Making method of shredded roasted rabbit and shredded roasted rabbit

Abstract

The invention discloses a shredded roasted rabbit making method and a shredded roasted rabbit thereof. The shredded roasted rabbit making method comprises the following steps of raw material processing, pickling, shaping, roasting, marinating, mixing and packaging. The processing of the shredded rabbit meat is strictly divided into the steps, the rabbit meat is pickled after being unfrozen, and meanwhile, shaping is performed in the pickling process, so that the feeding stability of the rabbit meat in the pickling process can be ensured; on the other hand, the stir-frying is performed after the baking, so that the quick preparation of various tastes can be realized, different treatment on each taste is not needed, the processing time is saved, and the processing efficiency is improved; and the hand-torn roasted rabbit prepared by the scheme is brownish red in color and luster, long in taste, different from other foods in mouth feel, more fragrant and crispy, and integrates spicy, fresh and fragrant taste and aftertaste after being eaten.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for making a hand-torn roasted rabbit and the hand-torn roasted rabbit. Background Art

[0002] Rabbit meat is high in protein, low in fat and cholesterol. Its protein content is as high as 70%, which is higher than that of ordinary meat, but its fat and cholesterol content are lower than that of all meats. Moreover, most of the fat is unsaturated fatty acids, so it is known as "vegetarian in meat". Therefore, rabbit meat is very popular among consumers.

[0003] There are many methods for processing rabbit meat into cooked meat food, such as steaming, boiling, smoking, roasting, braising, etc. The most commonly used method is steaming and boiling. However, if the rabbit meat is steamed or boiled for too long, the rabbit meat will tend to become old. If the cooking time is too long, the more nutrients in the rabbit meat are lost, the more harmful substances will accumulate. If the steaming time is too short, the effective ingredients in the seasoning cannot be freed into the water and dissolved into the rabbit meat, which will directly affect the product quality of the cooked rabbit meat.

[0004] At present, no one has successfully developed a method that can use a short process and simple operation to prepare hand-torn roasted rabbit products with stable quality and excellent color, aroma, taste, shape and mouthfeel. Summary of the invention

[0005] The invention aims to overcome the problem that the taste of rabbit meat cannot be guaranteed in the existing rabbit meat processing process, and provides a method for preparing hand-torn roasted rabbit and the hand-torn roasted rabbit.

[0006] A method for preparing hand-torn roasted rabbit comprises the following steps:

[0007] S1: Raw material processing: Select high-quality white-striped rabbits that meet quarantine requirements and soak them in clean water at a temperature of about 0-10°C to remove blood;

[0008] S2: Marinating: marinate the rabbit evenly;

[0009] S3: Shaping: Use 4 sticks to pierce the rabbit body, hands and feet respectively to shape them. After shaping, put them into a cold storage at 0-4℃ and marinate for more than 12 hours;

[0010] S4: Baking: preheat the oven, hang the shaped rabbits in a row with hooks, put them into the oven, and bake them until they are golden in color and fragrant, and the baking temperature is 85-95° C.;

[0011] S5: Braising: Put the roasted rabbit into the brine and stew for 25 minutes. After taking it out of the pot, quickly cool it with a fan;

[0012] S6: Mixing: Mix the oil and rabbit meat in a ratio of 1:9 and mix them evenly;

[0013] S7: Packaging: Vacuum pack the fried product for disinfection or sterilization, label it and store it in a refrigerator at 0-5℃ or in a cool place for a short term.

[0014] Furthermore, in step S2, the marinade is specifically as follows: for every 1,000 portions of rabbit meat, 5 portions of liquor, 17 portions of salt, 10 portions of white sugar, 0.4 portions of red yeast rice, 0.2 portions of red yeast rice, 1 portion of spice powder, and 3 portions of marinade paste are mixed and marinated.

[0015] Furthermore, in step S5, the brine includes 100 parts of tap water, 2 parts of edible salt, 1 part of monosodium glutamate, 1 part of white sugar, 11 parts of old brine paste, and 0.3 parts of spice powder.

[0016] Furthermore, in S6, the oil includes any one of spicy oil, spiced oil, and stir-fry oil.

[0017] Furthermore, the spicy oil comprises 80 parts of soybean oil, 20 parts of rapeseed oil, 2 parts of sesame, 5 parts of green onion, 20 parts of chili powder, and 10 parts of pepper powder; after the soybean oil is heated to 180°C, green onion is added and fried, and the residue is picked up after the green onion is fried dry; the oil temperature drops to about 160°C, sesame is fried, and after the sesame floats, the oil is removed from the pot and poured into a turnover barrel filled with chili powder, and left to stand for use.

