CN108552481A - A kind of production method of river fragrance cold eaten rabbit - Google Patents
A kind of production method of river fragrance cold eaten rabbit Download PDFInfo
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- CN108552481A CN108552481A CN201810195518.3A CN201810195518A CN108552481A CN 108552481 A CN108552481 A CN 108552481A CN 201810195518 A CN201810195518 A CN 201810195518A CN 108552481 A CN108552481 A CN 108552481A
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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
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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
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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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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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
- A23L13/70—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
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Abstract
The invention discloses a kind of production methods of river fragrance cold eaten rabbit, comprise the following steps that：(1) prepare and pretreatment main material；(2) prepare and pretreatment auxiliary material；(3) just sesame oil processed is made；(4) main material is pickled；(5) frying is carried out to the main material after pickling；(6) modulation of color and taste is carried out to the main material after frying；(7) stewing system is carried out to modulated main material.The present invention provides a kind of production method of river fragrance cold eaten rabbit, peppery consumer preferably can cannot be more eaten to like, can also be provided simultaneously for consumer can add unique mouthfeel to be enjoyed with the sense of taste, can preferably it be received by consumer, the market occupancy volume of product is greatly improved, and then improves the traction and development prospect of enterprise.
Description
Technical field
The present invention relates to field of food, in particular to a kind of production methods of river fragrance cold eaten rabbit.
Background technology
Cold eaten rabbit also known as spicy rabbit, spicy rabbit fourth are a kind of characteristic tradition cuisines in Sichuan, belong to river in Sichuan cuisine classification
The style of cooking is helped, has over one hundred year history so far.
The Zi Gong in Sichuan, rich and smooth, one band of Rong County are the famous townshiies Yang Tuzhi in the whole nation, and rabbit meat supply is very sufficient；This area
People also extremely like eating rabbit meat, especially like culinary art and taste the dish of a kind of entitled " cold eaten rabbit ", almost every household all can
It does, everybody likes to eat.
By development for many years, cold eaten rabbit gradually eats peppery disappear because of its unique taste, crisp mouthfeel by many love
Expense person is liked that the range propagated is also more and more extensive.
The cold eaten rabbit of palatable deliciousness how is made, the self-value of cold eaten rabbit how is improved and how to allow and more have a preference for not
With the consumer of taste come receive cold eaten rabbit have become in nowadays industry there is an urgent need to overcome the problems, such as.Each enterprise is all
Want to open in the market of cold eaten rabbit, it is desirable to allow cold eaten rabbit to become the selection of more consumers, then have to solve asking for its taste
How topic is gone the production method for improving cold eaten rabbit, how to be provided to preferably cater to the preference of consumer demand and taste
The product of more tastes, the problem of becoming one and annoying each manufacturing enterprise.
Invention content
It is an object of the invention to overcome the above problem, a kind of production method of river fragrance cold eaten rabbit is provided, it can be more preferable
The peppery consumer that cannot more be eaten like, while can also be provided for consumer can plus unique mouthfeel enjoyed with the sense of taste
By, can preferably be received by consumer, greatly improve the market occupancy volume of product, and then improve enterprise market approve
Degree and development prospect.
The purpose of the invention is achieved by the following technical solution：
A kind of production method of river fragrance cold eaten rabbit, comprises the following steps that：
(1) prepare and pretreatment main material；
(2) prepare and pretreatment auxiliary material；
(3) just sesame oil processed is made；
(4) main material is pickled；
(5) frying is carried out to the main material after pickling；
(6) modulation of color and taste is carried out to the main material after frying；
(7) stewing system is carried out to modulated main material.
Main material described in step (1) is underground mutton, and the preprocess method of the underground mutton is：
(11) underground mutton is cut into 1cm3Meat cubelets, be used in combination clear water to clean up underground mutton；
(12) one pot of clear water is played, opens fire and heats up water after underground mutton is added in clear water, closes fire within 3 minutes after clear water is boiled, and
The blood foam of the water surface is pulled out rapidly after closing fire；
(13) underground mutton is pulled out again after blood foam is pulled out and by cold water flush 5 minutes, is needed in flushing process constantly
Stir underground mutton；
(14) after the temperature of underground mutton is down to 50 DEG C or less in cold water, underground mutton is pulled out and to be placed on one side drainage standby
With.
