CN107296213A - 烧烤野兔的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
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Abstract
本发明属于食品加工技术领域，具体涉及一种烧烤野兔的制备方法，包括以下步骤：A.预处理：将宰杀的野兔肉洗净，从胸部切开，脊骨背面朝上，压平，撑开使之成板形；腌制：将宰杀的野兔肉质量4‑5％的食盐、2‑3％的白酒、3‑3.5％的生姜汁、1‑1.5％的蒜汁、1‑2％的花椒水撒在兔肉上，涂抹均匀，腌制10‑15min；C.烤制：将腌制的野兔肉烤制至兔肉烤熟，离火，离火前5‑10s放入宰杀的野兔肉质量0.7‑0.9％的辣椒面、0.5‑0.8％的孜然粉、0.8‑1.1％的五香粉、0.2‑0.3％的鸡精和0.1‑0.2％的芝麻，抹匀，杀菌。本申请烤制的野兔呈橙黄色或黄色，色泽鲜亮、均匀，无黑色烤焦斑点；肉体完整，组织松软，有嚼劲，无僵片；气味正常，无异味；表皮酥脆，内部肉质细嫩可口。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种烧烤野兔的制备方法。
背景技术
烤兔是人们喜欢的肉类食品，口味独特，营养丰富，食用方便。
现有的烤兔方法烤制的兔肉口感较差。
发明内容
有鉴于此，本发明的目的在于提供一种烧烤野兔的制备方法。
为实现以上目的，本发明的技术方案为：
烧烤野兔的制备方法，其具体步骤为：
A.预处理：将宰杀的野兔肉洗净，从胸部切开，脊骨背面朝上，压平，撑开使之成板形；
B.腌制：将宰杀的野兔肉质量4-5％的食盐、2-3％的白酒、3-3.5％的生姜汁、1-1.5％的蒜汁、1-2％的花椒水撒在兔肉上，涂抹均匀，腌制10-15min；
C.烤制：将腌制的野兔肉烤制至兔肉烤熟，离火，离火前5-10s放入宰杀的野兔肉质量0.7-0.9％的辣椒面、0.5-0.8％的孜然粉、0.8-1.1％的五香粉、0.2-0.3％的鸡精和0.1-0.2％的芝麻，抹匀，杀菌。
所述野兔是指兔属下的动物及粗毛兔属与岩兔属中四个物种的合称。野兔十分灵活，腿和耳朵比家兔长。
所述食盐又称餐桌盐，是对人类生存最重要的物质之一，也是烹饪中最常用的调味料。盐的主要化学成份氯化钠(化学式NaCl)在食盐中含量为99％(属于混合物)，部分地区所出品的食盐加入氯化钾来降低氯化钠的含量以降低高血压发生率。
所述白酒是以粮谷为主要原料，以大曲、小曲或麸曲及酒母等为糖化发酵剂，经蒸煮、糖化、发酵、蒸馏而制成的蒸馏酒。又称烧酒、老白干、烧刀子等。酒质无色(或微黄)透明，气味芳香纯正，入口绵甜爽净，酒精含量较高，经贮存老熟后，具有以酯类为主体的复合香味。
所述孜然含有含量较高的蛋白质、脂肪、无机食盐，还含有丰富的钙、铁、镁、钾、锌、铜、磷等7种矿物元素。孜然可利尿、镇静、缓解肠胃气胀并有助于消化。孜然具有醒脑通脉、降火平肝等功效，能祛寒除湿，理气开胃，祛风止痛。对消化不良、胃寒疼痛、肾虚便频、月经不调均有疗效。
所述鸡精是在味精的基础上加入化学调料制成的。由于核苷酸带有鸡肉的鲜味，故称鸡精。鸡精中除含有谷氨酸钠外，更含有多种氨基酸。它既能增加人们的食欲，又能提供一定营养的家常调味品。
进一步，对野兔肉预处理后、腌制前扎兔肉。扎兔肉使得调料能够更好地入味。
进一步，扎兔肉用的是铁刷。所述铁刷又叫肉刷子，产生于唐代以前。
进一步，步骤B所述烤制用的是电烤箱或炭火烤炉。
进一步，烤制过程中每隔5-6min翻转一次肉体并涂抹香油。
进一步，用电烤箱烤制过程中温度为120-150℃。
进一步，所述灭菌用的是巴氏灭菌法。
本发明的目的还在于保护所述方法制得的烧烤野兔。
本发明的有益效果在于：
本申请烤制的野兔呈橙黄色或黄色，色泽鲜亮、均匀，无黑色烤焦斑点；肉体完整，组织松软，有嚼劲，无僵片；气味正常，无异味；表皮酥脆，内部肉质细嫩可口。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述，但是本领域技术人员将会理解，下列实施例仅用于说明本发明，而不应视为限定本发明的范围。优选实施例中未注明具体条件的实验方法，通常按照常规条件。
实施例1
烧烤野兔的制备方法，其具体步骤为：
A.预处理：将宰杀的野兔肉洗净，从胸部切开，脊骨背面朝上，压平，撑开使之成板形；
B.腌制：用铁刷扎兔肉，将宰杀的野兔肉质量5％的食盐、2％的白酒、3.5％的生姜汁、1.5％的蒜汁、1％的花椒水撒在兔肉上，涂抹均匀，腌制15min；
C.烤制：将腌制的野兔肉用电烤箱(温度为150℃)烤制(每隔5min翻转一次肉体并涂抹香油)至兔肉烤熟，离火，离火前10s放入宰杀的野兔肉质量0.9％的辣椒面、0.5％的孜然粉1.1％的五香粉、0.2％的鸡精和0.1％的芝麻，抹匀，用巴氏灭菌法杀菌。
实施例2
烧烤野兔的制备方法，其具体步骤为：
A.预处理：将宰杀的野兔肉洗净，从胸部切开，脊骨背面朝上，压平，撑开使之成板形；
B.腌制：用铁刷扎兔肉，将宰杀的野兔肉质量4％的食盐、3％的白酒、3％的生姜汁、1％的蒜汁、2％的花椒水撒在兔肉上，涂抹均匀，腌制10min；
C.烤制：将腌制的野兔肉用电烤箱(温度为120℃)烤制(每隔6min翻转一次肉体并涂抹香油)至兔肉烤熟，离火，离火前5s放入宰杀的野兔肉质量0.7％的辣椒面、0.8％的孜然粉、0.8％的五香粉、0.3％的鸡精和0.2％的芝麻，抹匀，用巴氏灭菌法杀菌。
实施例3
烧烤野兔的制备方法，其具体步骤为：
A.预处理：将宰杀的野兔肉洗净，从胸部切开，脊骨背面朝上，压平，撑开使之成板形；
B.腌制：用铁刷扎兔肉，将宰杀的野兔肉质量4.5％的食盐、2.1％的白酒、3.2％的生姜汁、1.5％的蒜汁、1.6％的花椒水撒在兔肉上，涂抹均匀，腌制12min；
C.烤制：将腌制的野兔肉用电烤箱(温度为128℃)烤制(每隔5min翻转一次肉体并涂抹香油)至兔肉烤熟，离火，离火前7s放入宰杀的野兔肉质量0.8％的辣椒面、0.6％的孜然粉、0.9％的五香粉、0.2％的鸡精和0.2％的芝麻，抹匀，用巴氏灭菌法杀菌。
实施例4
烧烤野兔的制备方法，其具体步骤为：
C.预处理：将宰杀的野兔肉洗净，从胸部切开，脊骨背面朝上，压平，撑开使之成板形；
D.腌制：用铁刷扎兔肉，将宰杀的野兔肉质量4.8％的食盐、2.5％的白酒、3.5％的生姜汁、1.2％的蒜汁、1.5％的花椒水撒在兔肉上，涂抹均匀，腌制14min；
C.烤制：将腌制的野兔肉用炭火烤炉烤制(每隔6min翻转一次肉体并涂抹香油)至兔肉烤熟，离火，离火前8s放入宰杀的野兔肉质量0.8％的辣椒面、0.7％的孜然粉、1.0％的五香粉、0.3％的鸡精和0.1％的芝麻，抹匀，用巴氏灭菌法杀菌。
烧烤野兔感官评价
选取10位具有3年以上美食品鉴经验的人员，对实施例1-4制得的烧烤野兔进行色泽、组织形态口感、香气方面的评价，结果如下表所示：
表2感官评定结果
色泽评定：
1)橙黄色或黄色，色泽鲜亮、均匀，无黑色烤焦斑点，得5分；
2)凡有黑色烤焦斑点或色泽不均匀，酌情扣1-4分；
3)有明显黑色烤焦斑点，取消品评资格。
组织形态评定：
1)肉体完整，组织松软，有嚼劲，无僵片，得5分；
2)凡肉体破损、无嚼劲或有僵片，酌情扣1-4分；
3)肉体明显破损，取消评定资格。
气味指标评定：
1)凡气味正常，无异味，得5分；
2)凡是气味不正，有其它异味，酌情扣1-4分。
3)有明显异味，取消评定资格。
口感评定：
1)表皮酥脆，内部肉质细嫩可口，得5分；
2)凡表皮欠酥脆，内部肉质欠细嫩、欠可口，酌情扣1-4分；
3)表皮明显欠酥脆，内部肉质明显欠细嫩、欠可口，取消评定资格。
由以上结果可知，实施例1-4烤制的野兔呈橙黄色或黄色，色泽鲜亮、均匀，无黑色烤焦斑点；肉体完整，组织松软，有嚼劲，无僵片；气味正常，无异味；表皮酥脆，内部肉质细嫩可口。
将实施例1-4烤制的野兔送重庆市食品药品检验检测研究院，检测挥发性盐基氮、过氧化值、苯并芘、N-二甲基亚硝胺、亚硝酸残留量、山梨酸及其钾盐、苯甲酸及其钠盐、胭脂红、氟苯尼考、甲砜霉素、氯霉素、磺胺类、泰乐菌素、呋喃唑酮代谢物、呋喃它酮代谢物、呋喃妥因代谢物、呋喃西林代谢物、喹诺酮类、四环素/土霉素/金霉素(单个或复合物)、强力霉素、喹乙醇代谢物、伊维霉素、菌落总数、大肠菌群、沙门氏菌、致泄大肠埃希氏菌含量，结果如下表所示。
理化和卫生检测结果
最后说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的宗旨和范围，其均应涵盖在本发明的权利要求范围当中。
Claims (8)
1.烧烤野兔的制备方法，其特征在于，包括以下步骤：
A.预处理：将宰杀的野兔肉洗净，从胸部切开，脊骨背面朝上，压平，撑开使之成板形；
B.腌制：将宰杀的野兔肉质量4-5％的食盐、2-3％的白酒、3-3.5％的生姜汁、1-1.5％的蒜汁、1-2％的花椒水撒在兔肉上，涂抹均匀，腌制10-15min；
C.烤制：将腌制的野兔肉烤制至兔肉烤熟，离火，离火前5-10s放入宰杀的野兔肉质量0.7-0.9％的辣椒面、0.5-0.8％的孜然粉、0.8-1.1％的五香粉、0.2-0.3％的鸡精和0.1-0.2％的芝麻，抹匀，杀菌。
2.根据权利要求1所述的烧烤野兔的制备方法，其特征在于，还包括以下步骤：对野兔肉预处理后、腌制前扎兔肉。
3.根据权利要求2所述的烧烤野兔的制备方法，其特征在于，扎兔肉用的是铁刷。
4.根据权利要求1所述的烧烤野兔的制备方法，其特征在于，步骤B所述烤制用的是电烤箱或炭火烤炉。
5.根据权利要求4所述的烧烤野兔的制备方法，其特征在于，用电烤箱烤制过程中温度为120-150℃。
6.根据权利要求1所述的烧烤野兔的制备方法，其特征在于，烤制过程中每隔5-6min翻转一次肉体并涂抹香油。
7.根据权利要求1所述的烧烤野兔的制备方法，其特征在于，所述灭菌用的是巴氏灭菌法。
8.权利要求1-7任一项所述方法制得的烧烤野兔。
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