CN108201074A - A kind of production method of daily life of a family cold eaten rabbit - Google Patents
A kind of production method of daily life of a family cold eaten rabbit Download PDFInfo
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- CN108201074A CN108201074A CN201810210102.4A CN201810210102A CN108201074A CN 108201074 A CN108201074 A CN 108201074A CN 201810210102 A CN201810210102 A CN 201810210102A CN 108201074 A CN108201074 A CN 108201074A
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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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- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
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Abstract
The invention discloses a kind of production methods of homely cold eaten rabbit, include the following steps：(1) the standby rabbit meat of standby rabbit meat cure (2)；(3) rabbit meat fourth with rabbit meat cure is uniformly mixed, pickles 30~60min, (4) frying.The technique prepares cold eaten rabbit very simple, and the culinary art skill without grasping higher can also make to obtain tasty, nutrition-balanced cold eaten rabbit, also, the edible cold eaten rabbit being prepared is with health role to stomach, is eaten for a long time without side-effects to body.The technique prepares cold eaten rabbit very simple, and the culinary art skill without grasping higher can also make to obtain tasty, nutrition-balanced cold eaten rabbit, also, the edible cold eaten rabbit being prepared is with health role to stomach, is eaten for a long time without side-effects to body.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of production method of daily life of a family cold eaten rabbit.
Background technology
Though China is rabbit meat big producer, rabbit meat processing industry is also not very flourishing.China's rabbit meat mainly using live rabbit marketing fresh as
It is main, rabbit meat product based on traditional Chinese product, in the prevalence of deep processing it is low with level of comprehensive utilization the problem of.Rabbit in the market
Meat products low output, quality is low, less varieties, and the development of mating video display equipment relatively lags behind with meat industry.Cold eaten rabbit is Sichuan
A kind of folk tradition cuisines in Zi Gong area, have over one hundred year history so far.Spicy cold eaten rabbit meet young man pursue it is delicious and when
Still, share the demand of spiritual joy, be favored by people.But the processing of the spicy cold eaten rabbit of tradition, mainly according to the habit of user
It is used to add in corresponding condiment, it is unfavorable on the one hand so that the taste difference of cold eaten rabbit is big not in view of the characteristic of rabbit meat cure
It on the other hand it is then situations such as being also easy to produce diarrhea, dry after edible because rabbit meat and cure are cold in nature in large-scale processing.
Invention content
The purpose of the present invention is to solve above-mentioned technical problems, provide a kind of production method of homely cold eaten rabbit, the work
Skill prepares cold eaten rabbit very simple, and the culinary art skill higher without grasp can also make to obtain tasty, nutrition-balanced
Cold eaten rabbit, also, the edible cold eaten rabbit being prepared is with health role to stomach, is eaten for a long time without side-effects to body.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of production method of daily life of a family cold eaten rabbit, includes the following steps：
(1) by following parts by weight for rabbit meat cure：10~20 parts of sodium bicarbonate, 2~4 parts of tapioca starch, 2~4 parts of dried orange peel, wood
5~8 parts of melon protease, 3~5 parts of sodium pyrophosphate, 20~30 parts of vegetable oil, 2~5 parts of dark soy sauce, octagonal 1~3 part, salt 2~10
Part, 2~4 parts of rice wine, 0.5~2 part of Rhizoma Atractylodis Macrocephalae, 10~20 parts of lemon juice and 10~15 parts of ginger splices；
(2) rabbit meat that standby parts by weight are 300~500 parts, rabbit meat is cleaned with cold water, after removing oil film, sarolemma, blood stains, then
It is washed and starched 3~5 minutes, after finally being washed down with cold water, cut with 2~4 portions of other rice wine, 3~5 parts of bruised gingers and 10~20 parts of starch
Fourth obtains rabbit meat fourth；
(3) rabbit meat fourth with the rabbit meat cure that step (1) is got ready is uniformly mixed, pickles 30~60min, obtain what is pickled
Rabbit meat and leachate；
(4) the bottom of a pan is soaked with vegetable oil, it is uniform that 5~20 portions of chilli then are added thereto stir-frying, go out it is peppery after get out,
The stir-frying of 5~15 parts of smashed garlics is added in into pot again, goes out after perfume (or spice) to pour into the rabbit meat pickled in pot and stir-fries, until rabbit meat surface is golden yellow
Afterwards, then by the chilli got out be added thereto, continue to stir-fry, put the micro- burnt, rabbit meat in rabbit meat surface it is ripe after, sabot off the pot is placed cold
But.
