Preserving method of fresh rabbit meat

Abstract

The invention relates to a preserving method of fresh rabbit meat, which comprises the following steps, (1) freezing: placing the fresh rabbit meat in an environment with the temperature to be below 25 DEG C below zero, the relative air humidity to be 80%-85% and the air velocity to be 1.5-2.5m / s, and keeping airtight and light-shading for not exceeding 72h; and (2) refrigeration: changing over to refrigeration when the temperature of the fresh rabbit meat reaches 18 DEG C below zero to 13 DEG C below zero, keeping the refrigeration temperature at 18 DEG C below zero to 17 DEG C below zero, and enabling the relative air humidity in the refrigeration environment to be 80-85%. The preserving method can effectively restrain fat hydrolysis and avoids loss of nutritional ingredients of the fresh rabbit meat to the most extent.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a fresh rabbit meat preservation method. Background technique [0002] The nutritional value of rabbit meat is the same as that of poultry meat, but higher than that of other livestock meat. The nutritional value of rabbit meat is mainly reflected in the characteristics of two high and two low: [0003] One high is that the high-quality protein content of fresh rabbit meat is as high as 21%. Calculated by dry matter, the protein content of rabbit meat is 70%, which is higher than that of pig, beef, and mutton; the second high is that its lecithin content is as high as 8%. Phospholipid is the main component of human brain cells. It has the functions of nourishing and strengthening the brain. It is the substance of human wisdom and the source of vitality. [0004] One low is that the fat content of fresh rabbit meat is as low as 8%. Calculated by dry matter, the fat content of rabbit ...

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems that the fresh rabbit meat in the prior art often has dry meat, fatty acid spoilage and meat corruption during preservation, resulting in the lack of nutrients of fresh rabbit meat, improper methods, and deterioration, etc., a new method is proposed. The preservation method of fresh rabbit meat adopts the method of the present invention, which can ensure the nutrition of fresh rabbit meat to the greatest extent, and reduce the occurrence of phenomena such as dry meat, fatty acid spoilage and meat corruption.