CN101375721A - Method for processing rabbit steak - Google Patents
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- CN101375721A CN101375721A CNA2007100706202A CN200710070620A CN101375721A CN 101375721 A CN101375721 A CN 101375721A CN A2007100706202 A CNA2007100706202 A CN A2007100706202A CN 200710070620 A CN200710070620 A CN 200710070620A CN 101375721 A CN101375721 A CN 101375721A
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Abstract
A method for processing rabbit cutlets comprises the following steps: a, processing with rice wine and pickling, that is, mixing the rabbit cutlets after being drained with rice wine at the weight ratio of 1: 0.1-1:0.3, and pickling the rabbit cutlets with the curing salt composed of salt and sucrose at 4-12 DEG C for 12-24 hours; b, boiling and blanching, that is, taking out the cured rabbit cutlets for cleaning, and then blanching the rabbit cutlets in boiling water for 1-5 minutes, and then draining; c, braising, that is, adding the rabbit cutlets and spice to flavoring liquid for seasoning, and braising the spiced rabbit cutlets for 25-30 minutes after being boiled, and then taking out for draining, wherein, adding 1.5%-4.0% of salt, 3.0%-6.0% of sucrose and 0.8%-1.5% of monosodium glutamate and water in balancing amount to make the flavoring liquid; d, baking, that is, baking at 65-75 DEG C for 3-5 hours; and e, air-drying at a low temperature, that is, air-drying the rabbit cutlets at a temperature of lower than 38 DEG C. The rabbit cutlets processed according to the invention has the advantages of firm texture, chewy taste, unique flavor and long shelf life.
Description
Technical field
The present invention relates to a kind of rabbit row's processing method, the partitioning portion that rabbit is slaughtered back rabbit trunk chest rib and rib elements is drawn together in the rabbit package, and particularly a kind of leisure rabbit of unique flavor row's processing method belongs to food processing technology field.
Background technology
Along with development and national economy and people consume the change of viewpoint, and to the comprehensive exploitation of rabbit product, the domestic market constantly enlarges, and is annual with 30% speed increase, brought good development opportunity for the development of meat rabbit industry.The rabbit industry develops towards green, nutrition, health care, safety and sanitation direction; The key of its development is market, emphasis is processing, the innovation and development of depending on science and technology rabbit meat processing industry, introducing suitable new and high technology (Fermentation Engineering, enzyme engineering, superhigh pressure technique, microwave disinfection technology) and plant equipment makes an issue of in deep processing and comprehensive utilization, improving added value, is the main flow of domestic consumption from now on and the trend of inevitable development.
The development of Chinese style rabbit meat product will be that traditional technology and modernization are combined, and the workshop be produced change batch production, standardized production into, improve technology, increase varieties and designs, and improve the quality, and carry out the modernization packing, extend the shelf life.In development Chinese style rabbit meat product, Western-style rabbit meat product of active development and low temperature rabbit meat product are to satisfy different levels, the different crowd needs to rabbit meat product.
Rabbit big country is supported by China, makes a general survey of China's herding industry Situation, and the compartmentalization that rabbit is already developed forms, but the development level of rabbit industry industry is still very low, national meat total output reached 7743.1 ten thousand tons in 2005, and the rabbit meat production is 51.06 ten thousand tons, only accounts for 0.66% of meat total output.
At present, with the rabbit be the food of raw material many cured rabbit etc. are main with canned rabbit, rabbit fourth, Roast rabbit, also have rabbit meat to rub back and other pork starch materials mixing manufacture rabbit steaks, specifically can be with reference to Chinese patent: CN01123639.6.
Rabbit row is as the important component part of rabbit raw material, general, comprise that rabbit slaughters the partitioning portion of back rabbit trunk chest rib and rib elements, nearly 12～13 pairs of ribs are formed, weight is about 3%～8% of genetic ability for carcass weight, and raw material can comprise new zealand rabbit, Angora rabbit, otter rabbit, Chinese white rabbit etc.Because of rabbit row fine and tender taste, tissue is thin, and edible part is few, the characteristics of edibility difference, and be not suitable for cooking with dish.Also how not process rabbit row's technical literature in the prior art, especially, that is rare especially as the technical literature of a kind of house, leisure, travel food rabbit row.
Summary of the invention
Technical problem to be solved by this invention is the processing method that the leisure rabbit row of a kind of long shelf-life, unique flavor is provided at the above-mentioned state of the art, it is few to have overcome rabbit row edible part, be not suitable for doing the shortcoming of dish, simultaneously, utilize the intercostal muscle characteristics strong, develop that meat is solid, the rabbit row of bite foot, unique flavor the adhesion of rib.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of rabbit row's processing method is characterized in that in turn including the following steps:
A, fermented glutinour rice are pickled, and the rabbit row after draining is that 1:0.1～1:0.3 mixes with the fermented glutinour rice weight ratio, and adds the mixing pickle salt of being made up of salt and sucrose, pickles 12～24 hours at 4～12 ℃;
B, blanching are taken out and are pickled the rabbit row who finishes, and put into the boiling water blanching after having cleaned 1～5 minute, drain after the taking-up;
C, stew in soy sauce add rabbit row and spice in baste, carry out seasoning, boiled after, boiled 25～30 minutes, drain after the taking-up, wherein add salt 1.5%～4.0%, sucrose 3.0%～6.0%, monosodium glutamate 0.8%～1.5% in the baste, all the other are water;
D, baking were toasted 3～5 hours under 65～75 ℃ of temperature;
E, low temperature are air-dry, are lower than air-dry rabbit row under 38 ℃ of conditions in temperature.
As preferably, per 15 kilograms of rabbits row, add component and the weight spice by following proportioning:
Cassia bark 18～54 grams, Chinese prickly ash 18～54 grams, fennel seeds 18～54 grams, Amomum cardamomum 18～60 grams, basyleave 18～36 grams, flos caryophylli 18～60 grams, chilli end 60～120 grams, ginger 50～100 grams.Wherein flos caryophylli also can replace with Fructus Caryophylli, but is preferred with the flos caryophylli.
Further, also be added with pork essence in the described baste, addition is consumption to specifications.
Further, also be added with ethyl maltol in the described baste, this ethyl maltol adds weight and accounts for 0.005%～0.02% of baste total amount.
Further, also be added with nucleotides in the described baste, the nucleotides addition is 2%～10% of a monosodium glutamate consumption.
As preferably, the component and the weight ratio of described pickle salt are as follows: salt 85%～95%, and sugar 4%～9%, sodium phosphate trimer 1%～6%, optimal proportion are salt 88%, sugar 8%, sodium phosphate trimer 4%.
Further, during stew in soy sauce, also be added with red yeast rice, adding proportion is that per 15 kilograms of rabbits row adds red yeast rice 50～200 grams.
Further, after low temperature is air-dry, also comprise the step of high pressure sterilization, as follows particularly: as rabbit to be drained into send in the retort basket in the cannery retort, decompression cooling after the sterilization.
Also comprise the step of cutting before stew in soy sauce, as follows particularly: the rabbit row after will pickling is along axial double subdivision of rib.Be convenient to stew in soy sauce.
Compared with prior art, the invention has the advantages that: utilize ethanol in the fermented glutinour rice and yeast for flavour enhancer, fermentation hardening agent, make the rabbit venting remove smell of mutton, thereby improved and improved rabbit row's basic local flavor; The disconnected blood of rabbit row after the blanching, high resilience after muscle is heated; By making rabbit row meat consolidation be adjacent to rib after stew in soy sauce and the baking, rabbit row has better texture and mouthfeel; It is few that integral processing method has overcome rabbit row edible part, be not suitable for cooking dish shortcoming, make rabbit row have a shelf-life and prolong, the advantage that mouthfeel is good, market prospects are wide, the simple easy operating of integrated artistic is convenient to large-scale production.
Description of drawings
Fig. 1 is the embodiment flow process chart.
The specific embodiment
Embodiment describes in further detail the present invention below in conjunction with accompanying drawing.
