CN111772112A - 一种手撕烤兔的加工方法 - Google Patents
一种手撕烤兔的加工方法 Download PDFInfo
- Publication number
- CN111772112A CN111772112A CN202010837698.8A CN202010837698A CN111772112A CN 111772112 A CN111772112 A CN 111772112A CN 202010837698 A CN202010837698 A CN 202010837698A CN 111772112 A CN111772112 A CN 111772112A
- Authority
- CN
- China
- Prior art keywords
- meat
- rabbit
- parts
- minutes
- rabbits
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 58
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 55
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 54
- 235000013372 meat Nutrition 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000002791 soaking Methods 0.000 claims abstract description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 210000004237 neck muscle Anatomy 0.000 claims abstract description 4
- 235000020991 processed meat Nutrition 0.000 claims abstract description 4
- 238000003307 slaughter Methods 0.000 claims abstract description 4
- 210000001364 upper extremity Anatomy 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 9
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000011477 liquorice Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 3
- 244000272264 Saussurea lappa Species 0.000 claims description 3
- 235000006784 Saussurea lappa Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000015090 marinades Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- 230000001680 brushing effect Effects 0.000 claims 2
- 235000013305 food Nutrition 0.000 description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- 244000302909 Piper aduncum Species 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000010415 tropism Effects 0.000 description 3
- 208000004998 Abdominal Pain Diseases 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 208000003251 Pruritus Diseases 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010063409 Acarodermatitis Diseases 0.000 description 1
- 240000008025 Alternanthera ficoidea Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000578500 Ninox novaeseelandiae Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241000447727 Scabies Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 208000005687 scabies Diseases 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L13/10—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
- A23L13/70—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
