CN1150532A

CN1150532A - Method for producing roast rabbit meat

Info

Publication number: CN1150532A
Application number: CN96115296A
Authority: CN
Inventors: 高波
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-05-10
Filing date: 1996-05-10
Publication date: 1997-05-28

Abstract

Said roasted rabbit meat is made by such procedures including strictly selecting raw material, finishing butchered rabbit carcass, pickling, roasting, applying flavouring material, and smoking. Said invented rabbit meat food is tender and rosy in colour, unique in taste, rich in nutrients. It is high in protein content, low in cholesterol and rich in phospholipid, so that it is favourable for health.

Description

The preparation method of Roast rabbit

The present invention is a kind of preparation method of food, especially the preparation method of baking rabbit meat.

Meat product is the nutriment that people can not lack, and Chinese get used to edible pork, but pork is fatty and the cholesterol height, and many foods are unfavorable for that the elderly's is healthy.Now more people pursues high protein, low-fat food, and rabbit meat also becomes one of popular meat product.Rabbit meat is to be rich in protein, phosphatide, and the food of low fat, low cholesterol, and it is cardiovascular to have a protection, the effect of prevention of arterial sclerosis; Rabbit meat also is easy to digest and assimilate than other meat, and suitable gastrointestinal disease patient and old man, children eat; Rabbit meat is rich in multivitamin again, the amino acid of inorganic salts and needed by human, and especially lysine content is the highest, often eats to guarantee that health has comprehensive nutrition supply cell, and does not have the nuisance deposition.In a word, rabbit meat is that a kind of being easy to produced nutritious again meat.But seldom see the cooked of rabbit meat for many years on the market, indivedual rabbit meat of selling have influenced the generally edible of this high-quality meat because manufacture craft is insuperior, and taste is not good, can not get people's approval.

The purpose of this invention is to provide a kind of process of making baking rabbit meat, for people provide a kind of nutritious, healthy cooked meat product.

Content of the present invention is the operation of making roasting rabbit:

1, carcass refitting: slaughter, peeling and internal organ go out the rabbit body behind the thorax, rinse out bloodstain dirt on the carcass, remove remaining internal organ, body of gland, fat and floating mao with clear water, after rinsing well, drain well.

2, pickle: get the surface of the rabbit body of embrocating at drain well after an amount of salt, sugar, spices, nitre, zanthoxylum powder are fully concocted, a lamination one deck is emitted on and pickles in the pond then, spills an amount of cooking wine and ginger grain at last, seals 6-8 hour.

3, baking: put into drying room after the rabbit meat after pickling takes out and fire-cure, 80-85 ℃ of drying room temperature maintenance is constant, takes out after 15-25 minute.

4, be coated with perfume (or spice): get an amount of sesame and sugar and fry earlier, add sweet fermented flour sauce, monosodium glutamate, pepper powder, wine and spices again, with above-mentioned condiment furnishing pasty state, evenly spread upon the inside and outside surface of rabbit body of toasting through once with soy sauce.

5, fire-cure again: the rabbit meat that is coated with behind the perfume (or spice) is put into drying room, fire-cures once more, temperature be controlled at 80-85 ℃ constant, take out after 15-25 minute.

6, boiling: after the rabbit meat taking-up through the secondary baking, add condiment such as an amount of rock sugar, ginger, spices, Chinese prickly ash and boiled 30 minutes, strict control temperature is finished product at 100 ℃ after boiling.

This technology is pickled condiment amount used in the operation: with rabbit meat weight is 100, salt 2-4%, sugared 1-3%, cooking wine 0.5-1.5%, ginger grain 0.5-1.5%, spices 2-3g/kg, nitre 0.5-1.5g/kg, zanthoxylum powder 2-3g/kg.

This technology is coated with that used condiment amount is in the fragrant operation: with rabbit meat is 100, sesame 0.5-1.5%, sugared 1-3%, soy sauce 0.5-1.5%, monosodium glutamate 0.01-0.015g/kg, pepper powder 0.05-0.15g/kg, zanthoxylum powder 0.5-1.5g/kg.

The method for formulating flavoring that uses in each operation of this technology is: cassia bark 80-120 gram; fructus amomi 40-60 gram, apple 50-60 gram, public fourth 40-60 gram; root of Dahurain angelica 40-60 gram; anistree 80-120 gram, mushroom 80-120 gram, mountain fork-like farm tool used in ancient China 0-12 gram; bay 40-60 gram; cloves 8-12 gram, fennel 15-25 gram mixes with particle or powdery.

The selected material of this process, the process strictness, the rabbit meat color and luster of being made is ruddy, and special taste is nutritious, and is all-ages.

