CN1390488A - Method for processing diced rabbit meat - Google Patents
Method for processing diced rabbit meat Download PDFInfo
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- CN1390488A CN1390488A CN02133529A CN02133529A CN1390488A CN 1390488 A CN1390488 A CN 1390488A CN 02133529 A CN02133529 A CN 02133529A CN 02133529 A CN02133529 A CN 02133529A CN 1390488 A CN1390488 A CN 1390488A
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Abstract
A diced rabbit meat as a cooked food is made up of rabbit through killing, washing, preserving, rinsing, stewing, slicing, frying in oil, flavouring and post-treating. Its advantages are various tastes, and long quality guarentee period (4-6 months).
Description
Technical field: the present invention relates to the rabbit meat processing technique field, particularly relate to a kind of processing method of rabbit fourth.
Background technology: in the commercially available rabbit meat, have only halogen rabbit, rabbit shreds, plate rabbit etc., the rabbit fourth can only be eaten by aquatic foods, is not easy to again carry, and as the two elder sister rabbit fourths in Chengdu, Sichuan, it can only be with mixing with eating, and the shelf-life is not long, and simultaneously, it can't the batch production large-scale production.
Summary of the invention: goal of the invention of the present invention is intended to overcome above-mentioned prior art defective, and a kind of long shelf-life, anti-storage, good, the rabbit fourth processing method many and energy batch production large-scale production of distinguishing the flavor of of mouthfeel are provided.
Goal of the invention of the present invention is achieved in that the processing method of rabbit fourth may further comprise the steps and undertaken by following order: butcher, clean thorax, cleaning, put in order, pickle, drift ice, stew in soy sauce, system fourth, fried, blending and subsequent handling.
Wherein:
A, butcher: i.e. disintegration of rabbit and preparatory processing, answer selective body to focus on 2.25～2.5 kilograms rabbit alive,
Drain blood greatly extremely and keep fur cleaning, peeling and cut limb truncating at the rabbit neck part otch, close at elbow
Intercepting forelimb in joint top from gambrel top intercepting hind leg, removes the rabbit tail from first coccygeal vertebra, and one
Surely remove root of the tail and anus, because of anal rabbit meat has special stench flavor;
B, clean thorax: the pelvis of naked rabbit is cut by central authorities, make organ exposure in the whole belly; With stomach, courage,
Lung, liver, kidney, pancreas, bladder, intestines, reproductive organs, groin lymph node take out one by one, do not damage
Internal organ avoid polluting the abdominal cavity; And cut the chest rib and take out heart, this moment, naked rabbit promptly became the informal voucher rabbit;
C, cleaning: the informal voucher rabbit inserted in the clean flowing water clean three times, get final product, drain to clean watery blood;
D, arrangement: cutting removes that irregular skin, meat hang piece on the rabbit body, make the external type of informal voucher rabbit complete attractive in appearance, and the thick place of inboard leg meat drive stripping two cuttves, each two cutter of the thick place of back inboard leg meat before rabbit, each cutter of rabbit longissimus dorsi muscle meat Hou Chu both sides, the degree of depth of feed can not be cut the rabbit body and be worn; E, pickle: pickling is that rabbit meat product is processed most important technology, by adding additive, salt and the various auxiliary agent of pickling, can improve the rabbit meat product local flavor, stable yellowish pink water-retaining property and the cementability of improving, prolong the storage life of product, add curing agent in the pond and pickle pickling cylinder or pickle, curing agent is by pickling auxiliary agent and preserved materials is formed, curing agent and meat feed ratio are in room temperature 25 ℃ below to pickle 2 day at 1.5～2: 1, pickle below 12 ℃ 3 days; After with rabbit material take out drain standby; F, drift ice: add edible alum in 50 kilograms of ratios that add 40～60 grams in the water, with water boil, add the rabbit material that will drain after edible alum dissolves and put into the boiling water kiering one minute, taking-up drains; G, stew in soy sauce: the rabbit behind drift ice material is put into the thick gravy stew in soy sauce that contains the stew in soy sauce material, boil and picked up, drain in 40 minutes; H, system fourth: the rabbit after the stew in soy sauce slaking decaptitated and the front and back leg in four big bones, make 0.6cm
2～1.5cm
2The rabbit fourth, should be consistent with the rabbit fourth size of producing a batch; I, fried: salad oil is warming up to 160～180 ℃ in container, put into the rabbit fourth fried 3～5 minutes, take out the rabbit fourth and contain in container; J, blending: add aromatizing agent while hot, the consumption of aromatizing agent account for the rabbit fourth heavy 8～12%; Wherein, aromatizing agent is made up of capsicum, Chinese prickly ash, pepper, monosodium glutamate, sesame, white sugar, dusty yeast, salad oil, sesame oil, I+G (trace).Capsicum, Chinese prickly ash, pepper are worn into smalls, sesame is fried in shallow oil and is fried or fried ripe perfume (or spice), simultaneously salad oil is warming up to 160 ℃～180 ℃, kept 3～5 minutes, after be cooled to 80～100 ℃, above-mentioned flavouring mixed inserting stirs in the rape oil puts into sesame oil again, leave standstill to get final product in 12 hours: K, subsequent handling: comprise cooling in the subsequent handling, pack, find time, sterilization, quality inspection, packing, warehouse-in dispatch from the factory;
In the said method: the E step is promptly pickled in the operation, the auxiliary agent of pickling commonly used has salt, salt made from earth containing a comparatively high percentage of sodium chloride, white granulated sugar, glucose, phosphate, sodium ascorbate, sodium glutamate and the preserved materials composition of proportions curing agent by water 100%, salt 3%, salt made from earth containing a comparatively high percentage of sodium chloride 0.4%, sugar 3%, preserved materials 2%, and preserved materials mainly includes following spice: cloves, dried orange peel, murraya paniculataJack, Chinese cassia tree, camphor tree perfume (or spice), tsaoko, santal, finish and pull out, with sweet and sour flavor, Coriander seed, fennel seeds, kowtow in vain.Above-mentioned condiment powder is broken in granular and 50 kg of water mixed, boiled 40 minutes and add other auxiliary agent curing agent.
In the stew in soy sauce step, thick gravy contains the stew in soy sauce material, and the stew in soy sauce material mainly comprises: branch, cassia bark, anise, three how, beans hat, Asian puccoon, turmeric, galingal, Sha Ren, cloves, santal, murraya paniculataJack etc.
Spices except that branch in the above-mentioned stew in soy sauce material is ground into granular, mixes, put into 3 times of water and endured liquid 1 hour; 5 times of salad oils to branch are fried boiling, and 150 ℃-170 ℃ of temperature are put into branch and are fried in shallow oil when frying the white granulated sugar of putting into branch equivalent to the brownish red again and decocting to whole improvement bubble, incorporate boiling of other spices again into and are mixed into thick gravy in the liquid.In the blending operation, at first make aromatizing agent, aromatizing agent includes capsicum, Chinese prickly ash, pepper, monosodium glutamate, sesame, white sugar, dusty yeast, salad oil, sesame oil, I+G etc., and capsicum, Chinese prickly ash, pepper should wear into smalls, and sesame fries or fried slaking.The temperature of oil rises to 160 ℃-180 ℃ and kept 3～5 minutes, is cooled to 80 ℃-100 ℃, after aromatizing agent mixed insert in the salad oil, and put into sesame oil and mix once more and can use; In the above-mentioned aromatizing agent, remove capsicum, Chinese prickly ash and promptly can be made into other flavors such as spiced flavor, three delicate flavours not.
The mouthfeel of this rabbit fourth is good, distinguish the flavor of not various, crisp, change slag, aftertaste is profound, the present invention compared with prior art has the following advantages:
1, be suitable for the batch production large-scale production: the present invention initiates the processing method that the batch production of rabbit fourth is produced, its
Technical process is easy to control, the human error in the time of can not manual operations occurring;
2, strict control sanitary condition, the shelf-life of goods reaches four to six months;
3, flavor is not various: by adjusting capsicum, Chinese prickly ash, the pepper in the aromatizing agent, can access spicy
Spiced flavor, three delicate flavours;
The specific embodiment: the processing method of rabbit fourth may further comprise the steps and undertaken by following order: butcher, clean thorax, cleaning, put in order, pickle, drift ice, stew in soy sauce, system fourth, fried, blending and subsequent handling.