[0018] Furthermore, it also includes stir-frying oil, which includes 1 part of spicy oil, 1 part of cooked chili powder, 2 parts of drunkard peanuts, 0.1 part of sesame, 0.1 part of cumin, 0.1 part of MSG, 0.1 part of white sugar, and 0.05 part of chicken essence.

[0019] Furthermore, the five-spice oil comprises 100 parts of soybean oil, 2 parts of sesame seeds, 10 parts of green onions, and 2 parts of five-spice powder; after the soybean oil is heated to 180° C., green onions are added and fried, and the residue is removed after the green onions are fried dry; when the oil temperature drops to about 160° C., sesame seeds and spice powder are added, and after the fried sesame seeds float up, the oil is removed from the heat and poured into a turnover barrel, and allowed to stand for use.

[0020] A hand-torn roasted rabbit is prepared by any one of the above methods.

[0021] The invention has the following beneficial effects: the invention strictly subdivides the processing of hand-torn rabbit meat into the above steps, marinates the rabbit meat after thawing, and shapes the rabbit meat during the marinating process, thereby ensuring the stability of the rabbit meat during the marinating process; on the other hand, by frying after roasting, rapid production of multiple flavors can be achieved, and there is no need to perform different treatments on each flavor, thereby saving processing time and improving processing efficiency; and the hand-torn roasted rabbit prepared by the scheme has a brown-red color and a long-lasting taste, is different from the taste of other foods, is more fragrant and crispy, and combines spicy and fresh flavors, leaving a lingering fragrance in the mouth after eating. DETAILED DESCRIPTION

[0022] The following describes the embodiments of the present invention by specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other without conflict.

[0023] Example 1

[0024] A method for preparing hand-torn roasted rabbit comprises the following steps:

[0025] S1: Raw material processing: Select high-quality white-striped rabbits that meet quarantine requirements and soak them in clean water at a temperature of about 0-10°C to remove blood;

[0026] S2: Marinating: marinate the rabbit evenly;

[0027] S3: Shaping: Use 4 sticks to pierce the rabbit body, hands and feet respectively to shape them. After shaping, put them into a cold storage at 0-4℃ and marinate for more than 12 hours;

[0028] S4: Baking: preheat the oven, hang the shaped rabbits in a row with hooks, put them into the oven, and bake them until they are golden in color and fragrant, and the baking temperature is 85°C;

[0029] S5: Braising: Put the roasted rabbit into the brine and stew for 25 minutes. After taking it out of the pot, quickly cool it with a fan;

[0030] S6: Mixing: Mix the oil and rabbit meat in a ratio of 1:9 and mix them evenly;

[0031] S7: Packaging: Vacuum pack the fried product for disinfection or sterilization, label it and store it in a refrigerated or cool place at 0-5℃.

[0032] In the step S2, the marinade is specifically as follows: In the step S2, the marinade is specifically as follows: for every 1000 parts of rabbit meat, 5 parts of liquor, 17 parts of salt, 10 parts of white sugar, 0.4 parts of red yeast rice, 0.2 parts of red yeast rice, 1 part of spice powder, and 3 parts of marinade paste are mixed and marinated.

[0033] In step S5, the brine includes 100 parts of tap water, 2 parts of edible salt, 1 part of monosodium glutamate, 1 part of white sugar, 11 parts of old brine paste, and 0.3 parts of spice powder.

[0034] In S6, the spicy oil includes 80 parts of soybean oil, 20 parts of rapeseed oil, 2 parts of sesame, 5 parts of green onion, 20 parts of chili powder, and 10 parts of pepper powder; after the soybean oil is heated to 180°C, green onion is added and fried, and the residue is picked up after the green onion is fried dry; when the oil temperature drops to about 160°C, sesame is fried and after the sesame floats, the oil is removed from the pot and poured into the turnover barrel filled with chili powder, and left to stand for use.

[0035] The hand-torn roasted rabbit prepared in this embodiment is specifically spicy, and the specific test report is as follows: Inspection basis: GB / T23586-2022 "General Rules for Quality of Sauce-Braised Meat Products", GB 2726-2016 "National Food Safety Standard Cooked Meat Products";

[0036]

[0037]

[0038] Example 2

[0039] A method for preparing hand-torn roasted rabbit comprises the following steps:

[0040] S1: Raw material processing: Select high-quality white-striped rabbits that meet quarantine requirements and soak them in clean water at a temperature of about 0-10°C to remove blood;

[0041] S2: Marinating: marinate the rabbit evenly;

[0042] S3: Shaping: Use 4 sticks to pierce the rabbit body, hands and feet respectively to shape them. After shaping, put them into a cold storage at 0-4℃ and marinate for more than 12 hours;

[0043] S4: Baking: preheat the oven, hang the shaped rabbits in a row with hooks, put them into the oven, and bake them until they are golden in color and fragrant, and the baking temperature is 95° C.

