CN116869134A - Preparation method of shredded rabbit meat - Google Patents
Preparation method of shredded rabbit meat Download PDFInfo
- Publication number
- CN116869134A CN116869134A CN202310528278.5A CN202310528278A CN116869134A CN 116869134 A CN116869134 A CN 116869134A CN 202310528278 A CN202310528278 A CN 202310528278A CN 116869134 A CN116869134 A CN 116869134A
- Authority
- CN
- China
- Prior art keywords
- rabbit meat
- meat
- baking
- powder
- rabbit
- 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
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 50
- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 24
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 9
- 244000140786 Brassica hirta Species 0.000 claims description 6
- 235000011371 Brassica hirta Nutrition 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000212021 Sisymbrium alliaria Species 0.000 claims description 3
- 235000014846 Sisymbrium alliaria Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, in particular to a preparation method of shredded rabbit meat, which can ensure that the roasted rabbit meat has better taste and poor meat quality by adding a small amount of water in the roasting process, and the mixing of soup and the rabbit meat after the roasting can effectively provide juice for eating and strengthen the taste for eating.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of hand-torn rabbit meat.
Background
The conventional rabbit meat is often prepared into instant food by a traditional stewing and frying method, so that the taste is poor, meanwhile, the product is single, only the rabbit meat is dry, and the product is single and has insufficient characteristics.
Disclosure of Invention
The invention aims to solve the defects and provides a preparation method of shredded rabbit meat.
The object of the invention is achieved by: 1. and (5) slow soaking and finishing of rabbit meat:
slowly soaking rabbit meat in cold water, soaking blood, and cutting hare lines stored in tail of rabbit meat; deboning rabbit meat; cutting off fat on the rabbit meat; changing rabbit meat into a flower knife;
2. pickling rabbit meat:
preparing pickling raw materials: 1 rabbit meat using pickling raw materials: brown sugar, salt, chilli powder, sweet chilli powder, cumin powder, black pepper powder, minced garlic and yellow mustard sauce;
uniformly stirring brown sugar, salt, chilli powder, sweet chilli powder, cumin powder, black pepper powder and minced garlic to form a mixed spice for later use;
firstly, uniformly smearing yellow mustard sauce on rabbit meat; uniformly smearing the mixed spice on the rabbit meat; the pickling time is 4-8 hours; then baking;
3. baking:
adding a small amount of purified water into the baking tray; placing the cured rabbit meat into a baking tray, and raising the temperature to 120 ℃ or 90-95 ℃ in the meat, and keeping for 4 hours; mixing the soup obtained in the baking process with rabbit meat after the baking is finished.
The beneficial effects of the invention are as follows: the small amount of water is added in the baking process, so that the rabbit meat after the baking is finished has good taste and poor meat quality, and the mixing of the soup and the rabbit meat after the baking can effectively provide juice for eating and strengthen the taste of the rabbit meat for eating.
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 preparing the shredded rabbit meat is characterized by comprising the following steps of:
1. and (5) slow soaking and finishing of rabbit meat:
slowly soaking rabbit meat in cold water, soaking blood, and cutting hare lines stored in tail of rabbit meat; deboning rabbit meat; cutting off fat on the rabbit meat; changing rabbit meat into a flower knife;
2. pickling rabbit meat:
preparing pickling raw materials: 1 rabbit meat using pickling raw materials: brown sugar, salt, chilli powder, sweet chilli powder, cumin powder, black pepper powder, minced garlic and yellow mustard sauce;
uniformly stirring brown sugar, salt, chilli powder, sweet chilli powder, cumin powder, black pepper powder and minced garlic to form a mixed spice for later use;
firstly, uniformly smearing yellow mustard sauce on rabbit meat; uniformly smearing the mixed spice on the rabbit meat; the pickling time is 4-8 hours; then baking;
3. baking:
adding a small amount of purified water into the baking tray; placing the cured rabbit meat into a baking tray, and raising the temperature to 120 ℃ or 90-95 ℃ in the meat, and keeping for 4 hours; mixing the soup obtained in the baking process with rabbit meat after the baking is finished.
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 preparation method of shredded rabbit meat is characterized by comprising the following steps:
1. and (5) slow soaking and finishing of rabbit meat:
slowly soaking rabbit meat in cold water, soaking blood, and cutting hare lines stored in tail of rabbit meat; deboning rabbit meat; cutting off fat on the rabbit meat; changing rabbit meat into a flower knife;
2. pickling rabbit meat:
preparing pickling raw materials: 1 rabbit meat using pickling raw materials: brown sugar, salt, chilli powder, sweet chilli powder, cumin powder, black pepper powder, minced garlic and yellow mustard sauce;
uniformly stirring brown sugar, salt, chilli powder, sweet chilli powder, cumin powder, black pepper powder and minced garlic to form a mixed spice for later use;
firstly, uniformly smearing yellow mustard sauce on rabbit meat; uniformly smearing the mixed spice on the rabbit meat; the pickling time is 4-8 hours; then baking;
3. baking:
adding a small amount of purified water into the baking tray; placing the cured rabbit meat into a baking tray, and raising the temperature to 120 ℃ or 90-95 ℃ in the meat, and keeping for 4 hours; mixing the soup obtained in the baking process with rabbit meat after the baking is finished.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310528278.5A CN116869134A (en) | 2023-05-11 | 2023-05-11 | Preparation method of shredded rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310528278.5A CN116869134A (en) | 2023-05-11 | 2023-05-11 | Preparation method of shredded rabbit meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116869134A true CN116869134A (en) | 2023-10-13 |
Family
ID=88261074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310528278.5A Pending CN116869134A (en) | 2023-05-11 | 2023-05-11 | Preparation method of shredded rabbit meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116869134A (en) |
-
2023
- 2023-05-11 CN CN202310528278.5A patent/CN116869134A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication |