Making method of tomato juice flavor canned rabbit meat

Abstract

The invention discloses a making method of a tomato juice flavor canned rabbit meat. The making method comprises the following steps: A, raw material processing: selecting fresh rabbit meat as a raw material to be processed; B, pre-boiling: putting onion powder, ginger slices, dried tangerine peels, pricklyash peels, bay leaves, pepper fruits and cloves into water to be boiled, then putting the rabbit meat into the mixture to be boiled and taking out the rabbit meat to be drained; C, cube cutting: cutting the pre-boiled rabbit meat into 2-3 cm cubes to be placed separately; D, tomato juice preparing: first, putting refined soybean oil into a jacketed pot to be heated to 175-180 DEG C, adding onion powder and garlic powder to be fried until the onion powder and the garlic powder become light yellow, evenly mixing refined flour with broth to be filtered into the jacketed pot, putting broth, granulated sugar, refined salt and tomato paste into the jacketed pot, continuously and evenly stirring the mixture, and adding monosodium glutamate and yellow rice wine into the mixture before leaving the jacketed pot, evenly stirring the mixture, thereby obtaining the tomato juice; E, canning and sealing; and F, sterilizing and cooling. The making method is simple in operation steps and low in technical requirements, and canned products processed by the making method are good in flavor, goodin palatability, healthy and nutritional and convenient for carrying.

Description

technical field [0001] The invention belongs to the technical field of rabbit meat processing, and in particular relates to a method for making canned rabbit meat. 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 rich in lecithin, which is indispensable for the development of the brain and other organs, and has the effect of strengthening the brain and improving intelligence; regular consumption can protect the blood vessel wall and prevent thrombosis, which is beneficial to patients with high blood pressure, coronary heart disease, and diabetes, and enhances physical fitness. To build muscle, it can also protect skin cell activity and maintain skin elastici...

AI Technical Summary

Problems solved by technology

However, the types of products processed by rabbit meat in the market are not rich enough, and it is difficult to meet the needs of consumers for rabbit meat products.