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Processing method of hand-shredded rabbit foodstuff

A processing method and food technology, applied in food preparation, food science, animal feed, etc., can solve the problem of reduced taste, and achieve the effect of convenient eating, good taste and good market prospect

Inactive Publication Date: 2014-08-13
周立新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing shredded rabbit food needs to be made on-site. Although some are processed in vacuum packaging, the taste will be greatly reduced after a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing method for shredded rabbit food, comprising the following steps:

[0024] 1) Raw material treatment: After slaughtering the raw rabbits, hang them upside down for 5-10 minutes, and then carry out acid discharge, so that the temperature of the carcass (the center of the hind leg meat is the measurement point) will drop to 0~4°C within 24 hours, and the subsequent processing, During the distribution and sales process, the raw materials are kept fresh at 0-4°C for 24 hours, and the raw rabbits after deacidification are obtained; the raw rabbits are young rabbits fed with alfalfa, and the breeding time is 70-90 days old;

[0025] 2) The raw rabbit meat after deacidification obtained in step 1) is washed with purified water at room temperature and shaped, and then hung up to drain the water. The draining time is 15-20 minutes to obtain raw rabbit meat; the shaping process is to remove and thaw Lymph nodes, glands, bone fragments and fur of post-raw rabbits;

[...

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Abstract

The invention discloses a processing method of a hand-shredded rabbit foodstuff. The processing method includes following steps: carrying out a slaughtering process, an acid-removing process, a cleaning process, a shaping process and a draining process to raw-material rabbits to obtain rabbit flesh; adding a mixed flavoring to the rabbit flesh with a roller kneading process; soaking the rabbit flesh in a soup which is cooked through boiling the mixed flavoring; and then carrying out a heat-processing process, a foam-removing process and a marinating process to obtain the hand-shredded rabbit foodstuff. The beneficial effects of the invention are that the processing method of the hand-shredded rabbit foodstuff not only keeps nutrient in the hand-shredded rabbit foodstuff but also enables the hand-shredded rabbit foodstuff to keep a good keep good flesh mouthfeel for a long time without any addition of an antiseptic. The hand-shredded rabbit foodstuff is convenient to eat and has an excellent market prospect.

Description

[0001] technical field [0002] The invention relates to the field of food processing, in particular to a processing method of shredded rabbit food. Background technique [0003] Rabbit meat belongs to the meat with high protein, low fat and less cholesterol. The content of rabbit meat is as high as 70% protein, which is higher than that of ordinary meat, but the content of fat and cholesterol is lower than that of all meats. It is an ideal meat for obese people and cardiovascular patients. Shredded rabbit is loved by diners because of its fresh meat taste, fragrance when chewed, and the effect of appetizing and eliminating food. But most of the existing shredded rabbit food needs to be made on the spot, and though some are processed in vacuum packaging, the mouthfeel is greatly reduced after a long time. Contents of the invention [0004] The object of the present invention is to provide a kind of processing method of shredded rabbit food that can keep high-quality mout...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
CPCA23K10/30A23K50/00A23L13/428A23L13/70
Inventor 周立新
Owner 周立新
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