Processing method of spicy diced rabbit

Abstract

The invention relates to a processing method of spicy diced rabbit, which comprises the following steps: (1) taking whole rabbits, cutting them into large pieces, and precooking them to obtain precooked rabbit meat; (2) taking scallions, ginger and rice wine, and making curd Seasoning; (3), precooked rabbit meat, cut into small cubes; (4), fried spices; (5), made spice sauce; (6), stewed rabbit meat; (7), fried rabbit meat; (8) ), making spicy sauce; (9), frying and packaging. In the processing method of the spicy diced rabbit of the present invention, the rabbit meat is first steamed and then fried, which can not only reduce the frying time of the rabbit meat, but also improve the final taste of the rabbit meat, and, after frying with the spicy sauce, the color is increased, The color, aroma and taste are complete, the nutritional value is relatively high, and the taste is relatively mellow and strong.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of spicy diced rabbit. Background technique [0002] Rabbit meat is high-protein, low-fat, and low-cholesterol meat. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat, and the fat and cholesterol content is lower than that of all meat. Rabbit meat is rich in lecithin, which is indispensable for the development of the brain and other organs. It has the effect of strengthening the brain and improving intelligence. Regular consumption can protect the blood vessel wall and prevent thrombosis. It is beneficial to patients with high blood pressure, coronary heart disease, and diabetes, and can enhance physical fitness. Bodybuilding muscle, it can also protect the activity of skin cells, maintain skin elasticity, the fat and cholesterol contained in rabbit meat are lower than all other meat, and the fat is mostly...

AI Technical Summary

Problems solved by technology

In the production process of processed mature meat products, the most commonly used method of rabbit meat is steaming, but in the process of steaming rabbit meat, the seasoning ingredients, the amount of use and the production process are different, and the color and taste of the rabbit meat produced are different. Each of them is different, and the production methods are different. The processed finished rabbit meat has a very big difference in the content of nutrients and the control of harmful ingredients. , the more nutrients in the rabbit meat are lost, the more harmful substances will accumulate. If the cooking time is too short, the active ingredients in the seasoning cannot be dissociated into the water and dissolved into the rabbit meat, which will directly affect the quality of the cooked rabbit meat. Product quality, and the taste of rabbit meat is different from other poultry meat, and there will be some slight odors that are not easy for ordinary people to accept, which will also affect people's consumption