CN1250620A - Technology for cooking fragrant rabbit meat - Google Patents
Technology for cooking fragrant rabbit meat Download PDFInfo
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- CN1250620A CN1250620A CN98120386A CN98120386A CN1250620A CN 1250620 A CN1250620 A CN 1250620A CN 98120386 A CN98120386 A CN 98120386A CN 98120386 A CN98120386 A CN 98120386A CN 1250620 A CN1250620 A CN 1250620A
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- rabbit
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Abstract
This invention relates to a prepn. method for fragrant rabbit. The quality rabbit meat cooked food with concurrent consideration to colour, smell and taste is made up through 71 procedures of selecting rabbit and killing it, making form and removing membrane, cooking, boiling and smoke curing, spraying oil and dressing, etc. On the market where the trend of high-protein is demanded by people in search of nutrient, the said product will be one of very high economic value.
Description
The present invention relates to the preparation method of a kind of fragrant rabbit.(IPC) belongs to human needs portion by International Patent Classification (IPC), food and tobacco branch, and other class food not to be covered or foodstuff and the big class of processing thereof are not included in the food of A23B among the A23J group, foodstuff or non-alcoholic beverage; Their preparation or processing group, cube meat softening or perfuming in the preparation of food or foodstuff or the processing obtains as injecting solution; Be immersed in prepared in the solution or handle in the technical field of meat product.Be numbered A23L 1/318.
The existing many kinds of existing cooking method about rabbit meat, but many excuses make in traditional workshop, technology is single, and color is arranged unavoidably, and the scarce type of attending to one thing and lose sight of another owes still not have the processing and fabricating method than system.
The object of the present invention is to provide the preparation method of a kind of fragrant rabbit.Single with technology in the processing and fabricating that solves rabbit meat, the color and taste type can both be looked after, in the hope of more perfectly satisfying the demand of people to the carnivorous usefulness of rabbit.
The preparation method of a kind of fragrant rabbit of the present invention is to realize like this.
To put into independent cage on an empty stomach more than 4 hours through the rabbit alive of the high-quality after the quarantine earlier, rabbit alive in the time of will expiring on an empty stomach again is firm with rabbit back leg bundle with cotton rope or malian grass, live the bundle rope with the stainless steel hook, hang upside down the rabbit body, whole body watery blood all focused on above the waist in about 10 minutes, the rabbit head is sprayed repeatedly water with the watering can cold water of packing into, striking on the rabbit head basal part of the ear portion with special-purpose iron staff then makes it shake and gets killed and choose a mouthful bloodletting at once and finish the process of slaughtering with one hour time, surplus blood in the rabbit human body is all empty clean, re-using the special-purpose surgical knife sheet pulls down the rabbit fur from pin to head, after stripping off the skin rabbit is taken off from cleek, put into the pond clean 3-5 all over pull out put on the shelf with water is empty do after, to chest all the internal organ full scale clearances in the thorax are comprised tracheae by belly, after the water oil, with cutter with head, pin removes, and clean once more in the entry 3-5 time, pull water once more out, the inverted shelf of going up.
Modulation material water is with spiceleaf, the banksia rose, fragrant fine and soft, Chinese anise, Chinese prickly ash, chive, fragrant osmanthus, salt, in: 5: 5: 1: 20: 15: 2: 10: 5 ratio was mixed, add 50 times of water purification and make material water, the informal voucher rabbit of will being castrated is put into material water, soaked at least 12 hours, put on the shelf after pulling out, sky is swum only, gets rabbit on the work case, strike rabbit four leg marrow bones disconnected with special-purpose wooden stick again, but need meat is ined succession, must not damage meat, 2 pairs are 90 round back gizzard and preceding upward waist chamber portion and spend and tie before and after with the horse latticing four legs being divided then, again with 30 centimeters long of bamboo treaties along penetrating in the marrow bone of chamber, to reach the effect of frame waist, at last rabbit neck part branch is trimmed, the type of doing is tentatively finished.After making type rabbit is used spiceleaf, the banksia rose, Chinese anise, flower Wan, fragrant osmanthus, tsaoko, cloves, chive, fresh ginger, galangal, salt.In 2: 1: 4: 3: 2: 2:: 1: 1: 1: 1: 2 ratio was mixed, and adds water purification and is placed in the slaughterhouse for 50 times.Soup is boiled, rabbit is swum bath 10 minutes repeatedly in slaughterhouse, need not to cover pot cover, can pull rabbit out, go up built on stilts soup, put on the shelf then and carry out demoulding, integer, its practice is: rabbit is dried the back use knife blade along four leg leg roots, the fine from top to bottom layer of transparent film that will float on the rabbit meat pulls out, the soft textive of rabbit meat is all presented, the rabbit meat that will take off film with clear water is cleaned again, and it is overhead clean in frame to put rabbit, has promptly finished the operation of demoulding integer.