Specifically, the cure in the step (1) includes the raw material of following parts by weight：15 parts of sodium bicarbonate, tapioca starch 3
Part, 3 parts of dried orange peel, 6 parts of papain, 4 parts of sodium pyrophosphate, 25 parts of vegetable oil, 3 parts of dark soy sauce, 3 parts octagonal, 2 parts of salt, rice wine 3
Part, 0.5 part of Rhizoma Atractylodis Macrocephalae, 10 parts of lemon juice, 12 parts of ginger splices.
Further, the bubble green pepper that parts by weight are 5~15 parts is further included in the cure.
Specifically, the parts by weight of the bubble green pepper are 10 parts.
Further, in the step (4), first bottom spreads the fresh mint that parts by weight are 10~20 parts in disk, then
Rabbit meat after will be ripe is loaded in disk.
Specifically, the parts by weight of the fresh mint are 15 parts.
Compared with prior art, the invention has the advantages that：
(1) preparation process of cold eaten rabbit of the present invention is different from the preparation of traditional cold eaten rabbit, and technique very simple, cure was both
It does cure and makees condiment use again, (its smashed garlic and chilli are added according to personal taste and hobby without additionally adding other materials
Add, not this technique must add), and entire preparation section very simple, it can be rated as fool's teaching material, even if having no higher kitchen
The people of skill also can easily make.In addition, the cure setting of the present invention can avoid asking for the rabbit meat aging caused by pickling problem
Topic, makes rabbit meat Fresh ＆ Tender in Texture full.
(2) cure raw material of the invention are natural food materials, are not added with harmful preservative and additive etc.,
Its raw material is cheap and easy to get, is material common in daily life, at low cost, and the collocation of cure makes its whole fever and chills adaptation,
Overall performance is slightly biased hot, can be adapted just with the cold of rabbit meat, makes its overall performance mild, the rabbit meat being salted is eaten
It is without side-effects.
(3) present invention makes musculature relax using sodium bicarbonate, so as to reach tenderizing effects, can effectively avoid cold eaten rabbit
After marinated the problem of meat aging, make its fresh and tender tasty, in addition, the acid ion of sodium bicarbonate can be by changing the acid-base value of meat
It is that protein therein deviates isoelectric point, enhances protein solubility, improve the moisture holding capacity of meat, furthermore, discharge CO after heated2
Meat can be made loose, improve the elasticity and tenderness of food materials.
(4) it is of the invention to have selected this monophosphate of sodium pyrophosphate, it is carried by changing the potential of charge on protein
The ionic strength of high human body system and make isoelectric point of the pH value far from meat albumen, make first it is mutually exclusive between charge, in protein
Greater room is generated between neutralization protein, this phenomenon is known as protein " swelling ", and " swelling " makes meat tissue that can contain more
Moisture, so as to cold eaten rabbit retentiveness and meat is made to tenderize；In addition, the charge on protein is made also to change, make protein master
The more moisture of chain combination, play cold eaten rabbit water-retaining property critically important effect.
(5) common condiment of the invention coordinates bubble green pepper, peppermint again, effectively can remove different flavouring to rabbit meat, vegetable is allowed to have bottom taste,
The delicate fresh and crisp effect of mouthfeel of rabbit meat is kept, and tapioca starch is added in rabbit meat can improve its caking property, increase the steady of its
Qualitative, oil suction emulsibility and water-retaining property.
(6) papain of the invention mainly makes the protein of food macromolecular be hydrolyzed into small-molecular peptides or amino
Acid, for hydrolysising animal-plant protein, the utilization of effective transforming protein matter greatly improves food value, reduces cost, favorably
In the digestion and absorption of human body, it can allow treated that rabbit meat is full, while also has and increase crisp, slugging, guarantor using papain
Water, the effect of polishing.
(7) present invention also promotes the food materials of mouthfeel added with the common flavouring such as lemon juice, rabbit meat is made to pickle effect good, tasty
It is good, it bears one's age well, cold eaten rabbit is made after pickling rabbit meat using the cure, can effectively ensure that the value of each raw material and the value energy of rabbit meat
It gets the maximum degree of application, makes cold eaten rabbit mouthfeel more preferable, and meat is finer and smoother full, it is also with health role to stomach,
Make people without side-effects to body long-term consumption.
