CN114128849A - Silk-wrapped rabbit and preparation method thereof - Google Patents
Silk-wrapped rabbit and preparation method thereof Download PDFInfo
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- CN114128849A CN114128849A CN202111503845.9A CN202111503845A CN114128849A CN 114128849 A CN114128849 A CN 114128849A CN 202111503845 A CN202111503845 A CN 202111503845A CN 114128849 A CN114128849 A CN 114128849A
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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
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
Abstract
The application relates to the technical field of food processing, and particularly discloses a silk-wrapped rabbit and a preparation method thereof. The preparation method comprises the following steps: unfreezing: naturally thawing the refrigerated white rabbit at room temperature, wherein the surface temperature of the thawed white rabbit is 5-7 ℃; trimming: trimming the unfrozen white-strip rabbits, removing fluff and the like, and cleaning to obtain trimmed white-strip rabbits; pickling: smearing the powdery auxiliary materials in the abdomen of the trimmed white rabbits, and pickling for 15-28h at 9-13 ℃; winding and forming: tightly winding the pickled white rabbits from the neck to the back legs into a thin cylindrical shape by using hemp ropes; smoking and baking: smoking the wound and formed white rabbit, and then baking for 7.5-8.5h at 77-82 ℃ to obtain the silk-wrapped rabbit. The rabbit with the wrapped silk prepared by the method is complete in rabbit shape, aromatic in flavor, appropriate in salty flavor, good in taste, full in muscle, tight in muscle section and slightly elastic.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a silk-wrapped rabbit and a preparation method thereof.
Background
The silk-wrapped rabbit is a famous rabbit meat processing product in the south, especially Guanghan, Sichuan, has long processing history, fine manufacture, beautiful appearance and unique flavor, and is also called silk rabbit because the silk-wrapped rabbit is like a lying silkworm when laid horizontally. The traditional preparation method of the silk-wrapped rabbit comprises the following steps: selecting live rabbits, aligning the live rabbits with carotid arteries of the rabbits, killing the live rabbits by one stick, immediately peeling the live rabbits by cold hanging with hemp ropes, quickly peeling the live rabbits before blood is completely solidified, then eviscerating the live rabbits, removing internal organs, chopping feet and claws, washing the live rabbits with clear water, putting the live rabbits in a jar for pickling, stacking the live rabbits in layers when pickling, adding a layer of auxiliary materials (salt, old ginger and pepper), turning the live rabbits up and down after one day, pickling for one day, then taking the live rabbits out of the jar, adding the auxiliary materials such as sauce, fermented soya beans, soybean oil and white sugar, winding the live rabbits to the front neck part from the rear legs by using hemp ropes of about 2.5 meters, winding the belly of the live rabbits into a round shape while winding the rabbit, shaping the live rabbits until the live rabbits are tightly bound into a thin cylindrical shape, and cooling the live rabbits in a ventilated place after winding for 1 to 3 days to obtain a finished product. The eating method generally adopts the steps of taking out the food firstly, putting the food in warm water, rinsing the food clean, chopping the food into large blocks, putting the large blocks in a pot, and cooking the large blocks thoroughly, thus obtaining the food. It has uniform color, good taste, and tight muscle.
However, in order to standardize cultivation and protect environment, rabbit farms are often far away from manufacturers who process the silk-wrapped rabbits, the yield of the silk-wrapped rabbits is large, the rabbits cannot be killed and made at present, and generally, processing units purchase the frozen white rabbits which are killed and peeled in the farms and then processed. The inventor finds that purchasing the frozen white rabbits affects the flavor and mouthfeel of the silky rabbits, so that under the condition that the rabbits cannot be killed at present, the flavor and mouthfeel of the silky rabbits need to be improved.
Disclosure of Invention
In order to improve the flavor and the mouthfeel of the silk-wrapped rabbits, the application provides the silk-wrapped rabbits and a preparation method thereof.
