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Method for making freshly-made roasted rabbit meat

A production method, rabbit meat technology, applied in the direction of food science, etc., can solve the problems that it is difficult to marinate flavor seasoning into rabbit meat, it is not easy to completely remove blood, and the production time is too long, so as to reduce blood viscosity and high recognition degree, easy to clean

Inactive Publication Date: 2018-09-28
东兰县鸿兔养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at various problems faced in the background technology, the object of the present invention is to provide a delicious and healthy roasted rabbit meat production method that is beneficial to human body absorption, which solves the problem that the traditional rabbit meat processing process has too long production time and is easy to be spoiled and deteriorated. It is easy to completely remove the blood to remove the peculiar smell, and it is difficult to marinate the flavor and seasoning into the rabbit meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing freshly killed roasted rabbit meat. The materials include an adult live rabbit and seasoning. The seasoning includes the following raw materials in parts by weight: 30g of soy sauce, 5g of minced green onion, 10g of white sugar, 5g of mashed garlic, 2.5g of black pepper noodles, and 30g of sesame oil , minced ginger 20g, salt 10g, mint juice 10g, cumin powder 5g and spice powder 20g; the spice powder includes the following ingredients mixed evenly by equal weight: allspice powder, pepper powder, clove powder, star anise powder, tangerine peel powder, cumin powder, cinnamon powder, bay leaf powder and licorice powder. Mint juice is made by crushing mint leaves, adding water and filtering out the residue.

[0026] The preparation method comprises the following steps:

[0027] Step S1, put the live rabbit in a greenhouse at 30°C for 10 minutes, give water to drink during this period, and make the live rabbit exercise continuously;

[0028] Step S2,...

Embodiment 2

[0048] A method for preparing freshly killed roasted rabbit meat. The materials include an adult live rabbit and seasoning. The seasoning includes the following raw materials in parts by weight: 40g of soy sauce, 7.5g of minced green onion, 12.5g of white sugar, 7.5g of mashed garlic, and 3.75g of black pepper noodles , 40g sesame oil, 25g minced ginger, 12.5g salt, 15g mint juice, 7.5g cumin powder and 25g spice powder; the spice powder includes the following ingredients mixed evenly by equal weight: allspice powder, pepper powder, clove powder, star anise powder, Tangerine peel powder, cumin powder, cinnamon powder, bay leaf powder and licorice powder. Mint juice is made by crushing mint leaves, adding water and filtering out the residue.

[0049] The preparation method comprises the following steps:

[0050] Step S1, put the live rabbit in a greenhouse at 40°C for 20 minutes, give water to drink during this period, and make the live rabbit exercise continuously;

[0051] ...

Embodiment 3

[0056] A method for preparing freshly killed roasted rabbit meat. The materials include an adult live rabbit and seasonings. The seasonings include the following raw materials in parts by weight: 50g of soy sauce, 10g of minced green onion, 15g of white sugar, 10g of mashed garlic, 5g of black pepper noodles, 50g of sesame oil, Ginger powder 30g, salt 15g, mint juice 20g, cumin powder 10g and spice powder 30g; spice powder includes the following ingredients mixed evenly by equal weight: five-spice powder, pepper powder, clove powder, star anise powder, tangerine peel powder, cumin powder , cinnamon powder, bay leaf powder and licorice powder. Mint juice is made by crushing mint leaves, adding water and filtering out the residue.

[0057] The preparation method comprises the following steps:

[0058] Step S1, put the live rabbit in a greenhouse at 45°C for 30 minutes, give water to drink during this period, and make the live rabbit exercise continuously;

[0059] Step S2, tak...

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Abstract

The invention provides a method for making a freshly-made roasted rabbit meat, which belongs to the field of food making. The method comprises the following steps: 1) placing live rabbit in a greenhouse for motion; 2) taking the live rabbit from the greenhouse, using a vacuum drawing blood knife for killing the rabbit, injecting hot water with the temperature of 75-85 DEG C, placing the rabbit meat in a pressure tank, and enhancing the air pressure on the pressure tank; 3) taking a pressure vessel, pickling the rabbit meat, placing the rabbit meat in the pressure vessel, and repeatedly adjusting the air pressure in the pressure vessel so that the air pressure in the pressure vessel is circularly changed and flavoring can be rapidly filtered into the rabbit meat; 4) placing the pickled rabbit meat on a baking tray, using a small brush for uniformly brushing sesame oil, placing the baking tray in a baking oven, and uniformly brushing sesame oil and cumin powder every 20-30 min; before last time of brushing of the sesame oil, uniformly brushing mint juice on the rabbit meat, and placing the rabbit meat in the baking oven to a cooked state and taking the rabbit meat out of the baking oven; and 5) while eating, dipping the sauce on the rabbit meat. The rabbit meat has good smell and taste, has no characteristic flavor of the rabbit, good mouthfeel, and short making time.

Description

【Technical field】 [0001] The invention relates to the field of food production, in particular to a production method of freshly slaughtered roasted rabbit meat. 【Background technique】 [0002] Rabbit meat is cool and sweet in nature, and enjoys a high reputation in the international market. It is called "health meat", "vegetarian meat", "beauty meat", "meat with a hundred flavors" and so on. It tastes better every year from late autumn to late winter, and is an ideal meat for obese people and cardiovascular patients. Rabbit meat is high-protein, low-fat, and low-cholesterol meat. It is tender in texture, delicious in taste, and rich in nutrition. Compared with other meats, it has a high digestibility and is easily digested and absorbed after eating. Rabbit meat is rich in nutrition, delicious and fragrant, and not greasy after long-term eating. It has the characteristics of high protein, high lysine, high hydrochloric acid, low fat, low cholesterol, and low calorie. The pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/00
CPCA23L13/428A23L13/72A23L33/00
Inventor 韦树
Owner 东兰县鸿兔养殖专业合作社
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