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种手撕烤兔的加工方法，其特征在于，所述方法包括如下步骤S1：选择成年肉兔进行活兔宰杀S2：将宰杀的肉兔放入2％盐水中浸泡4小时，浸泡4小时后将肉兔取出进行反复冲洗，冲洗时间至少为5分钟；S3：用小刀将肉兔的腰、背、前腿、后腿、颈部肌肉集合处划开，并将2％盐水加温至沸腾后，将处理好后的肉兔放入盐水中；S4：将肉兔放入清水中浸泡至少5分钟后，将肉兔取出沥干，随后将沥干的肉兔放入卤料汁中进行卤制，卤制时间在35‑40分钟，卤制好后将兔肉取出沥干；S5：将沥干的兔肉放入烤炉，先小火烤制20分钟，再大火烤制20分钟，最后微火烤制40分钟，随后将肉兔取出待自然冷却。
Description
技术领域
本发明涉及一种烤兔方法，具体涉及一种手撕烤兔的加工方法。
背景技术
肉类食品是人们不能缺少的营养品，中国人习惯于食用猪肉，但猪肉含脂肪和胆固醇高，多食不利于中老年人的身体健康。现在更多的人追求高蛋白、低脂肪的食物，兔肉也成为时兴的肉类食品之一。兔肉是富含蛋白质、磷脂，而且低脂肪、低胆固醇的食品，具有保护心血管，预防动脉硬化的作用；兔肉还较其它肉类易于消化吸收，适合胃肠病患者及老人、儿童食用；兔肉又富含多种维生素，无机盐和人体必需的氨基酸，尤其是赖氨酸含量最高，常吃可以保证身体有全面的营养供给细胞，而没有有害物沉积。总之，兔肉是一种易于生产，又营养丰富的肉食。但多年来市场上极少见到兔肉的熟制品，个别出售的兔肉由于制作工艺不精良，口味不佳，得不到人们的认可，影响了这种优质肉类的普遍食用。
兔肉性凉味甘，在国际市场上享有盛名，被称之为“保健肉”、“荤中之素”、“美容肉”、“百味肉”等。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。兔肉属高蛋白质、低脂肪、少胆固醇的肉类，质地细嫩，味道鲜美，营养丰富，与其它肉类相比较，具有很高的消化率，食后极易被消化吸收。兔肉营养丰富，味美香浓、久食不腻，具有高蛋白、高赖氨酸、高盐酸，低脂肪、低胆固醇、低热量等特点。兔肉的蛋白质高于其他肉类，兔肉中含有人体不能够合成的8种必须氨基酸，兔肉含有较高植物性食物中缺乏的赖氨酸、色氨酸。长期食用兔肉，可增进健康，具有强身祛病的功效，也是高血压、肝脏病、冠心病、糖尿病患者理想的肉食品。兔肉富含大脑和其他器官发育不可缺少的卵磷脂，有健脑益智的功效。经常食用可保护血管壁，阻止血栓形成，它还能保护皮肤细胞活性，维护皮肤弹性。兔肉中所含的脂肪和胆固醇低于其它的肉类，而且脂肪又多为不饱和脂肪酸，常吃兔肉可强身健体，不会增肥是肥胖患者理想的肉食。女性食之可保持身体苗条，因此，常食兔肉可以防止有害物质沉积，让儿童健康成长，助老人延年益寿。加之兔肉本身含热量低，正好满足人们追求健康对低热量食品的消费需求。
但是传统的兔肉加工过程中存在制作时间过长，特别是炎热的夏季温度高，宰杀后的兔肉加工时间过长很容易腐败变质，为了把宰杀的残血膻腥味除去，需要5-10个小时的反复浸泡清洗，彻底除去血水才能够除净异味。香味调料腌制卤入兔肉中，腌制时间多达8个小时以上。所以要尽快探索一种缩短加工时间，确保营养不流失，提高工作效率的新工艺新方法。传统品味兔肉已不能满足现代人对兔肉美味与营养健康的需求，因此一种美味而营养健康的烤兔肉的制作方法应运而生。
发明内容
本发明所要解决的技术问题是目前制作烤兔不容易彻底除去血水才能够除净异味，香味调料难以腌制卤入兔肉中的问题，目的在于提供一种手撕烤兔的加工方法，解决上述的问题。
本发明通过下述技术方案实现：
一种手撕烤兔的加工方法，其特征在于，所述方法包括如下步骤S1：选择成年肉兔进行活兔宰杀S2：将宰杀的肉兔放入2％盐水中浸泡4小时，浸泡4小时后将肉兔取出进行反复冲洗，冲洗时间至少为5分钟；S3：用小刀将肉兔的腰、背、前腿、后腿、颈部肌肉集合处划开，并将2％盐水加温至沸腾后，将处理好后的肉兔放入盐水中；S4：将肉兔放入清水中浸泡至少5分钟后，将肉兔取出沥干，随后将沥干的肉兔放入卤料汁中进行卤制，卤制时间在35-40分钟，卤制好后将兔肉取出沥干；S5：将沥干的兔肉放入烤炉，先小火烤制20分钟，再大火烤制20分钟，最后微火烤制40分钟，随后将肉兔取出待自然冷却；S6：将烤好的兔肉分割成大小约3-4g的小肉块，随后将分割好的兔肉放入菜籽油中浸泡一周，浸泡时候保证环境温度在1-5℃，湿度在60-80％S7：将浸泡好的兔肉取出，调味后进行包装。
进一步地，所述步骤S1中的成年肉兔优选重量为2.2～2.7kg肉兔。
进一步地，所述步骤S2中每浸泡1小时将肉兔取出沥干5分钟。
进一步地，所述步骤S4中的卤料汁由以下重量份数原料制成：八角2-5份、草蔻2-4份、甘草1-4份、广合香2-5份、丁香2-5份、白芷1-4份、香叶2-5份、花椒1-4份、料酒2-5份、酱油5-8份，红果片1-2份，花椒3-5份，米酒10-15份，郁金1-2份，灸甘草0.2-0.4份，干姜片0.1-0.4份。
进一步地，所述步骤S5中在进行微火烤制前，先兔肉表面刷上蜂蜜，并每隔10分钟将兔肉取出重新涂刷蜂蜜。
本发明与现有技术相比，具有如下的优点和有益效果：
1、本发明一种手撕烤兔的加工方法，用料考究，工艺程序严格，所制出的兔肉食品色泽红润，口味独特，营养丰富，老少皆宜；
2、本发明一种手撕烤兔的加工方法，，肉质结实又带有酥软感，具有很好的弹性。味美色佳的同时，多食不上火，少脂多蛋白，内含丰富的营养物质，有益于人体健康，是老少咸宜的健康食品；
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白，下面结合实施例，对本发明作进一步的详细说明，本发明的示意性实施方式及其说明仅用于解释本发明，并不作为对本发明的限定。
实施例
