CN108925854A - A kind of preparation method of crisp-fried rabbit meat - Google Patents
A kind of preparation method of crisp-fried rabbit meat Download PDFInfo
- Publication number
- CN108925854A CN108925854A CN201710386910.1A CN201710386910A CN108925854A CN 108925854 A CN108925854 A CN 108925854A CN 201710386910 A CN201710386910 A CN 201710386910A CN 108925854 A CN108925854 A CN 108925854A
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- Prior art keywords
- rabbit meat
- cure
- batter
- meat
- rabbit
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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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/40—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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a kind of preparation methods of crisp-fried rabbit meat, and specific step is as follows：The good rabbit meat of slaughter is cleaned；Olive oil, salt, soy sauce, white sugar, ginger, cooking wine, red wine, illiciumverum, fennel, rattan green pepper, chilli, cumin powder prepare cure；Rabbit meat is diced, is that cure is added to pickle according to the mass ratio of rabbit meat and cure；Choose flour, egg, olive oil, zanthoxylum powder, starch preparation batter；Rabbit meat after will be marinated uniformly wraps batter；Rabbit meat is put into oil cauldron and fries 5 ~ 10min；It is filtered dry rabbit meat and rabbit meat sprinkled into zanthoxylum powder is placed in drying box with salt and dry；To rabbit meat carry out microwave disinfection, and will be sterilized after rabbit meat be vacuum-packed.The present invention not only extends the storage period of rabbit meat, but also crispy in taste, edible flavor are preferable.
Description
Technical field
The present invention relates to a kind of dry formula of rabbit meat, especially a kind of preparation methods of crisp-fried rabbit meat.
Background technique
Rabbit meat belongs to the meat of high protein, low fat, low cholesterol, and rabbit meat protein content is up to 70%, than general meat
Class is all high, and metabolism of lipid and cholesterol content is but lower than all meat, therefore has the saying of " element in meat or fish " to it, and annual late autumn is extremely
It is better tasting between winter Mo, it is the ideal meat of overweight people and cardiovascular patient；And rabbit meat quality is delicate, delicious flavour, nutrition
It is abundant, compared with other meats, there is very high digestibility, be easily digested absorption after food, this is that other meats are not had
, therefore, welcome of the rabbit meat pole by consumer.Currently, the rabbit meat that people eat is mainly fresh rabbit meat, usually to rabbit
Meat is refrigerated, but refrigerates rabbit meat overlong time, will affect rabbit meat quality, even results in rabbit meat damage, therefore rabbit meat is edible
Period is shorter.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of crisp-fried rabbit meat.The present invention not only extends the storage of rabbit meat
Period, and crispy in taste, edible flavor are preferable.
Technical solution of the present invention：A kind of preparation method of crisp-fried rabbit meat, includes the following steps：
A：The good rabbit meat of slaughter is cleaned；
B：Prepare cure, choose 100 ~ 200g of olive oil, 30 ~ 40g of salt, 40 ~ 50g of soy sauce, 15 ~ 20g of white sugar, 40 ~ 50g of ginger,
30 ~ 40g of cooking wine, 20 ~ 30g of red wine, 15 ~ 20g of illiciumverum, 15 ~ 20g of fennel, 10 ~ 20g of rattan green pepper, 5 ~ 10g of chilli, cumin powder 5 ~
Cure is made in 15g after mixing evenly；
C：Rabbit meat is diced and is added in marinated basin, is 1 according to the mass ratio of rabbit meat and cure:Salt down obtained by 3 addition step B
Material makes to be immersed in and pickles 18h-24h in cure；
D：Prepare batter, choose 400 ~ 500g of flour, 3 ~ 5, egg, 30 ~ 50g of olive oil, 10 ~ 20g of zanthoxylum powder, starch 100 ~
200g；
E：Rabbit meat after will be marinated is put into batter, and rabbit meat is made uniformly to wrap batter；
F：The rabbit meat for wrapping batter is put into oil cauldron, 5 ~ 10min is fried in 80 DEG C ~ 90 DEG C of oil；
G：Rabbit meat is taken out from oil cauldron, is placed at shady and cool ventilation and is filtered dry；
H：Rabbit meat is removed, sprinkles zanthoxylum powder and salt, and rabbit meat is placed in drying box, is dried under conditions of 50 DEG C -70 DEG C
Dry 8 ~ 12h；
G：After the completion of drying to rabbit meat carry out microwave disinfection, and will be sterilized after rabbit meat be vacuum-packed.
In a kind of preparation method of crisp-fried rabbit meat above-mentioned, the formula of cure is olive oil 150g, salt in the step B
35g, soy sauce 45g, white sugar 17g, ginger 45g, cooking wine 35g, red wine 25g, illiciumverum 17g, fennel 17g, rattan green pepper 15g, chilli 8g,
Cumin powder 10g.
In a kind of preparation method of crisp-fried rabbit meat above-mentioned, the formula of batter is flour 450g, egg 4 in the step D
It is a, olive oil 40g, zanthoxylum powder 15g, starch 150g.
