CN1262894A

CN1262894A - Processing method of retort pouch bone-in rabbit meat

Info

Publication number: CN1262894A
Application number: CN99101654A
Authority: CN
Inventors: 马夫善
Original assignee: XINGYUE MUSLIMS' FOOD CO Ltd LINXIA PREFECTURE GANSU
Current assignee: XINGYUE MUSLIMS' FOOD CO Ltd LINXIA PREFECTURE GANSU
Priority date: 1999-02-10
Filing date: 1999-02-10
Publication date: 2000-08-16

Abstract

The processing method of retort pouch bone-in rabbit meat includes the procedures of tenderizing, preboiling, cooking and cooling, etc., it does not use the chemical additives of bone-crisping agent, preservative and antioxidant, and raises the calcium element content, so that it retains the original taste of bone-in rabbit meat.

Description

The processing method of bone-in cony meat foods packed in carton containers

The present invention relates to a kind of processing method of canned meat, be meant the processing method of bone-in cony meat foods packed in carton containers especially.

At present, raising along with people's living standard, meat product also more and more obtains people's attention, particularly go on business, whilst on tour, foods packed in carton containers goods particularly rabbit meat foods packed in carton containers are liked by people more, and the bone-in cony meat foods packed in carton containers does not promptly lack the calcium element content of needed by human body, and boneless rabbit meat has influenced again, and it is former flavoursome.

Purpose of the present invention has just provided a kind of processing method of bone-in cony meat foods packed in carton containers, and this method does not add crisp bone agent, has improved calcium element content, and keeps the original flavor of bone-in cony meat again.

The object of the present invention is achieved like this: a kind of processing method of bone-in cony meat foods packed in carton containers,

(1) spices salt-mixture consumption is the 2-2.5% of bone-in cony meat weight

Wherein the percentage that the each component consumption accounts for bone-in cony meat weight in the spices salt-mixture is:

Purified salt 1-1.2 bechamel 0.2-0.3 white pepper 0.01-0.03

White one-tenth vinegar 0.2-0.3 ginger 0.1-0.2 Radix Codonopsis 0.1-0.2

Radix Angelicae Sinensis 0.1-0.2 Chinese caterpillar fungus 0.01-0.02 shallot 0.14-0.3

Garlic 0.14-0.25

Above-mentioned spices salt-mixture each component is taken out 1/3 respectively be crushed to 100 orders, mixing for standby use;

(2) a tenderization, the bone-in cony meat that cleaning is good were put under 2 ℃ of-4 ℃ of temperature tenderization 9-12 hour; B just boils, the mixed salt of spices that above-mentioned end is pulverized is put into 10 ℃-25 ℃ or 95 ℃ of-105 ℃ of water earlier, the bone-in cony meat that tenderization is good is put into the water boiling, earlier water temperature is heated between 100 ℃-105 ℃, and heating is 2-3 minute under this temperature, then with its slow boiling, water temperature is controlled between 95 ℃-98 ℃, and under this temperature, delays and boiled 10-15 minute, make water temperature rise to 100 ℃-105 ℃ again, boiled under this temperature 2-3 minute, and took out standby; C heat is steamed, and first well-done bone-in cony meat is mixed with the spices salt-mixture that crushes, and is placed on stewing the steaming 15-20 minute in 50 ℃ of-70 ℃ of temperature, and d steams the good cooling of band bone rabbit, packing, sterilization with heat and goes into bag.

With the bone-in cony meat foods packed in carton containers that this method is produced, promptly improved the former cellulose content of calcium and kept the former flavoursome of bone-in cony meat again, and production technology simple, easy to operate, carry instant.

Embodiment:

Rabbit through butcher, peeling, dig dirty, put under 4 ℃ the temperature tenderization after getting a hoof, cleaning, shaping, weighing 9 hours, the tenderization process makes rabbit meat ripe more; 2% journey by weighing rabbit meat weight is got spices salt-mixture consumption, is example with the 100kg bone-in cony meat, and promptly spices salt-mixture consumption is 2kg, purified salt 1kg wherein, bechamel 0.2kg, white pepper 0.01kg becomes vinegar 0.2kg in vain, ginger 0.1kg, Radix Codonopsis 0.1kg, Radix Angelicae Sinensis 0.1Kg, Chinese caterpillar fungus 0.01kg, shallot 0.14kg, garlic 0.14kg.1/3 taking-up of above-mentioned each component of spices salt-mixture is crushed to 100 orders, and weight is 0.67kg, and is standby.The above-mentioned spices salt-mixture of not pulverizing is put into 25 ℃ of water, then the rabbit meat of tenderization is put into wherein and just boiled, earlier water temperature is quickly heated up to 100 ℃, heating is 3 minutes under this temperature, this process is mainly removed watery blood, with its slow boiling, makes water temperature be controlled at 95 ℃ then, slow boiling 15 minutes under this temperature, this process is except that fishy smell, goes into fragrance; Make water temperature rise to 100 ℃ again, boiled 2 minutes, this process is used for removing moisture content, further go into fragrance, first well-done rabbit meat is fully mixed with the spices salt-mixture that crushes, put into 70 ℃ stewing the steaming after 10 minutes of food steamer and take out, cooling, weighing, sterilization, the branch bag of packing into.

Claims

1, a kind of processing method of bone-in cony meat foods packed in carton containers is characterized in that

(1) spices salt-mixture consumption is the 2-2.5% of bone-in cony meat weight

Purified salt 1-1.2 bechamel 0.2-0.3 white pepper 0.01-0.03

White one-tenth vinegar 0.2-0.3 ginger 0.1-0.2 Radix Codonopsis 0.1-0.2

Garlic 0.14-0.25

(2) a tenderization, the bone-in cony meat that cleaning is good were put under 2 ℃ of-4 ℃ of temperature tenderization 9-12 hour; B just boils, earlier the above-mentioned mixed salt of spices of not pulverizing is put into 10 ℃-25 ℃ or 95 ℃ of-105 ℃ of water, the bone-in cony meat that tenderization is good is put into the water boiling, earlier water temperature is heated between 100 ℃-105 ℃, and heating is 2-3 minute under this temperature, then with its slow boiling, water temperature is controlled between 95 ℃-98 ℃, and under this temperature, delays and boiled 10-15 minute, make water temperature rise to 100 ℃-105 ℃ again, boiled under this temperature 2-3 minute, and took out standby; C heat is steamed, and first well-done bone-in cony meat is mixed with the spices salt-mixture that crushes, and is placed on stewing the steaming 15-20 minute in 50 ℃ of-70 ℃ of temperature, and d steams the good cooling of band bone rabbit, packing, sterilization with heat and goes into bag.