本发明一种手撕烤兔的加工方法，其特征在于，所述方法包括如下步骤S1：选择成年肉兔进行活兔宰杀S2：将宰杀的肉兔放入2％盐水中浸泡4小时，浸泡4小时后将肉兔取出进行反复冲洗，冲洗时间至少为5分钟；S3：用小刀将肉兔的腰、背、前腿、后腿、颈部肌肉集合处划开，并将2％盐水加温至沸腾后，将处理好后的肉兔放入盐水中；S4：将肉兔放入清水中浸泡至少5分钟后，将肉兔取出沥干，随后将沥干的肉兔放入卤料汁中进行卤制，卤制时间在35-40分钟，卤制好后将兔肉取出沥干；S5：将沥干的兔肉放入烤炉，先小火烤制20分钟，再大火烤制20分钟，最后微火烤制40分钟，随后将肉兔取出待自然冷却；S6：将烤好的兔肉分割成大小约3-4g的小肉块，随后将分割好的兔肉放入菜籽油中浸泡一周，浸泡时候保证环境温度在1-5℃，湿度在60-80％S7：将浸泡好的兔肉取出，调味后进行包装。
所述步骤S1中的成年肉兔优选重量为2.2～2.7kg肉兔。所述步骤S2中每浸泡1小时将肉兔取出沥干5分钟。所述步骤S4中的卤料汁由以下重量份数原料制成：八角2-5份、草蔻2-4份、甘草1-4份、广合香2-5份、丁香2-5份、白芷1-4份、香叶2-5份、花椒1-4份、料酒2-5份、酱油5-8份，红果片1-2份，花椒3-5份，米酒10-15份，郁金1-2份，灸甘草0.2-0.4份，干姜片0.1-0.4份。丁香，味辛，性温；归经：归脾、胃、肺、肾经；主要作用：有温中降逆，补肾助阳的功效。
花椒，性温，味辛；主要作用：有温中散寒、健胃除湿、止痛杀虫、解毒理气、止痒祛腥的功效；可用于治疗积食、停饮、呃逆、呕吐、风寒湿邪所致的关节肌肉疼痛、脘腹冷痛、泄泻、痢疾、蛔虫、阴痒等病症。八角，性温，味辛；主要作用：有温阳散寒，理气止痛之功效。用于治疗寒呕逆，寒疝腹痛，肾虚腰痛，干、湿脚气。香叶，辛；微温；主要作用：健胃理气，主脘胀腹痛；跌扑损伤；疥癣。甘草，性平味甘；归经：入脾、胃经；主要作用：补脾益气，清热解毒，祛痰止咳，缓急止痛，调和诸药。姜，性味：辛，微温，无毒，归经：归五脏；主要作用：和胃止吐、辛散水气，其特有的“姜辣素”能刺激胃肠黏膜，使胃肠道充血，消化能力增强。
所述步骤S5中在进行微火烤制前，先兔肉表面刷上蜂蜜，并每隔10分钟将兔肉取出重新涂刷蜂蜜。
以上所述的具体实施方式，对本发明的目的、技术方案和有益效果进行了进一步详细说明，所应理解的是，以上所述仅为本发明的具体实施方式而已，并不用于限定本发明的保护范围，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种手撕烤兔的加工方法，其特征在于，所述方法包括如下步骤：
S1：选择成年肉兔进行活兔宰杀；
S2：将宰杀的肉兔放入2％盐水中浸泡4小时，浸泡4小时后将肉兔取出进行反复冲洗，冲洗时间至少为5分钟；
S3：用小刀将肉兔的腰、背、前腿、后腿、颈部肌肉集合处划开，并将2％盐水加温至沸腾后，将处理好后的肉兔放入盐水中；
S4：将肉兔放入清水中浸泡至少5分钟后，将肉兔取出沥干，随后将沥干的肉兔放入卤料汁中进行卤制，卤制时间在35-40分钟，卤制好后将兔肉取出沥干；
S5：将沥干的兔肉放入烤炉，先小火烤制20分钟，再大火烤制20分钟，最后微火烤制40分钟，随后将肉兔取出待自然冷却；
S6：将烤好的兔肉分割成大小约3-4g的小肉块，随后将分割好的兔肉放入菜籽油中浸泡一周，浸泡时候保证环境温度在1-5℃，湿度在60-80％
S7：将浸泡好的兔肉取出，调味后进行包装。
2.根据权利要求1所述的一种手撕烤兔的加工方法，其特征在于，所述步骤S1中的成年肉兔优选重量为2.2～2.7kg肉兔。
3.根据权利要求1所述的一种手撕烤兔的加工方法，其特征在于，所述步骤S2中每浸泡1小时将肉兔取出沥干5分钟。
4.根据权利要求1所述的一种手撕烤兔的加工方法，其特征在于，所述步骤S4中的卤料汁由以下重量份数原料制成：八角2-5份、草蔻2-4份、甘草1-4份、广合香2-5份、丁香2-5份、白芷1-4份、香叶2-5份、花椒1-4份、料酒2-5份、酱油5-8份，红果片1-2份，花椒3-5份，米酒10-15份，郁金1-2份，灸甘草0.2-0.4份，干姜片0.1-0.4份。
5.根据权利要求1所述的一种手撕烤兔的加工方法，其特征在于，所述步骤S5中在进行微火烤制前，先兔肉表面刷上蜂蜜，并每隔10分钟将兔肉取出重新涂刷蜂蜜。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010837698.8A CN111772112A (zh) | 2020-08-19 | 2020-08-19 | 一种手撕烤兔的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010837698.8A CN111772112A (zh) | 2020-08-19 | 2020-08-19 | 一种手撕烤兔的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111772112A true CN111772112A (zh) | 2020-10-16 |
Family
ID=72762898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010837698.8A Pending CN111772112A (zh) | 2020-08-19 | 2020-08-19 | 一种手撕烤兔的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111772112A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500477A (zh) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | 一种烤兔生产工艺 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976379A (zh) * | 2014-05-04 | 2014-08-13 | 周立新 | 一种手撕兔食品的加工方法 |
