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Rabbit meat sausage and preparation method thereof

The technology of rabbit meat and meat sausage is applied to the field of rabbit meat sausage and its preparation, which can solve the problems of single production process, insufficiently dense meat product organization, and unsatisfactory taste of people, and achieves the effect of simple preparation method.

Inactive Publication Date: 2015-01-28
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, frozen meat products have become a very common snack food in people's daily life, and there are many varieties. Frozen food is also convenient for consumers to refrigerate and use with a long shelf life. However, the production processes of various products circulating on the market are relatively single, the main raw material is insufficient, the taste of the product cooked, grilled or fried is not delicious enough, the texture of the meat product is not dense enough, and the taste can no longer meet people's requirements; Meat products that combine meat, new products have become a frequently discussed topic in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A rabbit meat sausage is composed of the following raw materials in parts by weight: 20-30 parts of rabbit meat, 50-60 parts of pork belly, 10-20 parts of chicken, 2-4 parts of xylitol, 3-7 parts of cassava flour, and white sugar 4-6 parts, 4-6 parts of salt, 2-3 parts of soy sauce, 8-12 parts of shiitake mushrooms, 3-5 parts of cinnamon, 3-5 parts of nutmeg, 4-6 parts of Chinese pepper, 4-6 parts of ginger, 3 parts of cinnamon -5 parts, 1-3 parts of monosodium glutamate, 2-4 parts of woody fragrance, 4-8 parts of cooking wine, 30-40 parts of water.

[0024] The preparation method of described a kind of rabbit meat sausage, comprises the steps:

[0025] (1) Wash the cinnamon, nutmeg, Chinese prickly ash, ginger, cinnamon bark, and woody fragrance, add water and decoct on low heat for 1 hour, filter to obtain the spice decoction;

[0026] (2) Wash and drain the rabbit meat, pork belly and chicken, cut into pieces and mix;

[0027] (3) Put cooking wine, rabbit meat, por...

Embodiment 2

[0032] A rabbit meat sausage is composed of the following raw materials in parts by weight: 20 parts of rabbit meat, 50 parts of pork belly, 10 parts of chicken, 2 parts of xylitol, 3 parts of cassava flour, 4 parts of white sugar, 4 parts of table salt, and 2 parts of soy sauce , 8 parts of shiitake mushrooms, 3 parts of cinnamon, 3 parts of nutmeg, 4 parts of Chinese pepper, 4 parts of ginger, 3 parts of cinnamon, 1 part of monosodium glutamate, 2 parts of woody fragrance, 4 parts of cooking wine, and 30 parts of water.

[0033] The preparation method of described a kind of rabbit meat sausage, comprises the steps:

[0034] (1) Wash the cinnamon, nutmeg, Chinese prickly ash, ginger, cinnamon bark, and woody fragrance, add water and decoct on low heat for 1 hour, filter to obtain the spice decoction;

[0035] (2) Wash and drain the rabbit meat, pork belly and chicken, cut into pieces and mix;

[0036] (3) Put cooking wine, rabbit meat, pork belly, and chicken pieces in step ...

Embodiment 3

[0041] A rabbit meat sausage is composed of the following raw materials in parts by weight: 25 parts of rabbit meat, 55 parts of pork belly, 15 parts of chicken, 3 parts of xylitol, 5 parts of cassava flour, 5 parts of white sugar, 5 parts of table salt, and 2.5 parts of soy sauce , 10 parts of shiitake mushrooms, 4 parts of cinnamon, 4 parts of nutmeg, 5 parts of pepper, 5 parts of ginger, 4 parts of cinnamon, 2 parts of monosodium glutamate, 3 parts of woody fragrance, 6 parts of cooking wine, and 35 parts of water.

[0042] The preparation method of described a kind of rabbit meat sausage, comprises the steps:

[0043] (1) Wash the cinnamon, nutmeg, Chinese prickly ash, ginger, cinnamon bark, and woody fragrance, add water and decoct on low heat for 1 hour, filter to obtain the spice decoction;

[0044] (2) Wash and drain the rabbit meat, pork belly and chicken, cut into pieces and mix;

[0045] (3) Put cooking wine, rabbit meat, pork belly, and chicken pieces in step (2) ...

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Abstract

The invention discloses a rabbit meat sausage and a preparation method thereof. The rabbit meat sausage is composed of the following raw materials in parts by weight: 20-30 parts of rabbit meat, 50-60 parts of streaky pork, 10-20 parts of chicken, 2-4 parts of xylitol, 3-7 parts of cassava meal, 4-6 parts of white sugar, 4-6 parts of table salt, 2-3 parts of soy sauce, 8-12 parts of mushrooms, 3-5 parts of cinnamon, 3-5 parts of netmeg, 4-6 parts of pepper, 4-6 parts of ginger, 3-5 parts of cassia bark, 1-3 parts of gourmet powder, 2-4 parts of costus root, 4-8 parts of cooking wine and 30-40 parts of water. The rabbit meat sausage prepared by the invention is simple in preparation method, free from pigment and free from a smoking process; and the processed rabbit meat sausage is natural in color, free from additive and more beneficial for people to eat.

Description

technical field [0001] The invention relates to a sausage, in particular to a rabbit sausage 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] At present, frozen meat products have become a very common snack food in people's daily life, and there are many varieties. Fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
CPCA23L13/428A23L13/65
Inventor 刘韶娜
Owner 刘韶娜
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