Tea-flavor roast rabbit and preparation method thereof
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A technology of rabbit meat and tea fragrance, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of inability to meet the growing needs of consumers, lack of health care effects, and single nutritional ingredients. , to achieve the effect of unique flavor, good taste, reasonable and scientific formula
Inactive Publication Date: 2014-09-10
侯道鸿
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Problems solved by technology
There are many kinds of products made from rabbit meat currently on the market, but most of them have single nutritional components, do not have health care effects, and cannot meet the growing needs of consumers.
Method used
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[0020] A tea-flavored roasted rabbit meat is characterized in that it is made of the following raw materials in parts by weight (kg):
[0021] Angelica 2, amomum 2.3, gallinacea 4, chrysanthemum 4, polygonatum 3, aralia leaves 2.5, vitex root 3, rabbit leg 220, fermented bean curd 3, soy sauce 13, grape seed oil 3, salt 3, tea leaves 22 , wheat kernel 8, fish roe 8, apple pulp 10, king oyster mushroom 14, green vegetables 8, starch 20, pepper 7, black sesame 12, seaweed 13, nutritional additives 8;
[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 3 lily seeds, 2 lotus buds, 1.9 poria cocos, 1.8 peanut shells, 7 beef bones, 13 hazelnut kernels, 7 salted duck eggs, and 13 tomatoes;
[0023] The preparation method is as follows: (1) Take tomato pulp and beat to obtain tomato pulp; mix lily seeds, lotus buds, poria cocos, peanut shells, and beef bones into a pot, add 4-5 times the water, and simmer the tomato pulp for 30- After 35 ...
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Abstract
The invention relates to a tea-flavor roast rabbit, and a preparation method thereof. The tea-flavor roast rabbit is characterized by comprising the following raw materials in parts by weight: angelica 2-3, amomum fruit 2-2.3, chicken's gizzard skin 3-4, chrysanthemum flower 4-5, polygonatum odoratum 2-3, leaves of Aralia chinensis 1.5-2.5, root of Hempleaf Negundo Chastetree 2-3, rabbit legs 200-220, fermented beancurd 3-4, soy sauce 12-13, grape seed oil 2-3, salt 3-4, tea leaves 20-22, wheat berry 7-8, fish roe 7-8, apple flesh 10-11, Pleurotus eryngii 12-14, green vegetables 8-9, starch 15-20, powdered pepper 5-7, black sesame seed 10-12, sea moss 11-13, and nutritional additive 7-8. The tea-flavor roast rabbit has features of good taste, strong tea flavor, unique flavor, a reasonable and scientific recipe, and rich nutrition. Addition of various Chinese herbal medicines allows the tea-flavor roast rabbit to have the effects of nourishing the lung to loosen bowel, enriching the blood and activating the blood circulation, invigorating the spleen and nourishing the stomach, calming the liver and improving the eyesight.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to tea-flavored roasted rabbit meat and a preparation method thereof. Background technique [0002] Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. It tastes delicious and is widely welcomed by consumers. There are various types of products made from rabbit meat sold in the market, but most of them have single nutritional components and do not have health care effects, so they can no longer meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of roasted rabbit meat with tea fragrance and its preparation method, which has the characteristics of strong fragrance, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A tea-flavored roasted rabbit meat is characterized in that it is made of the following raw materia...
Claims
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