In a first aspect, the application provides a preparation method of a silk-wrapped rabbit, which adopts the following technical scheme:
a preparation method of a silk-wrapped rabbit comprises the following steps:
unfreezing: naturally thawing the refrigerated white rabbit at room temperature, wherein the surface temperature of the thawed white rabbit is 5-7 ℃;
trimming: trimming the unfrozen white-strip rabbits, removing fluff and the like, and cleaning to obtain trimmed white-strip rabbits;
pickling: smearing the powdery auxiliary materials in the abdomen of the trimmed white rabbits, and pickling for 15-28h at 9-13 ℃; the adjuvants comprise fructus Zanthoxyli, fructus Anisi Stellati, fructus Amomi rotundus, folium Neocinnamomi Delavayi, salt, sugar, rhizoma Zingiberis recens powder, herba Alii Fistulosi segments, pericarpium Citri Tangerinae, fructus Foeniculi, cortex Cinnamomi Japonici, fructus Amomi rotundus, allspice, rhizoma Kaempferiae, fructus Amomi, chili powder and Glycyrrhrizae radix;
winding and forming: tightly winding the pickled white rabbits from the neck to the back legs into a thin cylindrical shape by using hemp ropes;
smoking and baking: smoking the wound and formed white rabbit, and then baking for 7.5-8.5h at 77-82 ℃ to obtain the silk-wrapped rabbit.
By adopting the technical scheme, the prepared silk-wrapped rabbit is complete in rabbit shape after operations of unfreezing, trimming, pickling, winding and forming, smoking and baking and the like, the body surface of the silk-wrapped rabbit is brownish red or reddish brown, the fragrance is strong, the salty and fragrant taste is proper, the silk-wrapped rabbit has a special pickled and cured flavor, the muscle is full, the muscle section is tight, is reddish or rosy, has slight elasticity, and has good flavor and good taste. The prepared silk-wrapped rabbit does not need to be cooked, can be eaten after being unpacked, is convenient to eat and is very convenient to carry.
During thawing, the refrigerated white rabbit is naturally thawed at room temperature to the surface temperature of 5-7 ℃, so that the blood exudation during thawing can be reduced, the damage to meat quality is small, the nutrition loss is less, and the taste and the quality of the meat quality can be ensured. When in pickling, the meat is rolled and kneaded for 15-28h in the environment of 9-13 ℃, which is beneficial to the permeation of spices, auxiliary materials and the like into the meat and enhances the flavor. When the rabbit is wound and formed, the pickled white rabbits are wound tightly into thin cylindrical shape from the neck to the back legs by hemp ropes, the belly is wound tightly without exposing materials, the rabbit is favorable for being flavored during later smoking and baking, and the flavor and taste of the rabbit wound with silk are enhanced. In the application, the steps are mutually matched, and the silk-wrapped rabbit with unique flavor and taste can be prepared and is deeply favored by consumers.
Preferably, 100-300g of auxiliary materials are smeared on each white strip rabbit.
The consumption of the auxiliary materials is too much, the seasoning is too heavy, the flavor of the rabbit meat is influenced, the consumption of the auxiliary materials is too little, and the flavor is weak, so that the most suitable amount of the auxiliary materials coated on each white rabbit is 100 plus 300 g.
Preferably, before the pickling step, white spirit is smeared on the trimmed white rabbits. More preferably, the degree of the white spirit is 33-39 degrees, and still more preferably, the white spirit is prepared by brewing Yongquan spring water of Yongquan village of Guanghan double spring village.
By adopting the technical scheme, the finished white rabbits are coated with the white spirit before pickling, so that the fishy smell can be removed, the aroma can be increased, the meat quality can be improved, the rabbit meat is not easy to age and become firewood, the tenderness and smoothness of the meat quality are enhanced, and the flavor and taste of the silky rabbits are improved.