Embodiment: with reference to figure 1, the rabbit row processing method in the present embodiment specifically in turn includes the following steps:
A, washing arrangement are in time handled entering the rabbit raw material that the workshop meets processing request, claw the residual internal organ of rabbit raw material, clean bloodstain, need the forward and backward limb of cutting according to goods, cut several cuttves and are beneficial to the pickle salt infiltration in that inboard leg is shallow simultaneously, enter after draining and pickle;
B, fermented glutinour rice is pickled, rabbit row after draining is that 1:0.1～1:0.3 mixes with the fermented glutinour rice weight ratio, and adding mixes pickle salt, claim salt to pickle by 1.5%～3.5% of the weight of mixing rabbit row and fermented glutinour rice, salt is added in equably in the mixture of rabbit row and fermented glutinour rice, after the kneading, rabbit row is placed in the container of pickling with the mixture of fermented glutinour rice, press layer by layer, send into the high temperature freezer, pickled 12～24 hours at 4～12 ℃, the component and the weight ratio of wherein mixing pickle salt are as follows: salt 85%～95%, sugar 4%～9%, sodium phosphate trimer 1%～6%, and, with salt 88%, sugar 8%, sodium phosphate trimer 4% is best, pickles through fermented glutinour rice, utilizes ethanol and yeast in the fermented glutinour rice to be flavour enhancer, the fermentation hardening agent, make the rabbit venting remove smell of mutton, thereby improved and improved rabbit row's basic local flavor;
C, blanching are taken out and are pickled the rabbit row who finishes, and put into the boiling water blanching after having cleaned 1～5 minute, drain after the taking-up, make the disconnected blood of rabbit row, high resilience after muscle is heated;
D, cutting arrange the rabbit after pickling along axial double subdivision of rib;
E, stew in soy sauce add rabbit row and spice in baste, carry out seasoning, after boiled, boiled 25～30 minutes, drain after taking out rapidly, make the part water evaporation simultaneously, wherein add salt 1.5%～4.0%, sucrose 3.0%～6.0%, monosodium glutamate 0.8%～1.5% in the baste, all the other are water;
F, baking, material were toasted 3～5 hours under 65～75 ℃ of temperature according to piece shape and size fractionation, made the meat consolidation be adjacent to bone;
G, low temperature are air-dry, are lower than air-dry rabbit row under 38 ℃ of conditions in temperature;
H, pack: row repairs with baked rabbit, removes the spur that exposes, outstanding sharp bone or the like, and the greasy dirt of dry bag mouth is wiped in suitably blending after the integer, weighing, pack;
I, vacuum packaging: carry out vacuum seal with 0.09MPa vacuum, attention will regulate sealing temperature and heat-sealing time, requires to wipe clean the steam and the greasy dirt at sack place during vacuum seal;
J, high pressure sterilization: the rabbit row product that will seal mouth is emitted in the stainless steel retort basket on request, handcart is sent in the cannery retort, shut the retort door, carry out sterilization by bactericidal formula after the normal exhaust, bactericidal formula: the cooling of 18-25-back-pressure (promptly is heated to 18 minutes 121 ℃ of times spent from room temperature for/121 ℃, then, continue heating 25 minutes, the decompression cooling of intact back) at 121 ℃;
K, wipe bag: the rabbit product after the sterilization is taken out, dry up, and utilize the surplus temperature in the bag will be complete attached to the water evaporates of aluminium foil surface with the surface moisture of aerofoil fan with aluminium foil bag in retort;
L, warehouse-in: will wipe bag sterilization semi-finished product and send into the warehouse and deposit to observe in a week and deposit;
M, warehouse-out inspection: the finished product of outbound is carried out warehouse-out inspection, choose the waste product of gas leakage, bloated bag;
N, external packing: certified finished product is put external packing, seal to wrap in the external packing threading packing case and seal warehouse-in (or outbound)
Wherein, per 15 kilograms of rabbits row, add component and the weight spice by following proportioning:
Cassia bark 18～54 grams, Chinese prickly ash 18～54 grams, fennel seeds 18～54 grams, Amomum cardamomum 18～60 grams, basyleave 18～36 grams, flos caryophylli 18～60 grams, chilli end 60～120 grams, ginger 50～100 grams.
