Processing method of Baishanxiang crisp rabbits

Abstract

The invention discloses a processing method of crispy rabbit with a hundred meals. In the method, high-quality fresh rabbit meat is selected as a raw material, supplemented with natural seasoning and "Shiquan tonic" with the same origin as food and medicine, and has traditional nourishing functions. The processing steps Including raw material selection, cooling and tenderization, seasoning brine preparation, brine injection, low-temperature pickling, molding and solidification, frying, baking, packaging and sealing, and sterilization and cooling. Compared with the existing processing method, the processed rabbit meat product of the present invention has unique flavor, rich and long-lasting fragrance, is crisp and deboned, integrates nutrition and health care, has beautiful appearance, is not easy to break the bag, and has a long shelf life.

Description

technical field [0001] The present invention relates to a kind of processing method of rabbit meat food, specifically relate to a kind of processing method of crispy rabbit with hundred meals. Background technique [0002] At present, the main steps adopted in the industrial processing of rabbit meat include: providing still-bore rabbits, pickling, seasoning, frying or baking, packaging and sterilization. Some deficiencies exist, but they are not satisfactory in terms of meat quality, flavor, sensory effect, shelf life and nourishing function. Specifically, they are as follows: <1> live rabbits are pickled or flavored and seasoned directly after static chamber and cleaning , so the meat is not tender, and the hygienic quality cannot be effectively guaranteed; <2> the marinating process is to put the rabbit meat directly into the seasoning water at room temperature and submerge, so not only the salt taste and fragrance penetrate unevenly, but also the meat is not ...

AI Technical Summary

Problems solved by technology

[0002] At present, the main steps adopted in industrial processing rabbit meat include: providing still-bore rabbits, pickling, seasoning, frying or baking, packaging and sterilization. There are some defects, but they are not satisfactory in terms of meat quality, flavor, sensory effect, shelf life and nourishing function. The specific manifestations are: live rabbits are directly marinated or flavored and seasoned after being stilled and cleaned. , so the meat is not tender, and the hygienic quality cannot be effectively guaranteed; the marinating process is to put the rabbit meat directly into the seasoning water at room temperature and submerge it, so not only the salt taste and fragrance penetrate unevenly, but also the meat is not fragrant. Moreover, the shelf life may be affected due to impermeable pickling; no solid curing step is taken during the processing, so the whole rabbit is deformed during processing, and the bones are exposed after dehydration, resulting in unsightly appearance and unsightly packaging of the whole rabbit The bag is easy to break; The frying and baking procedures are not used continuously, so the drying is not complete, the crispy is not long-lasting, and the appearance, color and structure are not good; No nourishing ingredients are added to the seasoning, so Can not effectively integrate nutrition and health care