Preferably, the weight ratio of the white strip rabbit, the white spirit and the auxiliary materials is (800- & 1400): (1-5): (20-50). Further preferably, the weight ratio of the white rabbit, the white spirit and the auxiliary materials is (1000-: (1.7-3.5): (27-41); optimally, the weight ratio of the white rabbits, the white spirit and the auxiliary materials is 1000:2.8: 33.
The white-strip rabbit, the white spirit and the auxiliary materials are matched according to the formula proportion, so that the earthy taste of rabbit meat can be removed, the special flavor and taste can be given to the silk-wrapped rabbit, and the rabbit meat is tender, smooth and delicious.
Preferably, the auxiliary materials comprise the following raw materials in parts by weight: 100 portions of pepper, 1 to 5 portions of star anise, 2 to 8 portions of amomum fruit, 3 to 7 portions of fructus amomi, 0.1 to 0.5 portion of myrcia, 10 to 50 portions of salt, 5 to 10 portions of sugar, 20 to 50 portions of bruised ginger, 50 to 100 portions of onion sections, 6 to 7 portions of dried orange peel, 0.5 to 0.8 portion of fennel, 2.1 to 4.6 portions of cassia bark, 0.8 to 1.4 portions of cardamom, 2 to 3.2 portions of allspice, 0.2 to 0.8 portion of rhizoma kaempferiae, 1 to 2.5 portions of amomum fruit, 30 to 50 portions of chili powder and 2.8 to 4.6 portions of liquorice.
Further preferably, the auxiliary materials comprise the following raw materials in parts by weight: 185 parts of pepper 170-containing materials, 1-3 parts of star anise, 2-6 parts of fructus amomi, 5-7 parts of fructus amomi, 0.1-0.3 part of myrcia, 10-40 parts of salt, 5-10 parts of sugar, 20-50 parts of bruised ginger, 50-70 parts of onion sections, 6-7 parts of dried orange peel, 0.5-0.8 part of fennel, 3.3-4.6 parts of cassia bark, 0.8-1 part of fructus amomi, 2-3.2 parts of allspice, 0.2-0.8 part of rhizoma kaempferiae, 1-2.5 parts of amomum fruit, 30-50 parts of chili powder and 2.8-3.5 parts of liquorice.
Further preferably, the particle size of the auxiliary material is 0.1-0.3 mm.
By adopting the technical scheme, the star anise, the amomum villosum, the fructus amomi, the myrcia, the dried orange peel, the fennel, the cassia bark, the cardamom, the allspice, the rhizoma kaempferiae, the amomum villosum and the liquorice are mixed according to the formula proportion, so that the spicy rabbit meat seasoning has special mixed fragrance, sweet and fragrant taste and slightly spicy fragrance, can remove the fishy smell of the rabbit meat, can enhance the fragrance and remove the peculiar smell, can stimulate the appetite and promote the digestion, and can resist bacteria, prevent corrosion and prevent oxidation. The salt, sugar, fermented soya beans, bruised ginger, pepper, chili powder and shallot segments are mixed according to the formula proportion, and the spicy sauce has special spicy taste, strong spicy flavor, long and delicate fragrance, and is spicy and cool. In the application, the auxiliary materials are mixed according to the formula proportion, so that the fishy smell and the mutton smell can be removed, the flavor and the taste of the silk-wrapped rabbits are enhanced, and the quality guarantee period of the silk-wrapped rabbits can be prolonged by combining the preparation process of the silk-wrapped rabbits. In addition, no food additive, preservative or colorant is added into the auxiliary materials, so that the food is safe and sanitary.
Preferably, in the pickling step, rolling and kneading in a vacuum environment for pickling; the kneading speed is 5-9rpm, and the absolute vacuum degree is 0.04-0.06 kpa.
Through adopting above-mentioned technical scheme, roll and rub and pickle under vacuum negative pressure, be favorable to the infiltration of marinade on the one hand, make rabbit meat more tasty, on the other hand has reduced the residual amount of oxygen in the meat, inhibits aerobic microorganism's fast growth, reduces initial bacterial count, is favorable to disinfecting. In addition, the oxygen residual quantity in the rabbit meat is less, so that the rabbit meat with compact structure is favorably obtained, the rabbit meat is not easy to scatter, and the taste can be improved.