Also be added with pork essence, ethyl maltol, nucleotides and red yeast rice in the baste, the pork essence adding proportion can be described according to the pork essence specification, ethyl maltol adds weight and accounts for 0.005%～0.02% of baste total amount, the nucleotides addition is 2%～10% of a monosodium glutamate consumption, red yeast rice is as pigment, adding proportion is that per 15 kilograms of rabbits row adds red yeast rice 50～200 grams, also can use nitrite chromogenic.
The product sensory index: color and luster is good with normal rose-red color and luster.Flavour and smell: baking rabbit row product has peculiar barbecue flavour of meat products and smell, and salty sweet aquatic foods are peppery suitable, free from extraneous odour.
Claims (9)
1, a kind of rabbit row's processing method is characterized in that in turn including the following steps:
A, fermented glutinour rice are pickled, and the rabbit row after draining is that 1:0.1～1:0.3 mixes with the fermented glutinour rice weight ratio, and adds the mixing pickle salt of being made up of salt and sucrose, pickles 12～24 hours at 4～12 ℃;
B, blanching are taken out and are pickled the rabbit row who finishes, and put into the boiling water blanching after having cleaned 1～5 minute, drain after the taking-up;
C, stew in soy sauce add rabbit row and spice in baste, carry out seasoning, boiled after, boiled 25～30 minutes, drain after the taking-up, wherein add salt 1.5%～4.0%, sucrose 3.0%～6.0%, monosodium glutamate 0.8%～1.5% in the baste, all the other are water;
D, baking were toasted 3～5 hours under 65～75 ℃ of temperature;
E, low temperature are air-dry, are lower than air-dry rabbit row under 38 ℃ of conditions in temperature.
2, processing method according to claim 1 is characterized in that per 15 kilograms of rabbits row, adds component and the weight spice by following proportioning:
Cassia bark 18～54 grams, Chinese prickly ash 18～54 grams, fennel seeds 18～54 grams, Amomum cardamomum 18～60 grams, basyleave 18～36 grams, flos caryophylli 18～60 grams, chilli end 60～120 grams, ginger 50～100 grams.
3, processing method according to claim 2 is characterized in that also being added with in the described baste pork essence.
4, processing method according to claim 2 is characterized in that also being added with in the described baste ethyl maltol, and this ethyl maltol adds weight and accounts for 0.005%～0.02% of baste total amount.
5, processing method according to claim 1 is characterized in that also being added with in the described baste nucleotides, and this nucleotides addition is 2%～10% of a monosodium glutamate consumption.
6,, processing method according to claim 1, the component and the weight ratio that it is characterized in that described pickle salt are as follows: salt 85%～95%, sugar 4%～9%, sodium phosphate trimer 1～6%, and the pickle salt addition accounts for and mixes 1.5%～3.5% of back rabbit row and fermented glutinour rice gross weight.
7, processing method according to claim 1 when it is characterized in that stew in soy sauce, also is added with red yeast rice, and adding proportion is that per 15 kilograms of rabbits row adds red yeast rice 50～200 grams.
8, processing method according to claim 1 is characterized in that also comprising the step of high pressure sterilization after low temperature is air-dry, as follows particularly: rabbit is drained into send in the retort basket in the cannery retort, decompression cooling after the sterilization.
