CN107397141A - The preparation method of spicy rabbit - Google Patents
The preparation method of spicy rabbit Download PDFInfo
- Publication number
- CN107397141A CN107397141A CN201710721560.XA CN201710721560A CN107397141A CN 107397141 A CN107397141 A CN 107397141A CN 201710721560 A CN201710721560 A CN 201710721560A CN 107397141 A CN107397141 A CN 107397141A
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- China
- Prior art keywords
- rabbit
- rabbit meat
- spicy
- slaughtered
- meat quality
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
Abstract
The invention belongs to food processing technology field, and in particular to a kind of preparation method of spicy rabbit, comprise the following steps：A. pre-process；B. pickle；C. frying；D. stew.Herein described method does not add any additive.Spicy rabbit bright, uniform, no burned spot of black made from the application；Smell is normal, free from extraneous odour；Mouthfeel is spicy, delicacy is tasty.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of spicy rabbit.
Background technology
Rabbit is the general name of all category of mammality Lagomorpha rabbit section subordinate.Rabbit meat is sweet, cool in nature, there is tonifying middle-Jiao and Qi, cool
Blood removing toxic substances, relieving heat and thirst and other effects.
At present, rabbit meat is in the production process of cooked meat food is processed into, and mainly has steaming, boils, bakes, a variety of methods such as halogen, leads to
It is often that rabbit meat will be made meat cubelets, meat foam, meat pulp etc., to increase the attractive in appearance and mouthfeel of manufactured goods during making, during making, often
Substantial amounts of additive is added, the quality for such as adding nitre to ensure, adds sodium benzoate or sorbic acid carries out anti-corrosion, or other
Additive, the addition of these additives, it is unfavorable to human body to be eaten for a long time.
The content of the invention
In view of this, it is an object of the invention to provide a kind of preparation method of spicy rabbit.The inventive method, which is not added, appoints
What additive.
To realize object above, the technical scheme is that：
The preparation method of spicy rabbit, comprises the following steps：
A. pre-process：The rabbit meat slaughtered is cleaned, immersion 1.5-2h is placed in water after stripping and slicing, takes out, drains away the water；
B. pickle：By the rabbit meat quality 4-5% slaughtered salt, 3-3.5% beer, 1.5-2% dark soy sauce, 0.5-
0.7% fennel seeds, 0.4-0.7% pepper powder, 0.3-0.4% Chinese prickly ash, 0.25-0.3% green onion section, 0.3-0.5%
Shredded ginger, 0.4-0.6% dried orange peel are sprinkling upon in rabbit meat, are smeared uniformly, are pickled 25-30min；
C. frying：The rabbit meat quality 20-25% slaughtered vegetable oil is put into clean pot, intense fire is heated to seething with excitement,
The rabbit meat by pickling is put into, moderate heat stir-fries is changed into red to rabbit meat, pulls out, drains；
D. stew：The rabbit meat quality 4-6% slaughtered vegetable oil is put into clean pot, 35-40 DEG C is heated to, is put into
The rabbit meat quality 1.5-2% slaughtered white sugar, moderate heat be fried to white sugar and melt and bubble, and is put into the rabbit by frying, slaughters
Rabbit meat quality 2.5-3% chilli section, 0.2-0.25% Chinese prickly ash, 0.1-0.15% spiceleaf, the eight of 0.06-0.08%
Angle, 0.05-0.07% fructus amomi, the rabbit meat quality 10-15% slaughtered boiling water are added after moderate heat stir-frying 5-10s, slow fire stews
20-25min to soup do when, from fire, take the dish out of the pot, sterilize, from before fire 5-10s add slaughter rabbit meat quality 1-1.5% salt,
0.3-0.5% chickens' extract.
The salt is also known as dining table salt, is to tune the most frequently used in one of most important material of human survival, and culinary art
Taste substance.The main chemical sodium chloride (chemical formula NaCl) of salt content in salt was 99% (belonging to mixture), partly
The salt that area is produced adds potassium chloride to reduce the content of sodium chloride to reduce mortality of hypertension.