| CN104382073A (zh) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | 一种银杏盐水鸭的制备方法 |
| CN105192725A (zh) * | 2015-10-27 | 2015-12-30 | 齐艳华 | 一种香辣手撕兔肉的制作方法 |
| CN105595102A (zh) * | 2014-11-24 | 2016-05-25 | 徐州久思乡食品有限公司 | 一种盐水鸭的制作方法 |
| CN108936328A (zh) * | 2018-08-10 | 2018-12-07 | 贵州省凤冈红丰生态农业综合开发有限公司 | 一种便携式牛排的加工方法 |
| CN110973498A (zh) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | 一种风味牛肉及其制备方法 |
-
2020
- 2020-08-19 CN CN202010837698.8A patent/CN111772112A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976379A (zh) * | 2014-05-04 | 2014-08-13 | 周立新 | 一种手撕兔食品的加工方法 |
| CN104382073A (zh) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | 一种银杏盐水鸭的制备方法 |
| CN105595102A (zh) * | 2014-11-24 | 2016-05-25 | 徐州久思乡食品有限公司 | 一种盐水鸭的制作方法 |
| CN105192725A (zh) * | 2015-10-27 | 2015-12-30 | 齐艳华 | 一种香辣手撕兔肉的制作方法 |
| CN108936328A (zh) * | 2018-08-10 | 2018-12-07 | 贵州省凤冈红丰生态农业综合开发有限公司 | 一种便携式牛排的加工方法 |
| CN110973498A (zh) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | 一种风味牛肉及其制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 周翠英等: "几种市场热销的兔肉制品加工方法", 《中国养兔》 * |
| 熊国远等: "兔肉腌制工艺的改进效果研究", 《肉类工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500477A (zh) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | 一种烤兔生产工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1060628C (zh) | 风味烤鱼 | |
| CN107692172A (zh) | 一种肉酱及制备方法和用途 | |
| CN104905299B (zh) | 一种含有可可粉的风味鸭肉肠及其制备方法 | |
| CN103519236A (zh) | 一种鳄鱼肉食品 | |
| KR20100121035A (ko) | 약선(藥膳)음식의 제조방법 | |
| CN106360646A (zh) | 芝麻油辣椒酱及其制备方法 | |
| KR101156353B1 (ko) | 가시오가피를 이용한 전복 장조림 제조방법 및 그에 의해 제조된 전복 장조림 | |
| CN103519181A (zh) | 一种孔雀肉食品 | |
| KR101606784B1 (ko) | 신선탕의 제조방법 및 그 신선탕 | |
| CN103141878A (zh) | 一种常温即食营养鸡汤及其制作方法 | |
| CN106852461A (zh) | 一种卤味竹鼠肉的制备方法 | |
| KR101730794B1 (ko) | 해천탕의 제조방법 및 그 해천탕 | |
| CN105725243A (zh) | 一种蟹黄汤包的制作方法 | |
| CN108740803A (zh) | 一种即食麻辣牛肉的制作方法 | |
| KR101217571B1 (ko) | 삼계탕 제조방법 | |
| CN111772112A (zh) | 一种手撕烤兔的加工方法 | |
| CN103519235A (zh) | 一种鹿肉食品 | |
| KR20110011130A (ko) | 로스트 오곡 삼계탕 조리 방법 | |
| KR101518412B1 (ko) | 명태찜 제조방법과 그 방법에 의해 제조된 명태찜 | |
| CN104783208A (zh) | 一种盐水鸡的腌制工艺 | |
| CN108813550A (zh) | 花生豆豉辣椒酱及其制作方法 | |
| CN107125609A (zh) | 一种五香兔肉干及其制作方法 | |
| CN106174104A (zh) | 一种鼎锅黄焖土鸡及其制作方法 | |
| CN109691635A (zh) | 一种麻辣牛肉丝的制作方法 | |
| CN107279708A (zh) | 一种酸粉配方及其制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201016 |