CN109221957A - A kind of rabbit meat prepared food and preparation method thereof - Google Patents
A kind of rabbit meat prepared food and preparation method thereof Download PDFInfo
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- CN109221957A CN109221957A CN201810901694.4A CN201810901694A CN109221957A CN 109221957 A CN109221957 A CN 109221957A CN 201810901694 A CN201810901694 A CN 201810901694A CN 109221957 A CN109221957 A CN 109221957A
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- rabbit meat
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of rabbit meat prepared food and preparation method thereof, first the decocting for Chinese herbal medicine liquid that tsaoko, cloves, the root of Dahurain angelica, perilla leaf decoct is mixed with grape juice, it is fermented to obtain fermentation treatment fluid using brewer's yeast, rabbit meat block is mixed with fermentation treatment fluid, continue fermentation after vacuum tumbling and obtain mixed fermentation rabbit meat, obtains rabbit meat prepared food using pickling, drying, baking, cooling, vacuum packaging, sterilizing series of processes.Rabbit meat prepared food preparation method of the invention can be while effectively dispelling rabbit meat fishy smell, assign the good color of rabbit meat cooked product and flavor, and the loss for reducing nutriment, the rabbit meat cooked product flavor for obtaining processing is good, organoleptic quality is good, nutritive value is high.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of rabbit meat prepared food and preparation method thereof.
Background technique
Rabbit meat is with high protein, high mineral, high digestibility and low fat, low cholesterol, low energy that is, " three
High three is low " meat, have the function of health care, beauty, nourishing.In recent years, with continuous improvement of people's living standards and
The enhancing of health care consciousness, for rabbit meat increasingly by the welcome of consumer, market potential is huge.But rabbit meat has special raw meat
Taste, many consumers are not suitable with the fishy smell of rabbit meat, constrain the Popularization And Development of rabbit meat product.Therefore, in the deep processing of rabbit meat,
Deodorization is particularly important link.
The fishy smell of rabbit meat is derived mainly from the volatile component that the precursor substances such as its body fat acid occur degradation and generate.It removes
Outside the fishy smell itself having, the fat oxidation during rabbit meat product working process is also the increased important sources of its fishy smell.Rabbit
There are many methods for the deodorization of meat, and wherein masking method is to be covered by addition plant extraction liquid, Chinese medicine extract etc., neutralize rabbit meat
Fishy smell, there are also flavouring effects, but this method is only capable of weakening fishy smell to a certain extent, and deodorization is ineffective, and can draw
Enter poor taste.Absorption method deodorization effect is good, but will cause the loss of the nutriments such as water-solubility protein, reduces the nutrition of rabbit meat
Value.Fermentation method deodorant is high-efficient, and removing fishy smell effect is good, and can largely retain the nutritional ingredient in rabbit meat, but
Be its can color to rabbit meat product and flavor have an adverse effect.Skill is produced using the rabbit meat product of single defishying method
Art can not reach not only removes rabbit meat fishy smell well, but also maintains rabbit meat good nutrition, the effect of flavor.
Summary of the invention
The purpose of the invention is to make up the defect of prior art, a kind of rabbit meat prepared food and preparation method thereof, energy are provided
While effectively dispelling rabbit meat fishy smell, the good color of rabbit meat cooked product and flavor are assigned, and reduce nutriment
Loss, make that the obtained rabbit meat cooked product flavor of processing is good, organoleptic quality is good, nutritive value is high.
