Processing method of spiced rabbit meat

A processing method and brine technology, applied in food preparation, application, food science, etc., can solve problems affecting product quality and market sales, uneven appearance and coloring, and affecting human health, so as to achieve good flavoring and coloring effects and improve Intrinsic quality and appearance quality, unique effect of formula

Inactive Publication Date: 2011-06-01
沈洪丽
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AI Technical Summary

Problems solved by technology

[0002] Currently, the marinated rabbits sold in the market are processed with smoked sauce. There are many problems in this processing method, mainly in the backward technology, poor product quality, high production cost, uneven appearance and coloring, especially through the method of smoking. Roasting increases the generation of carcinogens such as nitrosamines in rabbit meat food, which affects human health to a certain extent, and also affects product quality and market sales.

Method used

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Embodiment Construction

[0012] A method for processing marinated fragrant rabbits. (1) After the live rabbits are slaughtered, they are eviscerated and washed with sterile filtered water; (2) The rabbit carcasses are soaked in cold water cooled to 0-2°C for 4 hours for deacidification; (3) Put the deacidified rabbit carcass into a centrifuge with a rotating speed of 950r / min for rapid dehydration; (4) The special brine is: 50 grams of Chinese prickly ash, 30 grams of aniseed, 20 grams of woody fragrance, and 40 grams of tangerine peel , 25 grams of three Nye, 45 grams of hawthorn, 25 grams of gardenia, 45 grams of ginger, 30 grams of grass fruit, 25 grams of cinnamon, 35 grams of amomum, 20 grams of male diced, 30 grams of female diced, 35 grams of fennel, 45 grams of Codonopsis pilosula, etc. Add the raw materials to 100 kg of sterile filtered water at 30°C; (5) put the dehydrated rabbit carcass into the prepared 30°C constant-temperature brine for 15 hours to marinate and immerse for 15 hours, so as...

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Abstract

The invention relates to a processing method of spiced rabbit meat, comprising the steps of putting a rabbit body in cold water refrigerated to 0-2 DEG C for immersing and removing acid, putting the acid-removed rabbit body in a centrifuge with the rotation speed of 950r / min for fast dewatering, putting the dewatered rabbit body in saltwater brine well prepared by special formulation at a constant temperature of 30 DEG C for spicing and immersing for 15 hours, and then putting the rabbit body in a cooking boiler for cooking for 60 minutes, frying the rabbit body in oil for 10 minutes and sterilizing at a high temperature of 125 DEG C for 5 minutes, naturally cooling and finally packing the rabbit body in an external package to obtain the finished product. The invention removes acidic substances of the rabbit meat at a low temperature, has the special brine for increasing fragrance, increasing cooking, does not smoke and bake the rabbit meat, decreases the oil frying time, reduces generation of harmful substances such as nitrosamine, and improves the internal quality and appearance quality of the spiced rabbit meat.

Description

Technical field: [0001] The invention relates to a processing method of stewed fragrant rabbit. Background technique: [0002] The stewed fragrant rabbits currently on the market are processed by the method of smoked sauce. There are many problems in this processing method, mainly in the backward technology, poor product quality, high production cost, uneven coloring of the appearance, especially through the method of smoking. Roasting increases the generation of carcinogens such as nitrosamines in rabbit meat food, which affects the health of the human body to a certain extent, and also affects the quality and market sales of the product. Invention content: [0003] The purpose of the present invention is to provide a method for processing stewed sweet rabbit which avoids smoking and roasting, shortens frying time, reduces the generation of harmful substances of nitrosamine, and improves the quality of stewed sweet rabbit. The processing method adopted in the present inv...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/01A23L1/221A23L1/275A23L5/42
Inventor沈洪丽
Owner沈洪丽