Making method of tomato juice flavor canned rabbit meat
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A technology of rabbit meat and canned food, which is applied in the field of rabbit meat processing, can solve problems such as difficulty in meeting consumers' demand for rabbit meat products and insufficient variety of products, and achieve the effects of good palatability, excellent flavor and easy portability
Inactive Publication Date: 2018-10-16
DAOZHEN COUNTY YUNZHUANG AGRI DEVCO LTD
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However, the types of products processed by rabbit meat in the market are not rich
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[0016] Example 1
[0017] A method for making canned rabbit meat with red juice, comprising the following steps:
[0018] A Raw material processing: Select fresh rabbit meat from non-epidemic areas that has passed the veterinary health inspection and is healthy and disease-free as processing raw materials. bone;
[0019] B Precooking: according to the ratio of 110kg rabbit meat, 2.5kg minced onion, 520g ginger slices, 100g tangerine peel, 65g prickly ash, 130g bay leaves, 110g peppercorns, and 70g cloves, put the above spices in gauze bags and put them in water Boil for 13 minutes, then add rabbit meat and boil for 15 minutes, take out the rabbit meat and drain;
[0020] C Cut into pieces: Cut the precooked rabbit meat into 3cm cubes of belly meat, back meat, and leg meat, and place them separately for canning;
[0021] D juice making: by tomato sauce 120kg, refined flour 7kg, yellow rice wine 11kg, refined salt 8.5kg, monosodium glutamate 1.8kg, granulated sugar 10kg, refi...
Example Embodiment
[0025] Example 2
[0026] A method for making canned rabbit meat with red juice, comprising the following steps:
[0027] A Raw material processing: Select fresh rabbit meat from non-epidemic areas that has passed the veterinary health inspection and is healthy and disease-free as processing raw materials. First, thaw the rabbit meat in clean water at 18-21°C for 8-10 hours, and then split it in half. open and remove all the bones;
[0028] B Precooking: according to the ratio of 115kg rabbit meat, 2.6kg minced onion, 480g ginger slices, 105g tangerine peel, 65g prickly ash, 135g bay leaves, 115g pepper, and 65g cloves, put the above spices in gauze bags and tie them tightly and put them in water to boil Cook for 12-15 minutes, then put in the rabbit meat and boil for 15-20 minutes, take out the rabbit meat and drain;
[0029] C Cut into pieces: Cut the pre-cooked rabbit meat into 2.5cm cubes of belly meat, back meat, and leg meat, and place them separately for canning;
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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...
Claims
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Application Information
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