CN109984307A - 一种兔肉火锅的加工工艺 - Google Patents
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Abstract
本发明公开了一种兔肉火锅的加工工艺，包括（1）兔肉解冻；（2）清洗并挑选兔肉；（3）对清洗完毕的兔肉沥干后进行腌制2~3小时；（4）二次清洗；（5）将兔肉切割为1cm3的兔肉丁，并在油锅中炒制2min；（6）预备香料，制成粉状；（7）预备辣椒，沸水煮制2min后粉碎至瓣状；（8）将牛油与植物油入锅，烧制9分熟，然后将8成的油倒入步骤（7）中的辣椒瓣中；（9）将葱段放入锅中炸制2min后沥起，又将郫县豆瓣和豆豉下锅炒制20s钟，继续将步骤（8）中的辣椒瓣油倒入锅中，大火烧开；（10）将步骤（6）中的香料粉加入锅中，转小伙炒制40min，加入白酒和大小茴香；（11）将成品倒入模具，待冷却后装袋。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种兔肉火锅的加工工艺。
背景技术
兔肉包括家兔肉和野兔肉两种，家兔肉又称为菜兔肉。兔肉属于高蛋白质、低脂肪、低胆固醇的肉类，兔肉蛋白质含量高达70%，比一般肉类都高，且脂肪和胆固醇含量却低于所有的肉类，故对它有“荤中之素”的说法。每年深秋至冬末间味道更佳，是肥胖者和心血管病人的理想肉食，全国各地均有出产和销售。
本草纲目记载：兔肉性平味酸冷，入肝、大肠二经，补中益气、清热解毒。兔肉不能常吃，兔肉农历8－10月深秋可食，余月则伤人肾气，易损元阳；兔死而眼合者杀人，孕妇及阳虚、小儿痘出者禁吃、脾胃虚寒、腹泻便溏者尽量少吃；兔肉忌与白鸡肉、肝脏、心脏、桔、橘、芥末、姜、芹菜、小白菜、獭肉同食；补病肝时，不能使用多油、烤炸等上火燥热的方式进行烹调。
兔肉为兔科动物家兔、东北兔、高原兔、华南兔等的肉。别名又叫：菜兔肉、野兔肉。在日本，兔肉被称为“美容肉”，受到年轻女子的青睐，常作为美容食品食用。
火锅一般是指以锅为器具，以热源烧锅，以水或汤烧开来涮煮食物的烹调方式，同时亦可指这种烹调方式所用的锅具。其特色为边煮边吃，或是锅本身具有保温效果，吃的时候食物仍热气腾腾，汤物合一。火锅品种也异彩纷呈，各具特色，依燃料而分有木炭火锅、煤气火锅、电火锅、酒精火锅等；就质地而论有锡制火锅、铝制火锅、不锈钢火锅、搪瓷火锅等；按结构来说有连体式火锅、分体式火锅、鸳鸯式火锅等；按烹饪风格来说，有汤卤火锅、清炖火锅、水煮火锅等。品种繁呈的火锅，为餐桌平添几分热闹的气氛。千里不同风，百里不同俗，我国的火锅花色纷呈，千锅百味，着名的如广东的海鲜火锅，涮的是海鲜之类，配料十分讲究，最讲究味道鲜美和吃的情趣，食而不腻，味美无穷；苏杭一带的菊花火锅，火锅汤汁为鸡汤或肉汤，并辅以肉、鱼、鸡等薄生片与菊花一起涮着吃，清香爽神，风味独特；云南的滇味火锅，特点是火锅中一定要放云腿，食时配以香菇、鱼肉等生料，鲜嫩香辣，饶有风味；重庆的毛肚火锅，具有原料多样、卤汤浓鲜、麻辣醇香之特点。此外，北京的羊肉火锅、浙江的八生火锅、杭州的"三鲜火锅"、湖北的"野味火锅"、东北的"白肉火锅"、香港的"牛肉火锅"、上海的"什锦火锅"、山东的"羊汤火锅"等，也风味别具。
发明内容
本发明提供一种兔肉火锅的加工工艺。
为了达到上述发明目的，本发明采用的技术方案为：
提供一种兔肉火锅的加工工艺，包括如下步骤：
（1）兔肉解冻；
（2）清洗并挑选兔肉；
（3）对清洗完毕的兔肉沥干后进行腌制2~3小时；
（4）二次清洗；
（5）将兔肉切割为1cm3的兔肉丁，并在油锅中炒制2min；
（6）预备香料，制成粉状；
（7）预备辣椒，沸水煮制2min后粉碎至瓣状；
（8）将牛油与植物油入锅，烧制9分熟，然后将8成的油倒入步骤（7）中的辣椒瓣中；
（9）将葱段放入锅中炸制2min后沥起，又将郫县豆瓣和豆豉下锅炒制20s钟，继续将步骤（8）中的辣椒瓣油倒入锅中，大火烧开；
（10）将步骤（6）中的香料粉加入锅中，转小伙炒制40min，加入白酒和大小茴香；
（11）将成品倒入模具，待冷却后装袋。
进一步的，所述步骤（3）中腌制的材料配方为：每公斤兔肉配香汁200g、食盐17g、生姜5g、白酒5g、青花椒1g、洋葱10g、亚硝酸钠0.06g。
进一步的，所述兔肉、牛油和植物油的配比为：兔肉500g、牛油3kg、植物油2kg。
进一步的，所述香料、小葱段和郫县豆瓣的配比为：小葱段200g、郫县豆瓣20g、豆豉30g、白酒30g、大茴香30g、小茴香30g、丁香30g、草果20g、香果20g、桂皮10g、三奈40g、八角40g、香叶20g。
