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Spicy rabbit meat

A rabbit meat, spicy technology, applied in the field of spicy rabbit meat, can solve the problems of not being able to meet the taste needs of consumers, the effect of removing fishy smell is not obvious, and the taste of rabbit meat is single, so as to increase the fragrance and health care function, inhibit the Pathogenic microorganisms, the effect of protecting cardiovascular and cerebrovascular

Inactive Publication Date: 2017-06-13
ANHUI YINBAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although rabbit meat is rich in nutrition, it has a heavy fishy smell, which is unacceptable to many consumers. The method of soaking and marinating in spices and white wine has no obvious effect on removing the fishy smell, and the taste of rabbit meat is relatively single, which cannot satisfy consumer taste needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A spicy rabbit meat, made of the following raw materials in parts by weight: rabbit meat 76, white sugar 2, Angel beer yeast 2, honey 5, salt 3.2, spices 1.2, octopus extract 0.7, comfrey extract 0.6.

[0022] The spices are composed of the following raw materials in parts by weight: 16 shallots, 16 gingers, 22 peppers, 7 peppers, 7 star anises, 7 cumin, 5 celery seeds, 5 grass fruits, 5 amomum, and 5 lemongrass.

[0023] The sympathetic fruit extract is washed, crushed and fried until it is fragrant, adding water 50 times the weight of the citrus fruit, ultrasonically extracting at 35kHz for 30 minutes, heating and boiling until the volume is 1 / 10, filtered, to obtain philodendron extract.

[0024] The comfrey extract is to wash the comfrey, add a 0.3% edible alkali solution with a mass fraction of 2 times the weight of the comfrey, freeze it for 16 hours, and add a volume of 70 times the weight of the comfrey after natural thawing. Fraction of 53% alcohol solution,...

Embodiment 2

[0034] A spicy rabbit meat, made of the following raw materials in parts by weight: rabbit meat 77, white sugar 3, Angel beer yeast 3, honey 6, salt 3.3, spices 1.3, octopus extract 0.8, comfrey extract 0.7.

[0035] The spices are composed of the following raw materials in parts by weight: 17 shallots, 17 gingers, 23 peppers, 8 peppers, 8 star anises, 8 cumin, 6 celery seeds, 6 grass fruits, 6 amomum seeds, and 6 lemongrass.

[0036] The sympathetic fruit extract is washed, crushed, and fried until fragrant, adding water 55 times the weight of the citrus fruit, ultrasonically extracted at 36kHz for 33 minutes, heated and boiled until the volume is 1 / 10, filtered, to obtain philodendron extract.

[0037] The comfrey extract is to wash the comfrey, add a 0.4% edible alkali solution with a mass fraction of 2 times the weight of the comfrey, freeze it for 17 hours, and add a volume of 75 times the weight of the comfrey after natural thawing. Fraction of 54% alcohol solution, u...

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PUM

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Abstract

The invention relates to the technical field of food and discloses spicy rabbit meat. The spicy rabbit meat is prepared from the following raw materials: rabbit meat, white granulated sugar, beer yeast, honey, salt, spice, common camptotheca fruit extract and lithospermum extract. The spicy rabbit meat is spicy and tasty, is moderate in salty and sweet flavor, is strong in fragrance, is free from meat smell, contains less fat and is capable of protecting heart and cerebral vessels; according to a cooking method for abundant rabbit meat, the rabbit meat is soaked with edible aqueous alkali, the smell is faded and the meat is tender; the meat is easily cooked; the rabbit meat is fermented with the beer yeast; the residual pathogenic microorganism can be killed; the shelf life is prolonged.

Description

technical field [0001] The invention mainly relates to the technical field of food, in particular to a kind of spicy rabbit meat. Background technique [0002] Rabbit meat includes two kinds of domestic rabbit meat and wild rabbit meat, and domestic rabbit meat is also called vegetable rabbit meat. 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 ordinary meat, and its fat and cholesterol content are lower than all meats. The essence of" statement. It tastes better every year from late autumn to late winter. It is an ideal meat for obese people and cardiovascular patients. It is produced and sold all over the country. [0003] Although rabbit meat is rich in nutrition, it has a heavy fishy smell, which is unacceptable to many consumers. The method of soaking and marinating in spices and white wine has no obvious effect on removing the fishy smell, and the taste of rabbit m...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L3/3472A23L33/105A23L5/20
CPCA23L3/3472A23V2002/00A23V2200/30A23V2200/326
Inventor 王勇
Owner ANHUI YINBAIYI FOOD
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