143results about How to "Keep umami" patented technology

The invention discloses a shrimp meat preserving composite film-formation solution in order to solve the problem of poor preservation effect of a shrimp meat preserving film-formation solution in the prior art. The composite film-formation solution is prepared from the following components in percentage by mass: 2%-3% of chitosan, 1%-1.5% of acetic acid, 0.5%-1% of sodium caseinate, 5%-10% of sorbitol, 0.5%-1% of phytic acid, 0.3%-0.5% of trehalose, 0.3%-0.5% of calcium chloride, 0.1%-0.3% of carrageenan, 8%-10% of propolis water extract, 20%-30% of gingerade and the balance of garlic water. The composite film-formation solution is simple and reasonable in formula, excellent in preserving and water-retention performance, and capable of prolonging the preservation time of shrimp meat. The invention also discloses a preparation method of the shrimp meat preserving composite film-formation solution. The preparation method comprises the following steps: weighing all the raw materials in a ratio; evenly mixing acetic acid, propolis water extract, gingerade and garlic water; adding chitosan, sodium caseinate, sorbitol, phytic acid, trehalose and calcium chloride; and finally adding carrageenan to obtain a mixture, evenly mixing the mixture, and standing for 10-15 minutes under vacuum condition. The preparation method has simple technological steps, high operability and low implementation cost.

The present invention discloses a water-retaining agent for frozen shrimp meat. The water-retaining agent comprises the following components by weight: 2-4% of alginate oligosaccharide, 1-3% of sucrose ester, 0.3-0.5% of sodium carbonate, 0.5-1% of sorbitol, 0.5-1% of sodium caseinate, 0.3-0.5% of xanthan gum and the balance of water. The water-retaining agent for frozen shrimp meat uses readily available and low-cost ingredients, which are environment-friendly and safe and mutually cooperate. The water-retaining agent has excellent water retention properties, and can better maintain the fresh flavor and flexibility of shrimp, so as to reduce loss of shrimp juice and guarantee the quality of frozen shrimp meat. The present invention also discloses a preparation method of the frozen shrimp meat; the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.

The invention provides a ham processing method, comprising the steps of rapid cooling, extruding for blood removal, washing and white wine spraying, condiment applying and kneading, fumigating and hanging for curing. By the method, the ham is free from elevation and region limitations, has less possibility of being infected by maggots, has more beneficial microorganisms breeding inside and has terrific color, aroma and taste.

The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.

The invention relates to the technical field of food processing, in particular to fish balls and a preparation method thereof. The fish balls are prepared from, by weight, 70-120 parts of fresh fish flesh, 1-12 parts of vegetable oil, 0.2-3 parts of salt, 0.5-6 parts of minced garlic and 0.2-5 parts of fruit peels, and cheese or lean meat or mustard can be selected as stuffing. The preparation method of the fish balls comprises the steps that 1, the raw materials are weighed according to the formula of the fish balls, the fresh fish flesh is made into muddy flesh, the fruit peels are mashed, and the fresh muddy fish flesh, the vegetable oil, the salt, the minced garlic and the fruit peels are mixed evenly to obtain a raw material mixture; 2, the raw material mixture is repeatedly flapped until glue is generated; 3, the glue-generated raw material mixture is kneaded into balls, and then the fish balls are obtained. The fish balls have the advantages that the mouthfeel is fresh and smooth, the toughness is excellent, the delicious flavor and faint scent are achieved, the taste is unique and diversified, and the fresh mouthfeel and toughness of the fresh fish flesh are kept through the preparation method; in addition, operation is easy, and therefore the fish balls are easy to popularize and have the good market prospect.

The invention relates to the field of beef processing, in particular to beef processing equipment. The beef processing equipment comprises a workbench, a power mechanism and a processing mechanism. The processing mechanism comprises a connecting rod, a hammerhead, clamping jaws, hollow transverse rods and storage tubes. The connecting rod is connected to the power mechanism, one end of the connecting rod is abutted against a cam, and the other end of the connecting rod is hinged to the hammerhead. One end of each clamping jaw is hinged to the hammerhead, a hinge column is hinged to the middle of each clamping jaw, and the lower end of each clamping jaw is made of an elastic material and abutted against the workbench in movement. The transverse rods are provided with slide grooves, and the hinge columns are positioned in the slide grooves respectively. Each storage tube is arranged at one end, close to the hammerhead, of the corresponding transverse rod, and the other end of each transverse rod is connected to the workbench through a vertical rod. A retaining plate is slidably connected in a cavity of each transverse rod, one end of each retaining plate is connected to the corresponding hinge column, and the other end of each retaining plate extends into the corresponding storage tube. The beef processing equipment is provided for solving the problem of workload increase caused by moving of a hammer plate in application of existing processing equipment to meat paste processing.

