CN102845758A - Spicy rabbit meat - Google Patents
Spicy rabbit meat Download PDFInfo
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- CN102845758A CN102845758A CN201210340654XA CN201210340654A CN102845758A CN 102845758 A CN102845758 A CN 102845758A CN 201210340654X A CN201210340654X A CN 201210340654XA CN 201210340654 A CN201210340654 A CN 201210340654A CN 102845758 A CN102845758 A CN 102845758A
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- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 114
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 113
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 106
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 91
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 22
- 238000012856 packing Methods 0.000 claims description 17
- 235000002566 Capsicum Nutrition 0.000 claims description 16
- 239000006002 Pepper Substances 0.000 claims description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims description 16
- 235000017804 Piper guineense Nutrition 0.000 claims description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims description 16
- 241000158764 Murraya Species 0.000 claims description 15
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 13
- 240000004160 Capsicum annuum Species 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 241001412627 Adenophora liliifolia Species 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 9
- 241001127714 Amomum Species 0.000 claims description 9
- 240000000662 Anethum graveolens Species 0.000 claims description 9
- 244000061520 Angelica archangelica Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 230000029087 digestion Effects 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 244000270834 Myristica fragrans Species 0.000 claims description 8
- 241000283973 Oryctolagus cuniculus Species 0.000 claims description 7
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052782 aluminium Inorganic materials 0.000 claims description 7
- 239000011888 foil Substances 0.000 claims description 7
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 15
- 241000125205 Anethum Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000021384 green leafy vegetables Nutrition 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
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- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to spicy rabbit meat and belongs to the technical field of rabbit meat cooking. The invention aims at solving a technical problem of providing spicy rabbit meat which can neutralize rabbit meat cold nature and which is suitable for all populations. The invention adopts a technical scheme that the spicy rabbit meat is prepared with the steps of: a first step of flavoring solution boiling; a second step of rabbit meat preservation; a third step of flavoring package preparation; a fourth step of steaming; a fifth step of frying; and a sixth step of packaging. The spicy rabbit meat provided by the invention is fragrant, numbing, and spicy, and has a unique taste. After the product is packaged, the product is subjected to a high-pressure and high-temperature treatment, such that a good sterilization effect is provided, and the product can be stored for a long time.
Description
Technical field
The spicy rabbit meat of the present invention belongs to rabbit meat culinary art field.
Background technology
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, and rabbit meat content contains protein up to 70%, and is all higher than general meat, but metabolism of lipid and cholesterol content is lower than all meat, therefore it is had the saying of " element in the meat or fish ".And rabbit meat ground is delicate, and delicious flavour is nutritious, compares with other meat, has very high digestibility, can reach 85%, very easily digested absorption after the food, and this is that other meats are unexistent, therefore, the rabbit meat utmost point is subjected to consumer's welcome.But rabbit meat flavor cool in nature is sweet, and the deficiency of yang, deficiency-cold in spleen and stomach person inedibility, healthy population also are unsuitable for frequent edible.
Summary of the invention
The present invention overcomes the deficiency that prior art exists, technical problem to be solved for provide a kind of can in and the cold of rabbit meat, edible spicy rabbit meat sutable for men, women, and children.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: spicy rabbit meat, carry out according to the following steps:
The first step, boiling material water
Get aniseed 20-30 part, Chinese prickly ash 20-30 part, salt 2-5 part, spiceleaf 5-10 part, fennel 10-15 part, white sugar 1-2.5 part, water 800-1100 part will be put into pot after the above-mentioned material mixing, fire is closed in the big fire heating after water is opened rear little fire to boil 6-10 hour, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 10-15 hour in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get dill 20-30 part, Amomum globosum loureiro 20-30 part, nutmeg 10-20 part, cassia bark 20-30 part, the root of straight ladybell 5-10 part, ginger 5-10 part, shallot 5-10 part, root of Dahurain angelica 3-5 part, pepper 5-10 part will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat of pickling in the second step and the material bag of making in the 3rd step are put into pot together, add water to and do not have rabbit meat, the big fire heating, opening rear little fire until water boiled 40-60 minute, material is 1:1000-3000 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 5-10 part fiber crops green pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 25-50 part paprika and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 10-20 minute while explode.