Auxiliary material described in step (2) includes chilli, peanut grain, white sesameseed, tsaoko, dry lemon tablet, dried pepper, life
Ginger, garlic, shallot, illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel and cassia bark；The preprocess method of auxiliary material is：
(21) chilli is cut into the segment of 1-2cm long, and chilli seed is sifted out；
(22) tsaoko, ginger, garlic, kaempferia galamga and Radix Glycyrrhizae are sliced；
(23) shallot and lemongrass are cut into the segment of 3-5cm long；
(24) dry lemon tablet, dried orange peel and cassia bark are cut into 2cm2The fritter of size；
(25) it is put into after removing the peel peanut grain in pot and stir-fries 5-8 minutes to remove the moisture in peanut grain, then by peanut
Grain smashs into the graininess that diameter is no more than 0.5cm to pieces；
(26) by white sesameseed, dried pepper and pretreated peanut grain, tsaoko, dry lemon tablet, ginger, garlic, shallot,
Illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel and cassia bark are with 3：0.5：4：0.2：1：2：3：2：1：1：2：1：1：0.5 weight ratio is packed into
It is spare in disk that dispensing is made, and the chilli section sheared is individually fitted into spare in disk.
The specific make step of first sesame oil processed described in step (3) is：
(31) edible oil is added into cold pot, the weight of the edible oil is the 1/2 of underground mutton；
(32) dispensing in disk is added in oil when oil temperature is heated to 80 DEG C for igniting heating；
(33) continuous heating, and it is stirred continuously oil and dispensing simultaneously, until the green onion point of shallot turns yellow and is closed when rolling slightly
Fire；
(34) dispensing in pot is filtered out and obtains just sesame oil processed.
Marinated main material described in step (4) the specific steps are：
(41) the first sesame oil processed that oil temperature is down to 100 DEG C and weight is underground mutton 1/4 is drenched on being filtered dry the underground mutton of water, and
Itself and underground mutton are stirred evenly；
(42) into underground mutton to be spilled into weight as the white sugar of underground mutton 1% and stir evenly；
(43) the uniform underground mutton of with white sugar and just sesame oil stirring processed is stood 30 minutes and completes the marinated of main material.
The specific method of frying described in step (5) is：The first sesame oil processed that remaining weight is underground mutton 1/4 is added
Preheated in pot, and will it is marinated after underground mutton pour into pot and stir-fry, the lasting stir-frying kept to underground mutton, until in underground mutton
Moisture is all gone out and is evaporated by stir-fry.
The method of the modulation of color and taste described in step (6) is：Moisture in underground mutton is all gone out and is evaporated by stir-fry
The seasoning that total weight is underground mutton 1% is added in backward pot and continues to stir-fry, does spare when underground mutton is begun to dry out
Capsicum Duan Yiyu underground muttons 1：It is fried in 1 weight ratio addition pot even；The seasoning by salt, chickens' extract, soy sauce, thick broad-bean sauce with
And oyster sauce is with 1：0.2：1：1：0.5 weight ratio is allocated.
Stewing system described in step (7) is that pot cover carries out stewing system on this after completing the modulation of color and taste, in the mistake of stewing system
It needs to uncap once to be stir-fried within every 3 minutes in journey, glues pot to avoid underground mutton, it is to obtain river that it is off the pot after 30 minutes, which persistently to boil in a covered pot over a slow fire system,
Fragrance cold eaten rabbit.
Compared with prior art, the present invention haing the following advantages and advantageous effect：
(1) present invention first passes through the outer surface of hot water stimulation underground mutton when pre-processing main material, is then carried out by cold water
It is cooling, it can be good at making the exocuticle of underground mutton to be shunk, and then preferably wrap internal meat, after post-processing
Its entrance tenders with a crispy crust, and further improves the mouthfeel of product.
(2) method of the present invention by making just sesame oil processed, reduces the impurity in product, not only improves production well
The convenient property of product, the taste in auxiliary material can also be stayed in the oil, further increase well by way of just sesame oil processed
The mouthfeel of product.