Preferably, in the trimming step, during cleaning, the workpiece is washed for 2 to 5 times by using running water, and then is soaked in water with the temperature of 7 to 15 ℃ for 30 to 60 min.
By adopting the technical scheme, the white strip rabbit is cleaned by running water and then soaked in water of 7-15 ℃, so that the blood in the white strip rabbit can be removed, the earthy taste of the white strip rabbit can be well removed, and meanwhile, the texture of rabbit meat cannot be damaged.
Preferably, in the smoking and baking step, corncobs are selected as fuel for smoking, the smoking temperature is 18-25 ℃, and the smoking time is 5-10 days. Further preferably, the corncob is in a state of generating only dense smoke and not burning during smoking.
In the smoking step, corncobs are used for fuel smoking, so that unique flavor and mouthfeel can be given to the silk-wrapped rabbits, and the flavor is rich. Compared with the cedar branches and the like as fuels, the corncob is used as the fuel, so that the waste utilization is realized, the cutting of cedar trees and the like is reduced, the environment can be protected, and in addition, the formula is matched with the corncob for fuel smoking, so that the flavor of the prepared silk-wrapped rabbit is more favored. The smoking temperature is 18-25 deg.C to prevent water in rabbit meat from rapidly losing and improve taste. Smoking at 18-25 deg.C for 5-10 days, and baking, and has good flavor and taste and prolonged storage time.
In a second aspect, the application provides a silk-wrapped rabbit, which adopts the following technical scheme:
a rabbit wrapped with silk is prepared by the above preparation method.
The prepared silk-wrapped rabbit has the characteristics of good flavor and good taste, is ready to eat after being opened, does not need to be steamed and boiled, is convenient to eat, and saves time.
In summary, the present application has the following beneficial effects:
1. the rabbit with the silk winding prepared by the application is complete in rabbit shape, has a brownish red or reddish brown body surface, is aromatic and appropriate in salty flavor, has a special pickled and cured flavor, is full of muscles, has a tight muscle section, is light red or rosy, and has slight elasticity;
2. the prepared silk-wrapped rabbit has low protein content, low fat, low cholesterol and low calorie.
Detailed Description
The present application will be described in further detail with reference to examples. Specifically, the following are described: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer; the starting materials used in the following examples are all those conventionally commercially available except where specifically noted.
Preparation of the adjuvants
Preparation example 1
The preparation of the auxiliary materials is as follows:
500g of pepper, 5g of star anise, 10g of fructus amomi, 10g of myrcia, 50g of salt, 50g of sugar, 100g of bruised ginger, 100g of onion sections, 50g of dried orange peel, 10g of fennel, 10g of cassia bark, 10g of fructus amomi, 10g of allspice, 10g of rhizoma kaempferiae, 10g of amomum villosum, 300g of chili powder and 30g of liquorice are crushed into powder with the particle size of 0.1-0.3mm, and then the auxiliary material 1 is prepared.
Preparation example 2
The preparation of the auxiliary materials is as follows:
1000g of pepper, 50g of star anise, 20g of fructus amomi, 30g of fructus amomi, 1g of myrcia, 100g of salt, 50g of sugar, 500g of bruised ginger, 1000g of onion sections, 60g of dried orange peel, 5g of fennel, 21g of cassia bark, 14g of cardamom, 20g of allspice, 8g of rhizoma kaempferiae, 10g of amomum villosum, 300g of chili powder and 46g of liquorice are ground into powder with the particle size of 0.1-0.3mm, and then the auxiliary material 2 is prepared.
