CN110279071A - A kind of preparation method and product of rabbit meat volume - Google Patents
A kind of preparation method and product of rabbit meat volume Download PDFInfo
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- CN110279071A CN110279071A CN201910718421.0A CN201910718421A CN110279071A CN 110279071 A CN110279071 A CN 110279071A CN 201910718421 A CN201910718421 A CN 201910718421A CN 110279071 A CN110279071 A CN 110279071A
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- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 87
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 15
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000008989 cinnamomi cortex Substances 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 150000001412 amines Chemical class 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000013467 fragmentation Methods 0.000 abstract description 2
- 238000006062 fragmentation reaction Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 7
- 240000008025 Alternanthera ficoidea Species 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000786137 Halogeton glomeratus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- -1 compound Phosphate Chemical class 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- 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
- A23L13/48—Addition of, or treatment with, 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the preparation methods and product of a kind of rabbit meat volume, belong to food processing technology field, and this method includes pickling, fermenting and go peculiar smell, seasoning, enzyme bonding and coiled five processes of frozen section.Wherein, using biological enzyme adhering technique, during which the process conditions by the type of control bonding enzyme, dosage and when handling, make the rabbit meat finally prepared roll up the not fragmentation after chafing dish cooks, still keep bulk state.Meanwhile the processes such as peculiar smell and seasoning are gone in conjunction with marinated, fermentation, improve the flavor of final preparation rabbit meat volume.This method is simple to operation, and at low cost, is suitble to industrialized production.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method and product of rabbit meat volume.
Background technique
Rabbit meat has good protein abundant, phosphatide and high digestibility, famous in the international market, is referred to as
" health-care meat ", " element in meat or fish ", " beauty meat ", " barilla meat " etc..Rabbit meat is not only full of nutrition, also has tonifying middle-Jiao and Qi, stops
Thirsty invigorating the spleen, cool blood relieving heat toxin, profit large intestine and other effects.Therefore, rabbit meat is welcomed by consumers.If but rabbit meat is pressed traditional work
Skill is processed into roulade as chafing dish seasoning, easy to break in boiling process, becomes fritter sliced meat or meat particle from bulk sliced meat, makes
It obtains product quality to be deteriorated, will seriously affect consumer and hold feeding use under the arm.
Summary of the invention
In view of this, one of the objects of the present invention is to provide a kind of preparation methods of rabbit meat volume；The second purpose is to mention
It is rolled up for a kind of rabbit meat.
In order to achieve the above objectives, the invention provides the following technical scheme:
1, a kind of preparation method of rabbit meat volume, described method includes following steps:
(1) it pickles: rabbit meat is pickled；
(2) peculiar smell is removed in fermentation: lactic acid bacteria fermenting agent is added in through step (1) treated rabbit meat, described in fermentation removal
The peculiar smell of rabbit meat；
(3) it seasons: fragrant pungent seasoning powder being added in through step (2) treated rabbit meat and is seasoned；
(4) enzyme bonds: glutamine transaminage is added in through step (3) treated rabbit meat and carries out rabbit meat bonding place
Reason, is then added konjaku flour, finally freezing forming；
(5) frozen section is coiled: the rabbit meat after freezing forming in step (4) being put into mold, is sliced after fast frozen
And it crimps coiled.
Preferably, in step (1), the marinated specific progress as follows: based on rabbit meat weight, 3-4wt% is eaten
Salt, 1-1.5wt% granulated sugar, 0.01wt% sodium nitrite and 0.1-0.2wt% composite phosphate or sodium pyrophosphate dissolve in water together
Then rabbit meat is put into the pickling liquid at 4 DEG C and pickles 72h, during which stirs 5-6 times by middle formation pickling liquid.
Preferably, in step (2), based on rabbit meat weight, the additional amount of the lactic acid bacteria fermenting agent is 2-2.2wt%, institute
The bacteria concentration for stating lactic acid bacteria in lactic acid bacteria fermenting agent is 2 × 108-3×108CFU/mL；The temperature of the fermentation is 35 DEG C, the time
For 2h.