The application relates to a composite flavoring mainly comprising urechis unicinctus powder and kelp powder as main materials and a preparation method of the composite flavoring. Proteolytic enzyme is adopted to hydrolyze urechis unicinctus into micro-molecular amino acid and peptide which are easier to be absorbed by a human body; moreover, laminaria japonica is processed by adopting methods of boiling and adding vinegar for immersing, as a result, the fishy smell of the laminaria japonica can be effectively removed, and the aborption and utilization of the effective ingredients of the laminaria japonica are facilitated. The urechis unicinctus is rich in proteins, microelements and essential amino acid for the human body, the laminaria japonica is rich in vitamins and mineral substances, and the combination of the urechis unicinctus and the laminaria japonica not only has a fresh, delicious and unique flavor, but also is reasonable in the matching of nutrient ingredients, and can well satisfy the demand of the human body for the nutrient ingredients. All the raw materials in the flavoring provided by the invention are from natural substances, so that the composite urechis unicinctus flavoring is healthier and safer.

The invention provides beef noodle soup concentrate as well as a preparation method and a using method thereof. The beef noodle soup concentrate is prepared mainly through the following steps: (1) preparing soup seasonings; (2) putting cleaned and split large cattle bones, fresh beef and beef fat, the soup seasonings and water into a pot according to the weight ratio of (10-15):(25-35):(25-35):(0.3-0.4):100 for cooking; (3) fishing out and cutting the beef into blocks, fishing out and pulping the beef fat, removing the large cattle bones, and filtering out the soup seasonings and bone and meat residues to obtain soup concentrate; (4) canning the soup concentrate, the beef and the beef fat according to the weight ratio of 100:(100-120):(110-130), and sealing to obtain the canned soup concentrate; (5) sterilizing the soup concentrate cans at high temperature, and packaging and warehousing after the soup concentrate cans are inspected and qualified. The using method comprises the following steps: uniformly mixing the soup concentrate and clear water according to the weight ratio of (1:8)-10, adding flavorings, boiling for a while, and then using.

The invention discloses a fresh keeping method for shrimp meat. The fresh keeping method disclosed by the invention solves the problem of poor actual fresh keeping effect existing in a fresh keeping method for the shrimp meat in the prior art. The fresh keeping method mainly comprises the following steps: (I) preprocessing shrimp meat; (II) preparing a composite film forming solution: (1) preparing a propolis aqueous extract, (2) preparing ginger filtrate, (3) preparing garlic filtrate, and (4) mixing the propolis aqueous extract, the ginger water and the garlic water so as to compound the composite film forming solution; (III) soaking the preprocessed shrimp meat into the composite film forming solution for film forming; and (IV) packaging the shrimp meat obtained in the step (III), and refrigerating the packaged shrimp meat. The fresh keeping method for the shrimp meat, disclosed by the invention, is simple in technology steps and high in maneuverability; the formula and the steps of the film forming solution are optimized, so that better texture characteristics of the shrimp meat can be maintained, the flavor and the mouth feel of the shrimp meat are effectively maintained, the losses of nutrient components and juice are reduced, the corruption of the shrimp meat is delayed, and the preservation period is prolonged.

The invention discloses a sea cucumber slicing process technology, which mainly comprises the steps of primary boiling, soaking, intermediate arrangement, secondary boiling, secondary soaking, quick freezing, slicing, drying and packing. Different containers are appropriate for processing to avoid skin decay due to long storage of fresh sea cucumber or long-time defrosting of sea cucumber and guarantee freshness of the product.