Preparation example 3
The preparation of the auxiliary materials is as follows:
2000g of pepper, 10g of star anise, 80g of fructus amomi, 70g of fructus amomi, 5g of myrcia, 500g of salt, 100g of sugar, 200g of bruised ginger, 500g of onion sections, 70g of dried orange peel, 8g of fennel, 46g of cassia bark, 8g of cardamom, 32g of allspice, 2g of rhizoma kaempferiae, 25g of amomum villosum, 500g of chili powder and 28g of liquorice are ground into powder with the particle size of 0.1-0.3mm, and then the auxiliary material 3 is prepared.
Preparation example 4
The preparation of the auxiliary materials is as follows:
1700g of pepper, 30g of star anise, 60g of fructus amomi, 50g of fructus amomi, 3g of myrcia, 400g of salt, 70g of sugar, 350g of bruised ginger, 700g of onion sections, 63g of dried orange peel, 7g of fennel, 33g of cassia bark, 10g of cardamom, 25g of allspice, 6g of rhizoma kaempferiae, 18g of amomum villosum, 420g of chili powder and 35g of liquorice are crushed into powder with the particle size of 0.1-0.3mm, and then the auxiliary material 4 is prepared.
Comparative preparation example 1
The preparation of the auxiliary materials is as follows:
2000g of pepper, 10g of star anise, 10g of fructus amomi rotundus, 5g of bay leaves, 500g of salt, 100g of sugar, 200g of bruised ginger, 500g of onion sections, 70g of dried orange peel, 8g of fennel, 46g of cassia bark, 8g of cardamom, 500g of chili powder and 28g of liquorice are crushed into powder with the particle size of 0.1-0.3mm, and then the comparative auxiliary material 1 can be prepared.
Comparative preparation example 2
The preparation of the auxiliary materials is as follows:
1700g of pepper, 30g of star anise, 60g of fructus amomi, 50g of fructus amomi, 3g of myrcia, 400g of salt, 70g of sugar, 350g of bruised ginger, 700g of onion sections, 63g of dried orange peel, 7g of fennel, 33g of cassia bark, 10g of fructus amomi, 25g of allspice, 6g of rhizoma kaempferiae, 18g of amomum villosum, 420g of chili powder and 35g of liquorice are uniformly mixed to prepare the comparative auxiliary material 2.
Examples
Example 1
A preparation method of a silk-wrapped rabbit comprises the following steps:
unfreezing: naturally thawing the refrigerated white rabbit at room temperature, wherein the surface temperature of the thawed white rabbit is 7 ℃;
trimming: trimming the unfrozen white-strip rabbits, removing fluff and the like, and cleaning (washing for 3 times by using running water) to obtain trimmed white-strip rabbits;
pickling: smearing auxiliary materials in the abdomen of the trimmed white rabbits, pickling for 24 hours in an environment of 10 ℃, wherein the auxiliary materials are prepared into auxiliary materials 1 according to preparation example 1, and the weight ratio of the auxiliary materials 1 to the white rabbits is 50: 1000, parts by weight;
winding and forming: tightly winding the pickled white rabbits from the neck to the back legs into a thin cylindrical shape by using hemp ropes to ensure that the rabbit meat is not scattered;
smoking and baking: smoking the wound and formed white-strip rabbit for 8 days under the condition of smoking at 20 ℃ (using corn cob as fuel), and then baking for 8 hours at 80 ℃ to obtain the silk-wound rabbit.
Examples 2 to 4
Examples 2-4 differ from example 1 only in that: the following table 1 shows the differences of the used auxiliary materials.
TABLE 1
| Examples | Auxiliary materials |
| Example 2 | Auxiliary materials 2 |
| Example 3 | Auxiliary materials 3 |
| Example 4 | Auxiliary material 4 |
Example 5
A preparation method of a silk-wrapped rabbit comprises the following steps:
unfreezing: naturally thawing the refrigerated white rabbit at room temperature, wherein the surface temperature of the thawed white rabbit is 7 ℃;
trimming: trimming the unfrozen white-strip rabbits, removing fluff and the like, and cleaning (washing for three times by running water) to obtain trimmed white-strip rabbits;
coating white spirit: white spirit (33 degrees) is smeared on the trimmed white-strip rabbits, and the weight ratio of the white spirit to the white-strip rabbits is 1: 1000, parts by weight;
pickling: smearing the auxiliary material 4 in the abdomen of the white-strip rabbits coated with the white spirit, pickling for 24 hours in the environment of 10 ℃, wherein the weight ratio of the auxiliary material 4 to the white-strip rabbits is 50: 1000, parts by weight;
winding and forming: tightly winding the pickled white rabbits from the neck to the back legs into a thin cylindrical shape by using hemp ropes to ensure that the rabbit meat is not scattered;
smoking and baking: smoking the wound and formed white-strip rabbit for 8 days under the condition of smoking at 20 ℃ (using corn cob as fuel), and then baking for 8 hours at 80 ℃ to obtain the silk-wound rabbit.
Examples 6 to 9
Examples 6-9 differ from example 5 only in that: the weights of the white rabbits, the white spirit and the auxiliary materials 4 are different, and are specifically shown in the following table 2.
TABLE 2
| Examples | White rabbit/g | White spirit/g (45 degree) | 4/g of auxiliary material |
| Example 5 | 1000 | 1 | 50 |
| Example 6 | 800 | 1 | 20 |
| Example 7 | 1400 | 5 | 50 |
| Example 8 | 1000 | 10 | 10 |
| Example 9 | 1000 | 10 | 100 |
Examples 10 to 12
Examples 10-12 differ from example 5 only in that: the degrees of the white spirits were varied and are shown in table 3 below.
TABLE 3
| Examples | White spirit/degree |
| Example 5 | 33 |
| Example 10 | 39 |
| Example 11 | 42 |
| Example 12 | 28 |
Example 13
Example 13 differs from example 5 only in that: in example 13, the smoke was smoked at 35 ℃ for 3 days, the rest being identical to example 5.
Example 14
A preparation method of a silk-wrapped rabbit comprises the following steps:
unfreezing: naturally thawing the refrigerated white rabbit at room temperature, wherein the surface temperature of the thawed white rabbit is 7 ℃;
trimming: trimming the unfrozen white-strip rabbits, removing fluff and the like, and cleaning (washing for 3 times by using running water, and then soaking in water at 12 ℃ for 30min) to obtain trimmed white-strip rabbits;
coating white spirit: white spirit is smeared on the trimmed white-strip rabbits, and the weight ratio of the white spirit to the white-strip rabbits is 1: 1000, parts by weight;
pickling: smearing the auxiliary material 4 in the abdomen of the white-strip rabbits coated with the white spirit, pickling for 24 hours in the environment of 10 ℃, wherein the weight ratio of the auxiliary material 4 to the white-strip rabbits is 50: 1000, parts by weight;
winding and forming: tightly winding the pickled white rabbits from the neck to the back legs into a thin cylindrical shape by using hemp ropes to ensure that the rabbit meat is not scattered;
smoking and baking: smoking the wound and formed white-strip rabbit for 8 days under the condition of smoking at 20 ℃ (using corn cob as fuel), and then baking for 8 hours at 80 ℃ to obtain the silk-wound rabbit.
Example 15
Example 15 differs from example 14 only in that: in example 15, washing was carried out 2 times with running water, followed by soaking in water at 15 ℃ for 45min, and the rest was the same as in example 15.
Example 16
Example 16 differs from example 14 only in that: in example 16, washing was carried out 3 times with running water, followed by immersion in 30 ℃ water for 15min, and the rest was the same as in example 15.
Example 17
Example 17 differs from example 14 only in that: in example 17, cypress branches were used as fuel during smoking, and the rest was the same as in example 14.
Comparative example
Comparative example 1
Comparative example 1 differs from example 4 only in that: in comparative example 1, adjuvant 4 was replaced with comparative adjuvant 1 in equal amounts, the remainder remaining the same as in example 4.