Preferably, in step (3), based on rabbit meat weight, the additional amount of the pungent seasoning powder of perfume is 2-6wt%.
Preferably, the pungent seasoning powder of perfume is based on rabbit meat weight, including 0.2-0.6wt% fennel powder, 0.1-0.5wt% eight
Angle powder, 0.2-0.6wt% cinnamomi cortex pulveratus, 1-4wt% chilli powder.
Preferably, in step (3), to after fragrant pungent seasoning powder is added in step (2) treated rabbit meat -30~-40
4h is placed at DEG C.
Preferably, in step (4), based on rabbit meat weight, the additional amount of the glutamine transaminage is 0.1-2wt%,
The additional amount of the konjaku flour is 1-4wt%, and the adhesion process specially handles 30-50min at normal temperature.
Preferably, in step (5), the fast frozen is specially to handle 12-24h at -30~-40 DEG C.
2, it is rolled up by rabbit meat prepared by the method.
The beneficial effects of the present invention are: the present invention provides a kind of preparation methods and products thereof of rabbit meat volume, are preparing
During the rabbit meat is rolled up, using biological enzyme adhering technique, the work when type, dosage and processing of enzyme is during which bonded by control
Skill condition makes the rabbit meat finally prepared roll up the not fragmentation after chafing dish cooks, still keeps bulk state, wherein glutamine turns amine
Enzyme can be such that its quaternary structure opens, be formed a certain amount of polypeptide and amino acid, sent out from each other with Partial digestion rabbit meat protein
Raw crosslinking, and then guarantee that final rabbit meat volume obtained is withstood high-temperature boiling and scalded without broken.Meanwhile it being gone in conjunction with marinated, fermentation different
The processes such as taste and seasoning improve the flavor of final preparation rabbit meat volume, wherein passing through the effect of microorganism and enzyme, can degrade rabbit
Meat smell substance such as hexanal and caproic acid etc..This method is simple to operation, and at low cost, is suitble to industrialized production.
Specific embodiment
Below by a preferred embodiment of the present invention will be described in detail.
Embodiment 1
Prepare a kind of rabbit meat volume
(1) it pickles
Based on rabbit meat weight, by 4wt% salt, 1wt% granulated sugar, 0.01wt% sodium nitrite and 0.1wt% sodium pyrophosphate
It dissolves in together and forms pickling liquid in water, then rabbit meat is put into the pickling liquid at 4 DEG C and pickles 72h, is during which stirred 6 times；
(2) peculiar smell is removed in fermentation
Based on rabbit meat weight, 2wt% is added in through step (1) treated rabbit meat, bacteria concentration is 3 × 108CFU/mL
Lactic acid bacteria fermenting agent, ferment 2h at 35 DEG C, removes the peculiar smell of the rabbit meat；
(3) it seasons
Based on rabbit meat weight, to after the fragrant pungent seasoning powder of 4wt% is added in step (2) treated rabbit meat at -30 DEG C
Place 4h, wherein fragrant pungent seasoning powder is based on rabbit meat weight, including 0.4wt% fennel powder, 0.2wt% star aniseed powder, the osmanthus 0.4wt%
Pi Fen, 3wt% chilli powder；
(4) enzyme bonds
Based on rabbit meat weight, 2wt% glutamine transaminage is added at normal temperature in through step (3) treated rabbit meat
30min is handled, the konjaku flour of 2wt% is then added, forming is finally freezed at 4 DEG C；
(5) frozen section is coiled: the rabbit meat after freezing forming in step (4) being put into mold, is handled at -30 DEG C
It is sliced and crimps coiled after 12h.
