Spicy and hot rabbit meat and preparation method thereof

Abstract

The invention discloses spicy and hot rabbit meat and a preparation method thereof. The spicy and hot rabbit meat comprises the following raw materials in parts by weight: 300-500 parts of rabbit meat, 8-12 parts of mushrooms, 6-10 parts of white granulated sugar, 6-10 parts of table salt, 20-30 parts of chilli, 10-20 parts of Sichuan pepper, 10-20 parts of pepper, 3-5 parts of syzygium aromaticum, 4-6 parts of pericarpium citri reticulatae, 4-6 parts of black pepper, 3-5 parts of anise, 6-8 parts of ginger, 3-5 parts of cinnamon, 10-16 parts of cooking wine, 8-12 parts of aginomoto, 30-40 parts of rapeseed oil and 600-800 parts of water. The spicy and hot rabbit meat prepared by the invention is scientific and reasonable in formula, is rich in nutrition, has no additive, is spicy, hot and fragrant, and is healthy and environment-friendly.

Description

technical field [0001] The invention belongs to the field of cooked meat food processing, and relates to spicy rabbit meat and a preparation method thereof. Background technique [0002] Rabbit meat is sweet in taste and cool in nature, enters the liver, spleen, and large intestine meridians, and has the functions of nourishing the middle and replenishing qi, cooling blood and detoxification, clearing heat and quenching thirst. Rabbit meat is high in protein, low in fat and low in cholesterol. The content of rabbit meat is as high as 70% protein, which is higher than that of ordinary meat, but the content of fat and cholesterol is lower than that of all meat. Regular consumption can protect the blood vessel wall , to prevent thrombosis, beneficial to patients with high blood pressure, coronary heart disease, diabetes, and enhance physical fitness, bodybuilding muscles. [0003] In the production process of processed and mature meat products of rabbit meat, there are mainly ...

AI Technical Summary

Problems solved by technology

[0003] In the production process of processed and mature meat products of rabbit meat, there are mainly steaming, boiling, smoking, roasting, stewing and other methods. The most commonly used method is steaming. Due to the different production processes, the produced rabbit meat is different in color and taste, and the production methods are different. The processed finished rabbit meat has a very big difference in the content of nutrients and the control of harmful components, especially the cooking time of rabbit meat. If it is too long, the rabbit meat tends to get old, and if the cooking time is too long, the more nutrients in the rabbit meat will be lost, and the more harmful substances will be accumulated. If the cooking time is too short, the active ingredients in the seasoning will not Dissociate into water and dissolve into rabbit meat, directly affecting the product quality of cooked rabbit meat

There are many seasoning ingredients in the current production process of cooked rabbit meat, the preparation method is more complicated, and the taste of rabbit meat is relatively poor

Smoked and grilled rabbit meat tastes good, but it is not suitable to eat often, it is not good for your health