[0044] S5: Braising: Put the roasted rabbit into the brine and stew for 25 minutes. After taking it out of the pot, quickly cool it with a fan;

[0045] S6: Mixing: Mix the oil and rabbit meat in a ratio of 1:9 and mix them evenly;

[0046] S7: Packaging: Vacuum pack or sterilize the fried product, label it and store it in a refrigerator at 0-5℃ or in a cool place for a short term.

[0047] In step S2, the marinade is specifically as follows: for every 1000 parts of rabbit meat, 17 parts of salt, 5 parts of white wine, 10 parts of white sugar, 0.4 parts of red yeast rice, 0.12 parts of red yeast rice, 0.5 parts of spice powder, and 3 parts of marinade paste are mixed and marinated.

[0048] In step S5, the brine includes 100 parts of tap water, 2 parts of edible salt, 1 part of monosodium glutamate, 1 part of white sugar, 11 parts of old brine paste, and 0.3 parts of spice powder.

[0049] Furthermore, in S6, the oil is a spiced oil, which includes 100 parts of soybean oil, 2 parts of sesame seeds, 10 parts of green onions, and 2 parts of five-spice powder; the soybean oil is heated to 180°C and green onions are added for frying, and the residue is removed after the green onions are fried dry; when the oil temperature drops to about 160°C, sesame seeds and spice powder are added, and after the fried sesame seeds float up, the oil is removed from the heat and poured into a turnover barrel, and allowed to stand for use.

[0050] The hand-torn roasted rabbit prepared in this embodiment is specifically five-spice flavored, and the specific test report is as follows: Inspection basis: GB / T23586-2022 "General Rules for Quality of Sauce-Braised Meat Products", GB 2726-2016 "National Food Safety Standard Cooked Meat Products";

[0051]

[0052]

[0053] Example 3

[0054] A method for preparing hand-torn roasted rabbit comprises the following steps:

[0055] S1: Raw material processing: Select high-quality white-striped rabbits that meet quarantine requirements and soak them in clean water at a temperature of about 0-10°C to remove blood;

[0056] S2: Marinating: marinate the rabbit evenly;

[0057] S3: Shaping: Use three sticks to pierce the rabbit body, hands and feet respectively to shape them. After shaping, put them into a cold storage at 0-4℃ and marinate for more than 12 hours;

[0058] S4: Baking: preheat the oven, hang the shaped rabbits in a row with hooks, put them into the oven, and bake them until they are golden in color and fragrant, and the baking temperature is 90° C.

[0059] S5: Braising: Put the roasted rabbit into the brine and stew for 25 minutes. After taking it out of the pot, quickly cool it with a fan;

[0060] S6: Mixing: Mix the oil and rabbit meat in a ratio of 1:9 and mix them evenly;

[0061] S7: Packaging: Vacuum pack the fried product for disinfection or sterilization, label it and store it in a refrigerated or cool place at 0-5℃.

[0062] In step S2, the marinade is specifically as follows: for every 1000 parts of rabbit meat, 5 parts of liquor, 17 parts of salt, 10 parts of white sugar, 0.4 parts of red yeast rice, 0.2 parts of red yeast rice, 1 part of spice powder, and 3 parts of marinade paste are mixed and marinated.

[0063] In step S5, the brine includes 100 parts of tap water, 2 parts of edible salt, 1 part of monosodium glutamate, 1 part of white sugar, 11 parts of old brine paste, and 0.3 parts of spice powder.

[0064] In S6, the oil includes stir-fry oil, and the stir-fry oil includes 1 part of spicy oil, 1 part of cooked chili powder, 2 parts of drunkard peanuts, 0.1 part of sesame, 0.1 part of cumin, 0.1 part of MSG, 0.1 part of white sugar, and 0.05 part of chicken essence.

[0065] The hand-torn roasted rabbit prepared in this embodiment has a stir-fried flavor, and the specific test report is as follows: Inspection basis: GB / T23586-2022 "General Rules for Quality of Sauce-Braised Meat Products", GB 2726-2016 "National Food Safety Standard Cooked Meat Products";

[0066]

[0067]

[0068] The following is a sensory evaluation of the three flavors of hand-torn rabbit in this scheme, and scores are given from four aspects: saltiness (-4 (not salty enough) to 4 (too salty)), aroma (-4 (light smell) to 4 (strong smell)), crispness (-4 (too floury) to 4 (too crispy)), and chewiness (-4 (too weak) to 4 (too strong)).