Specific embodiment
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
Embodiment 1
A kind of production method of daily life of a family cold eaten rabbit, includes the following steps
(1) by following parts by weight for rabbit meat cure：10 parts of sodium bicarbonate, 2 parts of tapioca starch, 2 parts of dried orange peel, papain 5
Part, 3 parts of sodium pyrophosphate, 20 parts of vegetable oil, 2 parts of dark soy sauce, 1 part octagonal, 2 parts of rice wine, 0.5 part of Rhizoma Atractylodis Macrocephalae, 5 parts of lemon juice and ginger splices 10
Part, add appropriate salt again as needed；
(2) rabbit meat that standby parts by weight are 300~500 parts, rabbit meat is cleaned with cold water, after removing oil film, sarolemma, blood stains, is used
It after cold water washes down, dices, obtains rabbit meat fourth；
(3) rabbit meat fourth with rabbit meat cure is uniformly mixed, pickles 30~60min, obtain the rabbit meat pickled and leachate；
(4) the bottom of a pan is soaked with vegetable oil, then the rabbit meat pickled connection condiment is poured into pot together and is stir-fried, until rabbit
After meat surface is golden yellow, then the chilli got out is added thereto, continues to stir-fry, put the micro- burnt, rabbit meat in rabbit meat surface it is ripe after, dress off the pot
Disk cools.
The prepared cold eaten rabbit of the present embodiment is crisp in taste, delicious and fragrant taste, is not easy to get angry after use, even if people are long-term
It is edible also without side-effects to body.
Embodiment 2
The present embodiment differs only in step (2) with embodiment 1, and in the present embodiment, the operation of step (2) is：It is standby
Parts by weight are 300~500 parts of rabbit meat, and rabbit meat is cleaned with cold water, after removing oil film, sarolemma, blood stains, then with 2~4 parts of rice wine, 3
~5 parts of bruised gingers and 10~20 parts of starch are washed and starched 3~5 minutes, after finally being washed down with cold water, are diced, are obtained rabbit meat fourth.The present embodiment system
It is cleaner to the cleaning of rabbit meat to make obtained cold eaten rabbit.
Embodiment 3
The present embodiment differs only in step (4) with embodiment 2, and in the present embodiment, the operation of step (4) is：With
Vegetable oil soaks the bottom of a pan, and it is uniform that 5~20 portions of chilli then are added thereto stir-frying, go out it is peppery after get out, add 3~10 parts
Smashed garlic stir-fries, and goes out to pour into the rabbit meat pickle connection condiment in pot together after perfume (or spice) and stir-fries, until after rabbit meat surface is golden yellow, then by Sheng
The chilli gone out is added thereto, and continues to stir-fry, put the micro- burnt, rabbit meat in rabbit meat surface it is ripe after, sabot off the pot.The present embodiment adds garlic
Rong, smashed garlic have effects that Titian, and garlic acrid flavour, warm-natured, enter spleen, stomach, lung channel, there is middle benefit gas to help digestion, row stagnant gas, warm spleen
The effect of stomach, disperse accumulation, removing toxic substances, desinsection, can promote intestinal absorption, and the nutrition of rabbit meat is made preferably to be absorbed by human body.
Embodiment 4
The present embodiment and embodiment 3 to differ only in cure raw material composition different, in the present embodiment, step (1) be by
Following parts by weight are for rabbit meat cure：20 parts of sodium bicarbonate, 4 parts of tapioca starch, 4 parts of dried orange peel, 8 parts of papain, sodium pyrophosphate 5
15 parts of part, 30 parts of vegetable oil, 5 parts of dark soy sauce, 3 parts octagonal, 4 parts of rice wine, 2 parts of Rhizoma Atractylodis Macrocephalae, 20 parts of lemon juice and ginger splices, as needed again
Add appropriate salt.Wherein, lemon juice contains carbohydrate, vitamin c, vitamin B1, B2, the nutritional ingredients such as niacin, calcium, phosphorus, iron.And
And lemon juice tart flavour is extremely dense, is first-class flavouring with light bitterness and faint scent taste, have cough-relieving, resolving sputum, promote the production of body fluid it is strong
Spleen and other effects, energy strengthen immunity slow down aging, for common vinegar, more conducively absorption of human body, and flavor effect
More preferably.
Embodiment 5
Cure in the step of the present embodiment is differed only in embodiment 4, the present embodiment (1) further comprises 5~15
The bubble green pepper of part.Bubble green pepper is the standing cold dish of family, and taste is vinegar-pepper, and pole is suitable for whetting the appetite and season, and the addition of the taste is liked to be less than
Bubble green pepper can make cold eaten rabbit more meet appetite.
