Novel rabbit sausage and preparation method thereof

A technology of rabbit meat and sausage, which is applied in the composition and preparation of new rabbit meat sausages, can solve the problems of lack of condiments, single nutrition and taste, and affect health, and achieve the effect of unique selection, good taste and easy storage

Inactive Publication Date: 2012-12-26
JIYUAN YINONG CULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the rabbit meat products and sausages currently on the market lack condiments, and their nutrition and taste are relatively simple
At present, the existing patent uses the additive sodium nitrate in the processing of rabbit meat minced meat, w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1 presses the following proportioning:

[0011] Fresh rabbit meat 70kg

[0012] Beef bone paste 12kg

[0013] Chicken mince 7kg

[0014] Tapioca starch 3kg

[0015] Fenxiang wine (50℃) 2kg

[0016] white vinegar 2kg

[0017] Ginger 1.5kg

[0018] Salt 1.1kg

[0019] Sugar 0.5kg

[0020] Wolfberry 0.3kg

[0021] Yam 0.2kg

[0022] Cinnamon 0.2kg

[0023] Nutmeg 0.15kg

[0024] Amomum 0.05kg

[0025] After sorting and cleaning, mincing, chopping, rolling and marinating for 15 hours, then stirring, sausage enema, baking, sterilization, cooling, vacuum packaging, inspection and storage, it can be put on the market.

[0026] The rabbit meat sausage of this embodiment is red and white in color, has a strong texture of meat, elastic meat, outstanding meat aroma, strong aroma, salty and sweet taste, no fishy smell, and no side effects. It is a high-grade flavored meat food.

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PUM

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Abstract

The invention discloses a novel rabbit sausage and a preparation method of the novel rabbit sausage. The rabbit sausage disclosed by the invention is prepared from the following components by weight: 60-75% of yufeng yellow rabbit, 10-15% of ox bone, 5-10% of broken chicken, 1-5% of cassava starch, 1-5% of Fen-flavor liquor (50 alcoholic content), 0.5-3.5% of white vinegar, 0.5-2.5% of ginger, 0.5-2.5% of salt, 0.5-2.5% of sugar, 0.3% of medlar, 0.2% of Chinese yam, 0.2% of cinnamon, 0.15% of myristica fragrans and 0.05% of fructus amomi. The preparation method comprises the steps of: clearing up material meat, grinding the meat, pickling, agitating ingredients, filling the sausage, baking, sterilizing, cooling, packing in vacuum, checking and putting in storage so as to come into the market. The sausage is red and white in color, strong in sarcosome feel, elastic in meat quality, prominent in meat fragrance, rich in sweet smell, salty, sweet and delicious, and free of fishy smell or side effect, and is a high-grade flavor meat food.

Description

technical field [0001] The invention belongs to the technical field of rabbit meat products, and relates to a composition of a novel rabbit meat sausage and a preparation method thereof. Background technique [0002] China is the world's largest producer of rabbit meat, with an annual output of more than 400,000 tons of rabbit meat, accounting for 20% of the world's total rabbit meat output. Shandong, Henan, Sichuan, Hebei, Jiangsu, Shanxi, and other provinces are key production areas of rabbit meat. Rabbit meat in my country mainly sells live rabbit fresh and exports frozen rabbit meat. Rabbit meat processing is mainly traditional Chinese products. Rabbit meat products on the market are relatively single. At the same time, rabbit meat processing enterprises are mostly small enterprises, specialized, Large-scale rabbit meat processing leading enterprises can be described as rare. [0003] The meat-free meat is cool and sweet, and is called "health meat", "vegetarian meat", ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 孔红旗孔永平
Owner JIYUAN YINONG CULTURE
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