(3) present invention greatly improves the repercussion effect between dispensing, more preferably by specific proportional arrangement dispensing
The fragrance for having inspired dispensing so that the improved flavour of dispensing has been retained in oil, and then improves the edible of product
Mouthfeel.
(4) present invention increases the fragrance of first sesame oil processed using peanut grain and white sesameseed, well instead of chilli seed with
Reduce product pungent so that product perfume (or spice) after completing has the characteristics that Sichuan cuisine without peppery, but taken into account cannot eat it is peppery
Consumer taste, further promote product sale and consumer to the degree of recognition of product.
(5) present invention is processed pretreated underground mutton using marinated method, and the master during pickling
Material is first sesame oil processed, so just can preferably make the fragrance in just sesame oil processed be immersed in underground mutton, greatly improve
The tastes of final products.
(6) method of the invention is simple, and required equipment is conventional equipment, without spending fund to carry out adding for equipment,
The production cost for reducing product well, preferably improves the profit of enterprise, promotes the development of enterprise and industry.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment
A kind of production method of river fragrance cold eaten rabbit, comprises the following steps that：
(1) prepare and pretreatment main material；
The main material is underground mutton, and the preprocess method of the underground mutton is：
(11) underground mutton is cut into 1cm3Meat cubelets, be used in combination clear water to clean up underground mutton；
(12) one pot of clear water is played, opens fire and heats up water after underground mutton is added in clear water, closes fire within 3 minutes after clear water is boiled, and
The blood foam of the water surface is pulled out rapidly after closing fire；
(13) underground mutton is pulled out again after blood foam is pulled out and by cold water flush 5 minutes, is needed in flushing process constantly
Stir underground mutton；
(14) after the temperature of underground mutton is down to 50 DEG C or less in cold water, underground mutton is pulled out and to be placed on one side drainage standby
With.
(2) prepare and pretreatment auxiliary material；
The auxiliary material includes chilli, peanut grain, white sesameseed, tsaoko, dry lemon tablet, dried pepper, ginger, garlic, big
Green onion, illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel and cassia bark；The preprocess method of auxiliary material is：
(21) chilli is cut into the segment of 1-2cm long, and chilli seed is sifted out；
(22) tsaoko, ginger, garlic, kaempferia galamga and Radix Glycyrrhizae are sliced；
(23) shallot and lemongrass are cut into the segment of 3-5cm long；
(24) dry lemon tablet, dried orange peel and cassia bark are cut into 2cm2The fritter of size；
(25) it is put into after removing the peel peanut grain in pot and stir-fries 5-8 minutes to remove the moisture in peanut grain, then by peanut
Grain smashs into the graininess that diameter is no more than 0.5cm to pieces；
(26) by white sesameseed, dried pepper and pretreated peanut grain, tsaoko, dry lemon tablet, ginger, garlic, shallot,
Illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel and cassia bark are with 3：0.5：4：0.2：1：2：3：2：1：1：2：1：1：0.5 weight ratio is packed into
It is spare in disk that dispensing is made, and the chilli section sheared is individually fitted into spare in disk.
(3) just sesame oil processed is made；
The specific make step of the first sesame oil processed is：
(31) edible oil is added into cold pot, the weight of the edible oil is the 1/2 of underground mutton；
(32) dispensing in disk is added in oil when oil temperature is heated to 80 DEG C for igniting heating；
(33) continuous heating, and it is stirred continuously oil and dispensing simultaneously, until the green onion point of shallot turns yellow and is closed when rolling slightly
Fire；
(34) dispensing in pot is filtered out and obtains just sesame oil processed.
(4) main material is pickled；
The marinated main material the specific steps are：
(41) the first sesame oil processed that oil temperature is down to 100 DEG C and weight is underground mutton 1/4 is drenched on being filtered dry the underground mutton of water, and
Itself and underground mutton are stirred evenly；
(42) into underground mutton to be spilled into weight as the white sugar of underground mutton 1% and stir evenly；
(43) the uniform underground mutton of with white sugar and just sesame oil stirring processed is stood 30 minutes and completes the marinated of main material.