9, processing method according to claim 1 is characterized in that also comprising the step of cutting before stew in soy sauce, as follows particularly: the rabbit row after will pickling is along axial double subdivision of rib.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100706202A CN101375721B (en) | 2007-08-30 | 2007-08-30 | Method for processing rabbit steak |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100706202A CN101375721B (en) | 2007-08-30 | 2007-08-30 | Method for processing rabbit steak |
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| CN101375721A true CN101375721A (en) | 2009-03-04 |
| CN101375721B CN101375721B (en) | 2011-05-04 |
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| CN2007100706202A Expired - Fee Related CN101375721B (en) | 2007-08-30 | 2007-08-30 | Method for processing rabbit steak |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511837A (en) * | 2012-01-11 | 2012-06-27 | 四川省食品发酵工业研究设计院 | Method for making glutinous rice wine meat |
| CN103271360A (en) * | 2013-05-12 | 2013-09-04 | 永州舜源农业发展有限公司 | Method for preparing whole rabbit product |
| CN103284172A (en) * | 2013-05-12 | 2013-09-11 | 永州舜源农业发展有限公司 | Method for preparing rabbit meat strip product |
| CN104621589A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of rabbit rib product |
| CN105105192A (en) * | 2015-09-22 | 2015-12-02 | 湖北神丹健康食品有限公司 | Stewed grouse and processing method thereof |
| CN105495369A (en) * | 2015-12-16 | 2016-04-20 | 重庆阿兴记食品有限公司 | Processing method for shredded spicy rabbit meat |
| CN105851906A (en) * | 2016-04-22 | 2016-08-17 | 大田县华汉风情食品有限公司 | Manufacturing method of palsy and spicy vinasse roasted rabbit |
| CN105901531A (en) * | 2016-04-22 | 2016-08-31 | 大田县华汉风情食品有限公司 | Making method of vinasse roasted rabbits |
| CN108433036A (en) * | 2018-01-19 | 2018-08-24 | 唐山竹坞玉兔坊食品有限公司 | A kind of method of the fresh and tender rabbit row of industrialized production or rabbit meat piece |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1336138A (en) * | 2001-08-22 | 2002-02-20 | 济南绿色兔业集团有限公司 | Rabbit steak and its production process |
| CN100508791C (en) * | 2006-07-26 | 2009-07-08 | 陈龙 | Beer roasting duck and producing method thereof |
-
2007
- 2007-08-30 CN CN2007100706202A patent/CN101375721B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511837A (en) * | 2012-01-11 | 2012-06-27 | 四川省食品发酵工业研究设计院 | Method for making glutinous rice wine meat |
| CN103271360A (en) * | 2013-05-12 | 2013-09-04 | 永州舜源农业发展有限公司 | Method for preparing whole rabbit product |
| CN103284172A (en) * | 2013-05-12 | 2013-09-11 | 永州舜源农业发展有限公司 | Method for preparing rabbit meat strip product |
| CN103271360B (en) * | 2013-05-12 | 2016-03-23 | 永州舜源农业发展有限公司 | A kind of preparation method of whole rabbit goods |
| CN104621589A (en) * | 2015-01-24 | 2015-05-20 | 永州舜源农业发展有限公司 | Preparation method of rabbit rib product |
| CN105105192A (en) * | 2015-09-22 | 2015-12-02 | 湖北神丹健康食品有限公司 | Stewed grouse and processing method thereof |
| CN105495369A (en) * | 2015-12-16 | 2016-04-20 | 重庆阿兴记食品有限公司 | Processing method for shredded spicy rabbit meat |
| CN105851906A (en) * | 2016-04-22 | 2016-08-17 | 大田县华汉风情食品有限公司 | Manufacturing method of palsy and spicy vinasse roasted rabbit |
| CN105901531A (en) * | 2016-04-22 | 2016-08-31 | 大田县华汉风情食品有限公司 | Making method of vinasse roasted rabbits |
| CN108433036A (en) * | 2018-01-19 | 2018-08-24 | 唐山竹坞玉兔坊食品有限公司 | A kind of method of the fresh and tender rabbit row of industrialized production or rabbit meat piece |
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| CN101375721B (en) | 2011-05-04 |
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Effective date of registration: 20150113 Address after: 315475 Zhejiang province Yuyao xiaocao'e Food Park Zhen Lang Hai Cun Zheng Tong No. 7 Patentee after: NINGBO BIRDS AND BEASTS ABUNDANT FOOD CO., LTD. Address before: 315400 Zhejiang city in Yuyao Province, the new North Ningbo Xianqiao Qinfeng Food Co Ltd Patentee before: Ningbo Qinfeng Food Co., Ltd. |
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