Fragrant salt-cured rabbit meat

Abstract

The invention discloses a fragrant salt-cured rabbit meat which is characterized by comprising the following materials by weight: 100 parts of fresh rabbit meat, 5-9 parts of salt, 0.7-1 parts of mixed spice powder, 0.2-0.5 parts of ginger, 0.4-0.8 parts of garlic, 0.4-0.7 parts of Chinese liquor, 2-2.5 parts of glucose, 0.2-0.4 parts of prickly ash powder, and 0.1-0.3 parts of capsicum powder. A processing method comprises the steps of adding water to the mixed spice powder, prickly ash powder and capsicum powder; boiling with slow fire for 30 min; adding ginger, garlic, Chinese liquor and glucose, and mixing; cooling; adding salt, and mixing; coating on slaughtered and cleaned rabbit body; pickling; washing and air-drying; fumigating; and vacuum-packaging. By washing treatment after pickling, the cured rabbit meat has the advantages of no excessive salt and flavoring, convenient service and pure flavor.

Description

technical field [0001] The invention relates to a meat product, in particular to a fragrant rabbit. Background technique [0002] As we all know, rabbit meat is deeply loved by consumers due to its low fat content and high protein content. Among the ways to eat rabbit meat, apart from frying, roasting, and cold salad, most of them like to marinate rabbit meat into cured products. One is to slaughter the rabbit, remove the skin and internal organs, add salt and marinate it for several days, then take it out and dry it in the sun or smoke it to make cured rabbit. The other is the silk-wrapped rabbit from Guanghan, Sichuan. After slaughtering the rabbit, peeling off the skin and internal organs, stuffing salt and some seasonings into the belly of the rabbit, the rabbit meat is tightly wrapped from top to bottom with a string. After winding, it is marinated for a period of time and then dried. The former kind of cured rabbit is a common practice of rural people. Due to the lo...