Embodiment 2
Prepare a kind of rabbit meat volume
(1) it pickles
It is based on rabbit meat weight, 3.5wt% salt, 1.2wt% granulated sugar, 0.01wt% sodium nitrite and 0.15wt% is compound
Phosphate dissolves in together forms pickling liquid in water, then rabbit meat is put into the pickling liquid at 4 DEG C and pickles 72h, during which stirs 5
It is secondary；
(2) peculiar smell is removed in fermentation
Based on rabbit meat weight, it being added 2.1wt% in through step (1) treated rabbit meat, bacteria concentration is 2.5 ×
108The lactic acid bacteria fermenting agent of CFU/mL, ferment 2h at 35 DEG C, removes the peculiar smell of the rabbit meat；
(3) it seasons
Based on rabbit meat weight, to after the fragrant pungent seasoning powder of 5.3wt% is added in step (2) treated rabbit meat at -35 DEG C
Lower placement 4h, wherein fragrant pungent seasoning powder is based on rabbit meat weight, including 0.6wt% fennel powder, 0.5wt% star aniseed powder, 0.2wt%
Cinnamomi cortex pulveratus, 4wt% chilli powder；
(4) enzyme bonds
Based on rabbit meat weight, 1wt% glutamine transaminage is added at normal temperature in through step (3) treated rabbit meat
45min is handled, the konjaku flour of 1wt% is then added, forming is finally freezed at 4 DEG C；
(5) frozen section is coiled: the rabbit meat after freezing forming in step (4) being put into mold, is handled at -35 DEG C
It is sliced and crimps coiled after 18h.
Embodiment 3
Prepare a kind of rabbit meat volume
(1) it pickles
Based on rabbit meat weight, by 3wt% salt, 1.5wt% granulated sugar, 0.01wt% sodium nitrite and 0.2wt% pyrophosphoric acid
Sodium dissolves in together forms pickling liquid in water, then rabbit meat is put into the pickling liquid at 4 DEG C and pickles 72h, is during which stirred 6 times；
(2) peculiar smell is removed in fermentation
Based on rabbit meat weight, 2.2wt% is added in through step (1) treated rabbit meat, bacteria concentration is 2 × 108CFU/
The lactic acid bacteria fermenting agent of mL, ferment 2h at 35 DEG C, removes the peculiar smell of the rabbit meat；
(3) it seasons
Based on rabbit meat weight, to after the fragrant pungent seasoning powder of 2wt% is added in step (2) treated rabbit meat at -40 DEG C
Place 4h, wherein fragrant pungent seasoning powder is based on rabbit meat weight, including 0.2wt% fennel powder, 0.2wt% star aniseed powder, the osmanthus 0.6wt%
Pi Fen, 1wt% chilli powder；
(4) enzyme bonds
Based on rabbit meat weight, 0.5wt% glutamine transaminage is added in through step (3) treated rabbit meat in room temperature
Then the konjaku flour of 4wt% is added in lower processing 50min, forming is finally freezed at 4 DEG C；
(5) frozen section is coiled: the rabbit meat after freezing forming in step (4) being put into mold, is handled at -40 DEG C
It is sliced and crimps coiled afterwards for 24 hours.
Finally, it is stated that preferred embodiment above is only used to illustrate the technical scheme of the present invention and not to limit it, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (9)
1. a kind of preparation method of rabbit meat volume, which is characterized in that described method includes following steps:
(1) it pickles: rabbit meat is pickled；
(2) peculiar smell is removed in fermentation: lactic acid bacteria fermenting agent being added in through step (1) treated rabbit meat, fermentation removes the rabbit meat
Peculiar smell；
(3) it seasons: fragrant pungent seasoning powder being added in through step (2) treated rabbit meat and is seasoned；
(4) enzyme bonds: glutamine transaminage is added in through step (3) treated rabbit meat and carries out rabbit meat adhesion process, so
After konjaku flour is added, finally freezing forming；
(5) frozen section is coiled: the rabbit meat after freezing forming in step (4) being put into mold, is sliced and rolls up after fast frozen
Qu Chengjuan.