进一步的，所述丁香、草果、香果、桂皮、三奈、八角和香叶，在制成粉末前使用白酒浸泡并烘干。
进一步的，所述步骤（1）中，兔肉解冻采用纯净水喷淋解冻，解冻兔肉中心温度小于10℃。
进一步的，所述步骤（2）中，需要清理兔肉表面的脂肪。
进一步的，所述步骤（4）中，通过腌料将兔肉中残留的血液排除并洗净，清洗过程中一并去除兔肉中腌制时留下的腌料。
本发明的优点在于：1.兔肉作为火锅底料能够降低火锅的辛辣度，起到避免上火的功效。2.兔肉火锅底料低脂肪和胆固醇更适合三高人群食用。
具体实施方式
下面对本发明的具体实施方式进行描述，以便于本技术领域的技术人员理解本发明，但应该清楚，本发明不限于具体实施方式的范围，对本技术领域的普通技术人员来讲，只要各种变化在所附的权利要求限定和确定的本发明的精神和范围内，这些变化是显而易见的，一切利用本发明构思的发明创造均在保护之列。
该兔肉火锅的加工工艺，包括如下步骤：
（1）兔肉解冻；
（2）清洗并挑选兔肉；
（3）对清洗完毕的兔肉沥干后进行腌制2~3小时；
（4）二次清洗；
（5）将兔肉切割为1cm3的兔肉丁，并在油锅中炒制2min；
（6）预备香料，制成粉状；
（7）预备辣椒，沸水煮制2min后粉碎至瓣状；
（8）将牛油与植物油入锅，烧制9分熟，然后将8成的油倒入步骤（7）中的辣椒瓣中；
（9）将葱段放入锅中炸制2min后沥起，又将郫县豆瓣和豆豉下锅炒制20s钟，继续将步骤（8）中的辣椒瓣油倒入锅中，大火烧开；
（10）将步骤（6）中的香料粉加入锅中，转小伙炒制40min，加入白酒和大小茴香；
（11）将成品倒入模具，待冷却后装袋。
步骤（3）中腌制的材料配方为：每公斤兔肉配香汁200g、食盐17g、生姜5g、白酒5g、青花椒1g、洋葱10g、亚硝酸钠0.06g。
兔肉、牛油和植物油的配比为：兔肉500g、牛油3kg、植物油2kg。
香料、小葱段和郫县豆瓣的配比为：小葱段200g、郫县豆瓣20g、豆豉30g、白酒30g、大茴香30g、小茴香30g、丁香30g、草果20g、香果20g、桂皮10g、三奈40g、八角40g、香叶20g。
丁香、草果、香果、桂皮、三奈、八角和香叶，在制成粉末前使用白酒浸泡并烘干。
步骤（1）中，兔肉解冻采用纯净水喷淋解冻，解冻兔肉中心温度小于10℃。
步骤（2）中，需要清理兔肉表面的脂肪。
步骤（4）中，通过腌料将兔肉中残留的血液排除并洗净，清洗过程中一并去除兔肉中腌制时留下的腌料。
Claims (8)
1.一种兔肉火锅的加工工艺，包括如下步骤：
（1）兔肉解冻；
（2）清洗并挑选兔肉；
（3）对清洗完毕的兔肉沥干后进行腌制2~3小时；
（4）二次清洗；
（5）将兔肉切割为1cm3的兔肉丁，并在油锅中炒制2min；
（6）预备香料，制成粉状；
（7）预备辣椒，沸水煮制2min后粉碎至瓣状；
（8）将牛油与植物油入锅，烧制9分熟，然后将8成的油倒入步骤（7）中的辣椒瓣中；
（9）将葱段放入锅中炸制2min后沥起，又将郫县豆瓣和豆豉下锅炒制20s钟，继续将步骤（8）中的辣椒瓣油倒入锅中，大火烧开；
（10）将步骤（6）中的香料粉加入锅中，转小伙炒制40min，加入白酒和大小茴香；
（11）将成品倒入模具，待冷却后装袋。
2.根据权利要求1所述的兔肉火锅的加工工艺，其特征在于：所述步骤（3）中腌制的材料配方为：每公斤兔肉配香汁200g、食盐17g、生姜5g、白酒5g、青花椒1g、洋葱10g、亚硝酸钠0.06g。
3.根据权利要求1所述的兔肉火锅的加工工艺，其特征在于：所述兔肉、牛油和植物油的配比为：兔肉500g、牛油3kg、植物油2kg。
4.根据权利要求3所述的兔肉火锅的加工工艺，其特征在于：所述香料、小葱段和郫县豆瓣的配比为：小葱段200g、郫县豆瓣20g、豆豉30g、白酒30g、大茴香30g、小茴香30g、丁香30g、草果20g、香果20g、桂皮10g、三奈40g、八角40g、香叶20g。
5.根据权利要求4所述的兔肉火锅的加工工艺，其特征在于：所述丁香、草果、香果、桂皮、三奈、八角和香叶，在制成粉末前使用白酒浸泡并烘干。
6.根据权利要求1所述的兔肉火锅的加工工艺，其特征在于：所述步骤（1）中，兔肉解冻采用纯净水喷淋解冻，解冻兔肉中心温度小于10℃。
7.根据权利要求1所述的兔肉火锅的加工工艺，其特征在于：所述步骤（2）中，需要清理兔肉表面的脂肪。
8.根据权利要求1所述的兔肉火锅的加工工艺，其特征在于：所述步骤（4）中，通过腌料将兔肉中残留的血液排除并洗净，清洗过程中一并去除兔肉中腌制时留下的腌料。
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