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Manufacturing process of home-cooked cold eaten rabbit meat

A production process, a technology for eating rabbit cold, which is applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients as smell improvers, etc. Large, unfavorable large-scale processing and other problems, to achieve the effect of low cost, fresh taste and mild overall performance

Inactive Publication Date: 2018-09-04
成都市恒业生态农产品电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing of spicy cold-eating rabbit is mainly to add corresponding seasonings according to the habits of users, without considering the characteristics of rabbit meat marinade. On the one hand, the taste of cold-eating rabbits varies greatly, which is not conducive to large-scale processing. On the other hand, because rabbit meat and marinade are cold in nature, diarrhea and dry mouth are prone to occur after eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The production process of home-cooked cold-eating rabbit includes the following steps

[0021] (1) Prepare rabbit meat marinade according to the following parts by weight: 10 parts of sesame, 3 parts of glutinous rice flour, 2 parts of potato flour, 2 parts of tapioca flour, 2 parts of tangerine peel, 5 parts of pepper oil, 20 parts of vegetable oil, 2 parts of dark soy sauce , 1 part of star anise, 2 parts of rice wine, 0.5 part of Atractylodes macrocephala, 1 part of pepper, 1 part of vinegar and 10 parts of ginger slices, and add appropriate amount of salt as needed;

[0022] (2) Prepare 300-500 parts by weight of rabbit meat, wash the rabbit meat with cold water, remove oil film, sarcolemma, and blood stains, rinse with cold water, dice, and obtain diced rabbit meat;

[0023] (3) Mix the diced rabbit meat and the rabbit meat marinade evenly, marinate for 30-60 minutes, and obtain the marinated rabbit meat and the leachate;

[0024] (4) Soak the bottom of the pot wi...

Embodiment 2

[0026] The difference between this embodiment and embodiment 1 is only step (2). In this embodiment, the operation of step (2) is: prepare rabbit meat with 300-500 parts by weight, wash the rabbit meat with cold water, After removing the oil film, sarcolemma, and blood stains, wash with 2 to 4 parts of rice wine, 3 to 5 parts of ginger powder and 10 to 20 parts of starch slurry for 3 to 5 minutes. Finally, rinse with cold water and cut into cubes to obtain diced rabbit meat.

Embodiment 3

[0028] The difference between this embodiment and embodiment 2 is only step (4). In this embodiment, the operation of step (4) is: soak the bottom of the pot with vegetable oil, then pour the leaching solution into the pot, and after frying, Add 5 to 20 parts of dried chilies and stir fry evenly. After the heat is released, put it out, then add 3 to 10 parts of minced garlic and stir fry. After the fragrance is released, pour the marinated rabbit meat into the pot together with the seasoning , until the surface of the rabbit meat is golden, then add the dried chili peppers into it, continue to stir fry, put the surface of the rabbit meat slightly burnt, and when the rabbit meat is cooked, remove it from the pan and put it on a plate.

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Abstract

The invention discloses a manufacturing process of home-cooked cold eaten rabbit meat. The process comprises the following steps: (1) preparing a rabbit meat marinade; (2) preparing rabbit meat; (3) uniformly mixing diced rabbit meat with the rabbit meat marinade, and conducting marination for 30-60min; and (4) conducting stir-frying. The process is very simple for preparing the cold eaten rabbitmeat, and the cold eaten rabbit meat which is delicious in taste and balanced in nutrients can be obtained even without very high cooking skill. Besides, the prepared cold eaten rabbit meat has health-care effect for intestines and stomach when in use, and has no side effect on the body with long-term consumption. The process is very simple for preparing the cold eaten rabbit meat, and the cold eaten rabbit meat which is delicious in taste and balanced in nutrients can be obtained even without very high cooking skill. Besides, the prepared cold eaten rabbit meat has health-care effect for intestines and stomach when in use, and has no side effect on the body with long-term consumption.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of homemade cold-eating rabbits. Background technique [0002] Though my country is a large country of rabbit meat production, the rabbit meat processing industry is not very developed. Rabbit meat in my country is mainly sold fresh from live rabbits, and rabbit meat products are mainly traditional Chinese products, and there are widespread problems of low levels of deep processing and comprehensive utilization. Rabbit meat products in the market have low output, low quality and few varieties, and the development of food equipment supporting the meat industry is relatively lagging behind. Cold-eating rabbit is a traditional folk delicacy in Zigong, Sichuan, with a history of more than 100 years. Spicy and cold-eating rabbit meets the needs of young people to pursue delicacy and fashion, and to share spiritual joy, and is deeply loved by people. However, the ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40
CPCA23V2002/00A23L13/10A23L13/428A23V2200/16A23V2200/15A23V2200/14A23V2200/32
Inventor 杨勤朱琳
Owner 成都市恒业生态农产品电子商务有限公司
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