Method for processing rabbit steak

A processing method and technology of rabbit steak, applied in the application, food preparation, food science and other directions, can solve the problems of less edible part, how to process rabbit steak, poor edibility, etc., to extend the shelf life, improve the basic flavor, and improve the quality of the food. The effect of texture and taste

Inactive Publication Date: 2009-03-04
宁波市嘉食满食品有限公司
View PDF1 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rabbit chops are not suitable for cooking with dishes due to their tender meat, thin tissue, few edible parts and poor edible properties.
There is no technical document on how to process rabbit chops in the prior art, especially, it is even rarer to use rabbit chops as a kind of food for home, leisure and travel.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for processing rabbit steak

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] Example: Reference figure 1 , the rabbit row processing method in the present embodiment specifically comprises the following steps in turn:

[0027] a. Washing and finishing, the rabbit raw materials that meet the processing requirements in the workshop will be processed in time, the internal organs left by the rabbit raw materials will be removed, the blood stains will be washed, and the front and rear legs will be cut according to the product requirements. Salt permeates, drains and enters into marinating;

[0028] b. Marinate with fermented glutinous rice, mix the drained rabbit chops with fermented glutinous rice in a weight ratio of 1:0.1 to 1:0.3, add mixed pickling salt, and weigh 1.5% to 3.5% of the weight of the mixed rabbit chops and fermented glutinous rice. For pickling, add salt evenly to the mixture of rabbit chops and fermented glutinous rice. After kneading, put the mixture of rabbit chops and fermented glutinous rice in a marinating container, laminat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A method for processing rabbit cutlets comprises the following steps: a, processing with rice wine and pickling, that is, mixing the rabbit cutlets after being drained with rice wine at the weight ratio of 1: 0.1-1:0.3, and pickling the rabbit cutlets with the curing salt composed of salt and sucrose at 4-12 DEG C for 12-24 hours; b, boiling and blanching, that is, taking out the cured rabbit cutlets for cleaning, and then blanching the rabbit cutlets in boiling water for 1-5 minutes, and then draining; c, braising, that is, adding the rabbit cutlets and spice to flavoring liquid for seasoning, and braising the spiced rabbit cutlets for 25-30 minutes after being boiled, and then taking out for draining, wherein, adding 1.5%-4.0% of salt, 3.0%-6.0% of sucrose and 0.8%-1.5% of monosodium glutamate and water in balancing amount to make the flavoring liquid; d, baking, that is, baking at 65-75 DEG C for 3-5 hours; and e, air-drying at a low temperature, that is, air-drying the rabbit cutlets at a temperature of lower than 38 DEG C. The rabbit cutlets processed according to the invention has the advantages of firm texture, chewy taste, unique flavor and long shelf life.

Description

technical field [0001] The invention relates to a processing method of rabbit chops. The rabbit chops include ribs of rabbit carcasses after slaughter and the split parts of the ribs, in particular to a processing method of leisure rabbit chops with unique flavor, which belongs to the technical field of food processing. Background technique [0002] With the development of the national economy, the change of people's consumption point of view, and the comprehensive development of rabbit products, the domestic market is constantly expanding, increasing at a rate of 30% every year, which brings good development opportunities for the development of the meat rabbit industry. The rabbit industry is developing in the direction of green, nutrition, health care, safety and sanitation; the key to its development is the market, the focus is on processing, relying on technological innovation to develop the rabbit meat processing industry, introducing applicable high-tech (fermentation e...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 顾振宇黄赣辉俞吉胜
Owner 宁波市嘉食满食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap