CN108606261A - A kind of production method of river taste cold eaten rabbit - Google Patents
A kind of production method of river taste cold eaten rabbit Download PDFInfo
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- CN108606261A CN108606261A CN201810195516.4A CN201810195516A CN108606261A CN 108606261 A CN108606261 A CN 108606261A CN 201810195516 A CN201810195516 A CN 201810195516A CN 108606261 A CN108606261 A CN 108606261A
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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 taste cold eaten rabbit, comprise the following steps that：(1) prepare and pretreatment main material；(2) prepare and pretreatment auxiliary material；(3) just liquefaction 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 taste cold eaten rabbit, it preferably can more be had deep love for spicy consumer 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 taste 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 taste cold eaten rabbit is provided, it can be better
More had deep love for spicy consumer to like, while can also be provided for consumer and unique mouthfeel can be added to be 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 taste cold eaten rabbit, comprises the following steps that：
(1) prepare and pretreatment main material；
(2) prepare and pretreatment auxiliary material；
(3) just liquefaction 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, dried pepper, ginger, garlic, shallot, illiciumverum, kaempferia galamga, lemongrass, sweet
Grass, 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) ginger, garlic, kaempferia galamga and Radix Glycyrrhizae are sliced；
(23) shallot and lemongrass are cut into the segment of 3-5cm long；
(24) dried orange peel and cassia bark are cut into 2cm2The fritter of size；
(25) by chilli seed, dried pepper and pretreated ginger, garlic, shallot, illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae,
Dried orange peel and cassia bark are with 10：0.5：2：3：2：1：1：2：1：2：0.5 weight ratio be fitted into it is in disk spare be made dispensing, and will shear
Chilli section is individually fitted into spare in disk.
The specific make step of first liquefaction 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 liquefaction.
Marinated main material described in step (4) the specific steps are：
(41) the first liquefaction 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 will
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) underground mutton stirred evenly with white sugar and first liquefaction standing is completed into the marinated of main material for 30 minutes.
The specific method of frying described in step (5) is：Pot is added in the first liquefaction that remaining weight is underground mutton 1/4
Middle preheating, and will it is marinated after underground mutton pour into pot and stir-fry, the lasting stir-frying kept to underground mutton, until the water in underground mutton
Divide all to be gone out and 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,
Taste 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 initial adjustment oil, reduces the impurity in product, not only improves product well
Convenient property, initial adjustment oil by way of the taste in auxiliary material can also be stayed in the oil well, further improve production
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 is processed pretreated underground mutton using marinated method, and the master during pickling
Material is first liquefaction, so just can preferably make the fragrance in just liquefaction be immersed in underground mutton, substantially increase most
The taste of finished product.
(5) 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 taste 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 include chilli, dried pepper, ginger, garlic, shallot, illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel with
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) ginger, garlic, kaempferia galamga and Radix Glycyrrhizae are sliced；
(23) shallot and lemongrass are cut into the segment of 3-5cm long；
(24) dried orange peel and cassia bark are cut into 2cm2The fritter of size；
(25) by chilli seed, dried pepper and pretreated ginger, garlic, shallot, illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae,
Dried orange peel and cassia bark are with 10：0.5：2：3：2：1：1：2：1：2：0.5 weight ratio be fitted into it is in disk spare be made dispensing, and will shear
Chilli section is individually fitted into spare in disk.
(3) just liquefaction is made；
The specific make step of the first liquefaction 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 liquefaction.
(4) main material is pickled；
The marinated main material the specific steps are：
(41) the first liquefaction 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 will
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) underground mutton stirred evenly with white sugar and first liquefaction standing is completed into the marinated of main material for 30 minutes.
(5) frying is carried out to the main material after pickling；
The specific method of the frying is：The first liquefaction that remaining weight is underground mutton 1/4 is added in pot and is preheated, and
Underground mutton after will be marinated, which pours into pot, to stir-fry, the lasting stir-frying kept to underground mutton, until the moisture whole quilt in underground mutton
It fries out and evaporates.
(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, which are uncapped, once to be stir-fried, and glues pot to avoid underground mutton, and it is to obtain river taste cold eaten rabbit that it is off the pot after 30 minutes, which persistently to boil in a covered pot over a slow fire system,.
As described above, the present invention can be realized well.
Claims (8)
1. a kind of production method of river taste 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 liquefaction 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 taste cold eaten rabbit according to claim 1, it is characterised in that：Described in step (1)
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, 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 taste cold eaten rabbit according to claim 2, it is characterised in that：Described in step (2)
Auxiliary material includes chilli, dried pepper, ginger, garlic, shallot, illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel and cassia bark；Auxiliary material
Preprocess method is：
(21) chilli is cut into the segment of 1-2cm long, and chilli seed is sifted out；
(22) ginger, garlic, kaempferia galamga and Radix Glycyrrhizae are sliced；
(23) shallot and lemongrass are cut into the segment of 3-5cm long；
(24) dried orange peel and cassia bark are cut into 2cm2The fritter of size；
(25) by chilli seed, dried pepper and pretreated ginger, garlic, shallot, illiciumverum, kaempferia galamga, lemongrass, Radix Glycyrrhizae, dried orange peel
With cassia bark with 10：0.5：2：3：2：1：1：2：1：2：0.5 weight ratio be fitted into it is spare in disk be made dispensing, and it is dry peppery by what is sheared
Green pepper section is individually fitted into spare in disk.
4. a kind of production method of river taste cold eaten rabbit according to claim 3, it is characterised in that：Described in step (3)
Just the specific make step of liquefaction 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 closes fire when rolling slightly；
(34) dispensing in pot is filtered out and obtains just liquefaction.
5. a kind of production method of river taste 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 liquefaction 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 with
Underground mutton stirs evenly；
(42) into underground mutton to be spilled into weight as the white sugar of underground mutton 1% and stir evenly；
(43) underground mutton stirred evenly with white sugar and first liquefaction standing is completed into the marinated of main material for 30 minutes.
6. a kind of production method of river taste cold eaten rabbit according to claim 5, it is characterised in that：Described in step (5)
The specific method of frying is：The first liquefaction that remaining weight is underground mutton 1/4 is added in pot and is preheated, and will it is marinated after rabbit
Meat 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 taste cold eaten rabbit according to claim 6, it is characterised in that：Described in step (6)
The method of the modulation of color and taste is：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 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 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
Amount ratio is allocated.
8. a kind of production method of river taste cold eaten rabbit according to claim 7, it is characterised in that：Described in step (7)
Stewing system is that pot cover carries out stewing system on this after completing the modulation of color and taste, needs progress of uncapping within every 3 minutes during stewing processed
Primary stir-frying, glues pot to avoid underground mutton, and it is to obtain river taste cold eaten rabbit that it is off the pot after 30 minutes, which persistently to boil in a covered pot over a slow fire system,.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810195516.4A CN108606261A (en) | 2018-03-09 | 2018-03-09 | A kind of production method of river taste cold eaten rabbit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810195516.4A CN108606261A (en) | 2018-03-09 | 2018-03-09 | A kind of production method of river taste cold eaten rabbit |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
| 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 |
| CN104872693A (en) * | 2015-05-07 | 2015-09-02 | 四川农业大学 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
-
2018
- 2018-03-09 CN CN201810195516.4A patent/CN108606261A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
| 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 |
| CN104872693A (en) * | 2015-05-07 | 2015-09-02 | 四川农业大学 | Spicy lengchi (Chinese character) rabbit and preparation method thereof |
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Application publication date: 20181002 |