(5) frying is carried out to the main material after pickling；
The specific method of the frying is：The first sesame oil processed that remaining weight is underground mutton 1/4 is added in pot and is preheated,
And the underground mutton after pickling is poured into pot and is stir-fried, the lasting stir-frying kept to underground mutton, until the moisture in underground mutton is whole
Gone out and evaporated by stir-fry.
(6) modulation of color and taste is carried out to the main material after frying；
The method of the modulation of the color and taste is：Moisture in underground mutton all gone out by stir-fry and after evaporating into pot plus
Enter the seasoning that total weight is underground mutton 1% and continue to stir-fry, when underground mutton is begun to dry out by spare chilli Duan Yiyu
Underground mutton 1：It is fried in 1 weight ratio addition pot even；The seasoning is by salt, chickens' extract, soy sauce, thick broad-bean sauce and oyster sauce with 1：
0.2：1：1：0.5 weight ratio is allocated.
(7) stewing system is carried out to modulated main material；
The stewing system is that pot cover carries out stewing system on this after completing the modulation of color and taste, 3 points every during stewing processed
Clock needs uncap and are once stir-fried, and glue pot to avoid underground mutton, and it is to obtain that river fragrance is cold to be eaten that it is off the pot after 30 minutes, which persistently to boil in a covered pot over a slow fire system,
Rabbit.
As described above, the present invention can be realized well.
Claims (8)
1. a kind of production method of river fragrance cold eaten rabbit, it is characterised in that：It comprises the following steps that：
(1) prepare and pretreatment main material；
(2) prepare and pretreatment auxiliary material；
(3) just sesame oil processed is made；
(4) main material is pickled；
(5) frying is carried out to the main material after pickling；
(6) modulation of color and taste is carried out to the main material after frying；
(7) stewing system is carried out to modulated main material.
2. a kind of production method of river fragrance cold eaten rabbit according to claim 1, it is characterised in that：Described in step (1)
Main material be underground mutton, the preprocess method of the underground mutton is：
(11) underground mutton is cut into 1cm3Meat cubelets, be used in combination clear water to clean up underground mutton；
(12) one pot of clear water is played, opens fire and heats up water after underground mutton is added in clear water, fire is closed, and is closing within 3 minutes after clear water is boiled
The blood foam of the water surface is pulled out rapidly after fire；
(13) underground mutton is pulled out again after blood foam is pulled out and by cold water flush 5 minutes, needs constantly to stir in flushing process
Underground mutton；
(14) after the temperature of underground mutton is down to 50 DEG C or less in cold water, underground mutton is pulled out and to be placed on one side drainage spare.
3. a kind of production method of river fragrance cold eaten rabbit according to claim 2, it is characterised in that：Described in step (2)
Auxiliary material include chilli, peanut grain, white sesameseed, tsaoko, dry lemon tablet, dried pepper, ginger, garlic, shallot, illiciumverum, kaempferia galamga,
Lemongrass, Radix Glycyrrhizae, dried orange peel and cassia bark；The preprocess method of auxiliary material is：
(21) chilli is cut into the segment of 1-2cm long, and chilli seed is sifted out；
(22) tsaoko, ginger, garlic, kaempferia galamga and Radix Glycyrrhizae are sliced；
(23) shallot and lemongrass are cut into the segment of 3-5cm long；
(24) dry lemon tablet, dried orange peel and cassia bark are cut into 2cm2The fritter of size；
(25) it is put into after removing the peel peanut grain in pot and stir-fries 5-8 minutes to remove the moisture in peanut grain, then smash peanut grain
It is broken into the graininess that diameter is no more than 0.5cm；
(26) by white sesameseed, dried pepper and pretreated peanut grain, tsaoko, dry lemon tablet, ginger, garlic, shallot, eight
Angle, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel and cassia bark are with 3：0.5：4：0.2：1：2：3：2：1：1：2：1：1：0.5 weight ratio is packed into disk
In it is spare dispensing is made, and the chilli section sheared is individually fitted into spare in disk.
