CN112826043A - Sesame oil tender rabbit meat dices and preparation process thereof - Google Patents
Sesame oil tender rabbit meat dices and preparation process thereof Download PDFInfo
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- CN112826043A CN112826043A CN201911160540.5A CN201911160540A CN112826043A CN 112826043 A CN112826043 A CN 112826043A CN 201911160540 A CN201911160540 A CN 201911160540A CN 112826043 A CN112826043 A CN 112826043A
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- rabbit
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- rabbit meat
- pepper
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- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 30
- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 30
- 239000008159 sesame oil Substances 0.000 title claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000283973 Oryctolagus cuniculus Species 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 239000006002 Pepper Substances 0.000 claims abstract description 21
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 21
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 21
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 21
- 108090000526 Papain Proteins 0.000 claims abstract description 20
- 239000004365 Protease Substances 0.000 claims abstract description 20
- 235000019834 papain Nutrition 0.000 claims abstract description 20
- 229940055729 papain Drugs 0.000 claims abstract description 20
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 15
- 239000003549 soybean oil Substances 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 244000291564 Allium cepa Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims abstract description 6
- 235000019799 monosodium phosphate Nutrition 0.000 claims abstract description 6
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000011265 semifinished product Substances 0.000 claims abstract description 5
- 230000001953 sensory effect Effects 0.000 claims abstract 2
- 241000722363 Piper Species 0.000 claims description 20
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 241000207961 Sesamum Species 0.000 claims 1
- 239000003153 chemical reaction reagent Substances 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 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 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- A23L13/70—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
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a sesame oil tender rabbit meat cube and a preparation process thereof. The raw materials required by the sesame oil diced rabbit meat comprise a fresh rabbit carcass, dried pepper, dried hot pepper, dried tangerine peel powder, green pepper, scallion, ginger, garlic, white granulated sugar, papain, sodium dihydrogen phosphate, salt, cooking wine, soybean oil and sesame blend oil. The preparation process comprises selecting and inspecting rabbit carcass, processing, cleaning, dicing, tenderizing, pickling, blanching in water, frying, and making into semi-finished product. According to the invention experiment, the additive amount of the papain is 250U/g, the tenderization time is 50min, the tenderization temperature is 52 ℃, and the sensory score of the diced rabbit meat is highest at the moment, so that the diced rabbit meat is popular with consumers and has great development potential.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a sesame oil-containing diced rabbit meat and a preparation process thereof.
Background
The rabbit meat is called meat-containing vegetable because the protein content is higher than that of common meat, and the fat and cholesterol content is lower than that of all meat, and the rabbit meat is also one of main meat sources in daily life. In order to meet the requirement of the public on high-quality processed rabbit meat, the invention obtains a proper proportion standard by adjusting the tenderization stage in the rabbit meat making process, is beneficial to the development and popularization of the rabbit meat and has huge development potential.
Disclosure of Invention
The present invention is directed to a sesame oil diced rabbit meat and a process for preparing the same, which respond to the above problems.
The purpose of the invention can be realized by the following technical scheme: comprises the following raw materials in parts by weight: 100-200 parts of fresh rabbit carcass, 1-2 parts of dry pepper, 10-15 parts of dry pepper, 1-2 parts of dried orange peel powder, 1-2 parts of green pepper, 1-2 parts of scallion, 1-2 parts of ginger, 1-2 parts of garlic, 0.8-1.2 parts of white granulated sugar, 0.6-0.9 part of papain, 0.3-0.4 part of sodium dihydrogen phosphate, 5-6 parts of salt, 6-7 parts of cooking wine, 60-80 parts of soybean oil and 15-18 parts of sesame blend oil:
(1) selecting clean and sanitary qualified rabbit carcasses, and carrying out bone forming, cleaning and dicing treatment on the fresh rabbit carcasses;
(2) taking papain, adding a proper amount of water to form papain liquid, and soaking the processed rabbit meat blocks in the papain liquid;
(3) pickling the tenderized diced meat with a proper amount of salt, cooking wine and shallot and ginger water;
(4) adding soybean oil into a pot, frying the pickled diced rabbit in an oil pot to be golden yellow when the oil temperature rises, and taking out the diced rabbit;
(5) taking a proper amount of pepper, pepper and soybean oil, putting into a pot, frying until the pepper, the pepper and the soybean oil are fried, then putting the diced rabbit, and continuously frying for 5 minutes to obtain a semi-finished product.
The invention has the beneficial effects that: the rabbit meat is called meat-containing vegetable because the protein content is higher than that of common meat, and the fat and cholesterol content is lower than that of all meat, and the rabbit meat is also one of main meat sources in daily life. The optimal tenderization process is optimized through experimental conditions, so that the spicy rabbit meat cubes are used for laying a cushion for industrial production.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1.
