Making method of braised rabbit with brown sauce

A production method and technology of rabbit meat, applied in food preparation, application, food science, etc., can solve problems such as difficult control and unstable health indicators, and achieve the effects of long shelf life, controllable health indicators, and stable quality

Inactive Publication Date: 2010-04-14
薛保和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are also cooked rabbit meat products on the market, most of them are processed in small workshops, and there are shortcomings such as unstable taste, taste, and hygiene indicators, and difficult to control.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Select 120 kg of healthy and qualified white striped rabbits, wash, drain and cut into walnut-sized meat pieces.

[0015] Prepare 5 kg of edible oil, 1 kg of green onion, 0.4 kg of fresh ginger slices, 0.4 kg of garlic cloves, 0.2 kg of aniseed ingredients, 1 kg of cooking wine, 1 kg of sugar, 0.4 kg of refined salt, 1 kg of soy sauce, and 1 kg of balsamic vinegar.

[0016] In addition, add 5 grams of jade bean, 5 grams of bibu, 5 grams of sand kernels, 5 grams of galangal, 10 grams of tangerine peel, 20 grams of Rufu, 5 grams of grass fruit, 5 grams of cloves, 50 grams of cinnamon sticks, and 50 grams of cassia bark. gram, 50 grams of pepper, 50 grams of fennel, 50 grams of aniseed, 50 grams of three Nye, 3 grams of cinnamon seeds, 20 grams of old sandalwood, 20 grams of Angelica dahurica, mix well, and put each 100 grams into a small bag to make a spice bag.

[0017] Heat the casserole on a high fire, add the prepared cooking oil, scallions, fresh ginger slices, garli...

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PUM

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Abstract

The invention relates to a making method of braised rabbit with brown sauce, which comprises the following steps: stirring-frying rabbit meat loaf and auxiliary materials with big fire for coloring; and adding clear water, boiling with soft fire for 50min to obtain the braised rabbit with brown sauce, wherein the auxiliary materials comprise edible oil, green Chinese onion sections, fresh ginger slice, garlic flakes, aniseed, white sugar, refined salt, soy sauce, cooking wine, vinegar, spice and the like. The braised rabbit with brown sauce has characteristics of fresh color, tender mouthfeel, mellow taste, stable quality, longer quality guarantee period and controllable sanitation indexes, and is suitable to industrialized production.

Description

technical field [0001] The invention relates to a preparation method of rabbit meat food, in particular to a preparation method of braised rabbit meat. Background technique [0002] Meat is an indispensable nutritious food for people, and different meats have their own characteristics. With the improvement of people's living standards, people are increasingly pursuing foods with high protein, low fat and low cholesterol from the perspective of healthy diet. Rabbit meat contains high protein, high phosphorus, low fat, and low cholesterol. It has the effect of protecting cardiovascular and preventing arteriosclerosis. It also contains a variety of vitamins, inorganic salts and essential amino acids, especially lysine. Regular consumption can ensure that the body has a comprehensive nutritional supply without the deposition of harmful substances. In a word, rabbit meat is a nutritious meat, and as a traditional delicacy, it has always been favored by consumers. Although ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/01A23L1/22A23L1/29A23L1/314A23L13/70A23L5/10A23L13/40A23L27/00A23L33/00
Inventor 薛保和
Owner 薛保和
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