The invention discloses a sashimi preservative, which is prepared from chitosan, sodium lactate, erythorbic acid sodium, citric acid, vitamin C, lecithin, sucrose ester, tea polyphenol and amino acid. The preservative provided by the invention is prepared from antioxidant and anticorrosive ingredients of safe, non-toxic and high-efficient natural food aiming at different microscopic flora, is simple in preparation method, less in raw material usage amount, and safe and reliable to use, and can be eaten together with food. The preservative provided by the invention not only can enable sashimi to maintain original taste and delicate flavor, but also has antioxidant and anticorrosive functions, so that the freshness of the sashimi can be greatly prolonged.

The invention discloses a making method of a can of native chicken soup with chestnuts, which belongs to the technical field of food processing. The making method comprises the following steps: selecting a high-quality, healthy and disease-free native chicken, slaughtering, letting blood, scalding with hot water, removing hair, removing internal organs, washing and then cutting into blocks; further pre-boiling, stir-frying, adding chestnut kernels after removing shells and red skins, stewing with the native chicken twice at different temperatures for different time periods, canning, exhausting, sealing the can, performing high-temperature sterilization, cooling and performing other process steps. According to the making method disclosed by the invention, the chestnuts can be utilized in applications in foods in a more extensive manner; and a better effect can be obtained in the aspect of a health care function through diet therapy. Simultaneously, the flavor and the taste of the native chicken are further increased, appetite is promoted, and a nutrition and healthcare function is increased; and the can of the native chicken soup with the chestnuts, which is made by the making method can not only keep the delicious taste of the native chicken, but also keep the unique flavor of the chestnuts, and further has the advantages of abundant nutrition, delicious taste, faint scent, unique flavor, easy getting of raw materials, simple and convenient process operation, low cost, high economic benefits and the like.

The invention relates to a small dried fish and a production method thereof. The production method comprises the following steps: 1. selection of raw material fish; 2. descaling and removal of viscera; 3. washing; 4. pickling; 5. washing; 6. dry-curing; 7. frying; 8. bagging; 9. vacuum sealing; 10. sterilization; 11. packaging; and 12. storage. The production method of the small dried fish is simple, the small dried fish is scorched outside but tender inside after being treated by using the method, the deliciousness and the elasticity of fish can also be maintained, the small dried fish is rich in nutrients, no preservative is used during production, so that the small dried fish has no damage to a human body and can be directly eaten after being unpacked or can be eaten by cooking, and can also be eaten together with fish bones in eating, thus having a calcium supplement effect.

The invention discloses a processing method of dried Aricennia fruit products. The processing method comprises the step of fresh Aricennia fruit picking and fresh fruit selection. The processing method specifically comprises the following steps of: selecting good Aricennia fruits, cleaning the Aricennia fruits by using tap water, soaking the Aricennia fruits in tap water, blanching the Aricennia fruits in boiling water, soaking the Aricennia fruits by using warm water to separate the skins of the fruits, blanching the fruits to remove the bitter taste of the fruits, rinsing and soaking the fruits in tap water, finally taking out the fruits, placing the fruit on a screen for sun-drying or drying till water content is 5-8 percent, packaging the fruits by using food vacuum sterilization packaging machine to obtain finished products. The processing method of the dried Aricennia fruit products has the advantages that the Aricennia fruits can be processed as vegetable food in factories, the storage endurance of the fruits is guaranteed, the original freshness and the original nutrition ingredients of the fruits are kept, the dried Aricennia fruit products are innovative food for developing mangrove forest resources, the dried Aricennia fruit products have efficacies of relieving summer heat, cooling blood, decreasing blood pressure, promoting saliva secretion, quenching thirst and promoting urination.

