Fried rabbit meet crisps and the manufacture method thereof

A production method and technology of dried rabbit meat, applied in food preparation, application, food science, etc., can solve the problems of large-scale breeding and processing of rabbit meat, single industrialized products, single products, etc., and achieve a chewy taste , Unique flavor, bright red color effect

Inactive Publication Date: 2010-06-16
SICHUAN BAI JIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because rabbit meat is more difficult to breed and process on a large scale than pigs, cattle, and sheep, the related industrialized products are also relatively simple. The existing rabbit meat snack food is only dried rabbit meat, and the product is single and has insufficient characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The raw material components and weight ratio of dried rabbit meat of the present invention are:

[0032] 1000 servings of rabbit meat

[0033] 20 portions of table salt

[0034] 100 parts white sugar

[0035] 10 peppers

[0036] 20 servings of cooking wine

[0037] 8 peppercorns

[0038] Sodium nitrite 0.1 parts

[0039] Five spice powder 20 parts

[0040] MSG 10 parts

[0041] 50 servings of soy sauce

[0042] Starch 160 parts

[0043] 330 servings of soybean textured protein

[0044] 3 parts phosphate

[0045] 5 parts of β-cyclodextrin

[0046] The basic steps that the raw materials of above-mentioned weight portion are made into dried rabbit meat are:

[0047] (1) Segmentation, mincing: collect minced meat, interosseous meat, and fat meat after the whole rabbit meat is segmented; grind it into rabbit meat grains with a diameter of 2-5mm with a meat grinder;

[0048] (2) Pickling: mix the rabbit meat with cooking wine and β-cyclodextrin evenly, marinate f...

Embodiment 2

[0054] The raw material components and weight ratio of dried rabbit meat of the present invention are:

[0055] 1000 servings of rabbit meat

[0056] 58 parts of salt

[0057] 10 parts white sugar

[0058] 50 peppers

[0059] 60 servings of cooking wine

[0060] 20 peppercorns

[0061] Sodium nitrite 0.2 parts

[0062] 4 parts five spice powder

[0063] MSG 12 parts

[0064] 35 parts of soy sauce

[0065] Starch 400 parts

[0066] Phosphate 5 parts

[0067] 20 parts of β-cyclodextrin

[0068] The basic steps that the raw materials of above-mentioned weight portion are made into dried rabbit meat are:

[0069] (1) Segmentation, mincing: collect minced meat, interosseous meat, and fat meat after the whole rabbit meat is segmented; grind it into rabbit meat grains with a diameter of 2-5mm with a meat grinder;

[0070] (2) Pickling: Mix rabbit meat with cooking wine and β-cyclodextrin evenly, marinate for 3 hours, then add salt, sugar, chili, soy sauce, pepper, five-sp...

Embodiment 3

[0076] The raw material components and weight ratio of dried rabbit meat of the present invention are:

[0077] 1000 servings of rabbit meat

[0078] 5 parts table salt

[0079] 150 parts white sugar

[0080] 20 peppers

[0081] 5 servings of cooking wine

[0082] 2 peppers

[0083] Sodium nitrite 0.3 parts

[0084] Five spice powder 3 parts

[0085] MSG 5 parts

[0086] 80 servings of soy sauce

[0087] Textured soybean protein 500 parts

[0088] Phosphate 5 parts

[0089] 2 parts β-cyclodextrin

[0090] The basic steps that the raw materials of above-mentioned weight portion are made into dried rabbit meat are:

[0091] (1) Segmentation, mincing: collect minced meat, interosseous meat, and fat meat after the whole rabbit meat is segmented; grind it into rabbit meat grains with a diameter of 2-5mm with a meat grinder;

[0092] (2) Pickling: mix the rabbit meat with cooking wine and β-cyclodextrin evenly, marinate for 2 hours, then add the stated ratio of salt, sug...

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PUM

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Abstract

The invention discloses a fried rabbit meet crisps and the manufacture method thereof. The ingredients and the weight proportion thereof are: rabbit meet grain 1000 parts, salt 5-60 parts, white sugar 10-150 parts, chili 10-50 parts, cooking wine 5-50 parts, pericarpium zanthoxyli 2-20 parts, sodium nitrite 0.05-0.3 part, five-spice powder 3-20 parts, MSG 5-20 parts, soybean sauce 20-80 parts, starch 0-500 parts, tissue protein 0-500 parts, phosphate 2-5 parts, beta-cyclodextrin 2-20 parts.The combination of beta-cyclodextrin and phosphate can effectively remove the fishy smell and maintain the water to preserve the rabbit flesh at its best taste. After the sousing, spreading slice, parching and high-temperature curing, the taste of the rabbit flesh has a spicy and delicious flavour. The flesh tastes chewy and the nutrients of the rabbit flash are preserved to the maximum degree by the special technology of parching and high-temperature curing. The flesh has a bright red look and is convenient for food. The invention creates a completely new way of utilizing the rabbit flesh scraps and enjoys a broad market prospect.

Description

technical field [0001] The invention relates to the field of meat food and its processing, in particular to a kind of dried rabbit meat and a preparation method thereof. Background technique [0002] Rabbit meat is known as 蒁蒁萑气 in foreign countries. Its nature and taste are sweet and cool, rich in protein, fat, carbohydrates, inorganic salts, vitamin A, vitamin B1, vitamin B2 and other ingredients. It has the effects of invigorating the middle and nourishing Qi, nourishing yin and beautifying the skin, promoting body fluid and quenching thirst. It can be eaten for a long time without causing obesity. It is an ideal food for obese people. However, because rabbit meat is more difficult than pigs, cattle, and sheep in large-scale breeding and processing, the relevant industrialized products are also relatively single. The existing rabbit meat snack food has only dried rabbit meat, and the product is single and has insufficient characteristics. Contents of the invention [...

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 盛家武甘萍钟智超
Owner SICHUAN BAI JIA FOOD CO LTD
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