A, butcher: i.e. disintegration of rabbit and preparatory processing, answer selective body to focus on 2.25 kilograms rabbit alive, rabbit
Cervical incision drains blood greatly extremely and keeps fur cleaning, peeling and cut limb truncating, on elbow joint
Intercepting forelimb in side's from gambrel top intercepting hind leg, removes the rabbit tail from first coccygeal vertebra, and should be special
Remove root of the tail and anus, because of anal rabbit meat has special stench flavor;
B, clean thorax: naked rabbit is cut by central authorities from basin, made organ exposure in the whole belly; With stomach, courage,
Lung, liver, pancreas, bladder, intestines, reproductive organs, groin lymph node, kidney take out one by one, do not decrease
Hinder internal organ, avoid polluting the abdominal cavity; And cut the chest rib and take out heart, this moment, naked rabbit promptly became informal voucher
Rabbit;
C, cleaning: the informal voucher rabbit inserted in the clean flowing water clean three times, get final product, drain to clean watery blood;
D, arrangement: cutting removes that irregular skin, meat hang piece on the rabbit body, makes the complete U.S. of the external type of informal voucher rabbit
See, and the thick place of inboard leg meat drives stripping two cuttves before rabbit, each two cutter of the thick place of back inboard leg meat, the rabbit back of the body is the longest
Each cutter of muscle Hou Chu both sides, the degree of depth of feed can not be cut the rabbit body and be worn;
E, pickle: pickling is that rabbit meat product is processed most important technology, by add additive, salt and
The various auxiliary agents of pickling, can improve the rabbit meat product local flavor, stable yellowish pink water-retaining property and the cementability of improving, prolong the storage life of product, add curing agent and pickle pickling cylinder or pickle in the pond, curing agent is by pickling auxiliary agent and preserved materials is formed, and preparation and meat feed ratio are in room temperature 25 ℃ below to pickle 2 day at 2: 1, pickle below 12 ℃ 3 days; After with rabbit material take out drain standby; F, drift ice: add edible alum in 50 kilograms of ratios that add 50 grams in the water, with water boil, add the rabbit material that will drain after edible alum dissolves and put into the boiling water kiering one minute, taking-up drains; G, stew in soy sauce: the rabbit behind drift ice material is put into the thick gravy stew in soy sauce that contains the stew in soy sauce material, boil and picked up, drain in 40 minutes; H, system fourth: the rabbit after the stew in soy sauce slaking decaptitated and the front and back leg in four big bones, make 0.6cm
2The rabbit fourth, should be consistent with the rabbit fourth size of producing a batch; I, fried: salad oil is warming up to 160 ℃ in container, put into the rabbit fourth fried 3 minutes, take out the rabbit fourth and contain in container; J, blending: add aromatizing agent while hot, the consumption of aromatizing agent account for the rabbit fourth heavy 10%; Wherein, aromatizing agent is made up of capsicum, Chinese prickly ash, pepper, monosodium glutamate, sesame, white sugar, dusty yeast, salad oil, sesame oil, I+G (trace).Capsicum, Chinese prickly ash, pepper are worn into smalls, and sesame is fried in shallow oil and is fried or fried ripe perfume (or spice), salad oil is warming up to 160 ℃ simultaneously, kept 3 minutes, after be cooled to 100 ℃, above-mentioned flavouring is mixed inserting stirs in the salad oil puts into sesame oil again, leave standstill to get final product in 12 hours; K, subsequent handling: comprise cooling in the subsequent handling, pack, find time, sterilization, quality inspection, packing, warehouse-in dispatch from the factory;
In the said method: the E step is promptly pickled in the operation, the auxiliary agent of pickling commonly used has salt, salt made from earth containing a comparatively high percentage of sodium chloride, white granulated sugar, glucose, phosphate, sodium ascorbate, sodium glutamate and the preserved materials composition of proportions curing agent by water 100%, salt 3%, salt made from earth containing a comparatively high percentage of sodium chloride 0.4%, sugar 3%, preserved materials 2%, and preserved materials mainly includes following spice: cloves, dried orange peel, murraya paniculataJack, Chinese cassia tree, camphor tree perfume (or spice), tsaoko, santal, finish and pull out, with sweet and sour flavor, Coriander seed, fennel seeds, kowtow in vain.Above-mentioned condiment powder is broken in granular and 50 kg of water mixed, boiled 40 minutes and add other auxiliary agent curing agent.
