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.
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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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