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Preparation method of spicy and hot rabbit head

A production method and rabbit head technology, which is applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of monotonous processing of meat rabbits, no consideration of the processing and utilization of the remaining parts, and inability to store for a long time for long-distance transportation. , to achieve good market prospects, good sensory properties, and low equipment requirements

Inactive Publication Date: 2014-12-17
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation method of spicy rabbit head, which is to solve the problem that the processing form of meat rabbit in the market is monotonous, mainly targeting a certain part of rabbit meat without considering the processing and utilization of the remaining part
At the same time, it solves the problem that other rabbit head products cannot be stored for a long time and transported over long distances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Rabbit head 100g, soy sauce 5g, dried chili 5g, pepper 0.8g, monosodium glutamate 0.8g, white sugar 5g, kaempferia 0.3g, cinnamon 0.3g, star anise 0.3g, cumin 0.3g, bay leaf 0.3g, water 200g.

[0026] The preparation method of the spicy rabbit head also includes the following ingredients: 5g chili oil, 2g prickly ash powder, 3g soy sauce, and 0.8g sesame.

[0027] The preparation method of the spicy rabbit head comprises the following steps:

[0028] (1) Plastic surgery and cleaning: remove blood, fur, glands and other impurities on the rabbit head, cut off the ears, slightly open the upper and lower jaws of the rabbit head, and rinse the inside of the mouth and the surface of the rabbit head with running water;

[0029] (2) Remove the fishy smell: the rabbit itself is a herbivore, and the meat has a certain grassy smell. Therefore, in the step of removing the fishy smell, pre-cooking is used to remove the fishy smell of the rabbit head itself, and it also adds fla...

Embodiment 2

[0037] Rabbit head 100g, soy sauce 8g, dried chili 8g, pepper 1.2g, monosodium glutamate 1.0g, white sugar 8g, kaempferia 0.5g, cinnamon 0.5g, star anise 0.5g, cumin 0.5g, bay leaf 0.5g, water 300g.

[0038] The preparation method of the spicy rabbit head also includes the following ingredients: 8g chili oil, 5g prickly ash powder, 5g soy sauce, and 1.0g sesame.

[0039] The preparation method of the spicy rabbit head comprises the following steps:

[0040] (1) Plastic surgery and cleaning: remove blood, fur, glands and other impurities on the rabbit head, cut off the ears, slightly open the upper and lower jaws of the rabbit head, and rinse the inside of the mouth and the surface of the rabbit head with running water;

[0041] (2) Remove the fishy smell: the rabbit itself is a herbivore, and the meat has a certain grassy smell. Therefore, in the step of removing the fishy smell, pre-cooking is used to remove the fishy smell of the rabbit head itself, and it also adds flav...

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PUM

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Abstract

The invention discloses a preparation method of a spicy and hot rabbit head. The preparation method mainly includes following steps: reshaping, cleaning, fishy odor removing, sugar-coloring material preparing, marinating, material mixing, sterilizing, cooling and finished product obtaining. With rabbit head as 100 parts, the spicy and hot rabbit head includes following components, by weight, 3-8% of soybean sauce, 5-8% of dried chilli, 0.8-1.2% of Chinese prickly ash, 0.6-1.0% of monosodium glutamate, 5%-8% of sugar, 0.2-0.5% of rhizoma kaempferiae, 0.2-0.5% of cinnamon, 0.2-0.5% of anise, 0.2-0.5% of fennel, 0.2-0.5% of bay leaves and 200-300% of water. A mixing material including 5-10% of chilli oil, 2-5% of Chinese prickly ash powder, 2-5% of soybean sauce and 0.8-1.2% of sesame. The spicy and hot rabbit head is good in sensory properties, is unique in flavor, is nutritional and delicious, can be stored for a long time and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of spicy rabbit head. Background technique [0002] Spicy rabbit head is spicy but not dry, salty but not fishy, ​​and is very popular among people. However, the processing form of meat rabbits in the market is monotonous, and the processed products of spicy rabbit heads are very rare, and there is still a gap in the field of rabbit head processed products. [0003] In 2009, the output of rabbit meat in my country reached 700,000 tons, and in 2011, the output reached 790,000 tons. The proportion of rabbit meat production in the world's total production increased from 2.64% in 1961 to 44.1% in 2011. The processing potential of rabbit meat products is huge and has a good development space. However, the meat rabbit products currently on the market are nothing more than the processing of a certain part of rabbit meat, without considering the processing and utili...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/22A23L13/20A23L27/00
CPCA23L13/428A23L13/20A23L13/70A23L27/00A23V2002/00A23V2200/16A23V2250/21
Inventor 李诚张周莉罗星宇陈永彤袁一平苏赵卓勇贤彭翔东
Owner SICHUAN AGRI UNIV
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