CN107811215A - A kind of rabbit meat pine processing method - Google Patents
A kind of rabbit meat pine processing method Download PDFInfo
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- CN107811215A CN107811215A CN201711227359.2A CN201711227359A CN107811215A CN 107811215 A CN107811215 A CN 107811215A CN 201711227359 A CN201711227359 A CN 201711227359A CN 107811215 A CN107811215 A CN 107811215A
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of rabbit meat pine processing method, and it includes following preparation process：Take following raw material for standby：Rabbit meat, spiceleaf, cassia bark, anise, fennel seeds, salt, soy sauce, white granulated sugar, capsicum, Chinese prickly ash, five-spice powder, yellow rice wine；Rabbit meat pine prepared by the method for the invention, golden yellow color, its tissue morphology are fluffy, uniform, moisture is controlled between 18%~20%, protein content 22%, and good in taste, the method of the invention step is simple, can industrialized production, it is practical.
Description
Technical field
The present invention relates to a kind of rabbit meat pine processing method.
Background technology
Rabbit meat has special healthy nutritive value, always by the attention of doctor and nutrition men.According to Li Shizhen (1518-1593 A.D.) writing
's《Compendium of Materia Medica》Record：" rabbit meat is cold in nature sweet, has the effect of antipyretic tonifying middle-Jiao and Qi, invigorating the spleen of quenching the thirst, cool blood, profit large intestine ".
Compared to other meats, rabbit meat has the characteristics that high protein, high digestibility, low fat, low cholesterol, has higher edibility spacious
Draw, be preferable nutrition, health care, beauty meat product, can be rated as " top grade in meat ", the modern being also more conform with fast pace life
To the nutritional need of food.
Dried meat floss is one kind of dried meat product.By cooking the method with frying, finished product water content is set to drop to less than 20%,
On the one hand, the activity of microorganism and enzyme can be suppressed, improve the Storage of dried meat floss；On the other hand, it is possible to reduce the weight of raw meat
Amount and volume, are readily transported, it is most important that can increase the flavor of meat, instant edible.Capsicum is that one kind is deep to be liked by masses
The vegetables of love and flavouring, its nutrition very abundant, according to surveying and determination, containing about 0.9mg protein, 4 g in every 100 g capsicum fresh fruit
Carbohydrate, 0.3 mg niacins, 1.56 mg carrotene, 180mg vitamin Cs, 7mg calcium, 38 mg phosphorus, 0.5 mg iron.According to
《Food book on Chinese herbal medicine》Record：" capsicum can be for oral administration to be used as peptic with warming spleen and stomach, improves appetite, helps digest, increases saliva
Secretion and amylase activity." Chinese prickly ash also has the function that fragrant stomach invigorating, analgesic of dispeling cold, and can also increase appetite, help saliva
Liquid is secreted, hypotensive, changes mouthfeel etc..And five-spice powder is even more fragrant odour the advantages of converging various raw materials, the property of pungent-warm is held,
With invigorating the spleen middle benefit gas, anti-inflammatory diuresis and other effects, there is certain help to improving immunity of organisms.The nutrition of yellow rice wine is more abundant, its
Main component is in addition to second alcohol and water, also containing 18 kinds of amino acid, wherein 8 kinds are human bodies itself and must and can not synthesize,
Appropriate yellow rice wine can be clearing and activating the channels and collaterals, and dispelling cold of invigorating blood circulation, effectively keep out the cold stimulation, preventing cold, and yellow rice wine also contains what is enriched in addition
Vitamin, drink be advantageous to beauty, anti-aging for a long time, as condiment, can not only remove the smelling of fish or mutton, can also increase delicious
Flavor.
The content of the invention
The present invention proposes a kind of rabbit meat pine processing method.
A kind of rabbit meat pine processing method of the present invention, it includes following preparation process：
（1）Take following raw material for standby：Rabbit meat, spiceleaf, cassia bark, anise, fennel seeds, salt, soy sauce, white granulated sugar, capsicum, Chinese prickly ash,
Five-spice powder, yellow rice wine；
（2）Go rabbit to be thawed under normal temperature by three, 30min, normal temperature cooling, by leg and ridge portion meat along its muscle line are boiled in boiling water
Road is cut into inch strips, and is removed bone, skin, fat, tendon and connective tissue, is cleaned up standby；
（3）Pretreated rabbit meat, compound seasoner are put into digester one by one, by meat and water 1：1 ratio adds water, will cover
Son is covered tightly, and prevents excess moisture from evaporating, and early stage is cooked with big fire, after water is opened and boiled, is used small fire instead and is simmered, and is sent out after cooking 6 h
It is existing, with chopstick clamp meat；
（4）Lid is opened, continues to heat with small fire, and is constantly stir-fried, after soup is almost absorbed, meat is extruded with scoop
Block, surface are overflowed without obvious soup, will be received the good rabbit meat of juice and are taken out from pot, are cooled to room temperature, standby；
（5）Above-mentioned rabbit meat is inserted in loosening machine, breaks into fine filamentary, is beaten 4-8 times, while rejects with muscle and is not easy what is beaten
Cube meat；
（6）Rabbit meat pine after beating, which is inserted in 100 DEG C of loosening machine by sauting, carries out frying, frying to a certain extent when, go conglomeration, pick up miscellaneous
Matter, and moisture is controlled, when dried meat floss is whole loosely, change is crisp, stop producing after heating cools.
