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Making method of vinasse roasted rabbits

A production method and technology of distiller's grains, which are applied in the functions of food ingredients, food ingredients as odor modifiers, and food ingredients as taste modifiers, etc., can solve the problems of easy generation of carcinogens, unhealthy, easy to get angry, etc., and achieve appearance Bright colors, improved taste, improved appearance

Inactive Publication Date: 2016-08-31
DATIAN HUAHANFENGQING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the roasted rabbit produced by the existing technology tastes good, it has high heat and is easy to get angry, and it is easy to produce carcinogens in the process of smoking and roasting, which is not conducive to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] A preparation method of distiller's lees roasted rabbit, comprising the following steps:

[0087] a) Slaughter: 3 kg of black-haired live rabbits were slaughtered and depilated, and the residual hair was scraped off with a knife. After rinsing, the belly was cut open, the internal organs were removed, and washed again;

[0088] b) Fixing: Take two bamboo strips, one is inserted from the tail of the rabbit after washing, passes through the back skin, and passes through the head; the other is inserted from the end of one belly of the rabbit, and passes through the back skin, and through the end of the belly on the other side;

[0089]c) Prepare steamed water: Pour 5 catties of water into the steamer, add 1.5 star anise, 1 g angelica, 4 g garlic slices, 0.4 g ginger, 0.4 g licorice, and 0.4 g cumin, and boil the water to 100 °C;

[0090] d) Steaming: erect the fixed rabbit above the boiling water, cover the pot, and steam for 50 minutes;

[0091] e) Configure seasoning A...

Embodiment 2

[0102] A preparation method of distiller's lees roasted rabbit, comprising the following steps:

[0103] a) Slaughter: take 3.5kg of live black-haired rabbits to slaughter and remove the hair, and use a knife to scrape off the remaining hair. After rinsing, disembowel the belly, remove the internal organs, and wash again;

[0104] b) Fixing: Take two bamboo strips, one is inserted from the tail of the rabbit after washing, passes through the back skin, and passes through the head; the other is inserted from the end of one belly of the rabbit, and passes through the back skin, and through the end of the belly on the other side;

[0105] c) Prepare steamed water: Pour 5.5 catties of water into the steamer, add 1.7g star anise, 1.2g angelica, 5g garlic slices, 0.5g sand ginger, 0.5g licorice, and 0.5g cumin, and boil the water to 100 ℃;

[0106] d) Steaming: erect the fixed rabbit above the boiling water, cover the pot, and steam for 80 minutes;

[0107] e) Configure seasoning ...

Embodiment 3

[0118] A preparation method of distiller's lees roasted rabbit, comprising the following steps:

[0119] a) Slaughter: take 4kg of live black-haired rabbits to slaughter and remove the hair, and scrape the remaining hair with a knife, rinse and open the belly, remove the internal organs, and wash again;

[0120] b) Fixing: Take two bamboo strips, one is inserted from the tail of the rabbit after washing, passes through the back skin, and passes through the head; the other is inserted from the end of one belly of the rabbit, and passes through the back skin, and through the end of the belly on the other side;

[0121] c) Prepare steamed water: Pour 6 catties of water into the steamer, add 2g of star anise, 1.5g of angelica, 6g of garlic slices, 0.6g of sand ginger, 0.6g of licorice, and 0.6g of cumin, and boil the water to 100°C ;

[0122] d) Steaming: erect the fixed rabbit above the boiling water, cover the pot, and steam for 110 minutes;

[0123] e) Configure seasoning A: ...

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Abstract

A making method of vinasse roasted rabbits comprises the following steps: slaughtering rabbits, fixing the rabbits, preparing boiling water, boiling the rabbits, preparing a flavoring A, preparing a flavoring B, preparing a flavoring C, smearing above flavorings, preparing a smoking material, smoking the rabbits, preparing chive oil, and smearing the chive oil. The vinasse roasted rabbits made by adopting the method have bright color, rich bouquet, moderate and sweet taste, crisp and not burnt skins, solid and crisp-soft meat, and very good elasticity. The vinasse roasted rabbits have delicious taste and good color, can be eaten enough without internal heat, and contain low fats, high proteins and abundant nutrients, are beneficial for the health of human bodies, and is a healthy food suitable for people of all ages.

Description

technical field [0001] The invention relates to a method for preparing roasted rabbit, in particular to a method for preparing roasted rabbit with distiller's grains. Background technique [0002] Rabbit meat is high-protein, low-fat, low-cholesterol meat with high digestibility (up to 85%) and is easily digested and absorbed after eating. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat , and the fat and cholesterol content is lower than all meat, there is a saying of "vegetarian in meat". [0003] Smoked and roasted rabbit meat products are traditional rabbit meat products in my country, and can also be said to be the most classical representative products. The processing and production methods of this kind of rabbit meat products are simple, the production equipment is simplified, the investment is small, the cost is low, and the quality of the products is very good. High, the quality and flavor of its products are unique, t...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L5/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/15A23V2200/16
Inventor 陈华汉
Owner DATIAN HUAHANFENGQING FOOD CO LTD
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