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Method for making savory pickled rabbit

A processing method and technology for waxing rabbits, which are applied in the processing field of fragrant waxed rabbits, and can solve the problems of unpleasant vision, inconvenience of eating, affecting food taste and the like for consumers.

Inactive Publication Date: 2012-11-07
SICHUAN LVYUAN RABBIT IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former kind of cured rabbit is a common practice of rural people. Due to the long storage time, the cured rabbit is often too salty, which affects the flavor of rabbit meat. The latter kind of silk-wrapped rabbit also has salt and various seasonings that have been stored for a long time. In the belly of the rabbit, its various flavors are deeply immersed in the rabbit meat, which affects the original flavor of the rabbit meat
At the same time, when eating silk-wrapped rabbit, after it is cooked, the string wrapped around the rabbit meat should be cut off, which will bring inconvenience to eating.
Moreover, the seasoning in the belly of the silk-wrapped rabbit is mixed with the rabbit meat, which also causes the visual discomfort of the eater, thus affecting the taste of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Prepare materials according to the following parts by weight

[0019] Fresh rabbit meat 100 salt 5 five-spice powder 0.7 ginger 0.2

[0020] Garlic 0.4 Liquor 0.4 Glucose 2 Pepper powder 0.2

[0021] Chili powder 0.1;

[0022] B, raw material sorting: select healthy young rabbits of 2-2.5kg, slaughter, peel, viscera, body surface connective tissue and fat after passing the inspection, clean the blood stasis, and drain for subsequent use;

[0023] c. Pickling: add five-spice powder, Chinese prickly ash powder, and chili powder to 5 kg of water and boil on low heat for 25 minutes, add ginger, garlic, white wine, and glucose, stir well, cool, then add salt, stir well, and apply it on the inside and outside of the rabbit. Neatly stack and marinate in the vat, turn the vat once every 15 hours, so that the rabbit meat can fully absorb the ingredients, and marinate for 20 hours before leaving the vat;

[0024] d. Cleaning: After leaving the tank, rinse the marinated rabb...

Embodiment 2

[0029] a. Prepare materials according to the following parts by weight

[0030] Fresh rabbit meat 100 salt 9 five-spice powder 1 ginger 0.5

[0031] Garlic 0.8 Liquor 0.7 Glucose 2.5 Pepper powder 0.4

[0032] Chili powder 0.3;

[0033] B, raw material sorting: select healthy young rabbits of 2-2.5kg, slaughter, peel, viscera, body surface connective tissue and fat after passing the inspection, clean the blood stasis, and drain for subsequent use;

[0034] c. Pickling: Add five-spice powder, pepper powder, and chili powder to 7 kg of water and boil on low heat for 40 minutes, add ginger, garlic, white wine, and glucose, stir well, cool, then add salt, stir well, and apply it on the inside and outside of the rabbit. Neatly stack and marinate in the vat, turn the vat twice at intervals of 20 hours, so that the rabbit meat can fully absorb the ingredients, and marinate for 30 hours before leaving the vat;

[0035] d, cleaning: after going out of the cylinder, the rabbit meat m...

Embodiment 3

[0040] a. Prepare materials according to the following parts by weight

[0041] Fresh rabbit meat 100 salt 7 five-spice powder 0.85 ginger 0.35

[0042] Garlic 0.6 Liquor 0.55 Glucose 2.25 Pepper powder 0.3

[0043] Chili powder 0.2;

[0044] B, raw material sorting: select healthy young rabbits of 2-2.5kg, slaughter, peel, viscera, body surface connective tissue and fat after passing the inspection, clean the blood stasis, and drain for subsequent use;

[0045] c. Pickling: Add five-spice powder, Chinese prickly ash powder, and chili powder to 6 kg of water, boil on low heat for 30 minutes, add ginger, garlic, white wine, and glucose, stir well, cool, then add salt, stir well, and smear it on the inside and outside of the rabbit. Neatly stack and marinate in the tank, turn the tank once every 17 hours, so that the rabbit meat can fully absorb the ingredients, and marinate for 24 hours before it can be out of the tank;

[0046] d, cleaning: after going out of the cylinder, ...

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PUM

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Abstract

The invention discloses a method for making a savory pickled rabbit. The method is characterized by comprising the following steps of: preparing the ingredients in parts by weight: 100 parts of fresh rabbit meat, 5-9 parts of salt, 0.7-1 part of five-spice powder, 0.2-0.5 parts of ginger, 0.4-0.8 parts of garlic, 0.4-0.7 parts of white wine, 2-2.5 parts of glucose, 0.2-0.4 parts of pepper powder and 0.1-0.3 parts of paprika; adding water into the five-spice powder, the pepper powder and the paprika and boiling in gentle fire for 30 minutes; putting the ginger, the garlic, the white wine, the glucose and the like; stirring uniformly, cooling, further adding the salt and stirring, rubbing the materials in and out of the slaughtered and finished rabbit; pickling for a certain period of time; subsequently washing, drying, fumigating, and after fumigating, packaging in vacuum so as to make the savory pickled rabbit. As the rabbit meat is washed after being pickled, the made savory pickled rabbit has no extra salt or condiment, so that the savory pickled rabbit can be eaten conveniently, and the rabbit meat tastes pure and normal.

Description

technical field [0001] The invention relates to a processing method of meat products, in particular to a processing method of fragrant cured 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. In addition to frying, roasting and cold dressing, most of the eating methods of rabbit meat like to marinate rabbit meat into cured products. It is to slaughter rabbits, remove the skin and internal organs, add salt and marinate them for several days, then take them out to dry or smoke them to make cured rabbits. The other is silk-wrapped rabbits from Guanghan, Sichuan, which is made by slaughtering rabbits After peeling off the skin and internal organs, stuff salt and some seasonings into the belly of the rabbit, wrap the rabbit meat tightly from top to bottom with string, marinate for a period of time and then dry it. The former kind of cured rabbit is a common practice of rural people. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 李勤
Owner SICHUAN LVYUAN RABBIT IND
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