The invention relates to the technical field of processing of bamboo shoots, and discloses a preservation processing method of the bamboo shoots. The method comprises the following steps: (1) positioning freshly-picked bamboo shoots into a foam heat insulation box in which ice cubes are arranged; spraying a layer of anti-oxidant antibacterial agent; then coating the bamboo shoots with shells through natural plant extracts, and then performing cold storage, wherein the breathing of cells of the bamboo shoots is inhibited through the synergistic effect, and meanwhile, the ageing speed of the bamboo shoots can be slowed down, so that the crisp and tender sensory attributes of the bamboo shoots can be maintained; (2) slicing the bamboo shoots which are subjected to cold storage, and then soaking the slices into a nutritional preservation solution to provide nutrients to the bamboo shoots, wherein the material basis is provided for the metabolism of the bamboo shoots, and the ageing and water loss of the bamboo shoots are delayed, thus the fresh taste of the bamboo shoots is maintained; moreover, the lignification rate can be decreased, the cellulose accumulation is reduced, and thus the bamboo shoots can be kept in a crispy and tender state; (3) treating the sliced bamboo shoots by means of microwave and intensive pulse light, wherein the activity of enzyme in the sliced bamboo shoots is damaged to cause long-term passivation, thus the comprehensive sterilizing effect is achieved, and as a result, the expiration date and the shelf life of the bamboo shoots are prolonged.

The invention discloses a high-pressure-resistant high-strength all-ceramic heat-resistant vessel and a preparation method thereof. Blanks of the high-pressure-resistant high-strength all-ceramic heat-resistant vessel comprise lithium china clay, cooked quartz, kaolin, ball clay, talc washed mud, cooked alumina, zinc oxide and zirconium oxide. Glazes comprise quartz, cooked clay, thin aluminium powder, talc, calcite, kaolin and boric acid. The preparation method comprises the following steps: preparing the blanks, preparing the glazes, carrying out blank forming, stoving, fettling, biscuiting, glazing and sintering. The product has high heat-resistance and mechanical strength, can reach 800 DEG C, is not burst when poured into water of 20 DEG C, and is high-pressure-resistant, high-temperature-resistant and high in strength. The product is completely vitrified and achieves all-ceramic standard, and the water absorption achieves less than 0.01%. The product is wide in application scope, can be made into various pots and pans, is suitable for frying, stir-frying, stewing and boiling food with various heat sources and can be used as a liner of an electric pressure cooker. In addition, the product can achieve the non-stick effect naturally by the light glaze, and a non-stick coating is no longer used so that the product is safe and healthful.

The invention provides a preparation method of shrimp meat. A formula of a preservative, a raw shrimp cleaning and conveying device and a shrimp shelling operating table are included. The preparation method comprises the specific steps as follows: cleaning, soaking with the preservative, cooking and cooling, shelling, cleaning, individual quick freezing, packaging, cold storage and the like. The shrimp meat which is stable in color, elastic in meat quality and delicious can be obtained quickly and efficiently with the preparation method of the shrimp meat.

The invention discloses a shrimp sauce and process for preparation, which adopts fresh shrimps with strong constitution as raw materials. Delicious and tasty shrimp sauce can be obtained after carrying out the procedures of treating, salting, fermentation, after-ripening, and oil and sauce separation of the raw materials. People can eat the shrimp sauce at ease due to that the shrimp sauce is sterilized and disinfected. And salt with a certain proportion is charged into the shrimp sauce in the process of salting, which is beneficial for storage of the shrimp sauce and can reserve the flavor of the shrimp sauce for a long time.

The invention relates to a chestnut chicken and relative preparation. Wherein, it uses healthy chicken, uses chestnut powder as quelite and other findings, to be baked in microwave oven; and the preparation comprises that: puncturing the chicken, coating quelite, baking it in microwave oven; coating the quelite again, baking in microwave oven; cooling, packing. The invention can mix the chestnut chicken, chickens' extract, salt, and flavouring essence. The invention can widen the chestnut application with low cost.

The invention discloses a instant vegetable soup bag and a instant noodle vegetable soup bag, comprising following raw materials: one or more of the following natural flavors: dehydrated vegetable powder, dehydrated natural flavor powder, salt, sauce powder, salty sauce powder and the like, dehydrated vegetable block or grain. Fresh vegetables are dehydrated to be mixed with dehydrated natural flavor powder; then dehydrated vegetable block or grain and one or more of the following natural flavors: dehydrated vegetable powder, dehydrated natural flavor powder, salt, sauce powder, salty sauce powder and the like, are added and mixed with the mixture together. The dehydrated vegetables improve the concentration, color and mouthfeel of soup base; the dehydrated vegetable block or grain improves the apparent color and mouthfeel of seasoning matter and is practical; many vegetables increase the nutrition; the aided seasoning matter soup bag has no oil, monosodium glutamate and various of additives, which keeps the original nutrient content of vegetables and the delicate flavour of natural vegetables, and has the color, flavor and taste of seasoning matter. The soup bag can be used as instant dosage and instant soup. The invention is environment-friendly and health-care.

The present invention discloses a processing method of toasted fresh peanuts, comprising selecting fresh peanuts planted without pollution as raw material, airing the fresh peanuts for over 8h, putting into water cooked with salt, scallions, gingers, peppers and fennels for over 1h, wherein the water just fully immerses the fresh peanuts, taking out the peanuts after immersing for half an hour, draining, and roasting the drained fresh peanuts, wherein the salt accounts for 2-5% of the peanuts, the scallions accounts for 1-2% of the peanuts; the gingers accounts for 1-2% of the peanuts; and the peppers and the fennels account for 0.1-1% of the peanuts. The processing method can maintain the fresh taste of the fresh peanuts having aromatic flavour for a long time and meets people's requirements to tastes of the peanuts.

The invention discloses a method for pickling radish strips in rice wine. The method comprises the following steps: mixing rice wine, table salt, chopped chilli, garlic and radish strips with the water content of 10-15%, and pickling in a sealed in state. The radish strips pickled in the rice wine prepared from the special distillery yeast have the advantages of crisp mouthfeel, favorable appearance and color, long storage time and high dietary value, contain rich vitamins, amino acids and other nutrients, and does not need any flavoring agent or preservative. The radish strips have the effects of avoiding suffering from excessive internal heat, eliminating fatigue, promoting digestion, clearing away heat and toxic materials and the like.

The invention discloses a preparation method of a water-retaining agent for a grass carp and a water-retaining method. The preparation method comprises the following steps: removing the head, the tail, the scales and the skin of the fresh grass carp and taking out the viscera of the grass carp for later use; mincing the viscera of the grass carp by using a meat mincer at 4 DEG C, adding purified water, and homogenizing; adjusting the pH value by edible sodium hydroxide, and filtering for removing insoluble substances to obtain grass carp viscera protein liquid; adding the grass carp viscera protein liquid and composite phosphate into de-ionized water to prepare the water-retaining agent; and cutting the fresh grass carp into fish fillets, soaking the fish fillets in the water-retaining agent for 0.5-2 hours, taking out the soaked fish fillets, and quickly freezing for storage. The water-retaining agent has the advantages of low phosphorus content, good water-retaining effect, low unfreezing loss rate and capability of keeping the umami and the mouth feel of the grass carp; in addition, the preparation method is simple, easy to operate and suitable for industrialized production.

The invention belongs to the field of fermentation engineering, and particularly relates to marine low-temperature glucose oxidase and application thereof to the preservation of a sea product. The oxidase is originated from Penicillium crustosum (GenBank accession number MG983981). The marine low-temperature glucose oxidase is applied to the preservation of the sea product. A preservation method comprises the following steps of firstly impregnating the sea product needing the preservation for 2min to 20min in mixed liquor of a marine low-temperature glucose oxidase solution and a glucose solution, and then putting into a preservation box to carry out low-temperature preservation after impregnation, wherein the concentration of the marine low-temperature glucose oxidase solution is 10mg / L to 60mg / L; the concentration of the glucose solution is 1mg / L to 15mg / L; the mixing volume ratio of the marine low-temperature glucose oxidase solution to the glucose solution is 1 to (1 to 3). The low-temperature glucose oxidase provided by the invention is more high-efficiency in deoxygenization in a low-temperature condition; the oxidization of nutritional ingredients of protein, fat and the like can be effectively prevented, and the chemical preservation with a potential safety hazard is replaced.