Comparative example 2
Comparative example 2 differs from example 4 only in that: in comparative example 2, adjuvant 4 was replaced with comparative adjuvant 2 in equal amounts, the remainder remaining the same as in example 4.
Comparative example 3
Comparative example 3 differs from example 4 only in that: in comparative example 3, the rabbit was thawed by microwave for 1min so that the surface temperature of the thawed white rabbit was 7 ℃, and the rest was the same as in example 4.
Performance test
According to the quality requirements of the silk-winding rabbits, 60 employees are randomly selected and divided into 20 leveling groups, and the sensory evaluation is carried out on the silk-winding rabbits prepared in examples 1-17 and comparative examples 1-3, and the light sensation evaluation indexes are shown in the following table 4. The specific evaluation score is shown in table 5 below, and a higher score indicates that the flavor and taste of the silky rabbit are better and more favorable.
TABLE 4 sensory evaluation index Table
TABLE 5 detailed evaluation Table
As can be seen by combining examples 1-4 and comparative examples 1-2 and table 5, the proportion and state of the auxiliary materials in the application have great influence on the flavor and taste of the rabbit with silk winding, and the flavor and taste of the rabbit with silk winding can be greatly improved by preparing the rabbit with silk winding according to the auxiliary material formula and the preparation method.
As can be seen by combining examples 5-9 and Table 5, the weight ratio of the white rabbit, the white spirit and the auxiliary materials is (800-: (1-5): (20-50) can improve the flavor and mouthfeel of the silky rabbit.
It can be seen from the combination of examples 5 and 10-11 and table 5 that the degree of the white spirit also affects the flavor and taste of the rabbit with the silk, and the optimal degree of the white spirit is 33-39 degrees when the formula and the preparation process of the application are adopted, so that the rabbit with the silk has good flavor and taste.
As can be seen by combining examples 5 and 13 and table 5, the flavor and mouthfeel of the rabbit with silk can be improved by cold smoking (18-25 ℃) during smoking of the rabbit with silk.
As can be seen by combining examples 5, 14-16 and Table 5, the best way to wash the white rabbits is to wash them with running water for 2-5 times, and then soak them in water at 7-15 deg.C for 30-60min, so that the flavor and taste of the silky rabbits can be improved by the washing method of the present application.
As can be seen by combining examples 14 and 17 and Table 5, the use of cypress branches as fuel during smoking makes the appearance of the silky rabbit more beautiful, but affects the flavor and taste; in the application, the corncobs are used as fuel to smoke the silk-wrapped rabbits, so that the appearance, the flavor and the taste can be considered.
It can be seen from the combination of example 4 and comparative example 3 and table 5 that thawing the white rabbits to a surface temperature of 5-7 ℃ in a natural state improves the flavor and taste of the rabbits without spoiling the beauty of the rabbits.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A preparation method of a silk-wrapped rabbit is characterized by comprising the following steps: the method comprises the following steps:
unfreezing: naturally thawing the refrigerated white rabbit at room temperature, wherein the surface temperature of the thawed white rabbit is 5-7 ℃;
trimming: trimming the unfrozen white-strip rabbits, removing fluff and the like, and cleaning to obtain trimmed white-strip rabbits;
pickling: smearing the powdery auxiliary materials in the abdomen of the trimmed white rabbits, and pickling for 15-28h at 9-13 ℃; the adjuvants comprise fructus Zanthoxyli, fructus Anisi Stellati, fructus Amomi rotundus, folium Neocinnamomi Delavayi, salt, sugar, rhizoma Zingiberis recens powder, herba Alii Fistulosi segments, pericarpium Citri Tangerinae, fructus Foeniculi, cortex Cinnamomi Japonici, fructus Amomi rotundus, allspice, rhizoma Kaempferiae, fructus Amomi, chili powder and Glycyrrhrizae radix;
winding and forming: tightly winding the pickled white rabbits from the neck to the back legs into a thin cylindrical shape by using hemp ropes;
smoking and baking: smoking the wound and formed white rabbit, and then baking for 7.5-8.5h at 77-82 ℃ to obtain the silk-wrapped rabbit.
