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Sauce-flavored rabbit head and preparation method thereof

A technology of rabbit head and soy sauce, which is applied in the field of sauce-flavored rabbit head and its preparation, to achieve the effect of mellow aftertaste, convenient eating, ruddy and bright color

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

[0002] Rabbit meat is a delicious raw material for meat products, but due to people's dietary prejudice, people usually only eat the meat from the trunk of the rabbit, and the rabbit head is discarded as waste because of less meat and more hair

Method used

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  • Sauce-flavored rabbit head and preparation method thereof
  • Sauce-flavored rabbit head and preparation method thereof
  • Sauce-flavored rabbit head and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Sauce-flavored rabbit head, the composition of which is: 100g rabbit head, 5g rapeseed oil, 4g bean paste, 1g yellow sauce, 2g chili powder, 1.5g prickly ash, marinated material (composed of star anise, cinnamon, Amomum, Luo Han Guo, nutmeg, Angelica dahurica , tangerine peel, fragrant leaves according to the following mass ratio composition: 4:5:1:4:2:4:5:9) 5g, water 150g.

[0025] The preparation method of described sauce-flavored rabbit head, its concrete steps are:

[0026] A. Pretreatment: Weigh 100g rabbit head, remove blood stains, fur, glands and ears on the rabbit head, and then wash it with clear water;

[0027] B. Preparation of brine: heat 150g of water to boiling, add 5g of brine, boil for 10 minutes, filter, remove filter residue, and obtain brine;

[0028] C. Stew: put the pretreated rabbit head into 90% of the brine prepared in step B, and stew with a slow fire for 25 minutes;

[0029] D. Stir-frying: Take a clean pot, put 5g rapeseed oil in it, heat ...

Embodiment 2

[0031] The sauce-flavored rabbit head consists of: 120g rabbit head, 3g rapeseed oil, 2g bean paste, 3g yellow sauce, 3g chili noodles, 1g peppercorns, stewed ingredients (composed of star anise, cinnamon, amomum, mangosteen, nutmeg, angelica, Tangerine peel and fragrant leaves are composed according to the following mass ratio: 2:3:3:4:3:6:3:7) 8g, water 120g.

[0032] The preparation method of described sauce-flavored rabbit head, its concrete steps are:

[0033] A. Pretreatment: Take 120g rabbit head, remove blood stains, fur, glands and ears on the rabbit head, and then wash it with clear water;

[0034] B. Preparation of brine: Heat 120g of water to boiling with high heat, add 8g of brine material, boil for 8 minutes with high heat, filter, remove filter residue, and obtain brine;

[0035] C. Stew: put the pretreated rabbit head into 90% of the brine prepared in step B, and stew with slow fire for 30 minutes;

[0036] D. Stir-frying: Take a clean pot, put 3g rapeseed oi...

Embodiment 3

[0038] Sauce-flavored rabbit head, its composition is: 105g rabbit head, 4g peanut oil, 3g bean paste, 2g yellow sauce, 2g chili noodles, 1g peppercorns, marinated material (composed of star anise, cinnamon, Amomum, Luo Han Guo, nutmeg, angelica, tangerine peel, Fragrant leaves are composed according to the following mass ratio: 3:4:2:5:3:5:4:8) 6g, water 130g.

[0039] The preparation method of described sauce-flavored rabbit head, its concrete steps are:

[0040] A. Pretreatment: Take 105g rabbit head, remove blood stains, fur, glands and ears on the rabbit head, and then wash it with clear water;

[0041] B. Preparation of brine: heat 130g of water to boiling, add 6g of brine, boil for 9 minutes, filter, remove filter residue, and obtain brine;

[0042] C. Stew: put the pretreated rabbit head into 90% of the brine prepared in step B, and stew with slow fire for 27 minutes;

[0043] D. Stir-frying: Take a clean pot, put 4g of peanut oil, heat it to 36°C, add 3g of bean pas...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a sauce-flavored rabbit head. The sauce-flavored rabbit head is prepared from the following components in parts by weight:100-120 parts of rabbit heads, 3-5 parts of vegetable oil, 2-4 parts of thick broad-bean sauce, 1-3 parts of salted and fermented soya paste, 2-3 parts of chili powder, 1-1.5 parts of pricklyash peels, 5-8 parts of pickling materials and 120-150 parts of water. The sauce-flavored rabbit head has red, bright and uniform color, rich flavor, mellow aftertaste and rich sauce flavor, and is convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sauce-flavored rabbit head and a preparation method thereof. Background technique [0002] Rabbit meat is a delicious raw material for meat products, but due to people's dietary prejudices, people usually only eat the meat from the trunk of the rabbit, and the rabbit head is discarded as waste because it has less meat and more hair. For example, the title of Chinese patent 02133528.1 is "the processing method of rabbit meat", which discloses a method of processing rabbit meat before cooking, that is, several knives are peeled at special parts of the trunk of the rabbit; another example is the name of Chinese patent 02133529.X The "processing method of diced rabbit" discloses a method for processing instant diced meat with rabbit meat. Above-mentioned published patent technology all is to adopt the hundred rabbits of peeling and removing the head as raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70
CPCA23L13/20A23L13/428A23L13/72
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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