Sweet and sour spicy rabbit meat and preparation method therefor

A technology for cold eating rabbit and sweet and sour, applied in the field of food processing, can solve the problems of short storage time and unclear processing technology operation, and achieve the effects of prolonging storage time, good sensory properties and rich sweet and sour taste.

Inactive Publication Date: 2015-08-26
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the object of the present invention is to propose a kind of sweet and sour cold-eating rabbit, which solves the problems of short storage time and unclear processing technology operation of traditional cold-eating rabbit products.

Method used

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  • Sweet and sour spicy rabbit meat and preparation method therefor
  • Sweet and sour spicy rabbit meat and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method process of sweet and sour cold eating rabbit is as follows: figure 1 shown, including the following steps:

[0027] Step 1: After removing the oil film, sarcolemma, and blood stains from the rabbit meat, rinse it with clean water, and place it on a strainer to drain.

[0028] Step 2: After removing the big bones, cut the rabbit meat into 2cm 2 The diced rabbit meat is ready to use. Larger bones are removed from the rabbit meat, which is convenient for packaging, and avoids large bones from piercing the packaging bag, which is not easy to store.

[0029] Step 3: Add 100 parts of rabbit meat processed in step 2 and 1 part of old ginger in boiling water, pre-cook for 3 minutes, remove and drain the rabbit meat. Pre-cooked and added ginger to remove the fishy smell and improve the taste of rabbit meat. The above components are by weight.

[0030] Step 4: Add 1 part of salt, 2 parts of white sugar and 1 part of yellow rice wine to the rabbit meat,...

Embodiment 2

[0036] The preparation method process of sweet and sour cold eating rabbit is as follows: figure 1 shown, including the following steps:

[0037] Step 1: After removing the oil film, sarcolemma, and blood stains from the rabbit meat, rinse it with clean water, and place it on a strainer to drain.

[0038] Step 2: After removing the big bones, cut the rabbit meat into 1cm 2 The diced rabbit meat is ready to use. Larger bones are removed from the rabbit meat, which is convenient for packaging, and avoids large bones from piercing the packaging bag, which is not easy to store.

[0039] Step 3: Add 100 parts of rabbit meat processed in step 2 and 2 parts of old ginger in boiling water, all of the above are by weight, pre-cook for 5 minutes, remove and drain the rabbit meat. Pre-cooked and added ginger to remove the fishy smell and improve the taste of rabbit meat. The above components are by weight.

[0040] Step 4: Add 2 parts of salt, 4 parts of white granulated sugar and 2...

Embodiment 3

[0046] The preparation method process of sweet and sour cold eating rabbit is as follows: figure 1 shown, including the following steps:

[0047] Step 1: After removing the oil film, sarcolemma, and blood stains from the rabbit meat, rinse it with clean water, and place it on a strainer to drain.

[0048] Step 2: After removing the big bones, cut the rabbit meat into 2cm 2 The diced rabbit meat is ready to use. Larger bones are removed from the rabbit meat, which is convenient for packaging, and avoids large bones from piercing the packaging bag, which is not easy to store.

[0049] Step 3: Add 100 parts of rabbit meat processed in step 2 and 1 part of old ginger into boiling water, pre-cook for 10 minutes, remove and drain the rabbit meat. Pre-cooked and added ginger to remove the fishy smell and improve the taste of rabbit meat. The above components are by weight.

[0050] Step 4: Add 2 parts of salt, 6 parts of white sugar and 1 part of yellow rice wine to the rabbit mea...

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PUM

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Abstract

The invention relates to the field of food processing, and particularly to sweet and sour spicy rabbit meat. The invention discloses sweet and sour spicy rabbit meat which comprises the following components in parts by weight: 100 parts of rabbit meat, 30-40 parts of rapeseed oil, 1-2 parts of peppers, 5-15 parts of dry red peppers, 2-6 parts of vinegar, 1-3 parts of dark soy sauce, 2-4 parts of old gingers and 1-2 parts of anises. A preparation method of the sweet and sour spicy rabbit meat comprises the following steps: (1) pre-treating raw materials; (2) dicing; (3) pre-cooking; (4) pickling; (5) frying; (6) packaging; (7) sterilizing; and (8) examining a finished product. The invention provides an instant rabbit meat product which is unique in flavor. The sweet and sour spicy rabbit meat is good in sensory property, strong in sweet and sour flavor and nutritional and delicious. Moreover, the product lasts long as of storage duration and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to sweet and sour cold-eating rabbits. Background technique [0002] Though my country is a large country of rabbit meat production, the rabbit meat processing industry is not very developed. Rabbit meat in my country is mainly sold fresh from live rabbits, and rabbit meat products are mainly traditional Chinese products, and there are widespread problems of low levels of deep processing and comprehensive utilization. There are only about 50 industrialized production enterprises implementing rabbit meat deep processing in my country, with an annual production of about 4,000 tons of rabbit meat products, and less than 1% of them have entered into deep processing. It is the latest industry to start in the animal product processing industry. Rabbit meat products in the market have low output, low quality and few varieties, and the development of food equipment supporting the meat indust...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 李诚张周莉余姣曹晓琼赵春霞王丽林惠
Owner SICHUAN AGRI UNIV
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