2. The method for preparing the silk-wrapped rabbit according to claim 1, wherein the method comprises the following steps: before the pickling step, white spirit is coated on the trimmed white rabbits.
3. The method for preparing the silk-wrapped rabbit according to claim 2, wherein the method comprises the following steps: the weight ratio of the white rabbit, the white spirit and the auxiliary materials is (800-: (1-5): (20-50).
4. The method for preparing the silk-wrapped rabbit according to claim 1, wherein the method comprises the following steps: the auxiliary materials comprise the following raw materials in parts by weight:
100 portions of pepper, 1 to 5 portions of star anise, 2 to 8 portions of amomum fruit, 3 to 7 portions of fructus amomi, 0.1 to 0.5 portion of myrcia, 10 to 50 portions of salt, 5 to 10 portions of sugar, 20 to 50 portions of bruised ginger, 50 to 100 portions of onion sections, 6 to 7 portions of dried orange peel, 0.5 to 0.8 portion of fennel, 2.1 to 4.6 portions of cassia bark, 0.8 to 1.4 portions of cardamom, 2 to 3.2 portions of allspice, 0.2 to 0.8 portion of rhizoma kaempferiae, 1 to 2.5 portions of amomum fruit, 30 to 50 portions of chili powder and 2.8 to 4.6 portions of liquorice.
5. The method for preparing the silk-wrapped rabbit according to claim 4, wherein the method comprises the following steps: the auxiliary materials comprise the following raw materials in parts by weight:
185 parts of pepper 170-containing materials, 1-3 parts of star anise, 2-6 parts of fructus amomi, 5-7 parts of fructus amomi, 0.1-0.3 part of myrcia, 10-40 parts of salt, 5-10 parts of sugar, 20-50 parts of bruised ginger, 50-70 parts of onion sections, 6-7 parts of dried orange peel, 0.5-0.8 part of fennel, 3.3-4.6 parts of cassia bark, 0.8-1 part of fructus amomi, 2-3.2 parts of allspice, 0.2-0.8 part of rhizoma kaempferiae, 1-2.5 parts of amomum fruit, 30-50 parts of chili powder and 2.8-3.5 parts of liquorice.
6. The method for preparing the silk-wrapped rabbit according to claim 5, wherein the method comprises the following steps: the degree of the white spirit is 33-39 degrees.
7. The method for preparing silk-wrapped rabbits according to any one of claims 1 to 6, characterized in that: in the pickling step, rolling and kneading in a vacuum environment for pickling; the kneading speed is 5-9rpm, and the absolute vacuum degree is 0.04-0.06 kpa.
8. The method for preparing the silk-wrapped rabbit according to claim 7, wherein the method comprises the following steps: in the trimming step, when cleaning, washing with running water for 2-5 times, and then soaking in water of 7-15 ℃ for 30-60 min.
9. The method for preparing the silk-wrapped rabbit according to claim 8, wherein the method comprises the following steps: in the smoking and baking step, corncobs are selected as fuel for smoking, the smoking temperature is 18-25 ℃, and the smoking time is 5-10 days.
10. A silk-wrapped rabbit, which is characterized in that: prepared by the preparation method of any one of claims 1 to 9.
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| CN115500477A (en) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | Production process of roasted rabbits |
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| CN102763857A (en) * | 2012-07-23 | 2012-11-07 | 四川绿原兔业有限公司 | Method for making savory pickled rabbit |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102763857A (en) * | 2012-07-23 | 2012-11-07 | 四川绿原兔业有限公司 | Method for making savory pickled rabbit |
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| 马美湖: "毛皮特种动物深加工工艺与技术", vol. 1, 科学技术文献出版社, pages: 179 - 181 * |
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| CN115500477A (en) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | Production process of roasted rabbits |
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