Preferably, the amount of the dispensing be salt 4%, soy sauce 12%~16%, white granulated sugar 6%, capsicum, Chinese prickly ash 1.0%,
Chinese prickly ash 0.6%, five-spice powder 1.0%, yellow rice wine 2.0%, spiceleaf 0.1%, cassia bark 0.5%, anise 0.75%, fennel seeds 0.5%.
Preferably, the step（2）Big fire brew time is 8h.
Preferably, the step（3）Receive the min of the juice time 15.
Rabbit meat pine prepared by the method for the invention, golden yellow color, its tissue morphology is fluffy, uniform, moisture control
Between 18%~20%, protein content 22%, and it is good in taste, the method for the invention step is simple, can industry
Metaplasia is produced, practical.
Embodiment
Embodiment 1.
A kind of rabbit meat pine processing method of the present invention, it includes following preparation process：
（1）Take following raw material for standby：Rabbit meat, spiceleaf, cassia bark, anise, fennel seeds, salt, soy sauce, white granulated sugar, capsicum, Chinese prickly ash,
Five-spice powder, yellow rice wine；
（2）Go rabbit to be thawed under normal temperature by three, 30min, normal temperature cooling, by leg and ridge portion meat along its muscle line are boiled in boiling water
Road is cut into inch strips, and is removed bone, skin, fat, tendon and connective tissue, is cleaned up standby；
（3）Pretreated rabbit meat, compound seasoner are put into digester one by one, by meat and water 1：1 ratio adds water, will cover
Son is covered tightly, and prevents excess moisture from evaporating, and early stage is cooked with big fire, after water is opened and boiled, is used small fire instead and is simmered, and is sent out after cooking 6 h
It is existing, with chopstick clamp meat；
（4）Lid is opened, continues to heat with small fire, and is constantly stir-fried, after soup is almost absorbed, meat is extruded with scoop
Block, surface are overflowed without obvious soup, will be received the good rabbit meat of juice and are taken out from pot, are cooled to room temperature, standby；
（5）Above-mentioned rabbit meat is inserted in loosening machine, breaks into fine filamentary, is beaten 4-8 times, while rejects with muscle and is not easy what is beaten
Cube meat；
（6）Rabbit meat pine after beating, which is inserted in 100 DEG C of loosening machine by sauting, carries out frying, frying to a certain extent when, go conglomeration, pick up miscellaneous
Matter, and moisture is controlled, when dried meat floss is whole loosely, change is crisp, stop producing after heating cools.
Preferably, the amount of the dispensing be salt 4%, soy sauce 12%~16%, white granulated sugar 6%, capsicum, Chinese prickly ash 1.0%,
Chinese prickly ash 0.6%, five-spice powder 1.0%, yellow rice wine 2.0%, spiceleaf 0.1%, cassia bark 0.5%, anise 0.75%, fennel seeds 0.5%.
Embodiment 2.
A kind of rabbit meat pine processing method of the present invention, it includes following preparation process：
（1）Take following raw material for standby：Rabbit meat, spiceleaf, cassia bark, anise, fennel seeds, salt, soy sauce, white granulated sugar, capsicum, Chinese prickly ash,
Five-spice powder, yellow rice wine；
（2）Go rabbit to be thawed under normal temperature by three, 30min, normal temperature cooling, by leg and ridge portion meat along its muscle line are boiled in boiling water
Road is cut into inch strips, and is removed bone, skin, fat, tendon and connective tissue, is cleaned up standby；
（3）Pretreated rabbit meat, compound seasoner are put into digester one by one, by meat and water 1：1 ratio adds water, will cover
Son is covered tightly, and prevents excess moisture from evaporating, and early stage is cooked with big fire, after water is opened and boiled, is used small fire instead and is simmered, and is sent out after cooking 6 h
It is existing, with chopstick clamp meat；
（4）Lid is opened, continues to heat with small fire, and is constantly stir-fried, after soup is almost absorbed, meat is extruded with scoop
Block, surface are overflowed without obvious soup, will be received the good rabbit meat of juice and are taken out from pot, are cooled to room temperature, standby；
（5）Above-mentioned rabbit meat is inserted in loosening machine, breaks into fine filamentary, is beaten 4-8 times, while rejects with muscle and is not easy what is beaten
Cube meat；
（6）Rabbit meat pine after beating, which is inserted in 100 DEG C of loosening machine by sauting, carries out frying, frying to a certain extent when, go conglomeration, pick up miscellaneous
Matter, and moisture is controlled, when dried meat floss is whole loosely, change is crisp, stop producing after heating cools.
