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Preparation method of dried rabbit meat nutritional food

A technology of nutritious food and production method, which is applied in food preparation, food science, application, etc., can solve the problems of high saltiness of rabbit meat, single eating method, unsuitable for children and middle-aged and elderly people, and achieve various tastes and applicable The effect of wide range and tender meat fiber

Inactive Publication Date: 2012-01-25
马小真
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rabbit meat is a delicious delicacy, but the current eating method is single, there are only a few cooking methods such as frying and pickling, and the salted rabbit meat is too salty, which is not suitable for children and middle-aged and elderly people
The patent number is 02133528.1, and the name is "the processing method of rabbit meat". It provides a kind of rabbit meat food with unique fragrance, and the rabbit meat food processed into jerky and has nourishing function has not been recorded yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0016] A kind of rabbit meat jerky nutritional food preparation method of the present invention comprises the following steps:

[0017] 1) Material preparation: main material: fresh rabbit meat 100kg;

[0018] Seasoning: refined salt 2-4kg, fresh ginger 1-3kg, pepper 1.2-2kg, sugar 1.5-3kg, fresh beer 20-15kg, pepper 400-600g, pepper 200-400g, green onion 1.5-2.5kg;

[0019] Nourishing ingredients: grass fruit 60-80g, cinnamon bark 50-60g, licorice 120-180g, ginger 60-80g, medlar 100-140g, orange peel 25-50g, angelica 60-80g, jujube 560-860g, Codonopsis 120- 180g, Amomum 35-70g, Cistanche 30-50g, Nutmeg 36-56g, Agarwood 20-40g, Clove 30-50g, Poria cocos 60-80g, Shiitake mushroom 3-5kg;

[0020] salad oil for spare;

[0021] 2) Finishing and soaking step: deboning fresh rabbit body to remove tendon and fat, put it in a container and soak in cold water 5-10 times the volume of rabbit meat for 8-12 hours, pick up and drain;

[0022] 3) In the pickling step, mix the above seaso...

Embodiment 1

[0030] The present embodiment is to prepare deep-fried 1) prepare materials: main ingredient: fresh rabbit meat 100kg;

[0031] Seasoning: refined salt 2kg, fresh ginger 1kg, pepper 1.2kg, sugar 1.5kg, fresh beer 20kg, pepper 400g, pepper 200g, green onion 1.5kg;

[0032] Nourishing ingredients: 60g grass fruit, 50g cinnamon bark, 120g licorice, 60g ginger, 100g medlar, 25g orange peel, 60g angelica, 560g jujube, 120g codonopsis, 35g amomum, 30g cistanche, 36g nutmeg, 20g agarwood, 30g clove , Poria cocos 60g, shiitake mushroom 3kg;

[0033] salad oil for spare;

[0034] 2) Finishing and soaking step: deboning the fresh rabbit body to remove the tendons and fat, put it in a container and soak it in cold water 5 times the volume of the rabbit meat for 8 hours, remove and drain;

[0035] 3) In the pickling step, mix the above seasonings with refined salt, fresh ginger, Chinese prickly ash, chili pepper, and chopped green onion, spread them evenly on the rabbit meat, place it i...

Embodiment 2

[0041] A kind of rabbit meat jerky nutritional food preparation method of the present invention comprises the following steps:

[0042] 1) Material preparation: main material: fresh rabbit meat 100kg;

[0043] Seasoning: refined salt 3kg, fresh ginger 2kg, pepper 1.6kg, sugar 2kg, fresh beer 18kg, pepper 500g, pepper 300g, green onion 2kg;

[0044] Nourishing ingredients: 50g grass fruit, 55g cinnamon bark, 150g licorice, 70g ginger, 120g medlar, 35g orange peel, 70g angelica, 760g jujube, 160g codonopsis, 50g amomum, 40g cistanche, 46g nutmeg, 30g agarwood, 40g clove , Poria cocos 70g, mushroom 4kg;

[0045] salad oil for spare;

[0046] 2) Finishing and soaking step: deboning the fresh rabbit body to remove the tendon and fat, put it in a container and soak it in cold water 8 times the volume of the rabbit meat for 10 hours, remove and drain;

[0047] 3) In the marinating step, mix the above seasonings with refined salt, fresh ginger, Chinese prickly ash, chili pepper, an...

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PUM

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Abstract

The invention relates to convenience food, and in particular relates to a preparation method of dried rabbit meat nutritional food, wherein rabbit meat is taken as a main raw material and nutritious Chinese herbal medicines are taken as auxiliary materials. The preparation method comprises the following steps: (1) preparing the materials; (2) arranging and soaking; (3) preserving; (4) marinating; (5) slicing; and (6) making dried rabbit meat. The rabbit meat food processed by the preparation method has diversified flavors, namely the flavors can be changed by adding flavorings according to different tastes of various groups; and the food has the characteristics of crispy outside and tender inside without greasiness and fragrant and sweet taste, and can be easily chewed without weariness, thus being suitable for people of all ages and realizing wide application range.

Description

technical field [0001] The invention relates to a convenience food, in particular to a method for preparing a nutritious rabbit meat jerky made from rabbit meat as a main raw material and supplemented with nourishing Chinese herbal medicine. Background technique [0002] Rabbit meat is a delicious delicacy, but the current eating method is single, only a few cooking methods are fried and pickled, and the salted rabbit meat is very salty, which is not suitable for children and middle-aged and elderly people. The patent No. is 02133528.1, and what the title is called " the processing method of rabbit meat " provides is a kind of rabbit meat food with unique fragrance, and the rabbit meat food that rabbit meat is processed into jerky and has nourishing function has not yet been recorded. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, and provide a preparation method of rabbit mea...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 马小真
Owner 马小真
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