4. a kind of production method of river fragrance cold eaten rabbit according to claim 3, it is characterised in that：Described in step (3)
The specific make step of first sesame oil processed be：
(31) edible oil is added into cold pot, the weight of the edible oil is the 1/2 of underground mutton；
(32) dispensing in disk is added in oil when oil temperature is heated to 80 DEG C for igniting heating；
(33) continuous heating, and it is stirred continuously oil and dispensing simultaneously, until the green onion point of shallot turns yellow and closes fire when rolling slightly；
(34) dispensing in pot is filtered out and obtains just sesame oil processed.
5. a kind of production method of river fragrance cold eaten rabbit according to claim 4, it is characterised in that：Described in step (4)
Marinated main material the specific steps are：
(41) oil temperature the first sesame oil processed that 100 DEG C and weight are underground mutton 1/4 is down to drench on being filtered dry the underground mutton of water, and by its
It is stirred evenly with underground mutton；
(42) into underground mutton to be spilled into weight as the white sugar of underground mutton 1% and stir evenly；
(43) the uniform underground mutton of with white sugar and just sesame oil stirring processed is stood 30 minutes and completes the marinated of main material.
6. a kind of production method of river fragrance cold eaten rabbit according to claim 5, it is characterised in that：Described in step (5)
The specific method of frying be：The first sesame oil processed that remaining weight is underground mutton 1/4 is added in pot and is preheated, and will it is marinated after
Underground mutton is poured into pot and is stir-fried, the lasting stir-frying kept to underground mutton, until the moisture in underground mutton is all gone out and evaporated by stir-fry.
7. a kind of production method of river fragrance cold eaten rabbit according to claim 6, it is characterised in that：Described in step (6)
Color and the method for modulation of taste be：It is rabbit that moisture in underground mutton, which is all gone out by stir-fry and total weight is added into pot after evaporating,
The seasoning of sub- meat 1% simultaneously continues to stir-fry, when underground mutton is begun to dry out by spare chilli Duan Yiyu underground muttons 1：1 weight
It is fried in amount ratio addition pot even；The seasoning is by salt, chickens' extract, soy sauce, thick broad-bean sauce and oyster sauce with 1：0.2：1：1：0.5
Weight ratio is allocated.
8. a kind of production method of river fragrance cold eaten rabbit according to claim 7, it is characterised in that：Described in step (7)
Stewing system be that pot cover carries out stewing system on this after the modulation for completing color and taste, during stewing processed every 3 minutes needs uncap into
The primary stir-frying of row, glues pot to avoid underground mutton, and persistently stewing system is off the pot after 30 minutes obtains river fragrance cold eaten rabbit.
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| CN201810195518.3A CN108552481A (en) | 2018-03-09 | 2018-03-09 | A kind of production method of river fragrance cold eaten rabbit |
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| CN201810195518.3A CN108552481A (en) | 2018-03-09 | 2018-03-09 | A kind of production method of river fragrance cold eaten rabbit |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948047A (en) * | 2014-03-12 | 2014-07-30 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Making method of Chinese toon cold-edible rabbit meat |
| CN104856068A (en) * | 2015-05-07 | 2015-08-26 | 四川农业大学 | Sweet and sour spicy rabbit meat and preparation method therefor |
| CN104872693A (en) * | 2015-05-07 | 2015-09-02 | 四川农业大学 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
| CN105767913A (en) * | 2016-03-28 | 2016-07-20 | 贵州黔旺风味食品有限公司 | Dried tangerine peel diced rabbit and preparation method thereof |
-
2018
- 2018-03-09 CN CN201810195518.3A patent/CN108552481A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948047A (en) * | 2014-03-12 | 2014-07-30 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Making method of Chinese toon cold-edible rabbit meat |
| CN104856068A (en) * | 2015-05-07 | 2015-08-26 | 四川农业大学 | Sweet and sour spicy rabbit meat and preparation method therefor |
| CN104872693A (en) * | 2015-05-07 | 2015-09-02 | 四川农业大学 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
| CN105767913A (en) * | 2016-03-28 | 2016-07-20 | 贵州黔旺风味食品有限公司 | Dried tangerine peel diced rabbit and preparation method thereof |
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