Next step material soup of modulating saucepan is mixed with spiceleaf, anise fennel flavouring is an example with 100 kilograms of living rabbits, need fragrant osmanthus, spiceleaf, Chinese anise, flower Wan, the banksia rose, cloves, dried orange peel, chive, galangal, rhizoma zingiberis, Sha Ren, tsaoko, the root of Dahurain angelica, comb, fennel seeds, Ze Zhi, intelligence development, Lan Xiang, fragrant fine and soft, fragrant drum, dried hawthorn, white Wan recklessly, monosodium glutamate, honey, salt 25 flavors were in 100: 40: 100: 80: 10: 8: 14: 20: 10: 4: 1: 20: 10: 6: 20: 1: 1: 2: 2: 10: 5: 2: 15: 50: 200 ratio is mixed adding and is installed with the white sand cloth bag, add 150 kg of water and put into pot, cold water is put into rabbit, cover pot cover, heat in the bottom of a pan, Tang Zi boiling evaluation time 1 hour, opening pot reduces cooking bottom temperature, open and boil 40 minutes, after rabbit is pulled out, pack in the wooden barrel of cypress, add the soup that boils rabbit in the pot, not have rabbit to be as the criterion, cover bung, vexed system 2 hours, the airing of can putting on the shelf.
Rabbit is taken off from frame again, hang on the hook with stainless steel, light censer then, the smoked material of modulation is an example with 100 rabbits.With white sugar, end, fragrant osmanthus, cedarwood end, mahogany end, honey with 50: 10: 10: 4: 1 ratio is mixed together, can add a small amount of Jasmine tealeaves water and put into censer, earlier material is dried, the rabbit that will hang up properly hook is again sent censer to, builds bell, the heating furnace, examine by smoked rabbit meat at observation panel, thermal transfer soon in 10 minutes is little, opens bell, rabbit is the golden yellow good merchantable brand that is, takes out rabbit and hangs on the frame.
Modulation material oil, in the fried special-purpose watering can of ripe threading of flower Wan, cassia bark, aniseed, salad oil or sesame oil, hold watering can with hand, all the about oil spout of rabbit meat with hanging on the frame makes rabbit meat light be degree, treat that the empty dried oil slick of rabbit meat takes off from frame, cut off a bundle bar and a waist bamboo bar, take hook at last, once more with glove hand arrangement shape, put on the shelf, treat the vanning warehouse-in.
The preparation method of a kind of fragrant rabbit of the present invention has been compared three advantages with technology in the past:
The first, because the present invention has taked the processing technology of continuous spices infuse in technical scheme,, be more suitable for the demand of the right perfume (or spice) of people so the rabbit meat mouthfeel that processes flavor is dense;
The second, because the present invention has taked oil spout technology in technical scheme, make the rabbit meat surface that processes be golden yellow, and meat is white powder, is more suitable for the requirement to the cold cuts sense organ in people;
The 3rd, because the present invention has taked the technology of demoulding integer in technical scheme, make the rabbit meat integral body that processes cylindrical, give complete sense attractive in appearance.
