Health-care rabbit meat and processing method thereof

A processing method and technology of rabbit meat, applied in the direction of food ingredients as odor improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of lack of nourishing and health care, aggravating the coldness of rabbit meat, and unfavorable rabbit meat Nutritious, heat-clearing and other issues, to achieve first-class taste effect

Inactive Publication Date: 2017-05-31
广东科贸职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the general production methods of rabbit meat, the characteristics of coldness and coolness of rabbit meat are often ignored, and appropriate auxiliary materials are not added from the theory of TCM syndrome differentiation. Improperly aggravating the coldness of rabbit meat makes it unfavorable for people with spleen and stomach deficiency and coldness, and it will not achieve the effect of nourishing and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] Step 1, the preparation of seasoning liquid, the preparation of Atractylodes macrocephala, yam, amomum, grass fruit, hawthorn, gallinacea, cloth dregs leaves, ginseng, heterophylla, codonopsis, licorice, jujube, black sesame, longan meat, Put Polygonum multiflorum, donkey-hide gelatin, orange peel, bergamot, jujube seed, pepper, aniseed, mint leaves and nutmeg into a pot, add water, turn to low heat and boil for 8-10 hours, then turn off the heat, filter and serve Obtain the seasoning liquid, and pack the filtered slag into the material bag for subsequent use;

[0030] Step 2: pickle, peel the whole rabbit to remove the internal organs, wash and cut into pieces, and marinate in the seasoning liquid described in step 1 for 3-5 hours;

[0031] Step 3, marinate, put oil in the pot, add green onion and sauté until fragrant, put in noodle sauce and fry until cooked, add light soy sauce, cooking wine and rock sugar, after the rock sugar melts, put the marinated rabbit meat in...

Embodiment 1

[0043] A health-care rabbit meat prepared from the following main ingredients and auxiliary materials in parts by weight: 2000 pieces of rabbit meat and 380 parts by weight; wherein, the auxiliary materials include the following components in parts by weight: 15 parts by weight of Atractylodes Rhizoma Atractylodes Rhizome, 15 parts by weight of Chinese yam, 8 parts by weight of amomum, Caoguo 6, Hawthorn 10, Chicken Neijin 15, Cloth Leaf 10, Ginseng 5, Pseudostellariae 10, Codonopsis 10, Licorice 5, Jujube 10, Black Sesame 10, Longan Meat 10, Heshouwu 10, Ejiao 5, Tangerine Skin 5, bergamot 5, jujube seed 10, pepper 20, aniseed 15, rock sugar 30, green onion 25, salt 20, mint leaves 8, nutmeg 8, cooking wine 35, noodle sauce 30 and light soy sauce 15.

[0044] The processing method of described rabbit meat, comprises the following steps:

[0045] Step 1. The preparation of the seasoning liquid. Atractylodes atractylodes, yam, amomum, grass fruit, hawthorn, divine comedy, galli...

Embodiment 2

[0050] A health-care rabbit meat prepared from the following main ingredients and auxiliary materials in parts by weight: 1800 pieces of rabbit meat, 420 parts by weight; wherein, the auxiliary materials include the following components in parts by weight: Atractylodes Rhizoma Atractylodes Rhizome 13, Chinese Yam 16, Amomum 7, Caoguo 5, Hawthorn 12, Divine Comedy 12, Chicken Neijin 14, Guya 13, Gourd Tea 4, Cloth Leaf 11, Ginseng 6, Pseudostellaria Pseudostellaria 9, Codonopsis 10, Licorice 6, Jujube 15, Qianjinba 11, Black Sesame 12, longan meat 8, Polygonum multiflorum 12, donkey-hide gelatin 7, orange peel 6, bergamot 4, jujube seed 9, acacia 12, pepper 18, aniseed 15, rock sugar 28, green onion 25, salt 18, mint leaves 6, meat Cardamom 6, cooking wine 30, noodle sauce 25 and light soy sauce 18.

[0051] The processing method of described rabbit meat, comprises the following steps:

[0052] Step 1. The preparation of the seasoning liquid. Atractylodes atractylodes, yam, am...

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PUM

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Abstract

The invention discloses health-care rabbit meat and a processing method thereof. Heterophylly falsestarwort roots and radix codonopsis, having warm properties, are added into a formula of auxiliary materials, so that the effects of warming the middle warmer and eliminating the cold can be achieved, the cold and cool characteristics of rabbit meat can be weakened, the rabbit meat can be more suitable for people with deficient cold of the spleen and the stomach to eat, and the nourishing effect of the rabbit meat can be exerted; and besides, the rabbit meat has unique light medicinal fragrance. Before the rabbit meat is marinated, fried flour paste, cooking wine, a light soy sauce and the like are added for stir-frying the rabbit meat, so that the rabbit meat contains full-boiled paste fragrance; and the peculiar smell of rabbit meat can be further removed through the volatilization of the cooking wine, the marinated rabbit meat is best-quality in mouth feel, bright and moistening in meat color and extremely fragrant, and the standard of being complete in color, aroma and taste is really achieved. The marinated rabbit meat is further baked, so that the cold and cool characteristics of the rabbit meat are further removed, the baked rabbit meat is more suitable for people with deficient cold of the spleen and the stomach to eat, and besides, the baked rabbit meat is chewy in meat quality, crisp in external parts and tender in inner parts, and has unique characteristics.

Description

technical field [0001] The invention relates to the technical field of rabbit meat processing, in particular to a health-care rabbit meat and a processing method thereof. Background technique [0002] Rabbit meat belongs to high-protein, low-fat, low-cholesterol meat. The protein content of rabbit meat is as high as 70%, which is higher than that of general meat, and the fat and cholesterol content are lower than all meats. According to the saying of "the prime", the taste is better every year from late autumn to the end of winter, and it is an ideal meat for obese people and cardiovascular patients. Therefore, it enjoys a high reputation in the international market and is called "health meat", "beauty meat", " Hundred flavors of meat" and so on. Rabbit meat is tender in texture, delicious in taste and rich in nutrition. Compared with other meats, it has a high digestibility (up to 85%) and is easily digested and absorbed after eating, which is not available in other meats....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/15A23V2250/21A23V2250/204A23V2250/2124
Inventor 黄敏
Owner 广东科贸职业学院
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