CN1336138A - Rabbit steak and its production process - Google Patents
Rabbit steak and its production process Download PDFInfo
- Publication number
- CN1336138A CN1336138A CN01123639A CN01123639A CN1336138A CN 1336138 A CN1336138 A CN 1336138A CN 01123639 A CN01123639 A CN 01123639A CN 01123639 A CN01123639 A CN 01123639A CN 1336138 A CN1336138 A CN 1336138A
- Authority
- CN
- China
- Prior art keywords
- steak
- standby
- rabbit
- fried
- proportion
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invented rabbit meat steak is composed of (wt. portion) rabbit meat 15-50, chicken meat 6-12, pork 6-12, bread crumb 8-12, corn starch 3-6, wheat flour 6-10, soysauce 1-2, cooking wine 1-2, pepper powder 0.5-1, sodium glutamate 0.1-1, onion 1-3, fresh ginger 1-5, solt 0.5-1, white sugar 0.5-1, water 15-19. The raw amterials are mixed, formed into shape and fried.
Description
Technical field:
The invention belongs to the industrialization processing technique field of food and food, be concretely a kind of be primary raw material with rabbit meat, be equipped with the rabbit steak of the refining suitability for industrialized production that forms of flavor enhancement of auxiliary material again.
Background technology:
Along with development of times, for adapting to nervous allegro life, people require food to have nutrient laden, convenient purification, quick and diversified, but present common fast food, as hamburger, hot dog, some western fast foods such as fried chicken, not too adapt to Chinese taste, and price comparison is expensive, general wage-earners are difficult for accepting, simultaneously the dish sign indicating number and the staple food of Western-style hamburger heat together, and the taste that makes green vegetables and nutrition have destruction in various degree: the document of the relevant meat pie of patent documentation aspect has CN10860951A by retrieval, discloses a kind of preparation method that has dried layer of meat pie of two-layer meat stuffing or two-layer above meat stuffing, another piece document is CN2323599Y, disclose a kind of Chinese style hamburger, promptly by being up and down the staple food layer, the centre is auxiliary material layer (an interior cake), also has CN12323084A, a kind of Chinese style face system fast food bag and preparation method.Do not find rabbit steak (cake) related data from the background technology document of retrieval; Rabbit meat is based on lean meat, protein content height (21%), fat content low (8%), digestibility height (85%), cholesterol level is low, compares with other meat, has the characteristics of " four height " and " four is low ", high protein, high digestibility, high-lysine, high phospholipid, low fat, low cholesterol, low in calories, low uric acid are so be particularly suitable for the elderly, hypertension, high fat of blood, patients with diabetes mellitus; Because the good characteristics of rabbit meat can be used as the health care meat product, the exploitation and the popularization of its edible technology have broad prospects.
Summary of the invention:
Technical problem to be solved by this invention and will solve the technical scheme that its technical problem adopts and be: satisfy nutrient laden, the convenient purification, quick and diversified of people to food, its technical scheme is to the invention provides a kind of rabbit steak and manufacture method thereof, and component of the present invention and percentage by weight are as follows:
Rabbit meat 15-50 chicken 6-12
Pork 6-12 breadcrumbs 8-12
Cornstarch 3-6 flour 6-10
Soy sauce 1-2 cooking wine 1-2
Pepper powder 0.5-1 monosodium glutamate 0.5-1
Green onion 1-3 fresh ginger 1-3
Salt 0.5-1 white sugar 0.5-1
Water 15-19
The raw material of said components all can be bought from the market;
Water of the present invention is the water that meets national standard for drinking;
The manufacture method of rabbit steak of the present invention in turn includes the following steps;
1. raw material for standby
(1) rabbit meat, chicken, pork quality inspection are cleaned, and the broken meat gruel that mixes is cut with scissors in weighing in proportion, and is standby;
(2) green onion, fresh ginger quality inspection are cleaned, and weighing in proportion is cut into last standby;
(3) soy sauce, cooking wine, cornstarch, white sugar, pepper powder, monosodium glutamate, water, salt is weighing in proportion, and is standby;
2. raw material mixes
The standby material temperature of (1) (2) (3) of step 1 is remained on 0 ℃-20 ℃, drop into mixer, wherein the proportional quantities of water is 10%, stirs 10-20 minute, and is standby;
3. moulding quick-frozen
(1) raw material of step 2 gained is dropped into circular or square mould, mechanical or manual moulding, 0.4-0.6 centimetre of gained steak thickness, diameter 8-12 centimetre or length * wide=6 * 10 centimetre, with the steak quick-frozen of moulding, standby subsequently;
(2) claim in proportion flour to convert the water of remaining proportion amount 90%, stir the back and become batter that the weighing breadcrumbs is standby in proportion;
(3) frozen rabbit meat of (1) gained is arranged starching in the batter that in batches drops into (2), be stained with breadcrumbs, packing back refrigerated storage.