Provided is a device for processing sweet potato vermicelli. One end of a stirring blade of the device is connected with a shaft of a reducing motor, one end of the device with the blade is arranged in a charging bucket, and a discharge pipe is connected with a discharge valve and then communicated with the bottom of the charging bucket. A sand setting disc is movably connected onto a support, a material supplying roller is arranged in the sand setting disc, the distance between the material supplying roller and the bottom of the sand setting disc is 3-5cm, and a material supplying plate is connected onto the support. A steam cover is arranged on the support, a pressure gauge is arranged on the steam cover, a steam branch pipe and a steam outlet are connected through a steam pipe, and the steam pipe is arranged in a steam box body. Transmission rollers are arranged at two ends of a cloth belt, a transmission motor is connected with the transmission rollers, transmission rollers which convey mesh belts and a plurality of sections of chain conveying mesh belts which are arranged in an air drying box body, and an elasticity adjusting device is respectively connected onto transmission rollers of the plurality of sections of chain conveying mesh belts. The device for processing sweet potato vermicelli can thoroughly remove sane, is clean and sanitary, can produce continuously and improves production efficiency.

The invention belongs to the technical field of healthy beverage, and relates to a skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage which is prepared from the following raw materials by weight: 10-20kg of jabuticaba, 1-3kg of jabuticaba tree tender leaves, 2-4kg of alcohol, 1-2kg of brown sugar, 1-2kg of honey, 1-2kg of eucommia ulmoides extracting liquid, 9-13kg of Kombucha mother liquid and 47-80kg of purified water through the steps of mixing jabuticaba and alcohol and squeezing into juice, cooking leaves with sugar water, sterilizing, fermenting, filtering and filling. The skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage has obvious skin-nourishing and wrinkle-proof effects, and is sweet, sour and delicious in taste and smooth and fortified.

The invention relates to a method for preparing shrimp sauce sturgeon cartilage food. The method comprises the processes of preparation of sturgeon cartilages, treatment of shrimp sauce and final blending, wherein methods for removing fishy smell from the sturgeon cartilages and removing peculiar smell from the shrimp sauce are provided, preparation of shrimp sauce infused solution is provided, and the shrimp sauce sturgeon cartilage food with fresh taste is finally obtained. The invention also relates to the shrimp sauce sturgeon cartilage food prepared by the method.

The present invention discloses a marinade formula, in particular to a pot-stewed crayfish-flavor marinade and an application method thereof. The pot-stewed crayfish-flavor marinade comprises main materials and spices. The main materials comprise the following components in parts by mass: 200-400 parts of white granulated sugar, 100-200 parts of salt, 40-100 parts of monosodium glutamate, 20-100 parts of shrimp powder, 1-10 parts of pH value regulator and 1-5 parts of a thickening agent; and the spices comprise the following components in parts by mass: 2-15 parts of star anise, 2-15 parts ofdried tangerine peel, 2-15 parts of cassia bark, 2-15 parts of tsaoko amomum fruits, 2-15 parts of dahurian angelica roots, 2-15 parts of villous amomum fruits, 2-15 parts of clove, 2-15 parts of fennel powder, 2-15 parts of Chinese prickly ash powder, 2-15 parts of lesser galangal rhizome powder, 2-15 parts of nutmeg powder, 2-15 parts of raw ginger powder and 2-15 parts of licorice powder. Not only the marinade has a characteristic flavor, but also the manufacturing process is greatly simplified, and the working efficiency is improved. The prepared crayfish-flavor product is good in color, fragrance and taste, and leaves an infinite aftertaste. The method not only can provide a special delicacy, but also can prepare a crayfish taste by using different food materials.

The invention relates to a sea cucumber decoction piece processing technology. The technology comprises the following main steps of primary cooking, soaking, intermediate finishing, secondary cooking, secondary soaking, quick freezing, slicing, drying and packaging. The sea cucumber decoction piece processing technology provided by the invention is applicable to be processed by adopting different containers, the phenomenon that skin of the sea cucumber can be weathered after sea cucumber is placed for a long time or the sea cucumber is placed for a long time when being defrosted is avoided, and freshness of the sea cucumber decoction piece product is guaranteed.

The invention discloses a rabbit meat product. The rabbit meat product is characterized in that a finished product is obtained by subjecting fresh rabbit meat to inspection, skinning, sanitary inspection, cleaning, segmentation, deboning, curing, dicing, drying, seasoning, rapeseed oil stir-frying, cooling, vacuum packing, sterilization, detection and outer packing. Since the fresh rabbit meat is processed and added with different tastes, delicate flavor of the rabbit meat is maintained, and the rabbit meat product can be preserved for a long time; and the rabbit meat product is not added with any preservatives, thereby being natural food and achieving the purpose completely.