It is an advantage of the invention that：By processing fresh rabbit meat, keeps moisture content in rabbit meat less, extend rabbit meat storage
The time of hiding, extend the edible period, and by preparing cure, promote the eating mouth feel of rabbit meat, by by rabbit meat
It wraps flour and carries out frying, keep flour crisp, the rabbit meat of flour package is tender, further to promote the dry mouthfeel of rabbit meat.To sum up
Described, invention not only extends the storage period of rabbit meat, but also crispy in taste, edible flavor are preferable.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
Embodiment.A kind of preparation method of crisp-fried rabbit meat, specific step is as follows：
A：The good rabbit meat of slaughter is cleaned；
B：Prepare cure, choose olive oil 150g, salt 35g, soy sauce 45g, white sugar 17g, ginger 45g, cooking wine 35g, red wine 25g,
Cure is made in octagonal 17g, fennel 17g, rattan green pepper 15g, chilli 8g, cumin powder 10g after mixing evenly；
C：Rabbit meat is diced and is added in marinated basin, is 1 according to the mass ratio of rabbit meat and cure:Salt down obtained by 3 addition step B
Material makes to be immersed in and pickles 20h in cure；
D：Prepare batter, choose flour 450g, 4, egg, olive oil 40g, zanthoxylum powder 15g, starch 150g；
E：Rabbit meat after will be marinated is put into batter, and rabbit meat is made uniformly to wrap batter
F：The rabbit meat for wrapping batter is put into oil cauldron, 10min is fried in 85 DEG C of oil；
G：Rabbit meat is taken out from oil cauldron, is placed at shady and cool ventilation and is filtered dry.
H：By rabbit meat remove, sprinkle zanthoxylum powder and salt, and rabbit meat is placed in drying box, dried under conditions of 60 DEG C
Dry 10h；
G：After the completion of drying to rabbit meat carry out microwave disinfection, and will be sterilized after rabbit meat be vacuum-packed.
Claims (3)
1. a kind of preparation method of crisp-fried rabbit meat, it is characterised in that：Include the following steps：
A：The good rabbit meat of slaughter is cleaned；
B：Prepare cure, choose 100 ~ 200g of olive oil, 30 ~ 40g of salt, 40 ~ 50g of soy sauce, 15 ~ 20g of white sugar, 40 ~ 50g of ginger,
30 ~ 40g of cooking wine, 20 ~ 30g of red wine, 15 ~ 20g of illiciumverum, 15 ~ 20g of fennel, 10 ~ 20g of rattan green pepper, 5 ~ 10g of chilli, cumin powder 5 ~
Cure is made in 15g after mixing evenly；
C：Rabbit meat is diced and is added in marinated basin, is 1 according to the mass ratio of rabbit meat and cure:Salt down obtained by 3 addition step B
Material makes to be immersed in and pickles 18h-24h in cure；
D：Prepare batter, choose 400 ~ 500g of flour, 3 ~ 5, egg, 30 ~ 50g of olive oil, 10 ~ 20g of zanthoxylum powder, starch 100 ~
200g；
E：Rabbit meat after will be marinated is put into batter, and rabbit meat is made uniformly to wrap batter；
F：The rabbit meat for wrapping batter is put into oil cauldron, 5 ~ 10min is fried in 80 DEG C ~ 90 DEG C of oil；
G：Rabbit meat is taken out from oil cauldron, is placed at shady and cool ventilation and is filtered dry；
H：Rabbit meat is removed, sprinkles zanthoxylum powder and salt, and rabbit meat is placed in drying box, is dried under conditions of 50 DEG C -70 DEG C
Dry 8 ~ 12h；
G：After the completion of drying to rabbit meat carry out microwave disinfection, and will be sterilized after rabbit meat be vacuum-packed.
2. a kind of preparation method of crisp-fried rabbit meat according to claim 1, it is characterised in that：Cure in the step B
Formula is olive oil 150g, salt 35g, soy sauce 45g, white sugar 17g, ginger 45g, cooking wine 35g, red wine 25g, illiciumverum 17g, fennel
17g, rattan green pepper 15g, chilli 8g, cumin powder 10g.
3. a kind of preparation method of crisp-fried rabbit meat according to claim 1, it is characterised in that：Batter in the step D
Being formulated is flour 450g, 4, egg, olive oil 40g, zanthoxylum powder 15g, starch 150g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386910.1A CN108925854A (en) | 2017-05-26 | 2017-05-26 | A kind of preparation method of crisp-fried rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386910.1A CN108925854A (en) | 2017-05-26 | 2017-05-26 | A kind of preparation method of crisp-fried rabbit meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925854A true CN108925854A (en) | 2018-12-04 |
Family
ID=64451592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710386910.1A Pending CN108925854A (en) | 2017-05-26 | 2017-05-26 | A kind of preparation method of crisp-fried rabbit meat |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063471A (en) * | 2019-05-30 | 2019-07-30 | 赵冬梅 | A kind of frying gingili leaf and preparation method thereof |
-
2017
- 2017-05-26 CN CN201710386910.1A patent/CN108925854A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063471A (en) * | 2019-05-30 | 2019-07-30 | 赵冬梅 | A kind of frying gingili leaf and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181204 |