Comprises the following raw materials in parts by weight: 100 parts of fresh rabbit carcass, 1 part of dried pepper, 10 parts of dried pepper, 1 part of dried orange peel powder, 1 part of green pepper, 1 part of scallion, 1 part of ginger, 1 part of garlic, 0.8 part of white granulated sugar, 0.6 part of papain, 0.3 part of sodium dihydrogen phosphate, 5 parts of salt, 6 parts of cooking wine, 60 parts of soybean oil and 15 parts of sesame blend oil;
(1) selecting 100 parts of clean and sanitary qualified fresh rabbit carcass, and carrying out bone forming, cleaning and dicing treatment on the fresh rabbit carcass;
(2) taking 0.6 part of papain, adding a proper amount of water to form papain liquid, and soaking the processed rabbit meat blocks in the papain liquid;
(3) pickling the tenderized diced meat with 5 parts of salt, 6 parts of cooking wine, 1 part of green onion, 1 part of ginger and 1 part of garlic;
(4) adding 60 parts of soybean oil into a pot, frying the pickled diced rabbit in an oil pot to be golden yellow and fishing out when the oil temperature rises;
(5) taking 1 part of dried pepper, 10 parts of dried pepper, 1 part of dried orange peel powder, 1 part of green pepper and soybean oil, putting into a pot, frying until the materials are fried, then putting the diced rabbit, and continuously frying for 5 minutes to obtain a semi-finished product.
Example 2.
Comprises the following raw materials in parts by weight: 200 parts of fresh rabbit carcass, 2 parts of dried pepper, 15 parts of dried pepper, 2 parts of dried orange peel powder, 2 parts of green pepper, 2 parts of scallion, 2 parts of ginger, 2 parts of garlic, 1.2 parts of white granulated sugar, 0.9 part of papain, 0.4 part of sodium dihydrogen phosphate, 6 parts of salt, 7 parts of cooking wine, 80 parts of soybean oil and 18 parts of sesame blend oil;
(1) selecting 200 parts of clean and sanitary qualified rabbit carcass, and carrying out bone forming, cleaning and dicing treatment on the fresh rabbit carcass;
(2) taking 0.9 part of papain, adding a proper amount of water to form papain liquid, and soaking the processed rabbit meat blocks in the papain liquid;
(3) pickling the tenderized diced meat with 6 parts of salt, 7 parts of cooking wine, 2 parts of green onion, 2 parts of ginger and 2 parts of garlic;
(4) adding 80 parts of soybean oil into a pot, frying the pickled diced rabbit in an oil pot to be golden yellow and fishing out when the oil temperature rises;
(5) taking 2 parts of dried pepper, 20 parts of dried pepper, 2 parts of dried orange peel powder, 2 parts of green pepper and soybean oil, putting into a pot, frying until the materials are fried, then putting the diced rabbit, and continuously frying for 5 minutes to obtain a semi-finished product.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (7)
1. The sesame oil-containing diced rabbit meat is characterized by comprising the following raw materials in parts by weight: 100-200 parts of fresh rabbit carcass, 1-2 parts of dry pepper, 10-15 parts of dry pepper, 1-2 parts of dried orange peel powder, 1-2 parts of green pepper, 1-2 parts of scallion, 1-2 parts of ginger, 1-2 parts of garlic, 0.8-1.2 parts of white granulated sugar, 0.6-0.9 part of papain, 0.3-0.4 part of sodium dihydrogen phosphate, 5-6 parts of salt, 6-7 parts of cooking wine, 60-80 parts of soybean oil and 15-18 parts of sesame blend oil.
2. The sesame oil-containing diced rabbit meat and the preparation process thereof according to claim 1, wherein the preparation method comprises the following steps:
(1) selecting clean and sanitary qualified rabbit carcasses, and carrying out bone forming, cleaning and dicing treatment on the fresh rabbit carcasses;
(2) taking papain, adding a proper amount of water to form papain liquid, and soaking the processed rabbit meat blocks in the papain liquid;
(3) pickling the tenderized diced meat with a proper amount of salt, cooking wine and shallot and ginger water;
(4) adding soybean oil into a pot, frying the pickled diced rabbit in an oil pot to be golden yellow when the oil temperature rises, and taking out the diced rabbit;
(5) taking a proper amount of pepper, pepper and soybean oil, putting into a pot, frying until the pepper, the pepper and the soybean oil are fried, then putting the diced rabbit, and continuously frying for 5 minutes to obtain a semi-finished product.
3. The sesame oil-containing diced rabbit meat and the preparation process thereof as claimed in claim 1, wherein the three factors affect the sensory quality of the fried rabbit meat in the order of papain addition > tenderization temperature > tenderization time.
4. The diced rabbit meat with sesame oil and the preparation process thereof as claimed in claim 1, wherein the fresh rabbit carcass is cut into dices of 2cm x 0.5 cm.
5. The diced rabbit meat with sesame oil and the preparation process thereof according to claim 1, wherein the tenderization time has a very significant influence on the fried rabbit meat.
6. The diced rabbit meat with sesame oil and the preparation process thereof according to claim 1, wherein the addition amount of papain and the tenderization temperature have a significant influence on the fried rabbit meat.
7. The diced rabbit meat with sesame oil and the preparation process thereof as claimed in claim 1, wherein the reagent affecting p H value is prepared by citric acid and sodium dihydrogen phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911160540.5A CN112826043A (en) | 2019-11-23 | 2019-11-23 | Sesame oil tender rabbit meat dices and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911160540.5A CN112826043A (en) | 2019-11-23 | 2019-11-23 | Sesame oil tender rabbit meat dices and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112826043A true CN112826043A (en) | 2021-05-25 |
Family
ID=75921847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911160540.5A Withdrawn CN112826043A (en) | 2019-11-23 | 2019-11-23 | Sesame oil tender rabbit meat dices and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112826043A (en) |
-
2019
- 2019-11-23 CN CN201911160540.5A patent/CN112826043A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210525 |
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| WW01 | Invention patent application withdrawn after publication |