4. fried, finished product
Fried 160 ℃-180 ℃ of oil temperature after the rabbit steak thaws, the fried taking-up to golden yellow is the finished product edible.The rabbit steak that does not perhaps thaw is directly fried warm 140 ℃-180 ℃ first time at oil, to the hardening of steak body, takes out, and cools, and for the second time fried again, the fried taking-up to golden yellow is edible.
The present invention has following characteristics:
(1) in order to avoid being major ingredient, meat has the advantage of " four height " and " four is low ";
(2) raw material sources are abundant, are beneficial to low temperature and preserve;
(3) be fit to industrialized mass production;
(4) finished product unique flavor has the nutrition and health care effect.
The specific embodiment:
Optimal way of the present invention following (numerical value is weight percentage):
The following examples should be understood to described embodiment and do not limit the present invention, and scope of the present invention is defined by the claims.
Component embodiment 1 embodiment 2 embodiment 3
Rabbit meat 20 30 40
Chicken 12 10 8
Pork 12 10 6
Breadcrumbs 12 10 8
Cornstarch 432
Flour 10 86
Soy sauce 222
Cooking wine 222
White sugar 0.5 0.5 1
Pepper powder 0.5 0.5 1
Monosodium glutamate 0.5 0.5 1
Green onion 333
Fresh ginger 222
Salt 0.5 0.5 1
Water 19 18 17 manufacture methods
(1) rabbit meat, chicken, pork quality inspection are cleaned, and the broken meat gruel that mixes is cut with scissors in weighing in proportion, and is standby; (2) green onion, fresh ginger quality inspection are cleaned, and weighing in proportion is cut into last standby; (3) soy sauce, cooking wine, cornstarch, white sugar, pepper powder, monosodium glutamate, salt is weighing in proportion, and is standby; (4) the standby material temperature with (1) (2) (3) remains on 0 ℃ of-20 ℃ of input mixer, and wherein the proportional quantities of water is 10%, stirs 10-20 minute, and is standby; (5) raw material of step (4) gained is dropped into circular or square mould, mechanical or manual moulding, 0.4-0.6 centimetre of gained steak thickness, diameter 8-12 centimetre or length * wide=6 * 10 centimetre, with the steak quick-frozen of moulding, standby subsequently; (6) claim in proportion flour to convert the water of remaining proportion amount 90%, stir the back and become batter that the weighing breadcrumbs is standby in proportion; (7) frozen rabbit meat of (5) gained is arranged starching in the batter that in batches drops into (6), be stained with breadcrumbs, packing back refrigerated storage.(8) fried 160 ℃-180 ℃ of oil temperature after the rabbit steak thaws, the fried taking-up to golden yellow is the finished product edible.The rabbit steak that does not perhaps thaw is directly fried warm 140 ℃-180 ℃ first time at oil, to the hardening of steak body, takes out, and cools, and for the second time fried again, the fried taking-up to golden yellow is edible.
Claims (2)
1. rabbit steak, it is characterized in that: component and percentage by weight are as follows:
Rabbit meat 15-50, chicken 6-12, pork 6-12, breadcrumbs 8-12, cornstarch 3-6, flour 6-10, soy sauce 1-2, cooking wine 1-2, pepper powder 0.5-1, monosodium glutamate 0.5-1, green onion 1-3, fresh ginger 1-3, salt 0.5-1, white sugar 0.5-1, water 15-19.
