clean, it is stand-by；
B. rabbit meat stand-by a and the parts by weight of rice wine 50, the parts by weight of water 800 are mixed, soaks 120min, pull flushing out dry
Only, drain.
5. according to the method described in claim 1, it is characterised in that：The vinegar used is the rice vinegar of pH2.8~3.8.
6. according to the method described in claim 1, it is characterised in that：The rice wine used is alcoholic strength for 32 degree of glutinous rice wine.
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| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104921151A (en) * | 2015-05-19 | 2015-09-23 | 合肥不老传奇保健科技有限公司 | Kidney tonifying instant fragrant and hot rabbit meat and processing technology thereof |
| CN105166954A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Making method for rabbit meat |
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