Stewed rabbit leg product and preparing method thereof

Abstract

The invention discloses a stewed rabbit leg product and a preparing method thereof. The preparing method includes the following steps that pepper, pricklyash peel, cinnamon, illicium verum, fennel, rhizoma kaempferiae, bay leaves, cumin, rhizome of ligusticum wallichii and tsaoko amomum fruit are powdered to prepare spice powder, the spice powder, salt, white granulated sugar, gourmet powder, five-spice powder and water are mixed and boiled, and stewing liquid is prepared through filtering; salt, white granulated sugar, illicium verum, pricklyash peel, pepper and water are mixed to prepare a curing agent, and rabbit legs are put into the curing agent to be cured; the cured rabbit legs are put into the boiling stewing liquid and are stewed in the mode of using intense fire first and then soft fire to prepare the stewed rabbit leg product. Due to the matching and the curing time of the curing agent, the own grass fishy smell of rabbit meat can be reduced to the maximum, the spice makes the rabbit legs more tasty, and the product has a better flavor. According to the preparing method, by means of fixed technological parameters and a fixed formula, stewed rabbit leg products in batches are basically the same in flavor, color and luster.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a stewed rabbit leg product and a preparation method thereof. Background technique [0002] Rabbit meat mainly contains various methods such as steaming, boiling, smoking, roasting, and stewing in the production process of processed mature meat products, and the most commonly used method is steaming. However, in the process of steaming rabbit meat, there are very big differences in seasoning ingredients, dosage, production process parameters, and control of harmful components. If the cooking time is too long, the more nutrients in the rabbit meat will be lost, and the more harmful substances will be accumulated. If the cooking time is too short, the active ingredients in the seasoning will not be able to dissociate into the water and dissolve into the meat, directly affecting the meat. Product quality of cooked rabbit meat. [0003] In the current production process of ...

AI Technical Summary

Problems solved by technology

However, in the process of steaming rabbit meat, there are very big differences in seasoning ingredients, dosage, production process parameters, and control of harmful components. If the cooking time is too long, the more nutrients in the rabbit meat will be lost, and the more harmful substances will be accumulated. If the cooking time is too short, the active ingredients in the seasoning will not be able to dissociate into the water and dissolve into the meat, directly affecting the meat. Product Quality of Cooked Rabbit Meat

[0003] In the current production process of stewed rabbit legs, traditional production methods are mostly used, and the seasoning ingredients and addition ratios are based on experience, resulting in large differences in the flavor and color of different batches of stewed rabbit legs

Most importantly, it is not conducive to industrialization, large-scale, and standardized production, which greatly affects production efficiency and product profits