Retort pouch of rabbit flesh and the manufacture method thereof

A processing method and technology of soft canned food, applied in the field of rabbit meat soft canned food and its processing, can solve the problems of small production scale, single product, low efficiency, etc.

Inactive Publication Date: 2010-06-16
青岛康大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of domestic rabbit meat products is mainly based on traditional processing methods such as stewed sauce, smoked and roasted, etc., lacking the support of modern food processing technology and equipment and facilities, and advanced meat product processing technology has not been obtained in the processing of rabbit meat products. Therefore, the domestic rabbit meat market has defects such as single product, small production scale, low efficiency, and inability to fully develop the flavor of the product, which limits the promotion and consumption of rabbit meat products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A soft canned whole rabbit product, the process steps are as follows:

[0024] 1. Pre-treatment of raw materials: select healthy whole white striped rabbits and clean them.

[0025] 2. Preparation of injection: add spices, seasonings, etc. into clear water and boil for 45 minutes, filter through a 100-mesh sieve and let cool to obtain material water, and then prepare injection.

[0026] The batching ratio of said feed water is: the whole rabbit is 100 parts, then clear water is 330 parts, star anise is 2.3 parts, cinnamon is 1.5 parts, Chinese prickly ash is 0.66 parts, Chinese pepper is 0.33 parts, white cardamom is 0.33 parts, Cumin is 0.5 parts, dried chilies are 3.3 parts, cloves are 0.17 parts, ginger slices are 9.9 parts, onions are 23 parts, and scallions are 11.5 parts.

[0027] The ingredient ratio of the injection is: 100 parts of the whole rabbit, 200 parts of water, 3.0 parts of white sugar, 1.6 parts of monosodium glutamate, 9.0 parts of salt, 1.4 parts of...

Embodiment 2

[0037] A soft canned rabbit leg product, the process steps are as follows:

[0038] 1. Pre-treatment of raw materials: choose healthy rabbit legs and clean them.

[0039] 2. Preparation of injection: add spices, seasonings, etc. into clear water and boil for 45 minutes, filter through a 100-mesh sieve and let cool to obtain material water, and then prepare injection.

[0040] The ingredient ratio of the material water is: 100 parts of rabbit legs, 300 parts of clear water, 2.1 parts of star anise, 1.35 parts of cinnamon, 0.6 parts of Chinese prickly ash, 0.3 parts of peppercorns, 0.3 parts of white cardamom, Fennel is 0.45 parts, dried chilies are 3.0 parts, cloves are 0.15 parts, ginger slices are 9.0 parts, onions are 21 parts, and scallions are 10.5 parts.

[0041] The batching ratio of described injection is: rabbit leg is 100 parts, then feed water is 180 parts, white granulated sugar is 2.7 parts, monosodium glutamate is 1.45 parts, salt is 8.1 parts, aromatic sugar is ...

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PUM

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Abstract

The invention discloses a retort pouch of rabbit flesh and the manufacture method thereof. The main ingredient is a whole rabbit or rabbit parts like rabbit legs. Spices and flavouring include: Star anise, pepper, hemp pepper, cinnamon, white Kou, clove, cumin, chili, sugar, aromatic flavour, fresh interest phosphorus, sugar, salt, MSG, soy sauce, and cooking wine, etc.The process of manufacture: boil the spices with water into spice solution, inject the solution into the rabbit flesh and treat the flesh with technologies like pickling and vacuum massage, etc. Then, the rabbit flesh is sauced and baked and packed vacuum, and sterilized at high-temperature before becoming the product.The product and the manufacture method thereof unites the modern meat processing techniques with reasonably designed recipe, the character of the rabbit flesh is thus strengthened and given full play to. The invention also provides a routinized and standard method suitable for mass production.The product is convenient to serve, tastes fresh and boasts a unique flavour. The promotion of this product is easy and proper.

Description

technical field [0001] The invention relates to food and a production method thereof, in particular to a soft canned rabbit meat product and a processing method thereof. Background technique [0002] Rabbit meat has the characteristics of "three highs and three lows" (ie: high protein, high lysine, high digestibility and low fat, low cholesterol, low heat energy), and is a food with health care, intelligence development and beauty functions. With the development of social economy and the continuous improvement of people's living standards, consumers and the market have higher and higher requirements for the quality and safety of meat products. In recent years, some special livestock and poultry diseases have been prevalent in the world, such as avian influenza, mad cow disease, and foot-and-mouth disease. etc., so that people favor rabbit meat products with good meat quality and safety. Experts predict that in the 21st century, rabbit meat will be one of the main sources of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 安丰君王绍辉刘金鹏管鹏杨臣斗
Owner 青岛康大食品有限公司
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