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Spicy lengchi (Chinese character) rabbit and preparation method thereof

A cold-eating rabbit and spicy technology is applied to the spicy and cold-eating rabbit. It can solve the problems of unclear processing technology and short storage time, and achieve the effects of good sensory properties, prolonged storage time and good market prospects.

Inactive Publication Date: 2015-09-02
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 spicy cold-eating rabbit, which solves the problems of short storage time and unclear processing technology of traditional cold-eating rabbit products.

Method used

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  • Spicy lengchi (Chinese character) rabbit and preparation method thereof
  • Spicy lengchi (Chinese character) rabbit and preparation method thereof
  • Spicy lengchi (Chinese character) rabbit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method process of spicy and 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 1cm 2 The diced rabbit meat is ready to use. The removal of large bones from rabbit meat is not only convenient for packaging, but also prevents large bones from piercing the packaging bag, making it difficult to store.

[0029] Step 3: Add 100 parts of rabbit meat processed in step 2 and 1 part of old ginger into boiling water, 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.

[0030] Step 4: Add 1 part of salt and 2 parts of yellow rice wine to the rabbit meat, stir well, and marinate for 15 minutes.

[0031] Ste...

Embodiment 2

[0036] The preparation method process of spicy and 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 2cm 2 The diced rabbit meat is ready to use. The removal of large bones from rabbit meat is not only convenient for packaging, but also prevents large bones from piercing the packaging bag, making it difficult to store.

[0039] Step 3: Add 100 parts of rabbit meat processed in step 2 and 2 parts 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.

[0040] Step 4: Add 3 parts of salt and 1 part of yellow rice wine to the rabbit meat, stir well, and...

Embodiment 3

[0046] The preparation method process of spicy and 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 1cm 2 The diced rabbit meat is ready to use. The removal of large bones from rabbit meat is not only convenient for packaging, but also prevents large bones from piercing the packaging bag, making it difficult to store.

[0049] Step 3: Add 100 parts of rabbit meat processed in step 2 and 1 part of ginger in boiling water, pre-cook for 8 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 3 parts of salt and 1 part of yellow rice wine to the rabbit meat, stir well, and marinat...

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Abstract

The invention relates to the field of food processing, and in particular relates to a spicy lengchi (Chinese character) rabbit. The spicy lengchi rabbit comprises the following components in parts by weight: 100 parts of rabbit meat, 1-3 parts of salt, 1-3 parts of yellow rice, 30-40 parts of colleseed oil, 15-25 parts of dried chilli, 1-3 parts of Chinese prickly ash, 1-3 parts of old ginger, 0.5-1.5 parts of anise, 0.8-1.2 parts of sesames and 1-3 parts of dark soy sauce; and the preparation method of the spicy lengchi rabbit comprises the following steps: (1) pretreating the raw materials; (2) dicing; (3) precooking; (4) pickling; (5) frying; (6) packaging; (7) sterilizing; and (8) inspecting a finished product. The spicy lengchi rabbit product provided by the invention is outstanding in spiciness, good in sensory properties, nutrient, delicious, good in color, aroma and taste, long in storage time and suitable for industrialized large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spicy and cold-eating rabbit. 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 industry i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/01A23L13/10A23L5/10A23L13/40A23L13/70
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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