CN107125609A - 一种五香兔肉干及其制作方法 - Google Patents

一种五香兔肉干及其制作方法 Download PDF

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Publication number
CN107125609A
CN107125609A CN201710441473.9A CN201710441473A CN107125609A CN 107125609 A CN107125609 A CN 107125609A CN 201710441473 A CN201710441473 A CN 201710441473A CN 107125609 A CN107125609 A CN 107125609A
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Prior art keywords
rabbit meat
spiced
dry
hare
soy sauce
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韩丛业
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Dao Zhen Autonomous County Cloud Village Development Of Farming And Animal Husbandry Co Ltd
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Dao Zhen Autonomous County Cloud Village Development Of Farming And Animal Husbandry Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276Treatment with inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

本发明公开了一种五香兔肉干,由以下重量份原料制成:新鲜兔肉500‑1000、冰糖10‑15、酿造酱油20‑35、葱8‑15、蒜8‑15、花椒5‑10、丁香5‑10、八角5‑10、桂皮5‑10、砂仁5‑10、食用盐适量、水适量。本发明五香兔肉干的制作方法包括:(1)兔肉预处理、(2)配料、(3)腌制、(4)卤煮、(5)撕成条、(6)烘烤、(7)灭菌、真空包装。采用本发明提供的技术方案制得的五香兔肉干具有风味独特、低脂少油、安全健康、营养丰富、易储存、携带方便等优点,适合居家旅行。

Description

一种五香兔肉干及其制作方法
技术领域
[0001]本发明属于食品及其工艺技术领域,尤其是涉及一种五香兔肉干及其制作方法。
背景技术
[0002]兔肉干作为肉干制品中的一种,由于其含有丰富的蛋白质、脂肪、糖类、无机盐、维 生素A、维生素B1、维生素B2等成分,且具有一定的药理作用,因此,颇受人们的欢迎。兔肉干 含有人体不能合成的不饱和脂肪酸,还含有卵磷脂,由于卵磷脂是人脑组织细胞发育中不 可或缺的重要营养素,所以常吃兔肉干,有利于儿童智力发育,也有利于防止老年痴呆症。 兔肉干富含B族维生素,特别是维生素B3含量较高,维生素B3不但能促进营养素的转化与合 成,也能消除皮炎,防止皮肤粗糙,使肌肤细嫩光滑。兔肉干不仅有美容的功效,还能祜病强 身,中医认为,兔肉干性凉,味甘,入脾、胃、大肠,功效主治补中益气,可治疗脾胃虚弱所致 的饮食减少疲乏无力,养阴润燥,可治疗阴血不足所致的消渴、多饮、大便秘结、体形消瘦, 清热凉血,可治疗血热妄行所致的吐血、便血等病症。但是,目前市场上兔肉千种类单一,不 能很好地满足消费者的需求。
发明内容
[0003]为解决上述问题,本发明旨在提供一种五香兔肉干及其制作方法,使制作出的五 香兔肉干风味独特、低脂少油、营养、健康。
[0004]本发明的技术方案如下: 一种五香兔肉干,由以下重量份原料制成: 新鲜兔肉500-1000、冰糖10-15、酿造酱油20-35、葱8-15、蒜8-15、花椒5-10、丁香5-10、 八角5_1〇、桂皮5_10、砂仁5-10、食用盐适量、水适量。
[0005] 为保证兔肉干的口感和质量,所述新鲜兔肉为兔腿肉。
[0006]以上所述的五香兔肉干的制作方法,包括以下步骤: (1) 兔肉预处理:将新鲜兔胴体剔骨分割,去除筋腱,洗净沥干后,放入4-5%的盐水中, 浸泡3-5h捞出,然后放入沸水中焯水5-10min; (2) 配料:将花椒、丁香、八角、桂皮、砂仁、酿造酱油、适量食用盐和少量水熬制成五香 卤水; (3) 腌制:将步骤(1)中的兔肉倒入步骤(2)的五香卤水中,腌制8-L2h; (4) 卤煮:将腌制好的兔肉放入锅内,加入适量水,再放入冰糖、葱、蒜、食用盐和剩余的 花椒、丁香、八角、桂皮、砂仁、酿造酱油,大火煮沸后,用文火炖45-60min,最后中火收汁; (5) 撕成条:将步骤(4)中的兔肉沿其自然纹路撕成条状; (6) 烘烤:将兔肉条放置在烤炉上烘烤,不断翻动,直至兔肉发干、变硬; (7) 灭菌、真空包装。
[0007]为保证五香兔肉干的风味,以上所述制作方法的步骤(2)中所用的花椒、丁香、八 角、桂皮、砂仁、酿造酱油为其各自总用量的二分之一。 LOOOS」通过该技术手段,本发明取得的有益技术效果为:1.本发明对兔肉的预处理,有效 去除了兔肉的土腥味;2•本发明采用腌制加卤煮的方式,使制得的五香兔肉干味道更佳;3. 本发明未使用任何化学添加剂、防腐剂,对人体健康不会造成损害;4.本发明整个加工工艺 中未使用食用油,保证兔肉营养的同时,降低了人体对油脂的摄入量;5.本发明五番兔肉干 在制作工艺过程中,是将兔肉撕成条状,未采用刀切的方式,这能更好地保存兔肉的品质和 口感。
具体实施方式
[0009]以下结合实施例对本发明的原理和特征进行描述,所举实施例只用于解释发明, 并非用于限定本发明的范围。
[0010]本发明提供了一种五香兔肉干,由以下重量份原料制成: 新鲜兔肉500-1000、冰糖10-15、酿造酱油20-35、葱8-15、蒜8-15、花椒5-10、丁香5-10、 八角5_10、桂皮5-10、砂仁5-10、食用盐适量、水适量。
[0011]为保证兔肉干的口感和质量,所述新鲜兔肉为兔腿肉。
[0012]以上所述的五香兔肉干的制作方法,包括以下步骤: (1) 兔肉预处理:将新鲜兔胴体剔骨分割,去除筋腱,洗净沥干后,放入4-5%的盐水中, 浸泡3-5h捞出,然后放入沸水中焯水5-1 〇m i n; (2) 配料:将花椒、丁香、八角、桂皮、砂仁、酿造酱油、适量食用盐和少量水熬制成五香 卤水; ⑶腌制:将步骤⑴中的兔肉倒入步骤⑵的五香卤水中,腌制8-^h; (4) 卤煮:将腌制好的兔肉放入锅内,加入适量水,再放入冰糖、葱、蒜、食用盐和剩余的 花椒、丁香、八角、桂皮、砂仁、酿造酱油,大火煮沸后,用文火炖45-60min,最后中火收汁; (5) 撕成条:将步骤(4)中的兔肉沿其自然纹路撕成条状; (6) 烘烤:将兔肉条放置在烤炉上烘烤,不断翻动,直至兔肉发干、变硬; (7) 灭菌、真空包装。
[0013]为保证五香兔肉干的风味,以上所述制作方法的步骤(2)中所用的花椒、丁香、八 角、桂皮、砂仁、酿造酱油为其各自总用量的二分之一。
[0014]本发明的保护范围不限于具体实施方式所公开的技术方案,凡是依据本发明的技 术实质对以上实施例所作的任何修改、等同替换、改进等,均落入本发明的保护范围。