In conjunction with technological process order of the present invention the present invention is done further concise explanation:
1. go into cage 3. ties back leg to selected rabbit alive 2. on an empty stomach
4. the tripping kick 5. spray food cold water 6. of putting on the shelf strike head and slaughter
7. routine empty extravasated blood 8. is pulled down fur 9. and is taken cleek
10. clean rabbit entry 11. is cleaned two times 12. water outlet skies and is dried in the air
13. belly breaking 14. takes out internal organ 15. and removes a pin
16. clean 17. modulation material water, 18. rabbit pan feeding water once more
19. soaking into rabbit meat 20. takes out 21. skies of putting on the shelf and swims only
22. getting rabbit winds up the case and 23. strikes disconnected thigh bone 24. bundle leg frame waists
Do type 26. modulation soup stocks 27. 25. decaptitate and be fed into pot
Go into the pot 30. soup trip of boiling and bathe 28. rabbit is put in slaughterhouse heating 29.
31. get the rabbit 32. empty clean soup 33. demoulding integers of putting on the shelf
34. the modulation boil the material 35. be fed into the pot 36. pots in water filling
37. rabbit is put in pot heating 38. to go into pot 39. and covers pot cover
40. being boiled 41., soup opens pot cover 42. debugging temperature fire
43. being boiled the ripe rabbit 45. of 44. taking-ups, rabbit puts into vexed bucket
46. vexed bucket covers to disclose to cover in 48. tables with soup 47. and distinguishes the flavor of thoroughly
49. getting the rabbit 50. whole rabbits of putting on the shelf rises to the bait and 51. lights censer
52. the smoked material of modulation 53. condiment are gone into stove 54. heating furnace temperature
55. material is dried 56. to be sent rabbit to advance stove 57. to build bell
58. heating furnace temperature 59. observation rabbit meat 60. are uncapped and are got rabbit
61. fried ripe 63. charges of oil of modulation oily 62. material of material are gone into kettle
The case on oil slick 66. undercarriages 64. full rabbit 65. skies of oil spray dry in the air
Take hook 69. integer once more 67. cut off bundle bar 68.
The airing 71. vanning warehouse-ins 70. put on the shelf
Best implementation method of the present invention is to utilize the food that conforms to sanitary standard.Job shop is equipped with healthy employee through the physical examination free from infection and conscientiously operates by processing process, produces by batch, and the supply people are to the demand market of high-protein food, to realize value of the present invention and economic worth.
Claims (2)
1. the preparation method of a fragrant rabbit, it mainly comprises selects rabbit to slaughter, and makes the type striping, boils and smokes, and the oil spout integer is totally 71 procedures, it is characterized in that soaking, swim bath, boils that to cook, smoke used condiment ratio be respectively four parts in the by specification.
2. the preparation method of a kind of fragrant rabbit according to claim 1 is characterized in that the time of soaking, swimming bath, boil, smoking is respectively: 12 hours, and 10 minutes, 1 hour, 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98120386A CN1250620A (en) | 1998-10-13 | 1998-10-13 | Technology for cooking fragrant rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98120386A CN1250620A (en) | 1998-10-13 | 1998-10-13 | Technology for cooking fragrant rabbit meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1250620A true CN1250620A (en) | 2000-04-19 |
Family
ID=5226720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98120386A Pending CN1250620A (en) | 1998-10-13 | 1998-10-13 | Technology for cooking fragrant rabbit meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1250620A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283392A (en) * | 2011-08-22 | 2011-12-21 | 福建乡下厨房食品有限公司 | Preparation process of rabbit baked with rice |
| CN102488224A (en) * | 2011-11-15 | 2012-06-13 | 丁雷 | Edible health preserving Chinese toon rabbit meat and preparation method thereof |
| CN102763856A (en) * | 2012-07-23 | 2012-11-07 | 四川绿原兔业有限公司 | Fragrant salt-cured rabbit meat |
-
1998
- 1998-10-13 CN CN98120386A patent/CN1250620A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283392A (en) * | 2011-08-22 | 2011-12-21 | 福建乡下厨房食品有限公司 | Preparation process of rabbit baked with rice |
| CN102283392B (en) * | 2011-08-22 | 2012-11-21 | 福建乡下厨房食品有限公司 | Preparation process of rabbit baked with rice |
| CN102488224A (en) * | 2011-11-15 | 2012-06-13 | 丁雷 | Edible health preserving Chinese toon rabbit meat and preparation method thereof |
| CN102763856A (en) * | 2012-07-23 | 2012-11-07 | 四川绿原兔业有限公司 | Fragrant salt-cured rabbit meat |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |