Preparation technology for cured rabbit

A preparation process, the technology of wax rabbit, which is applied in the field of wax rabbit preparation technology, can solve the problems of salty taste of wax rabbit and affect the flavor of rabbit meat, and achieve the effects of suitable saltiness, preventing protein loss, and easy storage

Inactive Publication Date: 2016-03-02
巫溪县才志伟养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cured rabbit produced by this method is too salty, which affects the flavor of the rabbit meat

Method used

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  • Preparation technology for cured rabbit
  • Preparation technology for cured rabbit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of wax rabbit preparation technology, its concrete steps are:

[0033] A. Pretreatment: select 2.5kg adult wild rabbits, disembowel them, remove their viscera, and wash them for later use;

[0034] B. Massage: Massage the pretreated rabbit meat with a pressure of 90kPa for 5 minutes;

[0035] C. Marinate 1: Spread 0.015kg of salt evenly on the pre-massaged rabbit meat, marinate at 4°C for 15 hours, and turn the rabbit meat every 7 hours;

[0036] D. Pickling 2: crush and sieve 0.006kg peppercorns, 0.0015kg star anise, 0.002kg cumin, 0.0025kg bay leaves, 0.0035kg cinnamon twigs and 0.003kg angelica dahurica, among them, peppercorns, star anise, fennel, cinnamon sticks and angelica dahurica Pass through a 60-mesh sieve, sieve the fragrant leaves through a 40-mesh sieve; add 5.5kg of water, bring to a boil over low heat and cook for 35 minutes, add 0.0025kg of monosodium glutamate, 0.03kg of white sugar, 0.045kg of soybean oil, 0.015kg of white wine, 0.075kg of ses...

Embodiment 2

[0041] A kind of wax rabbit preparation technology, its concrete steps are:

[0042] B. Pretreatment: Select a 3.5kg adult wild rabbit, open it, remove the viscera, and wash it for later use;

[0043] B. Massage: Massage the pretreated rabbit meat with a pressure of 60kPa for 8 minutes;

[0044] C. Marinate 1: Spread 0.025kg of salt evenly on the pre-massaged rabbit meat, marinate at 2°C for 20 hours, and turn the rabbit meat every 8 hours;

[0045] D. Pickling 2: crush and sieve 0.005kg peppercorns, 0.0025kg star anise, 0.002kg cumin, 0.001kg bay leaves, 0.002kg cinnamon sticks and 0.0025kg Angelica dahurica, among them, pepper, star anise, cumin, cinnamon sticks and Angelica dahurica Pass through a 60-mesh sieve, and geranium leaves pass through a 40-mesh sieve; add 5.5-6.5kg of water, bring to a boil over low heat, and then cook for 30-35 minutes, add 0.003kg of monosodium glutamate, 0.025kg of white sugar, 0.035kg of soybean oil, 0.013kg of white wine, 0.05kg of white win...

Embodiment 3

[0050] A kind of wax rabbit preparation technology, its concrete steps are:

[0051] C. Pretreatment: Select a 3.0kg adult wild rabbit, open it, remove the viscera, and wash it for later use;

[0052] B. Massage: Massage the pretreated rabbit meat with a pressure of 75kPa for 6 minutes;

[0053] C. Marinate 1: Spread 0.02kg of salt evenly on the pre-massaged rabbit meat, marinate at 3°C ​​for 18 hours, and turn the rabbit meat every 7.5 hours;

[0054] D. Pickling 2: crush and sieve 0.0055kg peppercorns, 0.002kg star anise, 0.0025kg fennel, 0.0015kg fragrant leaves, 0.0025kg cinnamon sticks and 0.0028kg Angelica dahurica, among them, pepper, star anise, cumin, cinnamon sticks and Angelica dahurica Pass through a 60-mesh sieve, sieve the fragrant leaves through a 40-mesh sieve; add 6.0kg of water, bring to a boil over low heat, and cook for 32 minutes, add 0.0026kg of monosodium glutamate, 0.028kg of white sugar, 0.04kg of soybean oil, 0.014kg of white wine, 0.07kg of sesame and...

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PUM

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Abstract

The invention relates to a preparation technology for cured rabbit. The technology comprises pretreating an adult rabbit, and then performing preserving, cleaning, air drying and sootiness on the rabbit. The cured rabbit prepared according to the technology is golden yellow, glossy, uniform in color, mellow in fragrance and sweetness, moderate in salty degree, tender and delicious, and lasting in aftertaste, and is delicious food with excellent color, fragrance and taste. The cured rabbit prepared according to the technology does not generate internal fermentation or spoilage phenomenon after two months, and is easy to store. Also, the cure rabbit prepared according to the technology is relatively low in peroxide value, acid value, content of lead, inorganic arsenic, cadmium and total mercury, and the above parameters are all lower than national standards of bacon products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of wax rabbit. Background technique [0002] Rabbit is the general term for all genera of the mammalian Lagomorpha Lagodae. Rabbit meat is sweet in taste and cool in nature. It is rich in protein, fat, carbohydrates, lecithin, inorganic salts, vitamins and other ingredients. Rabbit meat has the effects of invigorating the middle and nourishing qi, nourishing yin and beautifying the face, promoting body fluid and quenching thirst, strengthening the brain and improving intelligence. Rabbit meat is a high-protein, low-fat, low-cholesterol food, which is nutritious and does not make people fat. It is an ideal "beauty food". [0003] The preparation method of rabbit meat, besides frying, roasting, cold dressing, also includes marinating. The salted rabbit meat is to slaughter the rabbit, remove the skin and internal organs, add salt and marinate for several days...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/044A23L13/00A23L13/40A23L13/70
Inventor 才志伟谭洲柳
Owner 巫溪县才志伟养殖有限公司
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