CN116784456A - Processing method of crisp-fried rabbit - Google Patents
Processing method of crisp-fried rabbit Download PDFInfo
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- CN116784456A CN116784456A CN202310575789.2A CN202310575789A CN116784456A CN 116784456 A CN116784456 A CN 116784456A CN 202310575789 A CN202310575789 A CN 202310575789A CN 116784456 A CN116784456 A CN 116784456A
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- Prior art keywords
- rabbit meat
- parts
- pot
- rabbit
- meat
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- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 11
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 47
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 13
- 235000021551 crystal sugar Nutrition 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 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 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 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
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000013547 stew Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, in particular to a processing method of a hundred-meal fragrant crisp rabbit, which is characterized in that compared with the conventional processing method, the method can stew and cook rabbit meat before frying, and simultaneously, spice is added in the stewing process, so that the method not only can endow health care function, but also can play a role of enriching taste.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of a hundred-meal fragrant and crisp rabbit.
Background
The main steps adopted in the industrialized processing of rabbit meat at present include: the rabbit meat processed by the steps of providing a quiet-bore rabbit, pickling, flavoring, frying or baking, packaging and sterilizing overcomes some defects existing in the traditional rabbit meat processing to a certain extent, but is still unsatisfactory in meat quality, flavor, sensory effect, shelf life and nourishing function.
The specific expression is as follows: 1) In the process of pickling the rabbit meat, the rabbit meat is directly put into seasoning water at normal temperature for pickling, so that not only is the salt taste and the fragrance not uniformly permeated, but also the meat is not fragrant, and the quality guarantee period is possibly influenced because the pickling is not transparent; 3) The nourishing materials are not added into the seasoning, so that the nutrition and health care cannot be effectively integrated.
Disclosure of Invention
The invention aims to solve the defects and provide a processing method of a hundred-meal crispy rabbit.
The object of the invention is achieved by: a processing method of a crisp-fried rabbit is characterized in that: the method comprises the following steps:
1. selection and treatment of raw materials: selecting healthy meat rabbits as raw materials, slaughtering, removing the bore, removing bones and cutting into blocks;
2. half-processing rabbit meat: adding cold water into the pot, putting the rabbit meat into the pot, heating and scalding the rabbit meat, heating the water to 100 ℃, scalding the rabbit meat for 5 minutes, and fishing out the rabbit meat after scalding;
3. stewing rabbit meat: preparing a preparation material: 1 part of rock candy, 6 parts of hot water, 1 part of edible oil, 1 part of sesame oil, 5 parts of fructus amomi, 5 parts of rhizoma kaempferiae, 3 parts of nutmeg, 1 part of fennel, 5 parts of star anise, 20 parts of clove, 7 parts of cardamom, 4 parts of myrcia, 1 part of onion section, one part of ginger, one part of yellow wine, one part of white pepper powder, one part of salt and one part of sugar;
adding a little edible oil into a pot, adding crystal sugar into the pot, adding a little hot water and sesame oil, stir-frying the crystal sugar with small fire, adding all hot water after the crystal sugar is melted and discolored, placing rabbit meat into the pot, then placing fructus amomi, rhizoma kaempferiae, nutmeg, fructus Foeniculi, fructus Anisi Stellati, flos Caryophylli, fructus Amomi rotundus and herba Pelargonii Graveolentis into a material bag, placing a material belt into the pot, and then adding shallot segments, ginger blocks, yellow wine and white pepper powder. Stewing salt and sugar for 30min, and taking out rabbit meat;
4. frying rabbit meat: preparing a preparation material: 5 parts of corn starch and 10 parts of edible oil;
wrapping the rabbit meat with corn starch, frying the rabbit meat in a pot at 200 ℃ until the rabbit meat turns golden yellow, taking out the rabbit meat, and re-frying for 5S.
The beneficial effects of the invention are as follows: compared with the conventional processing, the method can stew and flavor the rabbit meat before frying, and simultaneously the spice is added in the stewing process, so that the health care function can be endowed, and meanwhile, the function of enriching the taste can be achieved.
Detailed Description
The invention will be further illustrated by the following examples, which are not intended to limit the scope of the invention, in order to facilitate the understanding of those skilled in the art. The present invention is described in detail below.