2. according to the manufacture method of the rabbit steak of claim 1, it is characterized in that: in turn include the following steps;
1). raw material for standby
(1) rabbit meat, chicken, pork quality inspection are cleaned, and the broken meat gruel that mixes is cut with scissors in weighing in proportion, and is standby;
(2) green onion, fresh ginger quality inspection are cleaned, and weighing in proportion is cut into last standby;
(3) soy sauce, cooking wine, cornstarch, white sugar, pepper powder, monosodium glutamate, water, salt is weighing in proportion, and is standby;
2). raw material mixes
With (1) of step 1, the standby material temperature of (2) (3) remains on 0 ℃-20 ℃, drops into mixer, and wherein the proportional quantities of water is 10%, stirs 10-20 minute, and is standby;
3). the moulding quick-frozen
(1) raw material of step 2 gained is dropped into circular or square mould, mechanical or manual moulding, 0.4-0.6 centimetre of gained steak thickness, diameter 8-12 centimetre or length * wide=6 * 10 centimetre, with the steak quick-frozen of moulding, standby subsequently;
(2) claim in proportion flour to convert the water of remaining proportion amount 90%, stir the back and become batter that the weighing breadcrumbs is standby in proportion;
(3) frozen rabbit meat of (1) gained is arranged starching in the batter that in batches drops into (2), be stained with breadcrumbs, packing back refrigerated storage;
4). fried, finished product
Fried 160 ℃-180 ℃ of oil temperature after the rabbit steak thaws, the fried taking-up to golden yellow is the finished product edible, and the rabbit steak that does not perhaps thaw is directly fried 140 ℃-180 ℃ first time in the oil temperature, to the hardening of steak body, take out, cool, for the second time fried again, the fried taking-up to golden yellow is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01123639A CN1336138A (en) | 2001-08-22 | 2001-08-22 | Rabbit steak and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01123639A CN1336138A (en) | 2001-08-22 | 2001-08-22 | Rabbit steak and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1336138A true CN1336138A (en) | 2002-02-20 |
Family
ID=4665197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01123639A Pending CN1336138A (en) | 2001-08-22 | 2001-08-22 | Rabbit steak and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1336138A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147592B (en) * | 2007-11-02 | 2010-08-18 | 贾明跃 | Butter sweet meat and making method thereof |
| CN101375721B (en) * | 2007-08-30 | 2011-05-04 | 宁波市禽丰食品有限公司 | Method for processing rabbit steak |
| CN104026596A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Rabbit meat containing donkey-hide gelatin for nourishing blood and preparation method thereof |
| CN105105173A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Chive-flavored pork ribs for deep frying |
| CN105982081A (en) * | 2015-02-27 | 2016-10-05 | 徐小芹 | Rabbit steaks and making method thereof |
| CN108433036A (en) * | 2018-01-19 | 2018-08-24 | 唐山竹坞玉兔坊食品有限公司 | A kind of method of the fresh and tender rabbit row of industrialized production or rabbit meat piece |
-
2001
- 2001-08-22 CN CN01123639A patent/CN1336138A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101375721B (en) * | 2007-08-30 | 2011-05-04 | 宁波市禽丰食品有限公司 | Method for processing rabbit steak |
| CN101147592B (en) * | 2007-11-02 | 2010-08-18 | 贾明跃 | Butter sweet meat and making method thereof |
| CN104026596A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Rabbit meat containing donkey-hide gelatin for nourishing blood and preparation method thereof |
| CN105982081A (en) * | 2015-02-27 | 2016-10-05 | 徐小芹 | Rabbit steaks and making method thereof |
| CN105105173A (en) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | Chive-flavored pork ribs for deep frying |
| CN108433036A (en) * | 2018-01-19 | 2018-08-24 | 唐山竹坞玉兔坊食品有限公司 | A kind of method of the fresh and tender rabbit row of industrialized production or rabbit meat piece |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100339012C (en) | Lily-mung bean cake and its preparing process | |
| WO2019153557A1 (en) | Peanut protein vegetarian sausage and preparation method therefor | |
| CN101194730B (en) | Weight systematism flavour fish product and method for producing the same | |
| CN1692810A (en) | Low-fat and high cellulose soya-bean food, and its processing method | |
| CN1554246A (en) | Method for producing jinzhuwucai cake | |
| CN105166456A (en) | Micropterus salmonides compound feed for substituting iced and fresh fish baits | |
| CN1305381C (en) | Cake contg. jujube kernel and lily bulb and making technique thereof | |
| CN1541555A (en) | Soybean milk vegetable egg spaghetti and method for making | |
| CN1336138A (en) | Rabbit steak and its production process | |
| US20140272091A1 (en) | Meat paste noodle | |
| CN1685878A (en) | Banana sesame and its processing technology | |
| CN1305412C (en) | Sweet potato sweet soup ball powder and preparation process thereof | |
| CN1215797C (en) | High-calcium high-protein whole fish product preparation method | |
| CN101785561A (en) | Meat-bone ball and preparation method thereof | |
| CN1225202C (en) | Mushroom hoisin chilli sauce and method for making same | |
| CN1423963A (en) | Healthy instant food | |
| CN1857118A (en) | Method for making mutton or mutton soup | |
| CN105982081A (en) | Rabbit steaks and making method thereof | |
| CN108323640A (en) | A kind of dog food with resistance building function | |
| CN1843219A (en) | Egg dumpling and method for making it | |
| CN1137631C (en) | Fengnian sweet potato chips with shrimp and their production process | |
| CN114403282A (en) | Multi-protein raw material wiredrawing protein, artificial meat food and production process thereof | |
| CN1056043C (en) | Dry finished fried flour | |
| CN112006223A (en) | Salted duck egg yolk dumpling wrapper and making method thereof | |
| CN1698456A (en) | Dried fish shashlik and making technique thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |