Preparation method of rabbit meat

Abstract

The invention relates to a preparation method of rabbit meat. The method comprises the steps of: picking for odor removing, water rinsing, rabbit meat stewing, roasting, seasoning mixing and the like. When the technical scheme of the invention is adopted, the odor is removed during the rabbit meat manufacture, a tile crock is adopted for pickling, the room temperature and the pickling time are perfectly controlled, and the original flavor of the rabbit meat is also ensured when the odor removal effect is reached. The nutrition medicated food matching technology of the rabbit meat is adopted, pickling materials of the rabbit meat adopt dozens of kinds of traditional Chinese medicine, high-grade soup-stock brewing is added, the nutrition ingredients of the rabbit meat are improved, and the fresh and tender mouth feeling of the rabbit meat is ensured.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing rabbit meat. 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 meat...

AI Technical Summary

Problems solved by technology

The finished rabbit meat processed by different production methods has very large differences in the content of nutrients and the control of harmful components.

Especially if the rabbit meat is cooked for too long, the rabbit meat tends to become old, and it is very inconvenient to eat. It is more difficult for people with bad teeth to eat, and the longer the cooking time, the more nutritional loss in the rabbit meat will be, especially if it is cooked on a high fire. If the cooking time is too long, the nutrients in the rabbit meat will be released into the air, and the accumulation of harmful substances will be more

If the cooking time is too short, the active ingredients in the seasoning cannot be separated into water and dissolved into the rabbit meat, which directly affects the product quality of cooked rabbit meat

In the current production process of cooked rabbit meat, there are many seasoning ingredients, the preparation method is relatively complicated, and the nutritional content is relatively small. The produced rabbit meat is tender and difficult to grasp, and the taste of rabbit meat is relatively poor