Instant tea-flavored roasted rabbit and preparation method thereof
A technology of tea aroma and rabbit meat, which is applied in the field of food processing, can solve the problems of low fat content, residual polycyclic aromatic hydrocarbons, and low carcinogens, so as to tenderize meat quality and block the formation of benzo[a]pyrene , the effect of removing the smell of blood
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Embodiment 1
[0045] S1. After slaughtering a live rabbit with a body weight of 3kg, peeling, disemboweling and removing internal organs, and then washing blood stains and floating hair to obtain rabbit meat;
[0046] S2. In parts by weight, weigh 193 parts of rabbit meat, 16 parts of bean paste, 17 parts of tea leaves, 20 parts of camellia extract oil, 0.018 parts of fat-soluble tea polyphenols, 3 parts of cloves, 3 parts of cassia bark, 4 parts of fragrant fruit, 4 parts of licorice, 3 parts of rosemary, 4 parts of cinnamon, 15 parts of galangal, 3 parts of cardamom, 4 parts of bay leaves, 3 parts of angelica, 18 parts of papain liquid, 5 parts of lemon juice, 17 parts of spices and 66 parts of seasoning share;
[0047] Among them, the spices include 7 peppercorns and 10 peppers, the condiments include 20 parts of salt, 15 parts of white sugar, 13 parts of cooking wine and 18 parts of monosodium glutamate; the tea leaves are cinnamon tea, and the camellia extract oil is purchased from Hun...
Embodiment 2
[0061] A preparation method for instant tea-flavored roast rabbit, comprising the following steps:
[0062] S1. After slaughtering a live rabbit with a body weight of 3kg, peeling, disemboweling and removing internal organs, and then washing blood stains and floating hair to obtain rabbit meat;
[0063] S2. In parts by weight, weigh 180 parts of rabbit meat, 20 parts of bean paste, 15 parts of tea leaves, 17 parts of camellia extract oil, 0.017 parts of fat-soluble tea polyphenols, 3 parts of cloves, 3 parts of cassia bark, 4 parts of fragrant fruit, 3 parts licorice, 3 parts rosemary, 4 parts cinnamon, 13 parts galangal, 3 parts cardamom, 3 parts bay leaves, 3 parts angelica, 17 parts papain liquid, 4 parts lemon juice, 16 parts spices and 43 parts share;
[0064] Among them, spices include 7 parts of pepper and 9 parts of pepper, condiments include 10 parts of table salt, 13 parts of white sugar, 10 parts of cooking wine and 10 parts of monosodium glutamate; the tea is cinn...
Embodiment 3
[0078] A preparation method for instant tea-flavored roast rabbit, comprising the following steps:
[0079] S1. After slaughtering a live rabbit with a body weight of 3kg, peeling, disemboweling and removing internal organs, and then washing blood stains and floating hair to obtain rabbit meat;
[0080] S2. In parts by weight, weigh 200 parts of rabbit meat, 30 parts of bean paste, 18 parts of tea leaves, 20 parts of camellia extract oil, 0.020 parts of fat-soluble tea polyphenols, 4 parts of cloves, 4 parts of cassia bark, 5 parts of fragrant fruit, 4 parts of licorice, 4 parts of rosemary, 6 parts of cinnamon, 17 parts of galangal, 4 parts of cardamom, 4 parts of bay leaves, 4 parts of angelica, 19 parts of papain liquid, 6 parts of lemon juice, 19 parts of spices and 81 parts of seasoning share;
[0081] Among them, spices include 8 parts of pepper and 11 parts of pepper, condiments include 30 parts of table salt, 16 parts of white sugar, 15 parts of cooking wine and 20 pa...
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