The present invention is achieved by the following technical solutions:
A kind of rabbit meat prepared food and preparation method thereof, comprising the following steps:
(1) fresh rabbit meat is chopped into the bulk of 1.5-2cm square, 20-30min is impregnated in clear water, is then rinsed well
And drain, obtain rabbit meat block；
(2) 0.3-0.5 parts by weight tsaoko, 0.5-1 parts by weight cloves, the 2-3 parts by weight root of Dahurain angelica, 1-2 parts by weight purple perilla are weighed
Leaf is added in 100-150 parts by weight water cooling after decoction, Chinese medicine extract is obtained by filtration, and 5-10 parts by weight grape juice is then added
It ferments after mixing 24-48h with 0.1-0.5 parts by weight brewer's yeast bacteria suspension, obtains fermentation treatment fluid；
(3) 80-120 parts by weight rabbit meat block and fermentation treatment fluid are poured into vacuum tumbling in vacuum tumbler after mixing
5-10min continues the 1-2h that ferments, obtains mixed fermentation rabbit meat after taking-up；
(4) 1-1.5 parts by weight salt, 0.3-0.5 parts by weight rock sugar, 0.5-1 parts by weight spice, 2-4 parts by weight are weighed
Light soy sauce, 3-5 parts by weight water, which are uniformly mixed, obtains pickling liquid, and mixed fermentation rabbit meat and pickling liquid are then poured into vacuum tumbling jointly
Vacuum tumbling 0.5-1h in machine is pickled 6-8h in 0-4 DEG C of standing after taking-up, obtains pickling rabbit meat；
(5) it will be pickled prior to 40-60 DEG C dry 0.5-1h of rabbit meat, be then fed into oven in 100-110 DEG C of baking 20-
30min, is vacuum-packed after being cooled to room temperature, and rabbit meat prepared food is obtained after sterilizing.
The bacteria containing amount of the brewer's yeast bacteria suspension is 0.5-2 × 108cfu/g。
Fermentation temperature in the step (2) is 24-28 DEG C, pH 6-7.
Fermentation temperature in the step (3) is 30-32 DEG C, pH 7-7.5.
2-4 DEG C of temperature of the vacuum tumbling, revolving speed 40-60r/min, vacuum degree 0.04-0.08MPa.
The invention has the advantages that
The present invention first mixes the decocting for Chinese herbal medicine liquid that tsaoko, cloves, the root of Dahurain angelica, perilla leaf decoct with grape juice, utilizes
Brewer's yeast is fermented to obtain fermentation treatment fluid, and rabbit meat block is mixed with fermentation treatment fluid, continues to ferment after vacuum tumbling
To mixed fermentation rabbit meat, rabbit meat prepared food is obtained using pickling, drying, baking, cooling, vacuum packaging, sterilizing series of processes.
The present invention by the way that masking method is combined with fermentation method, using brewer's yeast centering decocted liquid medicine, grape juice and rabbit meat block into
Row fermentation efficiently removes the fishy smell of rabbit meat itself, and effectively weakens the poor taste of medicinal material, utilizes the flavouring of decocting for Chinese herbal medicine liquid
Effect compensates for the adverse effect generated during beer yeast fermenting to flavor, achievees the effect that improve rabbit meat flavor, together
When, rich in antioxidant contents such as polyphenol in grape juice, can be reduced the fat oxidation of rabbit meat in process, further weaken plus
The fishy smell that work obtains, grape juice can also play hyperchromic effect, improve the color of rabbit meat.By above-mentioned processing method, make to obtain
Rabbit meat prepared food have both good color, flavor and nutritional ingredient abundant, organoleptic quality is good, nutritive value is high, Er Qietian
So, green, health.
Specific embodiment
Embodiment 1
A kind of rabbit meat prepared food and preparation method thereof, comprising the following steps:
(1) fresh rabbit meat is chopped into the bulk of 1.5cm square, 20min is impregnated in clear water, then rinses well and drips
It is dry, obtain rabbit meat block；
(2) 0.3 parts by weight tsaoko, 0.5 parts by weight cloves, the 2 parts by weight roots of Dahurain angelica, 1 parts by weight perilla leaf, 100 weights of addition are weighed
It measures cooling after decocting in part water, Chinese medicine extract is obtained by filtration, 5 parts by weight grape juices and 0.1 parts by weight beer ferment are then added
Female bacteria suspension is uniformly mixed post-fermentation for 24 hours, obtains fermentation treatment fluid；
(3) 80 parts by weight rabbit meat blocks and fermentation treatment fluid are poured into vacuum tumbling in vacuum tumbler after mixing
5min continues the 1h that ferments, obtains mixed fermentation rabbit meat after taking-up；
(4) 1 parts by weight salt, 0.3 parts by weight rock sugar, 0.5 parts by weight spice, 2 parts by weight light soy sauce, 3 parts by weight are weighed
Water is uniformly mixed and obtains pickling liquid, and mixed fermentation rabbit meat and pickling liquid are then poured into vacuum tumbling in vacuum tumbler jointly
0.5h is pickled 6h in 0 DEG C of standing after taking-up, obtains pickling rabbit meat；
(5) prior to 40 DEG C dry 0.5h of rabbit meat will be pickled, will be then fed into oven in 100 DEG C of baking 20min, will be cooled to often
It is vacuum-packed after temperature, rabbit meat prepared food is obtained after sterilizing.
