Unlock instant, AI-driven research and patent intelligence for your innovation.

Production method for dehydrated salted rabbit

A production method, the technology of plate rabbit, applied in the direction of food preparation, application, food science, etc., can solve the problems of affecting quality, yellowing of fat, dry meat, etc.

Inactive Publication Date: 2014-12-03
罗尊美
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the temperature fluctuates, it will easily cause the meat to dry out and the fat to turn yellow, which will affect the quality and seriously affect the taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The present invention will be described in further detail below by means of specific embodiments:

[0013] First, peel off the rabbit skin from the rabbit meat, take out the viscera and paws, remove the floating fat and connective tissue membrane, and wipe off the residual blood.

[0014] Prepare a mixed solution containing salt, sodium nitrite, white sugar, white wine, monosodium glutamate, ginger and natural spices, soak the slaughtered and washed rabbit blanks in the mixed solution, and marinate for 14 to 18 hours in winter. In summer, marinate for 6-10 hours, so that the rabbit meat can fully absorb salt and aroma substances. Flip 3 to 4 times during this period. The marinated meat is rose red and firmer.

[0015] Natural spices can use star anise, angelica, three Nye, clove, licorice, vanilla, cinnamon, cumin, grass fruit and so on.

[0016] The marinated rabbit base is supported into a board shape with wood chips.

[0017] The baking temperature is 80°C, usual...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method for a dehydrated salted rabbit, aiming at prolonging the guarantee period of rabbit meat and guaranteeing that the rabbit meat has good mouth feel after being stored for a long period. The production method comprises the following steps in sequence: carrying out skin removing treatment on the rabbit meat, and cleaning and washing; coating the whole rabbit meat with salt and adding seasonings to salt the rabbit meat; then drying the rabbit meat to remove water and opening and placing for 10-90 minutes; then roasting and coloring at a temperature ranging from 40 DEG C to 50 DEG C for 5-6 hours; after the rabbit meat is roasted and colored, marinating the rabbit meat; packaging the rabbit meat in vacuum; and carrying out outer packaging after sterilization treatment. The produced rabbit meat is brownish red and bright in appearance and color; and the meat is milky white and is slightly red, has rich aroma, is ready to eat without being cooked, is tender and is melt in the mouth and has a long aftertaste.

Description

technical field [0001] The invention relates to a processing technology of rabbit meat. Background technique [0002] Rabbit meat includes two kinds of domestic rabbit meat and wild rabbit meat, and domestic rabbit meat is also called vegetable rabbit meat. Rabbit meat is high-protein, low-fat, and low-cholesterol meat. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat, and the fat and cholesterol content is lower than that of all meat. Zhongzhisu” statement. It tastes better every year from late autumn to late winter, and is an ideal meat for obese people and cardiovascular patients. [0003] The requirements for reasonable cold storage conditions for rabbit meat are that the temperature of the cold storage should be kept between -19°C and -17°C, and the relative humidity should be 90%. The temperature rise and fall in the cold storage should generally not exceed 1°C. In the process of mass import and export, the temperature...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/311A23L13/70A23L13/10
CPCA23L5/15A23L5/40A23L13/428A23L13/70
Inventor 向映红
Owner 罗尊美