Cooked diced rabbit irradiation odor removal and texture protection method

A technology for odor removal and rabbit dicing, which is applied in the preservation of meat/fish by radiation/electrical treatment, preservation of food ingredients as anti-microbial, food science, etc. Changes in texture, energy saving, effect of suppressing mass reproduction

Active Publication Date: 2021-08-10
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This solution has high requirements for operating equipment, resulting in a substantial increase in production costs

Method used

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  • Cooked diced rabbit irradiation odor removal and texture protection method
  • Cooked diced rabbit irradiation odor removal and texture protection method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] After washing the fresh rabbit leg meat, cut into cubes and soak, the size of the rabbit cubes is 0.8-1.2cm, blanch and ripen in boiling water for 30-40min. In this example, the brewing formula is: 5.0kg of diced rabbit, 5.0kg of water, 500g of salt, 30g of Chinese prickly ash, 500g of ginger, 50g of chicken essence, 100g of pepper, 150g of cooking wine, and 1.0kg of millet pepper.

[0045] Take out the blanched and ripened rabbit dices, drain the water, and use the ultrasonic self-extraction of citrus peel (extracted with 60% ethanol) and glutamine transaminase to meet the formula of soaking liquid for 2-3 hours at low temperature (0-3°C) (Continuously blowing cold wind during the period); the soaking liquid formula is: 1.0% of ultrasonic alcohol extract of citrus peel, 1.0% of transglutaminase, and the balance of water.

[0046] After the retting is completed, carry out vacuum packaging in aluminum foil bags (50-80g / bag), flatten the packaging bags, and have a thickne...

Embodiment 2

[0048] After washing the fresh rabbit leg meat, cut into cubes and soak, the size of the rabbit cubes is 0.8-1.2cm, blanch and ripen in boiling water for 30-40min. In this example, the brewing formula is: 5.0kg of diced rabbit, 5.0kg of water, 500g of salt, 30g of Chinese prickly ash, 500g of ginger, 50g of chicken essence, 100g of pepper, 150g of cooking wine, and 1.0kg of millet pepper.

[0049] Take out the blanched and ripened rabbit dices, drain the water, and use the ultrasonic self-extraction of citrus peel (extracted with 60% ethanol) and glutamine transaminase to meet the formula of soaking liquid for 2-3 hours at low temperature (0-3°C) (Continuously blowing cold wind during the period); the formula of the soaking liquid is: 2.0% of ultrasonic alcohol extract of citrus peel, 2.0% of transglutaminase, and the balance of water.

[0050] After the retting is completed, carry out vacuum packaging in aluminum foil bags (50-80g / bag), flatten the packaging bags, and have a ...

Embodiment 3

[0052] After washing the fresh rabbit leg meat, cut into cubes and soak, the size of the rabbit cubes is 0.8-1.2cm, blanch and ripen in boiling water for 30-40min. In this example, the brewing formula is: 5.0kg of diced rabbit, 5.0kg of water, 500g of salt, 30g of Chinese prickly ash, 500g of ginger, 50g of chicken essence, 100g of pepper, 150g of cooking wine, and 1.0kg of millet pepper.

[0053] Take out the blanched and ripened rabbit dices, drain the water, and use the ultrasonic self-extraction of citrus peel (extracted with 60% ethanol) and glutamine transaminase to meet the formula of soaking liquid for 2-3 hours at low temperature (0-3°C) (Continuously blowing cold wind during the period); the formula of soaking solution is: 3.0% of ultrasonic alcohol extract of citrus peel, 3.0% of transglutaminase, and the balance of water.

[0054] After the retting is completed, carry out vacuum packaging in aluminum foil bags (50-80g / bag), flatten the packaging bags, and have a th...

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Abstract

The invention discloses a cooked diced rabbit irradiation odor removal and texture protection method, and belongs to the field of food preservation, and the protection method comprises the following steps: (1) cutting deboned rabbit leg meat into diced meat with the same size, soaking the diced meat to be tasty, and blanching and cooking the diced meat in boiling water; (2) mixing a citrus peel alcohol extract with glutamine transaminase to prepare a soak solution, uniformly stirring the soak solution with the cured diced rabbit meat, and performing low-temperature retting; (3) fishing out the mixture, draining water, packaging the mixture into a packaging bag, performing vacuumizing, performing packaging, and performing freezing at freezing point temperature; (4) irradiating the diced cooked rabbits subjected to freezing treatment at the freezing point temperature in the step (3) by adopting a single-layer tiled electron linear accelerator, and storing the diced cooked rabbits in a dark place at room temperature after irradiation, so as to obtain the diced cooked rabbits. The method can effectively solve the peculiar smell generated after irradiation of the cooked diced rabbits, and has a good protection effect on the texture of the cooked diced rabbits. After the cooked diced rabbits treated by the method are stored for 4 weeks, the irradiation peculiar smell basically disappears, and the diced rabbits are fresh and tender in meat quality and long in shelf life.

Description

technical field [0001] The application relates to the field of food preservation, in particular to a method for removing peculiar smell and texture protection of cooked rabbit diced by irradiation. Background technique [0002] Rabbit meat has been considered as a healthy meat food since ancient times because of its tender and juicy, delicious taste, high protein, low fat, low cholesterol, low calorie and other characteristics, especially in convenience foods, it is very popular among consumers favor. In recent years, spicy convenience foods with Sichuan characteristics, represented by self-heating hot pot, instant rice, and portable Bobo chicken, have developed rapidly, and the market prospect is very broad. Rabbit diced is the main ingredient in spicy convenience food, which is deeply loved by people and has a huge demand. [0003] Irradiation sterilization is a cold sterilization process, which can better maintain the original color, aroma and taste of the product, redu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L5/10A23B4/015A23B4/06
CPCA23L13/72A23L13/74A23L13/428A23L5/13A23B4/015A23B4/06A23V2002/00A23V2200/10A23V2250/21
Inventor 黄仁华刘继恺唐文杰曾宇王丹陈梅
Owner SOUTHWEAT UNIV OF SCI & TECH
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