Ready-to-eat spicy rabbit meat contributing to digestion and processing technology of ready-to-eat spicy rabbit meat

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 eating convenience and limited flavor change, and achieve a strong and harmonious taste, rich and harmonious fragrance, and no rabbit smell Effect

Inactive Publication Date: 2015-09-16
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,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] An instant spicy rabbit meat that can help digestion is characterized in that it is made of the following raw materials in parts by weight (kg): 220 high-quality meat rabbits, 200 papayas, 4 rice wine, 30 auxiliary materials, 6 carrots, 4 almonds, and tiger milk mushrooms 8. Black fungus 6, beef soup 10, kumiss 3, tangerine peel extract 3, Atractylodes macrocephala extract 3, malt extract 4.

[0017] The instant spicy rabbit meat that aids digestion is characterized in that: the auxiliary materials are: dried chili 4, star anise 5, monosodium glutamate 1, fennel powder 4, green onion 7, ginger 7, garlic 5, Chinese prickly ash 2 , sugar 1, salt 4.

[0018] A processing technology for instant spicy rabbit meat that is helpful for digestion is prepared by the following steps:

[0019] (1) Selection and processing of raw materials: select mature meat rabbits, remove the fur and internal organs, wash the rabbit meat with clean water, remove body fat and blood stains, remove...

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Abstract

The invention discloses ready-to-eat spicy rabbit meat contributing to digestion and a processing technology of the ready-to-eat spicy rabbit meat, and relates to the technical field of food processing. The ready-to-eat spicy rabbit meat is mainly prepared from high-quality rabbits, yellow wine, carrots, almonds, pleurotus tuber-regium, black funguses, beef broth, kumiss, a dried orange peel extracting solution, a bighead atractylodes rhizome extracting solution and a malt extracting solution. The ready-to-eat spicy rabbit meat disclosed by the invention is rich and harmonious in fragrance, is convenient and ready-to-eat, is delicious and is free from fishy taste, the rabbit meat is wholly spicy with slight sweet and bouquet, the mouth feel of the rabbit meat is mellow and harmonious, when the rabbit meat and Chinese flowering quince are cooked together in a matching manner, the greasy feeling of the rabbit meat can be effectively eliminated, and the eating mouth feel is ensured; in addition, components of the carrots and the almonds also have the effect of helping digestion, and the rabbit meat and the traditional Chinese medicines of dried orange peel, bighead atractylodes rhizomes and the like are eaten together in a matching manner, so that the purpose of contributing to healthy bodies is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a digestible instant spicy rabbit meat and a processing technology thereof. 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, and the convenience of eati...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/01A23L1/015A23L1/212A23L1/28A23L1/29A23L1/30A23L5/10A23L5/20A23L13/10A23L13/70A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/21
Inventor 陈芳
Owner HEFEI BULAOCHUANQI HEALTH CARE TECH
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