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Production process of dried rabbit
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A preparation process, rabbit technology, applied in food heat treatment, food science, food freezing, etc., can solve the problems of long processing cycle of cured meat products, increase production cost, etc., achieve the goal of maintaining the same flavor, saving production cost, and shortening the processing cycle Effect
Inactive Publication Date: 2017-07-28
黄建勋
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Problems solved by technology
It is precisely because of the above reasons that the processing cycle of bacon products is longer, generally about 20 days, which greatly increases the production cost
Method used
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Embodiment 1
[0017] 1) Slaughter the live rabbit, remove the viscera, wash it, and poke holes on the surface of the rabbit meat with a toothpick;
[0018] 2) Cool the rabbit meat to -5°C, and then melt it at 10°C;
[0019] 3) adding salt and sugar to the rabbit meat in step 2) to marinate, the consumption of salt is 3% of the weight of rabbit meat, the consumption of sugar is 1% of the weight of rabbit meat, the curing temperature is 4°C, and the curing time is 3h;
[0020] 4) Bake the marinated rabbit meat at a temperature of 48°C and a humidity of 55% for 3 days to obtain the finished cured rabbit.
Embodiment 2
[0022] 1) Slaughter the live rabbit, remove the viscera, wash it, and poke holes on the surface of the rabbit meat with a toothpick;
[0023] 2) Cool the rabbit meat to -10°C, and then melt it at 15°C;
[0024] 3) Add salt and sugar to the whole rabbit in step 2) to marinate, the consumption of salt is 6% of the weight of rabbit meat, the consumption of sugar is 2% of the weight of rabbit meat, the curing temperature is 6°C, and the curing time is 5h;
[0025] 4) Bake the marinated rabbit meat at a temperature of 52°C and a humidity of 60% for 5 days to obtain the finished cured rabbit.
Embodiment 3
[0027] 1) Slaughter the live rabbit, remove the viscera, wash it, and poke holes on the surface of the rabbit meat with a toothpick;
[0028] 2) Cool the rabbit meat to -8°C, and then melt it at 12°C;
[0029] 3) Add salt and sugar to the whole rabbit in step 2) to marinate, the consumption of salt is 5% of the weight of rabbit meat, the consumption of sugar is 1.5% of the weight of rabbit meat, the curing temperature is 5°C, and the curing time is 4h;
[0030] 4) Bake the marinated rabbit meat at a temperature of 50° C. and a humidity of 58% for 4 days to obtain the finished cured rabbit.
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Abstract
The invention discloses a production process of a dried rabbit. The production process includes the steps of firstly, killing a live rabbit, removing internal organs, cleaning, and pricking rabbit meat to form holes in the surface of the rabbit meat; secondly, cooling the rabbit meat to minus 5 DEG C to minus 10 DEG C, and thawing the rabbit meat under 10-15 DEG C; thirdly, pickling the rabbit meat obtained in the second step; fourthly, baking the pickled rabbit meat under the temperature of 45-52 DEG C and the humidity of 55-60% for 3-5 days to obtain the dried rabbit. Compared with the prior art, the production process has the advantages that the original flavor of the rabbit meat can be kept, the production cycle can be shortened greatly, and production cost is lowered greatly.
Description
technical field [0001] The invention relates to a processing method of meat food, in particular to a preparation process of cured rabbit. Background technique [0002] Cured rabbit is a traditional meat product in my country. Generally, live rabbits are slaughtered, their viscera removed, and then salt and sugar are added to the rabbit meat to marinate and dry in the sun to obtain cured rabbit. Due to the long cycle of traditional processing technology, it is gradually being replaced by industrial production technology, but the use of modern bacon production technology shortens the production cycle and weakens its rich flavor. Flavor is one of the important factors affecting the quality of meat products. Therefore, people try to find suitable ways to accelerate the degradation to shorten the ripening process. Endogenous enzymes in meat products play a very important role in their ripening process, and they are involved in protein degradation and fat hydrolysis and oxidatio...
Claims
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Application Information
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