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Flavor tenderizer for processing rabbit meat and rabbit meat processing method

A processing method and technology of a tenderizer, which can be applied to food ingredients as antioxidants, food ingredients as odor modifiers, and chemical preservation of meat/fish, etc., can solve the problem of lack of tenderness and juiciness, and restrict the vigorous development of the rabbit industry. It can increase the juiciness, improve the sensory quality and nutritional value, and be easy to digest and absorb.

Active Publication Date: 2017-08-18
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the fishy smell of rabbit meat is relatively strong, and it lacks tenderness and juiciness. These sensory quality defects also seriously restrict the large-scale consumption of raw rabbit meat in family kitchens and the vigorous development of rabbit breeding industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The flavor tenderizer for rabbit meat processing in this example consists of the following components by weight: 6 parts of raw papaya juice, 2 parts of kiwi fruit juice, 6 parts of Artemisia annua seedling juice, 0.5 part of clove flower juice, fennel leaf juice 0.5 part, 0.05 part of shallot leaf juice, 1 part of sodium chloride, 0.3 part of potassium chloride.

[0026] The rabbit meat processing method in the present embodiment, comprises the steps:

[0027] 1) Cut the raw meat into 1cm cubes;

[0028] 2) Soak the cut raw meat in running water for 10 minutes, then wash and drain;

[0029] 3) Add 20mL of the above-mentioned flavor tenderizer to every 1000g of washed raw meat, mix well, and marinate at 4°C for 1 hour;

[0030] 4) Cook the marinated meat.

Embodiment 2

[0032] The flavor tenderizer for rabbit meat processing in this example consists of the following components in parts by weight: 7 parts of raw papaya juice, 3 parts of kiwi fruit juice, 7 parts of Artemisia annua seedling juice, 0.8 part of clove flower juice, fennel leaf juice 0.8 parts, 0.08 parts of shallot leaf juice, 0.05 parts of chili oil, 2 parts of sodium chloride, 0.45 parts of potassium chloride.

[0033] The rabbit meat processing method in the present embodiment, comprises the steps:

[0034] 1) Cut the raw meat into 2cm cubes;

[0035] 2) Soak the cut raw meat in running water for 15 minutes, then wash and drain;

[0036] 3) Add 30mL of the above-mentioned flavor tenderizer to every 1000g of washed raw meat, mix well, and marinate at 7°C for 1.5 hours;

[0037] 4) Cook the marinated meat.

Embodiment 3

[0039] The flavor tenderizer for rabbit meat processing in this example consists of the following components in parts by weight: 8 parts of raw papaya juice, 4 parts of kiwi fruit juice, 8 parts of Artemisia annua seedling juice, 1 part of clove flower juice, and fennel leaf juice 1 part, 0.1 part of chive leaf juice, 0.1 part of chili oil, 3 parts of sodium chloride, 0.6 part of potassium chloride.

[0040] The rabbit meat processing method in the present embodiment, comprises the steps:

[0041] 1) Cut the raw meat into 3cm cubes;

[0042] 2) Soak the cut raw meat in running water for 20 minutes, then wash and drain;

[0043] 3) Add 40mL of the above-mentioned flavor tenderizer to every 1000g of washed raw meat, mix well, and marinate at 10°C for 2 hours;

[0044] 4) Cook the marinated meat.

[0045] It is found through testing that the rabbit meat obtained by using the rabbit meat processing method of the present invention has the fragrance of Artemisia annua, is tender ...

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PUM

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Abstract

The invention relates to a flavor tenderizer for processing rabbit meat and a rabbit meat processing method, and belongs to the technical field of food processing. The flavor tenderizer for processing rabbit meat of the invention mainly comprises the following components in parts by weight: 6 to 8 parts of raw papaya juice, 2 to 4 parts of kiwifruit juice, 6 to 8 parts of artemisia apiacea seedling juice, 0.5 to 1 part of lilac juice, 0.5 to 1 part of fennel leaf juice, 0.05 to 0.1 part of chive leaf juice, 0 to 0.1 part of capsicol, 1 to 3 parts of sodium chloride, and 0.3 to 0.6 part of potassium chloride. The rabbit meat processing method of the invention comprises the following steps of: adding the flavor tenderizer to the raw meat for curing. According to the flavor tenderizer of the invention, the meat is tanned by the papaya juice and the kiwifruit juice, actin and myosin in the rabbit meat are dissociated by an alpha hydroxy acid and a protease of the juice so as to tender the rabbit meat and improve the water holding capacity, and increase the juiciness. The rabbit meat processing method of the invention can remove odor of the rabbit meat, and improve the sensory quality and nutritive value of the rabbit meat.

Description

technical field [0001] The invention relates to a flavor tenderizer for rabbit meat processing and a rabbit meat processing method, belonging to the technical field of food processing. Background technique [0002] Rabbit meat is cool and sweet in nature, and enjoys a high reputation in the international market. It is called "health meat", "vegetarian meat", "beauty meat", "meat with a hundred flavors" and so on. Rabbit meat is a meat with high protein, low fat and low cholesterol. The protein content of rabbit meat is higher than that of ordinary meat, and the content of fat and cholesterol is lower than that of all meats. It is said that it is an ideal meat for obese people and cardiovascular patients, and it is also the first choice of health meat for middle-aged and elderly people. Rabbit meat is both nutritious and does not make people fat. It is an ideal "beauty food". Rabbit meat is tender in texture, delicious in taste and rich in nutrition. Compared with other mea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/12A23L13/70A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2200/14A23V2200/15
Inventor 刘宁王帅宝王建平张飞可
Owner HENAN UNIV OF SCI & TECH
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