The bacteria containing amount of the brewer's yeast bacteria suspension is 0.5 × 108cfu/g。
Fermentation temperature in the step (2) is 24 DEG C, pH 6.
Fermentation temperature in the step (3) is 30 DEG C, pH 7.
The temperature of the vacuum tumbling is 2 DEG C, revolving speed 40r/min, vacuum degree 0.04MPa.
Claims (5)
1. a kind of rabbit meat prepared food and preparation method thereof, which comprises the following steps:
(1) fresh rabbit meat is chopped into the bulk of 1.5-2cm square, 20-30min is impregnated in clear water, then rinses well and drips
It is dry, obtain rabbit meat block；
(2) 0.3-0.5 parts by weight tsaoko is weighed, 0.5-1 parts by weight cloves, the 2-3 parts by weight root of Dahurain angelica, 1-2 parts by weight perilla leaf adds
Enter after being decocted in 100-150 parts by weight water it is cooling, Chinese medicine extract is obtained by filtration, be then added 5-10 parts by weight grape juice and
0.1-0.5 parts by weight brewer's yeast bacteria suspension ferments 24-48h after mixing, obtains fermentation treatment fluid；
(3) 80-120 parts by weight rabbit meat block and fermentation treatment fluid are poured into vacuum tumbling 5- in vacuum tumbler after mixing
10min continues the 1-2h that ferments, obtains mixed fermentation rabbit meat after taking-up；
(4) weigh 1-1.5 parts by weight salt, 0.3-0.5 parts by weight rock sugar, 0.5-1 parts by weight spice, 2-4 parts by weight light soy sauce,
3-5 parts by weight water is uniformly mixed and obtains pickling liquid, then pours into mixed fermentation rabbit meat and pickling liquid in vacuum tumbler jointly
Vacuum tumbling 0.5-1h is pickled 6-8h in 0-4 DEG C of standing after taking-up, obtains pickling rabbit meat；
(5) it will be pickled prior to 40-60 DEG C dry 0.5-1h of rabbit meat, be then fed into oven in 100-110 DEG C of baking 20-30min,
It is vacuum-packed after being cooled to room temperature, rabbit meat prepared food is obtained after sterilizing.
2. a kind of rabbit meat prepared food according to claim 1 and preparation method thereof, which is characterized in that the saccharomyces cerevisiae is outstanding
The bacteria containing amount of liquid is 0.5-2 × 108cfu/g。
3. a kind of rabbit meat prepared food according to claim 1 and preparation method thereof, which is characterized in that in the step (2)
Fermentation temperature is 24-28 DEG C, pH 6-7.
4. a kind of rabbit meat prepared food according to claim 1 and preparation method thereof, which is characterized in that in the step (3)
Fermentation temperature is 30-32 DEG C, pH 7-7.5.
5. a kind of rabbit meat prepared food according to claim 1 and preparation method thereof, which is characterized in that the temperature of the vacuum tumbling
Degree is 2-4 DEG C, revolving speed 40-60r/min, vacuum degree 0.04-0.08MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810901694.4A CN109221957A (en) | 2018-08-09 | 2018-08-09 | A kind of rabbit meat prepared food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810901694.4A CN109221957A (en) | 2018-08-09 | 2018-08-09 | A kind of rabbit meat prepared food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221957A true CN109221957A (en) | 2019-01-18 |
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ID=65070782
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810901694.4A Withdrawn CN109221957A (en) | 2018-08-09 | 2018-08-09 | A kind of rabbit meat prepared food and preparation method thereof |
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| Country | Link |
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| CN (1) | CN109221957A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567727A (en) * | 2020-06-16 | 2020-08-25 | 重庆达生兔业有限公司 | Green method for removing peculiar smell of rabbit meat |
-
2018
- 2018-08-09 CN CN201810901694.4A patent/CN109221957A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567727A (en) * | 2020-06-16 | 2020-08-25 | 重庆达生兔业有限公司 | Green method for removing peculiar smell of rabbit meat |
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Application publication date: 20190118 |