Making method for sauce-flavor rabbit meat

Abstract

The invention discloses a making method for sauce-flavor rabbit meat. The making method includes the steps that 1, in preparation, raw materials are prepared from, by weight, 450-550 parts of rabbit meat, 15-20 parts of shallots, 5-10 parts of ginger, 2-5 parts of anise, 5-6 parts of foeniculum vuLgare fruits, 2-3 parts of beautiful galangal fruits, 2-3 parts of angelica dahurica, 2-3 parts of ficus simplicissima Lour, 2-4 parts of Chinese wolfberry fruits, 1-2 parts of red dates, 1-3 parts of cassia bark, 20-30 parts of rice wine, 20-30 parts of salt, 30-50 parts of goat bones, 20-30 parts of rye seeds, 20-40 parts of plant oil, 3-5 parts of broad bean paste, 4-6 parts of soybean sauce and 1-3 parts of sugar; 2, a taste is formed; 3, nutritive soup is formed; 4, stir-frying is performed; 5, curing is performed. The fragrance and the health-care function of the raw materials are sufficiently combined according to proportioning, rabbit meat is sufficiently treated according to the technology, the fragrance and the health-care function can be fused into the meat while fishy smell is removed, through stir-frying and curing, the cooked rabbit meat smells like the flavor of sauce, tastes fresh, fragrant and delicious, is rich in nutrient and has the health-care functions of tonifying the spleen and increasing the appetite and nourishing the beauty.

Description

technical field [0001] The invention relates to a preparation method of sauce-flavored rabbit meat, belonging to the technical field of food processing. Background technique [0002] Rabbit meat is high-protein, low-fat, and low-cholesterol meat. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat, and the fat and cholesterol content is lower than that of all meat. Rabbit meat is rich in lecithin, which is indispensable for the development of the brain and other organs. It has the effect of strengthening the brain and improving intelligence. Regular consumption can protect the blood vessel wall and prevent thrombosis. It is beneficial to patients with high blood pressure, coronary heart disease, and diabetes, and can enhance physical fitness. Bodybuilding muscle, it can also protect the activity of skin cells, maintain skin elasticity, the fat and cholesterol contained in rabbit meat are lower than all other meat, and the fat is m...

AI Technical Summary

Problems solved by technology

[0003] There are many ways to make rabbit meat, and sauce-flavored rabbit meat is one of them, but the existing methods of sauce-flavored rabbit meat fail to make full use of the nutrition of rabbit meat to make good food supplements, and because most of the rabbit meat is slaughtered Rabbit meat has a strong fishy smell, and the taste of cooked rabbit meat is poor. Most of the industrial processing uses additives, flavors and preservatives, and there are certain food health problems.