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Rabbit steaks and making method thereof

A technology for rabbit steak and rabbit meat, which is applied in the field of food and food industrial processing, can solve the problems of unacceptable, expensive, and not very suitable for Chinese tastes, etc., and achieves the effects of being conducive to low-temperature preservation, unique flavor and rich source of raw materials

Inactive Publication Date: 2016-10-05
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the times, in order to adapt to the tense and fast-paced life, people require food to be nutritious, convenient, fast and diverse. It adapts to the taste of Chinese people, and the price is relatively expensive, which is not easy for the general working class to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 Embodiment 2

[0035] Component Example 1 Example 2 Example 3

[0036] Rabbit 20 30 40

[0037] Chicken 12 10 8

[0038] Pork 12 10 6

[0039] Bread crumbs 12 10 8

[0040] Cornstarch 4 3 2

[0041] Flour 10 8 6

[0042] soy sauce 2 2 2

[0043] Cooking wine 2 2 2

[0044] White sugar 0.5 0.5 1

[0045] Pepper 0.5 0.5 1

[0046] MSG 0.5 0.5 1

[0047] shallots 3 3 3

[0048] fresh ginger 2 2 2

[0049] Salt 0.5 0.5 1

[0050] water 19 18 17

[0051] Manufacturing method

[0052] (1) Rabbit meat, chicken, pork quality inspection, cleaning, weighing according to the proportion, minced and mixed into minced meat, and set aside; 3) Soy sauce, cooking wine, cornstarch, sugar, pepper, monosodium glutamate, and salt are weighed in proportion and set aside; (4) Keep the temperature of (1) (2) (3) spare materials at 0°C-20°C and put them into the mixer , wherein the proportion of water is 10%, stirred for 10-20 minutes, and set aside; (5) the raw materials obtained in step (4) are drop...

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PUM

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Abstract

The invention relates to rabbit steaks and a making method thereof. The rabbit steaks are made from the following components in percentage by weight: 15-50% of rabbit meat, 6-12% of chicken meat, 6-12% of pork, 8-12% of bread crumbs, 3-6% of corn starch, 6-10% of flour, 1-2% of a soy sauce, 1-2% of cooking wine, 0.5-1% of pepper powder, 0.5-1% of gourmet powder, 1-3% of scallions, 1-3% of fresh ginger, 0.5-1% of salt, 0.5-1% of white sugar and 15-19% of water. The making method comprises the following steps of preparing raw materials, performing mixing, performing shaping and performing deep-frying. The rabbit steaks and the making method thereof disclosed by the invention have the advantages that the sources of the raw materials are rich, the rabbit steaks are easy to preserve at low temperature and are suitable for industrialized production, and finished products are unique in flavor and have nutritive and health-care effects.

Description

technical field [0001] The invention belongs to the technical field of food and food industrial processing, and specifically relates to an industrially-produced rabbit meat steak which is refined by using rabbit meat as a main raw material and supplemented with flavoring agents of auxiliary materials. Background technique [0002] With the development of the times, in order to adapt to the tense and fast-paced life, people require food to be nutritious, convenient, fast and diverse. It adapts to Chinese tastes, and the price is relatively expensive, which is not easy for the general working class to accept. No relevant information about rabbit steak (cake) has been found; rabbit meat is mainly lean meat, with high protein content (21%), low fat content (8%), high digestibility (85%), and low cholesterol content. In comparison, it has the characteristics of "four highs" and "four lows", high protein, high digestibility, high lysine, high phospholipids, low fat, low cholester...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/29
Inventor 徐小芹
Owner 徐小芹