Below by embodiment the present invention is described in further detail:

Select about 2.5 kilograms healthy meat rabbit, the rabbit that will live earlier hangs upside down, strike with a stick hit the rabbit head after, instant bloodletting is taken off the rabbit body again, firmly pinches and presses rabbit body belly, urine is ejected, again the rabbit body is hung upside down, cut the back leg skin, peel fur, central authorities sever along belly, and internal organ are taken out, do not allow ight soil stain the rabbit body, cut off the connective tissue, fat of rabbit body inner surface etc., keep the rabbit soma attractive in appearance only, rinse well at last, water soaks the rabbit body, till not having watery blood.

Get the rabbit body 100kg that cleans drain well, get salt 3kg, sugared 2kg, spices 250g, nitre 100g, zanthoxylum powder 250g, fully after the fusion, evenly erasing is on the surface of rabbit body, and being emitted on of a lamination one deck pickled in the pond then, is spilled into cooking wine 1kg again, ginger grain 1kg, seal Chi Kou, pickled eight hours, pickled when summer temperature is high 6 hours.The good rabbit meat that will salt down takes out puts into drying room, keeps 80-85 ℃ of temperature, fire-cures 20 minutes.

Get sesame 1kg, sugared 2kg and lump together and fry, add sweet fermented flour sauce 1kg, monosodium glutamate 1g, pepper powder 10g, spices 200g, zanthoxylum powder 100g again,, embrocate inside and outside surface at the rabbit body with soy sauce 1kg furnishing pasty state.Put into the drying room secondary then and fire-cure, keep 80-85 ℃ of temperature, fire-cureed 20 minutes, the rabbit meat after will baking at last takes out and adds suitable rock sugar, spices, boils and is finished product in 30 minutes, and packing is sold.

Through the rabbit meat product that technology of the present invention is made, Fresh ﹠ Tender in Texture, nutritious, the thick flavor fragrance is eaten oiliness for a long time.

Claims

1, a kind of preparation method of Roast rabbit is characterized in that the operation of making roasting rabbit is:

(1), carcass refitting: slaughter, peeling and internal organ go out the rabbit body behind the thorax, rinse out bloodstain dirt on the carcass, remove remaining internal organ, body of gland, fat and floating mao with clear water, after rinsing well, drain well;

(2), pickle; Get the surface of the rabbit body of embrocating at drain well after an amount of salt, sugar, spices, nitre, zanthoxylum powder are fully concocted, a lamination one deck is emitted on and pickles in the pond then, spills an amount of cooking wine and ginger grain at last, seals 6-8 hour;

(3), baking: put into drying room after the rabbit meat after pickling takes out and fire-cure, 80-85 ℃ of drying room temperature maintenance is constant, takes out after 15-25 minute;

(4), be coated with perfume (or spice): get an amount of sesame and sugar and fry earlier, add sweet fermented flour sauce, monosodium glutamate, pepper powder, wine and spices again, with above-mentioned condiment furnishing pasty state, evenly spread upon the inside and outside surface of rabbit body of toasting through once with soy sauce;

(5), fire-cure again: the rabbit meat that is coated with behind the perfume (or spice) is put into drying room, fire-cures once more, temperature be controlled at 80-85 ℃ constant, take out after 15-25 minute;

(6), boiling: after the rabbit meat taking-up through the secondary baking, add condiment such as an amount of rock sugar, ginger, spices, Chinese prickly ash and boiled 30 minutes, strict control temperature is finished product at 100 ℃ after boiling.

2, the preparation method of Roast rabbit according to claim 1 is characterized in that: pickling condiment amount used in the operation is: with rabbit meat weight is 100, salt 2-4%, sugar 1-3%, cooking wine 0.5-1.5%, ginger grain 0.5-1.5%, spices 2-3g/kg, nitre 0.5-1.5g/kg, Chinese prickly ash 2-3g/kg.

3, the preparation method of Roast rabbit according to claim 1 is characterized in that: be coated with that institute's condiment amount is in the fragrant operation: with rabbit meat is 100, sesame 0.5-1.5%, sugar 1-3%, soy sauce 0.5-1.5%, monosodium glutamate 0.01-0.015g/kg, pepper powder 0.05-0.15g/kg, zanthoxylum powder 0.5-1.5g/kg.

4, the preparation method of Roast rabbit according to claim 1 is characterized in that: the spices that uses in each operation is: cassia bark 80-120 gram, fructus amomi 40-60 gram; apple 50-60 gram; public fourth 40-60 gram, root of Dahurain angelica 40-60 gram, anistree 80-120 gram; mushroom 80-120 gram; the 0-12 gram is come on the mountain, bay 40-60 gram, cloves 8-12 gram; fennel 15-25 gram mixes with particle or powdery.