The beer is one of most ancient alcoholic beverage of the mankind, is that consumption is number three in the world afterwards for water and tea
Beverage.Beer belongs to external wine kind in earlier 1900s incoming China.Beer is using fructus hordei germinatus, hops, water as primary raw material, through ferment
Female fermentation brews the full carbonated alcoholic strength low wine formed, is referred to as " liquid bread ", is a kind of low concentration wine
Smart beverage.
The dark soy sauce is that caramel is added on the basis of light soy sauce, through heavy colour soy sauce made of special process, is adapted to meat to increase
Color acts on.
The fennel seeds are the dry mature fruit of samphire fennel, there is the effect of eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.
The dried orange peel is rutaceae orange and its dry mature skin of variety.
The white sugar is the refined sugar made of the molasses that sugarcane and beet are squeezed out.White sugar color is white, and totally, sugariness is high.
The chickens' extract is added on the basis of monosodium glutamate made of chemical condiment.Because nucleotides carries the delicate flavour of chicken,
Therefore claim chickens' extract.In chickens' extract in addition to containing sodium glutamate, more contain several amino acids.It can increase the appetite of people, and and can carries
For the homely flavouring of certain nutrition.
The slow fire is also known as small fire or warm fire, refers to boiling small and slow fire used during thing, temperature 40-50
℃.The column of flame will not stretch out a pot side, flame it is small and when it is high when it is low, flame is in blue orange, and luminosity is dark and temperature is relatively low.The moderate heat
Also known as mild and heavy respiration or slow fire, for firepower between very hot oven and small fire, the column of flame slightly stretches out a pot side, and flame is relatively low and unstability, fire
Light becomes clear in blue red, luminosity, and temperature is 60-80 DEG C.The intense fire refers to more violent fire during culinary art, also known as big fire, prosperous
Fire, very hot oven, temperature >=100 DEG C, the column of flame can stretch out a pot side, and flame is high and stabilizes, and heat color is in blue and white, and temperature is pressing.
Further, water described in step A is the water of flowing.
Further, stripping and slicing described in step A refer to by rabbit meat be cut into length be 4-6cm, width 0.2-0.3cm.Further,
Green onion section is small verdant and thick section described in step B.
Further, the vegetable oil is rapeseed oil or peanut oil.
Further, the sterilizing is pasteurization.
The present invention also aims to protect spicy rabbit made from methods described.
The beneficial effects of the present invention are：
Herein described method does not add any additive.Spicy rabbit bright, uniform, no black made from the application
Burned spot；Smell is normal, free from extraneous odour；Mouthfeel is spicy, delicacy is tasty.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.It is unreceipted in preferred embodiment
The experimental method of actual conditions, generally according to normal condition.
Embodiment 1
The preparation method of spicy rabbit, it is concretely comprised the following steps：
A. pre-process：The rabbit meat slaughtered is cleaned, is placed in after stripping and slicing (length 4cm, width 0.2cm) in the water of flowing
1.5h is soaked, takes out, drains away the water；
B. pickle：By the salt for the rabbit meat quality 5% slaughtered, 3.5% beer, 1.5% dark soy sauce, 0.5% fennel fruit
Perfume, 0.4% pepper powder, 0.4% Chinese prickly ash, 0.25% small verdant and thick section, 0.5% shredded ginger, 0.4% dried orange peel are sprinkling upon rabbit
On meat, smear uniformly, pickle 25min；
C. frying：The rapeseed oil for the rabbit meat quality 20% slaughtered is put into clean pot, intense fire is heated to seething with excitement, is put into
By the rabbit meat pickled, moderate heat stir-fries is changed into red to rabbit meat, pulls out, drains；
D. stew：The rapeseed oil for the rabbit meat quality 6% slaughtered is put into clean pot, 40 DEG C is heated to, is put into and slaughters
Rabbit meat quality 2% white sugar, moderate heat is fried to white sugar and melts and bubble, the rabbit meat quality for be put into the rabbit by frying, slaughtering
2.5% chilli section, 0.25% Chinese prickly ash, 0.15% spiceleaf, 0.06% anise, 0.05% fructus amomi, moderate heat stir-frying
Add the boiling water for the rabbit meat quality 15% slaughtered after 5s, slow fire stew 20-25min to soup do when, from fire, take the dish out of the pot, use Pasteur
Sterilization sterilizes, from salt, 0.5% chickens' extract that 5s before fire adds the rabbit meat quality 1.5% slaughtered.
Embodiment 2
The preparation method of spicy rabbit, it is concretely comprised the following steps：
A. pre-process：The rabbit meat slaughtered is cleaned, is placed in after stripping and slicing (length 6cm, width 0.3cm) in the water of flowing
2h is soaked, takes out, drains away the water；
B. pickle：By the salt for the rabbit meat quality 4% slaughtered, 3% beer, 2% dark soy sauce, 0.7% fennel seeds,
0.7% pepper powder, 0.3% Chinese prickly ash, 0.3% small verdant and thick section, 0.3% shredded ginger, 0.6% dried orange peel are sprinkling upon rabbit meat
On, smear uniformly, pickle 30min；
C. frying：The peanut oil for the rabbit meat quality 20% slaughtered is put into clean pot, intense fire is heated to seething with excitement, is put into
By the rabbit meat pickled, moderate heat stir-fries is changed into red to rabbit meat, pulls out, drains；
D. stew：The peanut oil for the rabbit meat quality 6% slaughtered is put into clean pot, 40 DEG C is heated to, is put into and slaughters
Rabbit meat quality 2% white sugar, moderate heat is fried to white sugar and melts and bubble, the rabbit meat quality for be put into the rabbit by frying, slaughtering
3% chilli section, 0.2% Chinese prickly ash, 0.1% spiceleaf, 0.08% anise, 0.07% fructus amomi, after moderate heat stir-frying 10s
Add the boiling water of rabbit meat quality 10% slaughtered, slow fire stew 20-25min to soup do when, from fire, take the dish out of the pot, use pasteurization
Method sterilizes, from salt, 0.3% chickens' extract that 10s before fire adds the rabbit meat quality 1% slaughtered.
Embodiment 3
The preparation method of spicy rabbit, it is concretely comprised the following steps：
A. pre-process：The rabbit meat slaughtered is cleaned, is placed in flowing after stripping and slicing (length 4.8cm, width 0.25cm)
2h is soaked in water, takes out, drains away the water；
B. pickle：By the salt for the rabbit meat quality 4.2% slaughtered, 3.2% beer, 1.7% dark soy sauce, 0.6% it is small
Fennel, 0.5% pepper powder, 0.36% Chinese prickly ash, 0.27% small verdant and thick section, 0.35% shredded ginger, 0.5% dried orange peel are spread
In rabbit meat, smear uniformly, pickle 26min；
C. frying：The rapeseed oil for the rabbit meat quality 22% slaughtered is put into clean pot, intense fire is heated to seething with excitement, is put into
By the rabbit meat pickled, moderate heat stir-fries is changed into red to rabbit meat, pulls out, drains；
D. stew：The rapeseed oil for the rabbit meat quality 5% slaughtered is put into clean pot, 38 DEG C is heated to, is put into and slaughters
Rabbit meat quality 1.9% white sugar, moderate heat is fried to white sugar and melts and bubble, the rabbit meat matter for be put into the rabbit by frying, slaughtering
Chilli section, 0.24% Chinese prickly ash, 0.12% spiceleaf, 0.07% anise, 0.06% fructus amomi of amount 2.6%, moderate heat turn over
Fry and the boiling water of the rabbit meat quality 12% slaughtered added after 6s, slow fire stew 20-25min to soup do when, from fire, take the dish out of the pot, with bar
Family name's sterilization sterilizes, from salt, 0.4% chickens' extract that 7s before fire adds the rabbit meat quality 1.5% slaughtered.