In the stew in soy sauce step, thick gravy contains the stew in soy sauce material, and the stew in soy sauce material mainly comprises: branch, cassia bark, anise, three how, beans hat, Asian puccoon, turmeric, galingal, Sha Ren, cloves, santal, murraya paniculataJack etc.
Spices except that branch in the above-mentioned stew in soy sauce material is ground into granular, mixes, put into 3 times of water and endured liquid 1 hour; 5 times of salad oils to branch are fried boiling, and 150 ℃ of temperature are put into branch and are fried in shallow oil when frying the white granulated sugar of putting into branch equivalent to the brownish red again and decocting to whole improvement bubble, incorporate boiling of other spices again into and are mixed into thick gravy in the liquid.
In the blending operation, at first make aromatizing agent, aromatizing agent includes capsicum, Chinese prickly ash, pepper, monosodium glutamate, sesame, white sugar, dusty yeast, salad oil, sesame oil, I+G etc., and capsicum, Chinese prickly ash, pepper should wear into smalls, and sesame fries or fried slaking.The temperature of oil rises to 160 ℃ and kept 3 minutes, is cooled to 100 ℃, after aromatizing agent mixed insert in the salad oil, and put into sesame oil and mix once more and can use; In the above-mentioned aromatizing agent, remove capsicum, Chinese prickly ash and promptly can be made into other flavors such as spiced flavor, three delicate flavours not.
Claims (4)
1, a kind of processing method of rabbit fourth is characterized in that: this method may further comprise the steps and undertaken by following order: butcher, clean thorax, cleaning, put in order, pickle, drift ice, stew in soy sauce, system fourth, fried, blending and subsequent handling, wherein:
A, butcher: i.e. disintegration of rabbit and preparatory processing, answer selective body to focus on 2.25～2.5 kilograms rabbit alive,
Drain blood greatly extremely and keep fur cleaning, peeling and cut limb truncating at the rabbit neck part otch, close at elbow
Intercepting forelimb in joint top from gambrel top intercepting hind leg, removes the rabbit tail from first coccygeal vertebra, and one
Surely remove root of the tail and anus, because of anal rabbit meat has special stench flavor;
B, clean thorax: the pelvis of naked rabbit is cut by central authorities, make organ exposure in the whole belly; With stomach, courage,
Lung, liver, kidney, pancreas, bladder, intestines, reproductive organs, groin lymph node take out one by one, do not damage
Internal organ avoid polluting the abdominal cavity; And cut the chest rib and take out heart, this moment, naked rabbit promptly became the informal voucher rabbit;
C, cleaning: the informal voucher rabbit inserted in the clean flowing water clean three times, get final product, drain to clean watery blood;
D, arrangement: cutting removes that irregular skin, meat hang piece on the rabbit body, makes the complete U.S. of the external type of informal voucher rabbit
See, and the thick place of inboard leg meat drives stripping two cuttves before rabbit, each two cutter of the thick place of back inboard leg meat, the rabbit back of the body is the longest
Each cutter of muscle Hou Chu both sides, the degree of depth of feed can not be cut the rabbit body and be worn;
E, pickle: pickling is that rabbit meat product is processed most important technology, by add additive, salt and
The various auxiliary agents of pickling can improve the rabbit meat product local flavor, stable yellowish pink water-retaining property and the cementability of improving,
Prolong the storage life of product, add curing agent in the pond and pickle pickling cylinder or pickle, curing agent by
Pickle auxiliary agent and preserved materials and form, curing agent and meat feed ratio are in room temperature 25 ℃ below to salt at 1.5～2: 1
Made 2 days, pickled below 12 ℃ 3 days; After with rabbit material take out drain standby;
F, drift ice: add edible alum in 50 kilograms of ratios that add 40～60 grams in the water, with water boil,
Add the rabbit material that will drain after edible alum dissolves and put into the boiling water kiering one minute, taking-up drains;