The amount of dispensing of the present invention be salt 4%, soy sauce 12%~16%, white granulated sugar 6%, capsicum, Chinese prickly ash 1.0%,
Chinese prickly ash 0.6%, five-spice powder 1.0%, yellow rice wine 2.0%, spiceleaf 0.1%, cassia bark 0.5%, anise 0.75%, fennel seeds 0.5%.
The step（2）Big fire brew time is 8h, the step（3）Receive the min of the juice time 15.
Claims (4)
1. a kind of rabbit meat pine processing method, it is characterised in that including following preparation process：
（1）Take following raw material for standby：Rabbit meat, spiceleaf, cassia bark, anise, fennel seeds, salt, soy sauce, white granulated sugar, capsicum, Chinese prickly ash,
Five-spice powder, yellow rice wine；
（2）Go rabbit to be thawed under normal temperature by three, 30min, normal temperature cooling, by leg and ridge portion meat along its muscle line are boiled in boiling water
Road is cut into inch strips, and is removed bone, skin, fat, tendon and connective tissue, is cleaned up standby；
（3）Pretreated rabbit meat, compound seasoner are put into digester one by one, by meat and water 1：1 ratio adds water, will cover
Son is covered tightly, and prevents excess moisture from evaporating, and early stage is cooked with big fire, after water is opened and boiled, is used small fire instead and is simmered, and is sent out after cooking 6 h
It is existing, with chopstick clamp meat；
（4）Lid is opened, continues to heat with small fire, and is constantly stir-fried, after soup is almost absorbed, meat is extruded with scoop
Block, surface are overflowed without obvious soup, will be received the good rabbit meat of juice and are taken out from pot, are cooled to room temperature, standby；
（5）Above-mentioned rabbit meat is inserted in loosening machine, breaks into fine filamentary, is beaten 4-8 times, while rejects with muscle and is not easy what is beaten
Cube meat；
（6）Rabbit meat pine after beating, which is inserted in 100 DEG C of loosening machine by sauting, carries out frying, frying to a certain extent when, go conglomeration, pick up miscellaneous
Matter, and moisture is controlled, when dried meat floss is whole loosely, change is crisp, stop producing after heating cools.
2. a kind of rabbit meat pine processing method as claimed in claim 1, it is characterised in that the amount of the dispensing is salt 4%, soy sauce
12%~16%, white granulated sugar 6%, capsicum, Chinese prickly ash 1.0%, Chinese prickly ash 0.6%, five-spice powder 1.0%, yellow rice wine 2.0%, spiceleaf 0.
1%th, cassia bark 0.5%, anise 0.75%, fennel seeds 0.5%.
A kind of 3. rabbit meat pine processing method as claimed in claim 1, it is characterised in that the step（2）Big fire brew time is
8h。
A kind of 4. rabbit meat pine processing method as claimed in claim 1, it is characterised in that the step（3）Receive the min of the juice time 15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711227359.2A CN107811215A (en) | 2017-11-29 | 2017-11-29 | A kind of rabbit meat pine processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711227359.2A CN107811215A (en) | 2017-11-29 | 2017-11-29 | A kind of rabbit meat pine processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811215A true CN107811215A (en) | 2018-03-20 |
Family
ID=61605066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711227359.2A Withdrawn CN107811215A (en) | 2017-11-29 | 2017-11-29 | A kind of rabbit meat pine processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107811215A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108684777A (en) * | 2018-08-31 | 2018-10-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine pumpkin pie |
| CN108719818A (en) * | 2018-05-15 | 2018-11-02 | 道真自治县云庄农牧业发展有限公司 | A kind of health-care rabbit meat pine |
| CN108850067A (en) * | 2018-08-31 | 2018-11-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat rosin taro cake |
| CN111587994A (en) * | 2020-06-10 | 2020-08-28 | 上杭县钰鹿农业综合开发有限公司 | Sika dried meat floss and preparation method thereof |
-
2017
- 2017-11-29 CN CN201711227359.2A patent/CN107811215A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719818A (en) * | 2018-05-15 | 2018-11-02 | 道真自治县云庄农牧业发展有限公司 | A kind of health-care rabbit meat pine |
| CN108684777A (en) * | 2018-08-31 | 2018-10-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine pumpkin pie |
| CN108850067A (en) * | 2018-08-31 | 2018-11-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat rosin taro cake |
| CN111587994A (en) * | 2020-06-10 | 2020-08-28 | 上杭县钰鹿农业综合开发有限公司 | Sika dried meat floss and preparation method thereof |
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| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180320 |
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| WW01 | Invention patent application withdrawn after publication |