Embodiment 4
The preparation method of spicy rabbit, it is concretely comprised the following steps：
A. pre-process：The rabbit meat slaughtered is cleaned, is placed in flowing after stripping and slicing (length 5.1cm, width 0.27cm)
1.5h is soaked in water, takes out, drains away the water；
B. pickle：By the salt for the rabbit meat quality 4.8% slaughtered, 3.4% beer, 1.6% dark soy sauce, 0.5% it is small
Fennel, 0.6% pepper powder, 0.32% Chinese prickly ash, 0.28% small verdant and thick section, 0.48% shredded ginger, 0.55% dried orange peel
It is sprinkling upon in rabbit meat, smears uniformly, pickle 25min；
C. frying：The peanut oil for the rabbit meat quality 21% slaughtered is put into clean pot, intense fire is heated to seething with excitement, is put into
By the rabbit meat pickled, moderate heat stir-fries is changed into red to rabbit meat, pulls out, drains；
D. stew：The peanut oil for the rabbit meat quality 5% slaughtered is put into clean pot, 37 DEG C is heated to, is put into and slaughters
Rabbit meat quality 1.8% white sugar, moderate heat is fried to white sugar and melts and bubble, the rabbit meat matter for be put into the rabbit by frying, slaughtering
Chilli section, 0.24% Chinese prickly ash, 0.13% spiceleaf, 0.07% anise, 0.06% fructus amomi of amount 2.6%, moderate heat turn over
Fry and the boiling water of the rabbit meat quality 11% slaughtered added after 9s, slow fire stew 20-25min to soup do when, from fire, take the dish out of the pot, with bar
Family name's sterilization sterilizes, from salt, 0.36% chickens' extract that 7s before fire adds the rabbit meat quality 1.1% slaughtered.
Spicy rabbit sensory evaluation
Choosing 10, there are more than 3 years cuisines to judge the personnel of experience, and color is carried out to spicy rabbit made from embodiment 1-4
Evaluation in terms of pool, smell and mouthfeel, it is as a result as shown in the table：
| Sample | Color and luster | Smell | Mouthfeel |
| Embodiment 1/ is divided | 4.80 | 4.77 | 4.76 |
| Embodiment 2/ is divided | 4.81 | 4.83 | 4.78 |
| Embodiment 3/ is divided | 4.82 | 4.84 | 4.82 |
| Embodiment 4/ is divided | 4.83 | 4.86 | 4.85 |
Color and luster is evaluated：
1) bright, uniformly, no burned spot of black, obtain 5 points；
2) it is all to have that the burned spot of black or color and luster are uneven, 1-4 points are detained as one sees fit；
3) there is the burned spot of obvious black, qualification is judged in cancellation.
Smell index evaluation：
1) all smells are normal, free from extraneous odour, obtain 5 points；
2) every smell not just, there is other peculiar smell, detains 1-4 points as one sees fit.
3) there is obvious peculiar smell, cancel evaluation qualification.
Mouthfeel is evaluated：
1) it is spicy, delicate tasty, obtain 5 points；
2) it is all to owe spicy, owe delicacy, 1-4 points are detained as one sees fit；
3) substantially owe spicy, owe delicacy, cancel evaluation qualification.
From result above, spicy rabbit bright, uniform, no burned spot of black made from embodiment 1-4；Smell
Normally, free from extraneous odour；Mouthfeel is spicy, delicacy is tasty.
Spicy Tu Song Chongqing City food and medicine made from embodiment 1-4 is examined into detection research institute, detects volatility alkali
Nitrogen, peroxide value, BaP, N- N-nitrosodimethylamines, nitrous acid residual quantity, sorbic acid and its sylvite, benzoic acid and sodium benzoate,
Famille rose, Florfenicol, Thiamphenicol, chloramphenicol, sulfamido, tylosin, Furaxone metabolite, furaltadone metabolism
Thing, Cistofuran metabolite, Furacilin metabolite, quinolones, tetracycline/terramycin/aureomycin (single or compound),
Fortimicin, olaquindox metabolite, her victoria mycin, total plate count, coliform, salmonella, cause are let out ETEC and contained
Amount, it is as a result as shown in the table.
