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Rabbit steak and its production process

A rabbit steak and rabbit meat technology, which is applied in the field of food and food industrial processing, can solve the problems of unacceptable, expensive, vegetable taste and nutritional damage, etc., and achieve the effect of unique flavor, rich sources, and low temperature preservation

Inactive Publication Date: 2002-02-20
济南绿色兔业集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the times, in order to adapt to the tense and fast-paced life, people require food to be nutritious, convenient, fast and diverse. It adapts to Chinese tastes, and the price is relatively expensive, which is not easy for the working class to accept. At the same time, the dishes of Western-style hamburgers are heated together with the staple food, which will damage the taste and nutrition of the vegetables to varying degrees: After searching the patent literature for literature on meatloaf There is CN10860951A, which discloses a method for making dry-layer meatloaf with two layers of meat filling or more than two layers of meat filling. Another document is CN2323599Y, which discloses a Chinese-style hamburger. For the auxiliary material layer (inner cake), there is also CN12323084A, a Chinese-style noodle-made snack bag and its production method

Method used

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Examples

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Embodiment Construction

[0032] Preferred mode of the present invention is as follows (numerical value is percentage by weight):

[0033] The following examples should be understood that the described examples do not limit the invention, and the scope of the invention is defined by the claims.

[0034] Component Example 1 Example 2 Example 3

[0035] Rabbit 20 30 40

[0036] Chicken 12 10 8

[0037] Pork 12 10 6

[0038] Bread crumbs 12 10 8

[0039] Cornstarch 4 3 2

[0040] Flour 10 8 6

[0041] soy sauce 2 2 2

[0042] Cooking wine 2 2 2

[0043] White sugar 0.5 0.5 1

[0044] Pepper 0.5 0.5 1

[0045] MSG 0.5 0.5 1

[0046] shallots 3 3 3

[0047] fresh ginger 2 2 2

[0048] Salt 0.5 0.5 1

[0049] Water 19 18 17 Manufacturing method

[0050] (1) Rabbit meat, chicken, pork quality inspection, cleaning, weighing according to the proportion, minced and mixed into minced meat, and set aside; (2) Green onion, fresh ginger quality inspection, cleaning, weighing according to the proportion...

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PUM

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Abstract

The invented rabbit meat steak is composed of (wt. portion) rabbit meat 15-50, chicken meat 6-12, pork 6-12, bread crumb 8-12, corn starch 3-6, wheat flour 6-10, soysauce 1-2, cooking wine 1-2, pepper powder 0.5-1, sodium glutamate 0.1-1, onion 1-3, fresh ginger 1-5, solt 0.5-1, white sugar 0.5-1, water 15-19. The raw amterials are mixed, formed into shape and fried.

Description

Technical field: [0001] The invention belongs to the technical field of food and food industrial processing, and specifically relates to an industrially-produced rabbit meat steak refined by using rabbit meat as a main raw material and supplemented with flavoring agents as auxiliary materials. Background technique: [0002] With the development of the times, in order to adapt to the tense and fast-paced life, people require food to be nutritious, convenient, fast and diverse. It adapts to Chinese tastes, and the price is relatively expensive, which is not easy for the working class to accept. At the same time, the dishes of Western-style hamburgers are heated together with the staple food, which will damage the taste and nutrition of the vegetables to varying degrees: After searching the patent literature for literature on meatloaf There is CN10860951A, which discloses a method for making dry-layer meatloaf with two layers of meat filling or more than two layers of meat fill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/10
Inventor 李颖金福坤孙培蓝郝振江
Owner 济南绿色兔业集团有限公司
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