Claims (4)

1. 一种五香兔肉干,其特征在于,由以下重量份原料制成: 新鲜兔肉500-1000、冰糖10-15、酿造酱油20-35、葱8-15、蒜8-15、花椒5-10、丁香5-10、 八角5-10、桂皮5-10、砂仁5-10、食用盐适量、水适量。
2.根据权利要求1所述的一种五香兔肉干,其特征在于:所述新鲜兔肉为兔腿肉。
3.—种如权利要求1所述的五香兔肉干的制作方法,其特征在于,包括以下步骤: (1) 兔肉预处理:将新鲜兔胴体剔骨分割,去除筋腱,洗净沥干后,放入4-5%的盐水中, 浸泡3-5h携出,然后置入沸水中悼水5-10min; (2) 配料:将花椒、丁香、八角、桂皮、砂仁、酿造酱油、适量食用盐和少量水熬制成五香 卤水; ⑶腌制:将步骤⑴中的兔肉倒入步骤⑵的五香卤水中,腌制8—12h; (4) 卤煮:将腌制好的兔肉放入锅内,加入适量水,再放入冰糖、葱、蒜、食用盐和剩余的 花椒、丁香、八角、桂皮、砂仁、酿造酱油,大火煮沸后,用文火炖45-60min,最后中火收汁; (5) 撕成条:将步骤(4)中的兔肉沿其自然纹路撕成条状; (6) 烘烤:将兔肉条放置在烤炉上烘烤,不断翻动,直至兔肉发干、变硬; (7) 灭菌、真空包装。 ’
4.如权利要求3所述的五番兔肉干的制作方法,其特征在于:步骤⑵中所用的花椒、丁 香、八角、桂皮、砂仁、酿造酱油为其各自总用量的二分之一。
CN201710441473.9A 2017-06-13 2017-06-13 一种五香兔肉干及其制作方法 Pending CN107125609A (zh)

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Application publication date: 20170905