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Preparation method for marinating spicy and hot rabbit head

A production method and rabbit head technology, which are applied in the fields of food preparation, application, food science, etc., can solve the problems of insufficient taste, poor combination of numbness and spicy taste, etc., and achieve the effect of complete color and fragrance

Inactive Publication Date: 2011-07-06
杜赏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Spicy stewed rabbit head is a famous snack in Chengdu. Wang Zengqi mentioned the rabbit head snack in his novel "An Le Ju". It is one of the best-selling foods in the market, but the common stewed rabbit head The disadvantage is that the combination of hemp and spicy flavors is not very good, and the taste is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Quick-frozen fresh rabbit head 5Kg, millet pepper 0.1Kg, ginger block 0.1Kg, onion knot 0.1Kg, star anise 0.01Kg, three Nye 0.01Kg, cinnamon 0.01Kg, cumin 0.01Kg, grass fruit 0.01Kg, pepper 0.01Kg, clove 0.01Kg , Amomum 0.01Kg, Cardamom 0.01Kg, Paella 0.01Kg, Refined salt 0.1Kg, Monosodium glutamate 0.01Kg, Red yeast rice 0.01Kg, Cooking wine 0.01Kg, Fresh soup 4Kg, Vegetable oil 2Kg.

Embodiment 2

[0009] Example 2: Quick-frozen fresh rabbit head 10Kg, millet pepper 0.5Kg, ginger block 0.2Kg, green onion knot 0.2Kg, star anise 0.1Kg, three Nye 0.1Kg, cinnamon 0.1Kg, cumin 0.1Kg, grass fruit 0.1Kg, pepper 0.1Kg , Clove 0.1Kg, Amomum 0.1Kg, Cardamom 0.1Kg, Pepper 0.1Kg, Refined salt 0.5Kg, Monosodium glutamate 0.05Kg, Red yeast rice 0.05Kg, Cooking wine 0.05Kg, Fresh soup 8Kg, Vegetable oil 5Kg.

Embodiment 3

[0010] Example 3: 7Kg of quick-frozen fresh rabbit head, 0.25Kg of millet pepper, 0.15Kg of ginger, 0.13Kg of green onion, 0.04Kg of star anise, 0.05Kg of three Nye, 0.03Kg of cinnamon, 0.08Kg of cumin, 0.06Kg of grass fruit, and 0.03Kg of Zanthoxylum bungeanum , Clove 0.06Kg, Amomum 0.03Kg, Cardamom 0.06Kg, Pepper 0.08Kg, Refined salt 0.4Kg, Monosodium glutamate 0.015Kg, Red yeast rice 0.04Kg, Cooking wine 0.03Kg, Fresh soup 6Kg, Vegetable oil 3Kg.

[0011] Production method: (1) Thaw the rabbit head, rinse it, add ginger, green onion knot, refined salt, cooking wine, and nitrate salt, mix well, marinate for 12 hours, take it out, wash it with clean water, and then put it in a boiling water pot Take it out and set aside. (2) Secret marinade: ① cut millet pepper into knots; star anise, three Nye, cinnamon, fennel, grass fruit, clove, amomum, pepper, cardamom, Paizi, etc., soak in water for a while, drain; red yeast rice into In a pot, add water and boil well, then drain the s...

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PUM

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Abstract

The invention aims at providing a preparation method for marinating spicy and hot rabbit head. The preparation method is as follows: firstly, unfreezing a rabbit head, washing the rabbit head to clean, adding ginger pieces, onion junctions, refined salt, cooking wine and nitrate, then stirring uniformly, pickling the rabbit head for 12 hours, then taking out, cleaning the pickled rabbit head by clear water, then putting the rabbit head into a pot with boiled water for quick boiling, then taking out the rabbit head for standby; secondly, preparing marinated seasoning secretly; thirdly, marinating: putting the rabbit head after the primary process into boiled spicy marinated juice, marinating the rabbit head for one hour by small fire, then extinguishing the fire; soaking the rabbit head in the spicy marinated juice for 30 minutes, then taking out the rabbit head for cooling, and finally chopping the rabbit head for eat. The rabbit head prepared by the method is complete in color, flavor and taste.

Description

technical field [0001] The invention belongs to a preparation method of stewed food. Background technique [0002] Spicy stewed rabbit head is a famous snack in Chengdu. Wang Zengqi mentioned the rabbit head snack in his novel "An Le Ju". It is one of the best-selling foods in the market, but the common stewed rabbit head The disadvantage is that the combination of numbing and spicy flavors is not very good, and the taste is not rich enough. Contents of the invention [0003] The object of the present invention is to provide a kind of stewed spicy rabbit head preparation method, it is characterized in that the weight ratio of raw material components is: [0004] Quick-frozen fresh rabbit head 5-10Kg, millet pepper 0.1-0.5Kg, ginger 0.1-0.2Kg, onion knot 0.1-0.2Kg, star anise 0.01-0.1Kg, three Nye 0.01-0.1Kg, cinnamon 0.01-0.1Kg, cumin 0.01 -0.1Kg, Caoguo 0.01-0.1Kg, Zanthoxylum bungeanum 0.01-0.1Kg, Clove 0.01-0.1Kg, Amomum 0.01-0.1Kg, Cardamom 0.01-0.1Kg, Papaya 0.01-0....

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L13/20
Inventor 杜赏
Owner 杜赏
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