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Preparation method of spicy rabbit

A technology for spicy and rabbit meat, applied in the field of food processing, to achieve the effect of normal smell, bright color and spicy taste

Inactive Publication Date: 2017-11-28
巫溪县山野巫巴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventive method does not add any additive

Method used

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  • Preparation method of spicy rabbit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of spicy rabbit, its concrete steps are:

[0029] A. Pretreatment: Wash the slaughtered rabbit meat, cut into pieces (4cm in length and 0.2cm in width), soak in flowing water for 1.5h, take it out, and drain the water;

[0030] B. Pickling: put 5% salt, 3.5% beer, 1.5% dark soy sauce, 0.5% cumin, 0.4% pepper, 0.4% Chinese prickly ash, 0.25% green onion section of slaughtered rabbit meat , 0.5% shredded ginger and 0.4% tangerine peel are sprinkled on the rabbit meat, spread evenly, and marinate for 25 minutes;

[0031] C. Stir-frying: put rapeseed oil with 20% mass of slaughtered rabbit meat into a clean pot, heat it to boiling with strong fire, put in marinated rabbit meat, stir-fry over medium heat until the rabbit meat turns red, remove out, drain oil;

[0032] D. Stewing: put rapeseed oil with 6% mass of slaughtered rabbit meat into a clean pot, heat to 40°C, add white sugar with 2% mass of slaughtered rabbit meat, stir-fry over medium heat u...

Embodiment 2

[0034] The preparation method of spicy rabbit, its concrete steps are:

[0035] A. Pretreatment: Wash the slaughtered rabbit meat, cut into pieces (6cm in length and 0.3cm in width), soak in running water for 2 hours, take it out, and drain the water;

[0036] B. Pickling: the quality of the slaughtered rabbit meat is 4% salt, 3% beer, 2% dark soy sauce, 0.7% cumin, 0.7% pepper, 0.3% pepper, 0.3% shallot , 0.3% shredded ginger and 0.6% tangerine peel are sprinkled on the rabbit meat, spread evenly, and marinate for 30 minutes;

[0037] C. Stir-frying: put peanut oil with 20% mass of slaughtered rabbit meat into a clean pot, heat it to boiling, put in marinated rabbit meat, stir-fry over medium heat until the rabbit meat turns red, remove, Drain oil;

[0038] D. Stewing: Put peanut oil with 6% mass of slaughtered rabbit meat into a clean pot, heat to 40°C, put in white sugar with 2% mass of slaughtered rabbit meat, stir-fry over medium heat until the sugar melts and bubbles, ...

Embodiment 3

[0040] The preparation method of spicy rabbit, its concrete steps are:

[0041] A. Pretreatment: Wash the slaughtered rabbit meat, cut into pieces (4.8cm in length and 0.25cm in width), soak in running water for 2 hours, take it out, and drain the water;

[0042] B. Pickling: the quality of slaughtered rabbit meat is 4.2% salt, 3.2% beer, 1.7% dark soy sauce, 0.6% cumin, 0.5% pepper, 0.36% Chinese prickly ash, 0.27% shallot , 0.35% shredded ginger and 0.5% tangerine peel are sprinkled on the rabbit meat, spread evenly, and marinate for 26 minutes;

[0043] C. Stir-frying: Put rapeseed oil with 22% mass of slaughtered rabbit meat into a clean pot, heat it to boiling with strong fire, put in marinated rabbit meat, stir-fry over medium heat until the rabbit meat turns red, remove out, drain oil;

[0044] D. Stewing: put rapeseed oil with 5% mass of slaughtered rabbit meat into a clean pot, heat to 38°C, add white sugar with 1.9% mass of slaughtered rabbit meat, stir-fry over me...

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Abstract

The invention belongs to the technical field of food processing and in particular relates to a preparation method of spicy rabbit. The preparation method comprises the following steps: A, carrying out pretreatment; B, pickling; C, frying; and D, stewing. The preparation method provided by the invention has the advantage that no additive is added. The prepared spicy rabbit is bright and uniform in color and luster, has no black scorched spots, is normal in smell, has no peculiar smell and is spicy, tender and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of spicy rabbit. Background technique [0002] Rabbit is the general term for all genera of the mammalian Lagomorpha Lagodae. Rabbit meat is sweet in taste and cool in nature, and has the effects of nourishing the middle and replenishing qi, cooling blood and detoxifying, clearing heat and quenching thirst. [0003] At present, rabbit meat mainly includes multiple methods such as steaming, boiling, roasting, and marinating in the production process of processed mature meat products. Usually, rabbit meat is made into diced meat, minced meat, meat sauce, etc. The beauty and taste of the finished product, when making, often add a lot of additives, such as adding fire nitrate to ensure the quality, adding sodium benzoate or sorbic acid for antiseptic, or other additives, the addition of these additives, long-term consumption of human body un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/72
Inventor 才志伟谭洲柳
Owner 巫溪县山野巫巴食品有限公司
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