The specific implementation method for processing the crispy rabbit meat comprises the following steps: the method comprises the following steps:
1. selection and treatment of raw materials: selecting healthy meat rabbits as raw materials, slaughtering, removing the bore, removing bones and cutting into blocks;
2. half-processing rabbit meat: adding cold water into the pot, putting the rabbit meat into the pot, heating and scalding the rabbit meat, heating the water to 100 ℃, scalding the rabbit meat for 5 minutes, and fishing out the rabbit meat after scalding;
3. stewing rabbit meat: preparing a preparation material: 1 part of rock candy, 6 parts of hot water, 1 part of edible oil, 1 part of sesame oil, 5 parts of fructus amomi, 5 parts of rhizoma kaempferiae, 3 parts of nutmeg, 1 part of fennel, 5 parts of star anise, 20 parts of clove, 7 parts of cardamom, 4 parts of myrcia, 1 part of onion section, one part of ginger, one part of yellow wine, one part of white pepper powder, one part of salt and one part of sugar;
adding a little edible oil into a pot, adding crystal sugar into the pot, adding a little hot water and sesame oil, stir-frying the crystal sugar with small fire, adding all hot water after the crystal sugar is melted and discolored, placing rabbit meat into the pot, then placing fructus amomi, rhizoma kaempferiae, nutmeg, fructus Foeniculi, fructus Anisi Stellati, flos Caryophylli, fructus Amomi rotundus and herba Pelargonii Graveolentis into a material bag, placing a material belt into the pot, and then adding shallot segments, ginger blocks, yellow wine and white pepper powder. Stewing salt and sugar for 30min, and taking out rabbit meat;
4. frying rabbit meat: preparing a preparation material: 5 parts of corn starch and 10 parts of edible oil;
wrapping the rabbit meat with corn starch, frying the rabbit meat in a pot at 200 ℃ until the rabbit meat turns golden yellow, taking out the rabbit meat, and re-frying for 5S.
The product of the invention is blocky, attractive in appearance, aromatic in flavor, crisp, free of bones, convenient to eat and long in storage time.
The present invention is not limited to the preferred embodiments, but is intended to be limited to the following description, and any modifications, equivalent changes and variations in light of the above-described embodiments will be apparent to those skilled in the art without departing from the scope of the present invention.
Claims (1)
1. A processing method of a crisp-fried rabbit is characterized in that: the method comprises the following steps:
1. selection and treatment of raw materials: selecting healthy meat rabbits as raw materials, slaughtering, removing the bore, removing bones and cutting into blocks;
2. half-processing rabbit meat: adding cold water into the pot, putting the rabbit meat into the pot, heating and scalding the rabbit meat, heating the water to 100 ℃, scalding the rabbit meat for 5 minutes, and fishing out the rabbit meat after scalding;
3. stewing rabbit meat: preparing a preparation material: 1 part of rock candy, 6 parts of hot water, 1 part of edible oil, 1 part of sesame oil, 5 parts of fructus amomi, 5 parts of rhizoma kaempferiae, 3 parts of nutmeg, 1 part of fennel, 5 parts of star anise, 20 parts of clove, 7 parts of cardamom, 4 parts of myrcia, 1 part of onion section, one part of ginger, one part of yellow wine, one part of white pepper powder, one part of salt and one part of sugar;
adding a little edible oil into a pot, adding crystal sugar into the pot, adding a little hot water and sesame oil, stir-frying the crystal sugar with small fire, adding all hot water after the crystal sugar is melted and discolored, placing rabbit meat into the pot, then placing fructus amomi, rhizoma kaempferiae, nutmeg, fructus Foeniculi, fructus Anisi Stellati, flos Caryophylli, fructus Amomi rotundus and herba Pelargonii Graveolentis into a material bag, placing a material belt into the pot, and then adding shallot segments, ginger blocks, yellow wine and white pepper powder. Stewing salt and sugar for 30min, and taking out rabbit meat;
4. frying rabbit meat: preparing a preparation material: 5 parts of corn starch and 10 parts of edible oil;
wrapping the rabbit meat with corn starch, frying the rabbit meat in a pot at 200 ℃ until the rabbit meat turns golden yellow, taking out the rabbit meat, and re-frying for 5S.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310575789.2A CN116784456A (en) | 2023-05-22 | 2023-05-22 | Processing method of crisp-fried rabbit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310575789.2A CN116784456A (en) | 2023-05-22 | 2023-05-22 | Processing method of crisp-fried rabbit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116784456A true CN116784456A (en) | 2023-09-22 |
Family
ID=88038913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310575789.2A Pending CN116784456A (en) | 2023-05-22 | 2023-05-22 | Processing method of crisp-fried rabbit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116784456A (en) |
-
2023
- 2023-05-22 CN CN202310575789.2A patent/CN116784456A/en active Pending
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