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Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof

A technology of spicy and spicy rabbit meat, which is applied in the field of instant spicy and spicy rabbit meat and its processing technology, can solve the problems of limited flavor change and restriction of eating convenience, etc., and achieve rich and harmonious fragrance, strong and coordinated taste, and no rabbit smell Effect

Inactive Publication Date: 2015-09-09
HEFEI BULAOCHUANQI HEALTH CARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In traditional rabbit meat food processing, most of the rabbit meat is marinated or baked, and sold as cured food, the flavor change is limited, and the convenience of eating is also limited

Method used

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Examples

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Embodiment Construction

[0016] An instant spicy rabbit meat for nourishing the lungs and calming the nerves, characterized in that it is made of the following raw materials in parts by weight (kg): 280 high-quality meat rabbits, 250 papaya, 6 rice wine, 45 auxiliary materials, 8 chayote, 6 lily leaves, and yellow flowers Vegetable 8, seaweed 8, sweet-scented osmanthus wine 6, deep-sea fish oil 6, jujube seed extract 4, cypress kernel extract 5, ganoderma lucidum extract 5.

[0017] The instant spicy rabbit meat for nourishing the lungs and calming the nerves is characterized in that the auxiliary materials are: 4 dried chilies, 5 star anises, 1 monosodium glutamate, 4 fennel powders, 7 green onions, 7 gingers, 5 garlics, 2 prickly ash , sugar 1, salt 4.

[0018] An instant spicy rabbit meat processing technology for nourishing the lungs and calming the nerves, which is prepared by the following steps:

[0019] (1) Selection and processing of raw materials: select mature meat rabbits, remove the fur ...

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PUM

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Abstract

The invention discloses lung-moistening and nerve-soothing instant spicy and hot rabbit meat and a processing technology thereof, and relates to the technical field of food processing. The lung-moistening and nerve-soothing instant spicy and hot rabbit meat is mainly prepared from high quality rabbit meat, yellow wine, pawpaw, chayote, lily leaves, day lilies, seaweed, wine fermented with osmanthus flowers, deep sea fish oil, a spina date seed extraction solution, a semen boitae extraction solution, a ganoderma lucidum extraction solution and the like. The lung-moistening and nerve-soothing instant spicy and hot rabbit meat disclosed by the invention is strong and coordinative in flavor, convenient and instant, delicious and free of rabbit smell. The rabbit meat is spicy overall with slight sweetness and aroma and strong and coordinative in taste. The rabbit meat and the pawpaw are cooked together, so that grease of the rabbit meat can be effectively removed, and the eating taste is guaranteed; in addition, the components such as the lily leaves, seaweed and the like further play the roles of moistening lung and soothing the nerves, and the rabbit meat which is eaten by being matched with traditional Chinese medicines semen boitae and ganoderma lucidum is conducive to physical health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant spicy rabbit meat for nourishing the lungs and calming the nerves and its processing technology. Background technique [0002] Rabbit meat is a kind of meat with high protein, low fat and less cholesterol. It is tender in texture, delicious in taste and rich in nutrition. Compared with other meats, rabbit meat contains more carbohydrates, vitamins, lecithin, and Ca, P Trace elements such as , Fe and K are easily absorbed by the human body after ingestion, and the absorption rate is as high as about 85%. It is beneficial to the metabolism of human skin and mucous membranes, and is especially suitable for patients with coronary heart disease and hypertension. Therefore, rabbit meat is very popular with consumers. [0003] In the traditional rabbit meat food processing, most of the rabbit meat is pickled or baked, and sold as cured food, the flavor change is limited...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/015A23L1/212A23L1/01A23L1/30A23L5/10A23L5/20A23L13/00A23L19/00
CPCA23V2002/00A23V2300/38A23V2200/314
Inventor 陈芳
Owner HEFEI BULAOCHUANQI HEALTH CARE TECH
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