2. the method as described in claim 1, which is characterized in that in step (1), the marinated specific progress as follows:
Based on rabbit meat weight, by 3-4wt% salt, 1-1.5wt% granulated sugar, 0.01wt% sodium nitrite and the compound phosphorus of 0.1-0.2wt%
Hydrochlorate or sodium pyrophosphate dissolve in together forms pickling liquid in water, then rabbit meat is put into the pickling liquid at 4 DEG C and pickles 72h,
Period is stirred 5-6 times.
3. the method as described in claim 1, which is characterized in that in step (2), based on rabbit meat weight, the lactobacillus-fermented
The additional amount of agent is 2-2.2wt%, and the bacteria concentration of lactic acid bacteria is 2 × 10 in the lactic acid bacteria fermenting agent8-3×108CFU/mL；Institute
The temperature for stating fermentation is 35 DEG C, time 2h.
4. the method as described in claim 1, which is characterized in that in step (3), based on rabbit meat weight, the pungent seasoning powder of perfume
Additional amount be 2-6wt%.
5. method as claimed in claim 4, which is characterized in that the pungent seasoning powder of perfume is based on rabbit meat weight, including 0.2-
0.6wt% fennel powder, 0.1-0.5wt% star aniseed powder, 0.2-0.6wt% cinnamomi cortex pulveratus, 1-4wt% chilli powder.
6. method as claimed in claim 4, which is characterized in that in step (3), in through step (2) treated rabbit meat plus
4h is placed at -30~-40 DEG C after entering fragrant pungent seasoning powder.
7. the method as described in claim 1, which is characterized in that in step (4), based on rabbit meat weight, the glutamine turns
The additional amount of amine enzyme is 0.1-2wt%, and the additional amount of the konjaku flour is 1-4wt%, and the adhesion process is specially in room temperature
Lower processing 30-50min.
8. the method as described in claim 1, which is characterized in that in step (5), the fast frozen is specially -30~-40
12-24h is handled at DEG C.
9. being rolled up by the rabbit meat of the described in any item method preparations of claim 1-8.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910718421.0A CN110279071A (en) | 2019-08-05 | 2019-08-05 | A kind of preparation method and product of rabbit meat volume |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910718421.0A CN110279071A (en) | 2019-08-05 | 2019-08-05 | A kind of preparation method and product of rabbit meat volume |
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ID=68024827
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997028702A1 (en) * | 1996-02-09 | 1997-08-14 | Yasuyoshi Asano | Method for improving meat qualities |
| CN103704765A (en) * | 2013-12-12 | 2014-04-09 | 胡永金 | Method for making fermented minced or cubed meat by utilizing fermenting agent |
| CN104664416A (en) * | 2015-03-25 | 2015-06-03 | 西南大学 | Rabbit meat product and preparation method thereof |
| WO2018066591A1 (en) * | 2016-10-04 | 2018-04-12 | 味の素株式会社 | Method for producing glued meat |
| CN108433036A (en) * | 2018-01-19 | 2018-08-24 | 唐山竹坞玉兔坊食品有限公司 | A kind of method of the fresh and tender rabbit row of industrialized production or rabbit meat piece |
-
2019
- 2019-08-05 CN CN201910718421.0A patent/CN110279071A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997028702A1 (en) * | 1996-02-09 | 1997-08-14 | Yasuyoshi Asano | Method for improving meat qualities |
| CN103704765A (en) * | 2013-12-12 | 2014-04-09 | 胡永金 | Method for making fermented minced or cubed meat by utilizing fermenting agent |
| CN104664416A (en) * | 2015-03-25 | 2015-06-03 | 西南大学 | Rabbit meat product and preparation method thereof |
| WO2018066591A1 (en) * | 2016-10-04 | 2018-04-12 | 味の素株式会社 | Method for producing glued meat |
| CN108433036A (en) * | 2018-01-19 | 2018-08-24 | 唐山竹坞玉兔坊食品有限公司 | A kind of method of the fresh and tender rabbit row of industrialized production or rabbit meat piece |
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