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Cooked rabbit meat and processing technology thereof

A processing technology and rabbit meat technology, applied in the field of cooked rabbit meat and its processing technology, can solve the problems of unacceptable and mutton smell of mutton, and achieve the effect of full flavor and rich nutrition.

Inactive Publication Date: 2018-06-29
杨荣学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, rabbit meat itself has a special fishy smell, just like fish meat has a fishy smell, and mutton has a mutton smell. This inherent smell has made it unacceptable for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] old soup

[0031] Put 10 catties of pork bones and 10 catties of chicken racks into the pot, add water and cook on low heat for 10 hours, and add half a catty of 55-degree white wine during the cooking process.

Embodiment 2

[0033] Processed Roast Rabbit

[0034] a. Soak the rabbit meat of 5 rabbits in cold water for 5 hours;

[0035] b. Blanch the soaked rabbit meat for 15 minutes;

[0036] c. After boiling the water, put the rabbit meat into the pot, add 10 kg of the old soup boiled in Example 1, a bag of seasoning, green onion, ginger and 55 degree white wine and marinate for 12 hours to make marinated rabbit meat. The seasonings are cloves, cinnamon, cumin, grass fruit, peppercorns, star anise, and are packed into a seasoning bag with a total weight of 250g.

[0037] d. Put the marinated rabbit meat in the oven and bake for 25 minutes. During the baking process, brush a layer of sesame oil on the surface of the marinated rabbit meat, and then evenly sprinkle the seasoning powder on the surface of the rabbit meat. The amount of sesame oil is 50g / piece, pepper and salt The dosage is 10g / piece, and the dosage of cumin is 10g / piece.

Embodiment 3

[0039] Processed Crispy Rabbit

[0040] a. Soak the rabbit meat of 5 rabbits in cold water for 5 hours;

[0041] b. Blanch the soaked rabbit meat for 15 minutes;

[0042] c. After boiling the water, put the rabbit meat into the pot, add 10 kg of the old soup boiled in Example 1, a bag of seasoning, green onion, ginger and 55 degree white wine and marinate for 12 hours to make marinated rabbit meat. The seasonings are cloves, cinnamon, cumin, grass fruit, peppercorns, star anise, and are packed into a seasoning bag with a total weight of 250g.

[0043] d. Deep-fry the marinated rabbit meat for 15 minutes, brush the surface of the fried rabbit meat with a layer of sesame oil, the amount of sesame oil is 50g / piece, and sprinkle with sesame salt, the amount of sesame salt is 10g / piece.

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Abstract

The invention provides cooked rabbit meat and a processing technology thereof. The technology comprises the following steps: a, soaking rabbit meat in cool water for 5-6 hours; b, blanching the soakedrabbit meat for 12-17 minutes; and c, putting the blanched rabbit meat into a pot, adding soup stock, seasonings, welsh onions, ginger and 55-degree Chinese liquor, and conducting pickling for 11-13hours so as to obtain the pickled rabbit meat. The pickled rabbit meat can be baked into baked rabbit meat, and can be fried into crispy rabbit meat. The rabbit meat is rich in nutrients, and is delicious in taste after being pickled by the soup stock stewed by pig bones and chicken bones. After a series of processing, the fishy smell of the rabbit meat is removed, and the obtained rabbit meat isfragrant but not greasy when being eaten, and has a full flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to cooked rabbit meat and its processing technology. Background technique [0002] Rabbit meat is a high-protein, low-fat, low-cholesterol food, which is nutritious and does not make people fat. It is an ideal "beauty food". The protein content of rabbit meat is as high as 21.5%, almost twice that of pork, and 18.7% more than beef, while the fat content is only 3.8%, which is 1 / 16 of pork and 1 / 5 of beef. Rabbit meat is one of the most popular meat foods by nutritionists in the world. It is the most safe and healthy. Rabbit meat does not contain germs of infectious diseases such as bird flu, mad cow disease, and foot-and-mouth disease. In addition, it also has the characteristics of low fat, low cholesterol, low energy, etc., and is the meat of choice for the "three high" crowd. Rabbit meat also has effects such as intelligence development and benefit intestines, so it is the best...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L5/20A23L13/40A23L13/70
CPCA23L5/10A23L5/11A23L5/20A23L13/428A23L13/70
Inventor 杨荣学
Owner 杨荣学
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