Physics and chemistry and hygienic testing result
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent substitution, and without departing from the objective and scope of technical solution of the present invention, it all should cover at this
Among the right of invention.
Claims (7)
1. the preparation method of spicy rabbit, it is characterised in that comprise the following steps：
A. pre-process：The rabbit meat slaughtered is cleaned, immersion 1.5-2h is placed in water after stripping and slicing, takes out, drains away the water；
B. pickle：By the rabbit meat quality 4-5% slaughtered salt, 3-3.5% beer, 1.5-2% dark soy sauce, 0.5-0.7%
Fennel seeds, 0.4-0.7% pepper powder, 0.3-0.4% Chinese prickly ash, 0.25-0.3% green onion section, 0.3-0.5% ginger
Silk, 0.4-0.6% dried orange peel are sprinkling upon in rabbit meat, are smeared uniformly, are pickled 25-30min；
C. frying：The rabbit meat quality 20-25% slaughtered vegetable oil is put into clean pot, intense fire is heated to seething with excitement, is put into
By the rabbit meat pickled, moderate heat stir-fries is changed into red to rabbit meat, pulls out, drains；
D. stew：The rabbit meat quality 4-6% slaughtered vegetable oil is put into clean pot, intense fire is heated to 35-40 DEG C, is put into
The rabbit meat quality 1.5-2% slaughtered white sugar, moderate heat be fried to white sugar and melt and bubble, and is put into the rabbit by frying, slaughters
Rabbit meat quality 2.5-3% chilli section, 0.2-0.25% Chinese prickly ash, 0.1-0.15% spiceleaf, the eight of 0.06-0.08%
Angle, 0.05-0.07% fructus amomi, the rabbit meat quality 10-15% slaughtered boiling water are added after moderate heat stir-frying 5-10s, slow fire stews
20-25min to soup do when, from fire, take the dish out of the pot, sterilize, from before fire 5-10s add slaughter rabbit meat quality 1-1.5% salt,
0.3-0.5% chickens' extract.
2. the preparation method of spicy rabbit according to claim 1, it is characterised in that water described in step A is the water of flowing.
3. the preparation method of spicy rabbit according to claim 1, it is characterised in that stripping and slicing described in step A refers to rabbit meat
Be cut into length be 4-6cm, width 0.2-0.3cm.
4. the preparation method of spicy rabbit according to claim 1, it is characterised in that green onion section is small verdant and thick section described in step B.
5. the preparation method of spicy rabbit according to claim 1, it is characterised in that the vegetable oil is peanut oil.
6. the preparation method of spicy rabbit according to claim 1, it is characterised in that the sterilizing is pasteurization
Method.
7. the spicy rabbit according to made from any one of claim 1-5 methods described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710721560.XA CN107397141A (en) | 2017-08-22 | 2017-08-22 | The preparation method of spicy rabbit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710721560.XA CN107397141A (en) | 2017-08-22 | 2017-08-22 | The preparation method of spicy rabbit |
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| CN107397141A true CN107397141A (en) | 2017-11-28 |
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ID=60397427
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| CN201710721560.XA Pending CN107397141A (en) | 2017-08-22 | 2017-08-22 | The preparation method of spicy rabbit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651868A (en) * | 2018-04-17 | 2018-10-16 | 四川理工学院 | A kind of cold eaten rabbit antisepsis and sterilization method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872693A (en) * | 2015-05-07 | 2015-09-02 | 四川农业大学 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
-
2017
- 2017-08-22 CN CN201710721560.XA patent/CN107397141A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872693A (en) * | 2015-05-07 | 2015-09-02 | 四川农业大学 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651868A (en) * | 2018-04-17 | 2018-10-16 | 四川理工学院 | A kind of cold eaten rabbit antisepsis and sterilization method |
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Application publication date: 20171128 |