The invention relates to a method for
processing a hot-stewed airing rabbit. The method comprises the following steps of: inoculating auxiliary materials to an integral rabbit which is cooled and subjected to acid
discharge, rolling and kneading under vacuum,
salting and fermenting at low temperature, hanging, airing and fermenting in the shade, performing
halogen cooking,
drying, finishing, packaging, sterilizing, keeping temperature and inspecting, wherein the auxiliary materials consist of the following components in part by weight: 3 to 5 parts of
fermentation agents, 3 to 4 parts of
halogen materials and 4 to 5 parts of flavorings. In the method, the convention
salting process is changed by utilizing a vacuum rolling and kneading technology, and the
fermentation agents such as a probiotics growth
promoter, a proenzyme activator and the like are added by utilizing a microbial
fermentation technology; the integral rabbit is fermented twice and is flavored and subjected to the
halogen cooking, a modernization
processing process and the conventional sauce halogen process are combined, the conventional process for
processing airing products is changed, the production period of the products is shortened, the integral production process is finished only for 22 to 26 hours, and the integral processing process can be programmed and standardized; and thus, method is suitable for large-scale
batch production of factories.