Antiseptic sterilizing method of diced rabbits with hot oil

Abstract

The invention belongs to the field of storage of diced rabbits with hot oil, and discloses an antiseptic sterilizing method of diced rabbits with hot oil. The antiseptic sterilizing method comprises the following steps of selecting raw materials; performing dicing; performing blanching; performing preserving; performing stir-frying; performing vacuum packing; and performing sterilization. The invention determines the antiseptic sterilizing method of diced rabbits with hot oil. At present, a high-temperature high-pressure sterilizing manner is adopted mainly for the diced rabbits with hot oil in the market, so that the mouth feel of the diced rabbits with hot oil is seriously influenced. According to the antiseptic sterilizing method disclosed by the invention, a low-temperature sterilizingmanner is adopted, so that during sterilization, the flavor of the diced rabbits with hot oil is guaranteed; and besides, a manner of adding chili seed oil is adopted, so that peculiar fragrance of chili seeds is given to the diced rabbits with hot oil, the shelf life is prolonged, and the defect that the shelf life of the diced rabbits with hot oil in the market at present is short is overcome.

Description

technical field [0001] The invention belongs to the field of preservation of cold-eating rabbits, and in particular relates to a method for antisepsis and sterilization of cold-eating rabbits. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: "Cold eating rabbit" is a local specialty food in Zigong, Sichuan, with a long history and unique style. Rabbit meat is tender in texture, delicious in taste, high in nutritional value, easy to digest, and has health care effects on people such as prolonging life, preventing cardiovascular and cerebrovascular diseases, beautifying skin, preventing obesity, improving intelligence, nourishing brain, eliminating diseases and keeping fit. Under the influence of Zigong's strong local culture, cold-eating rabbit is a boutique food that best represents the taste of the Yanbang, guided by the Yanbang culture and carefully researched. It is a unique and delicious food cooked and p...

AI Technical Summary

Problems solved by technology

Seriously affect the market value of cold-eating rabbits. At present, most of the cold-eating rabbits on the market are sterilized by high temperature and high pressure. Although the sterilization effect is achieved, this sterilization method seriously affects the tissue state and taste of rabbit meat.

[0003] In summary, the problems in the prior art are: Although high-temperature and high-pressure sterilization achieves a bactericidal effect, this sterilization method seriously affects the tissue state and taste of rabbit meat

High temperature sterilization makes the meat soft and the taste worse

Images