Method for processing hot-stewed airing rabbit

A processing method, the technology of halogen-flavored wind, which is applied in the processing field of halogen-flavored air-dried rabbits, can solve the problems of no aroma of fermented products, great influence of seasons, short processing time, etc., and achieve good market prospects, convenient eating, and change of processing technology Effect

Inactive Publication Date: 2012-05-02
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

[0002] At present, most of the rabbit meat products sold in the market are stewed rabbits, air-dried rabbits, etc. Traditional stewed rabbit products have a short processing time and only have a stewed fragrance without the fragrance of fermented products; while traditional air-dried rabbit products lack stewed fragrance and have long processing time (Generally, a fermentation cycle of more than 7 days is required), and it is greatly affected by seasons and other restrictive factors
There is no new type of rabbit meat product combined with the preparation methods of stewed rabbit and air-dried rabbit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0022] A processing method of halogen-flavored and air-dried rabbits. After inoculation of auxiliary materials in whole rabbits that have been cooled and deacidified, vacuum tumbling, low-temperature pickling and fermentation, cold hanging and air-drying fermentation, stewed cooking, drying, trimming, packaging, and sterilization , heat preservation inspection process, wherein the auxiliary materials are composed of starter, marinade and seasoning, and its composition is in parts by weight: 3-5 parts of starter, 3-4 parts of marinade, and 4-5 parts of seasoning .

[0023] Its specific processing steps are as follows:

[0024] (1) Inoculation auxiliary materials: After slaughtering commercial rabbits of the Yila strain, select fresh, free from foreign matter, fat-free, impurity and large bruises, and cool and discharge acid whole rabbits, clean them, and inoculate them with marinade and seasonings;

[0025] (2) Vacuum tumbling: put the whole rabbit inoculated with marinade and...

specific Embodiment 2

[0037] Specific Example 2: A processing method of halogen-flavored and air-dried rabbits. After inoculating the whole rabbit with cooling and deacidification with auxiliary materials, vacuum tumbling, low-temperature pickling and fermentation, cold-hanging and air-drying fermentation, stewing, drying, and trimming , packaged, sterilized, and heat-preserved. The auxiliary materials are composed of starter, marinade and seasoning. The composition is by weight: 3-5 parts of starter, 3-4 parts of marinade, and 4-5 servings.

[0038] Its specific processing steps are as follows:

[0039] (1) Inoculation auxiliary materials: After slaughtering commercial rabbits of the Yila strain, select fresh, free from foreign matter, fat-free, impurity and large bruises, and cool and discharge acid whole rabbits, clean them, and inoculate them with marinade and seasonings;

[0040] (2) Vacuum tumbling: put the whole rabbit inoculated with marinade and seasoning into the vacuum tumbling machine ...

specific Embodiment 3

[0052] Specific Example 3: A processing method of halogen-flavored and air-dried rabbits, after inoculating the whole rabbit with cooling and deacidification with auxiliary materials, vacuum tumbling, low-temperature pickling and fermentation, hanging and air-drying for fermentation, stewing, drying, and trimming , packaged, sterilized, and heat-preserved. The auxiliary materials are composed of starter, marinade and seasoning. The composition is by weight: 3-5 parts of starter, 3-4 parts of marinade, and 4-5 servings.

[0053] Its specific processing steps are as follows:

[0054] (1) Inoculation auxiliary materials: After slaughtering commercial rabbits of the Yila strain, select fresh, free from foreign matter, fat-free, impurity and large bruises, and cool and discharge acid whole rabbits, clean them, and inoculate them with marinade and seasonings;

[0055] (2) Vacuum tumbling: put the whole rabbit inoculated with marinade and seasoning into the vacuum tumbling machine f...

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PUM

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Abstract

The invention relates to a method for processing a hot-stewed airing rabbit. The method comprises the following steps of: inoculating auxiliary materials to an integral rabbit which is cooled and subjected to acid discharge, rolling and kneading under vacuum, salting and fermenting at low temperature, hanging, airing and fermenting in the shade, performing halogen cooking, drying, finishing, packaging, sterilizing, keeping temperature and inspecting, wherein the auxiliary materials consist of the following components in part by weight: 3 to 5 parts of fermentation agents, 3 to 4 parts of halogen materials and 4 to 5 parts of flavorings. In the method, the convention salting process is changed by utilizing a vacuum rolling and kneading technology, and the fermentation agents such as a probiotics growth promoter, a proenzyme activator and the like are added by utilizing a microbial fermentation technology; the integral rabbit is fermented twice and is flavored and subjected to the halogen cooking, a modernization processing process and the conventional sauce halogen process are combined, the conventional process for processing airing products is changed, the production period of the products is shortened, the integral production process is finished only for 22 to 26 hours, and the integral processing process can be programmed and standardized; and thus, method is suitable for large-scale batch production of factories.

Description

technical field [0001] The present invention relates to a kind of processing method of bittern-flavored air-dried rabbit. Background technique [0002] At present, most of the rabbit meat products sold in the market are stewed rabbits, air-dried rabbits, etc. Traditional stewed rabbit products have a short processing time and only have a stewed fragrance without the fragrance of fermented products; while traditional air-dried rabbit products lack stewed fragrance and have long processing time (Generally, a fermentation cycle of more than 7 days is required), and it is greatly affected by seasons and other restrictive factors. There is also no novel rabbit meat product processed in combination with stewed rabbit and air-dried rabbit. Contents of the invention [0003] The object of the present invention is to solve the above-mentioned problems existing in the existing stewed rabbit and air-dried rabbit, and provide a processing method of stewed and dried rabbit. The proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 娄翠翠杨臣斗阎英凯逄焕东
Owner 青岛康大食品有限公司
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