Embodiment 6
Cure in the step of the present embodiment is differed only in embodiment 5, the present embodiment (1) further comprises 10~20
The fresh mint of part, also, the fresh mint is only used for pickling, and needs to be drawn off after marinated.Due to frying process
The middle easy softening transform of peppermint, loses original appearance, influences the appearance of cold eaten rabbit, also, the taste of peppermint can also vapor away, and make it
Original effect is lost, therefore, the fresh mint of the present embodiment, will not in curing process, making in its marinated infiltration rabbit meat
There is situation about failing, also, peppermint can also be avoided to influence the appearance of cold eaten rabbit after deforming, it is made to look good, smell good and taste good.
Embodiment 7
In the step of the present embodiment is differed only in embodiment 5, the present embodiment (4), the first bottom paving in disk is needed
Parts by weight are 10~20 parts of fresh mint, then will be ripe after rabbit meat loaded in disk.The fresh mint of the present embodiment is made in heat
With under (high fever during non-frying, but the waste heat effect after getting out), strong peppermint fragrance can be distributed, taste is pure and fresh,
Suitable for edible.
Above-described embodiment is the preferred embodiment of the present invention, should not be taken to limit protection scope of the present invention, in every case
The present invention body design thought and that mentally makes have no the change of essential meaning or polishing, the technology solved is asked
Topic is still consistent with the present invention, should all be included within protection scope of the present invention.
Claims (6)
1. a kind of production method of daily life of a family cold eaten rabbit, which is characterized in that include the following steps：
(1) by following parts by weight for rabbit meat cure：10~20 parts of sodium bicarbonate, 2~4 parts of tapioca starch, 2~4 parts of dried orange peel, pawpaw egg
White 5~8 parts of enzyme, 3~5 parts of sodium pyrophosphate, 20~30 parts of vegetable oil, 2~5 parts of dark soy sauce, octagonal 1~3 part, salt 2~10 part, meter
10~15 parts of 2~4 parts of wine, 0.5~2 part of Rhizoma Atractylodis Macrocephalae, 10~20 parts of lemon juice and ginger splices；
(2) rabbit meat that standby parts by weight are 300~500 parts, rabbit meat is cleaned with cold water, after removing oil film, sarolemma, blood stains, then with separately
Outer 2~4 portions of rice wine, 3~5 parts of bruised gingers and 10~20 parts of starch are washed and starched 3~5 minutes, after finally being washed down with cold water, are diced, are obtained
Rabbit meat fourth；
(3) rabbit meat fourth with the rabbit meat cure that step (1) is got ready is uniformly mixed, pickles 30~60min, obtain the rabbit meat pickled
And leachate；
(4) the bottom of a pan is soaked with vegetable oil, it is uniform that 5~20 portions of chilli then are added thereto stir-frying, go out it is peppery after get out, then to
The stir-frying of 5~15 parts of smashed garlics is added in pot, goes out after perfume (or spice) to pour into the rabbit meat pickled in pot and stir-fries, until after rabbit meat surface is golden yellow, then
The chilli got out is added thereto, continues to stir-fry, put the micro- burnt, rabbit meat in rabbit meat surface it is ripe after, cooling is placed in sabot off the pot.
2. the production method of a kind of homely cold eaten rabbit according to claim 1, which is characterized in that in the step (1)
Cure includes the raw material of following parts by weight：15 parts of sodium bicarbonate, 3 parts of tapioca starch, 3 parts of dried orange peel, 6 parts of papain, pyrophosphoric acid
4 parts of sodium, 25 parts of vegetable oil, 3 parts of dark soy sauce, 3 parts octagonal, 2 parts of salt, 3 parts of rice wine, 0.5 part of Rhizoma Atractylodis Macrocephalae, 10 parts of lemon juice, ginger splices 12
Part.
3. the production method of a kind of homely cold eaten rabbit according to claim 1 or 2, which is characterized in that in the cure also
Including the bubble green pepper that parts by weight are 5~15 parts.
A kind of 4. production method of homely cold eaten rabbit according to claim 3, which is characterized in that the parts by weight of the bubble green pepper
Number is 10 parts.
5. the production method of a kind of homely cold eaten rabbit according to claim 4, which is characterized in that in the step (4), first
Bottom paving parts by weight are 10~20 parts of fresh mint in disk, then will be ripe after rabbit meat loaded in disk.
A kind of 6. production method of homely cold eaten rabbit according to claim 5, which is characterized in that the weight of the fresh mint
It is 15 parts to measure number.
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| CN105558849A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method for diced rabbit with pickled pepper |
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| CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
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