[0069] Sample size: 100 customers were randomly selected to taste the hand-shredded roasted rabbits made from the same batch and the hand-shredded roasted rabbits sold on the market (Wang Ma's hand-shredded roasted rabbit (Comparative Example 1) and Wang Po's hand-shredded roasted rabbit (Comparative Example 2)) and score them according to the above four aspects. The average score was calculated by removing the error values ​​such as the highest score and the lowest score from the score; the following table was obtained:

[0070] salinity fragrance Crispness Chewing sensation Spicy 0.5 1.2 0.2 0.8 Five spices 0.2 0.9 0.2 0.6 Stir-fried flavor 0.6 1.2 0.2 0.6 Comparative Example 1 1.3 1.4 1.4 2.2 Comparative Example 2 1.2 1.4 1.5 2.0

[0071] In summary, the hand-torn roasted rabbit prepared in this scheme is better than the existing hand-torn roasted rabbit in terms of crispness and chewiness, and the overall taste is more in line with market demand, more crispy, and combines spicy and fresh flavors, leaving a lingering fragrance in the mouth after eating.

[0072] The above-mentioned embodiments only express the specific implementation of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A method for preparing hand-torn roasted rabbit, characterized in that: The following steps are involved: S1: Raw material processing: Select high-quality white-striped rabbits that meet quarantine requirements and soak them in clean water at a temperature of about 0-10°C to remove blood; S2: Marinating: marinate the rabbit evenly; S3: Shaping: Use 4 sticks to pierce the rabbit body, hands and feet respectively to shape them. After shaping, put them into a cold storage at 0-4℃ and marinate for more than 12 hours; S4: Baking: preheat the oven, hang the shaped rabbits in a row with hooks, put them into the oven, and bake them until they are golden in color and fragrant, and the baking temperature is 85-95° C.; S5: Braising: Put the roasted rabbit into the brine and stew for 25 minutes. After taking it out of the pot, quickly cool it with a fan; S6: Mixing: Mix the oil and rabbit meat in a ratio of 1:9 and mix them evenly; S7: Packaging: Vacuum pack the fried product for disinfection or sterilization, label it and store it in a refrigerator at 0-5℃ or in a cool place for a short term.

2. The method for making hand-torn roasted rabbit according to claim 1, characterized in that: In step S2, the marinade is specifically as follows: for every 1000 parts of rabbit meat, 5 parts of liquor, 17 parts of salt, 10 parts of white sugar, 0.4 parts of red yeast rice, 0.2 parts of red yeast rice, 1 part of spice powder, and 3 parts of marinade paste are mixed and marinated.

3. The method for making hand-torn roasted rabbit according to claim 1, characterized in that: In step S5, the brine includes 100 parts of tap water, 2 parts of edible salt, 1 part of monosodium glutamate, 1 part of white sugar, 11 parts of old brine paste, and 0.3 parts of spice powder.

4. The method for making hand-torn roasted rabbit according to claim 1, characterized in that: In S6, the oil includes any one of spicy oil, spiced oil, and stir-fry oil.

5. The method for making hand-torn roasted rabbit according to claim 4, characterized in that: The spicy oil comprises 80 parts of soybean oil, 20 parts of rapeseed oil, 2 parts of sesame, 5 parts of green onion, 20 parts of chili powder and 10 parts of Sichuan pepper powder; after the soybean oil is heated to 180°C, green onion is added and fried, and the residue is picked up after the green onion is fried dry; when the oil temperature drops to about 160°C, sesame is fried and after the sesame floats up, the oil is removed from the pot and poured into the turnover barrel filled with chili powder and left to stand for use.

6. The method for preparing hand-torn roasted rabbit according to claim 5, characterized in that: It also includes stir-fry oil, which includes 1 part of spicy oil, 1 part of cooked chili powder, 2 parts of drunkard peanuts, 0.1 part of sesame seeds, 0.1 part of cumin, 0.1 part of monosodium glutamate, 0.1 part of white sugar, and 0.05 part of chicken essence.

7. The method for preparing hand-torn roasted rabbit according to claim 4, characterized in that: The five-spice oil comprises 100 parts of soybean oil, 2 parts of sesame seeds, 10 parts of green onions, and 2 parts of five-spice powder. After the soybean oil is heated to 180° C., green onions are added and fried, and the residue is removed after the green onions are fried dry. When the oil temperature drops to about 160° C., sesame seeds and spice powder are added, and after the fried sesame seeds float up, the oil is removed from the pan and poured into a turnover barrel, and left to stand for use.

8. A hand-torn roasted rabbit, characterized in that: Prepared by any one of the methods of claims 1 to 7.

Images