G, stew in soy sauce: the material of the rabbit behind the drift ice is put into the thick gravy stew in soy sauce that contains the stew in soy sauce material, boiled 40 minutes
Pick up, drain;
H, system fourth: the rabbit after the stew in soy sauce slaking decaptitated and the front and back leg in four big bones, make 0.6cm
2～1.5
Cm
2The rabbit fourth, should be consistent with the rabbit fourth size of producing a batch;
I, fried: salad oil is warming up to 160 ℃～180 ℃ in container, put into the rabbit fourth fried 3～5 minutes,
Taking out the rabbit fourth contains in container;
J, blending: add aromatizing agent while hot, the consumption of aromatizing agent account for the rabbit fourth heavy 8～12%;
K, subsequent handling: comprise cooling in the subsequent handling, pack, find time, sterilization, quality inspection, packing,
Warehouse-in dispatches from the factory;
2, according to the processing method of the described rabbit fourth of claim 1, it is characterized in that described preserved materials consists predominantly of following spice: cloves, dried orange peel, murraya paniculataJack, Chinese cassia tree, camphor tree perfume (or spice), tsaoko, santal, finish and pull out, with sweet and sour flavor, Coriander seed, fennel seeds, kowtow in vain.
3,, it is characterized in that described stew in soy sauce material consists predominantly of following spice according to the processing method of the described rabbit fourth of claim 1: branch, cassia bark, anise, three how, beans hat, Asian puccoon, turmeric, galingal, Sha Ren, cloves, santal, murraya paniculataJack.
4,, it is characterized in that described aromatizing agent mainly includes: capsicum, Chinese prickly ash, pepper, monosodium glutamate, sesame, white sugar, dusty yeast, salad oil, sesame oil, I+G according to the processing method of the described rabbit fourth of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02133529XA CN1183852C (en) | 2002-07-25 | 2002-07-25 | Method for processing diced rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02133529XA CN1183852C (en) | 2002-07-25 | 2002-07-25 | Method for processing diced rabbit meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1390488A true CN1390488A (en) | 2003-01-15 |
| CN1183852C CN1183852C (en) | 2005-01-12 |
Family
ID=4747253
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB02133529XA Expired - Fee Related CN1183852C (en) | 2002-07-25 | 2002-07-25 | Method for processing diced rabbit meat |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202491A (en) * | 2013-03-18 | 2013-07-17 | 蓬安相如肉食品有限公司 | Rabbit meat product |
| CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
| CN104621589A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of rabbit rib product |
| CN105558852A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method of spicy diced rabbit meat |
| CN106333263A (en) * | 2016-08-25 | 2017-01-18 | 广西河池市明达特种养殖专业合作社 | Processing method for keep quality and freshness of black-bone chicken meat product |
| CN107242463A (en) * | 2017-04-26 | 2017-10-13 | 霍邱县新店獭兔养殖专业合作社 | A kind of preparation method of beaver rabbit meat |
| CN110140886A (en) * | 2019-05-22 | 2019-08-20 | 刘雪琴 | A kind of Rabbit Meat with Tangerine Flavor silk and its production method |
-
2002
- 2002-07-25 CN CNB02133529XA patent/CN1183852C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202491A (en) * | 2013-03-18 | 2013-07-17 | 蓬安相如肉食品有限公司 | Rabbit meat product |
| CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
| CN104621589A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of rabbit rib product |
| CN105558852A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method of spicy diced rabbit meat |
| CN106333263A (en) * | 2016-08-25 | 2017-01-18 | 广西河池市明达特种养殖专业合作社 | Processing method for keep quality and freshness of black-bone chicken meat product |
| CN107242463A (en) * | 2017-04-26 | 2017-10-13 | 霍邱县新店獭兔养殖专业合作社 | A kind of preparation method of beaver rabbit meat |
| CN110140886A (en) * | 2019-05-22 | 2019-08-20 | 刘雪琴 | A kind of Rabbit Meat with Tangerine Flavor silk and its production method |
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| Publication number | Publication date |
|---|---|
| CN1183852C (en) | 2005-01-12 |
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