The material dill that described the 3rd step makes in the material bag replaces with murraya paniculataJack, and the weight portion of described murraya paniculataJack is 20-30 part.
After described the 5th step, the 6th step was packing, after the fried good meat aluminum foil sack vacuum packet of rabbit installs in the 5th step, and in the high-pressure high-temperature environment of 1.2-1.8 atmospheric pressure and 110-140 ℃ sterilization treatment 30-60 minute.
The present invention compared with prior art has following beneficial effect.
The present invention pickles rabbit meat first through punishment in advance water, and wraps boiling with material, so that rabbit meat is tasty, mouthfeel is good, again with numb green pepper, paprika pass through together fried, the cold of the rabbit meat that neutralized; In addition, owing to having added dill or murraya paniculataJack in the material bag, added numb green pepper and paprika when fried, so that the rabbit meat oligomerisation of making is fragrant, numb, peppery, mouthfeel is unique; After this packing of product, process through high pressure-temperature, played good sterilization effect, can long-term storage.
The specific embodiment
Embodiment one
The spicy rabbit meat of the present invention, make according to the following steps:
The first step, boiling material water
Get 20 parts of aniseed, 20 parts in Chinese prickly ash, 2 parts of salt, 5 parts of spiceleafs, 10 parts in fennel, 1 part of white sugar, 800 parts in water will be put into pot after the above-mentioned material mixing, and fire is closed in the big fire heating after water is opened rear little fire to boil 10 hours, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 15 hours in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get 20 parts of dills, 20 parts of Amomum globosum loureiros, 10 parts of nutmegs, 20 parts on cassia bark, 5 parts of the root of straight ladybell, 5 parts in ginger, 5 parts in shallot, 3 parts of the roots of Dahurain angelica, 5 parts in pepper will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat pickled in the second step and the material bag made in the 3rd step are put into pot together, add water to and no rabbit meat, big fire is heated, opening rear little fire until water boiled 60 minutes, material is 1:1000 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 5 parts of numb greens pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 25 parts of paprikas and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 10 minutes while explode.
The material dill that described the 3rd step makes in the material bag can replace with murraya paniculataJack, and the weight portion of described murraya paniculataJack is 20 parts.
After described the 5th step, the 6th step was packing, and after the fried good meat aluminum foil sack vacuum packet of rabbit installed in the 5th step, sterilization treatment was 60 minutes in the high-pressure high-temperature environment of 1.2 atmospheric pressure and 110 ℃.
Embodiment two
The spicy rabbit meat of the present invention, make according to the following steps:
The first step, boiling material water
Get 30 parts of aniseed, 30 parts in Chinese prickly ash, 5 parts of salt, 10 parts of spiceleafs, 15 parts in fennel, 2.5 parts of white sugar, 1100 parts in water will be put into pot after the above-mentioned material mixing, and fire is closed in the big fire heating after water is opened rear little fire to boil 6 hours, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 10 hours in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get 30 parts of dills, 30 parts of Amomum globosum loureiros, 20 parts of nutmegs, 30 parts on cassia bark, 10 parts of the root of straight ladybell, 10 parts in ginger, 10 parts in shallot, 5 parts of the roots of Dahurain angelica, 10 parts in pepper will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat pickled in the second step and the material bag made in the 3rd step are put into pot together, add water to and no rabbit meat, big fire is heated, opening rear little fire until water boiled 40 minutes, material is 1:3000 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 10 parts of numb greens pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 50 parts of paprikas and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 20 minutes while explode.
The material dill that described the 3rd step makes in the material bag can replace with murraya paniculataJack, and the weight portion of described murraya paniculataJack is 30 parts.
After described the 5th step, the 6th step was packing, and after the fried good meat aluminum foil sack vacuum packet of rabbit installed in the 5th step, sterilization treatment was 30 minutes in the high-pressure high-temperature environment of 1.8 atmospheric pressure and 140 ℃.
Embodiment three
The spicy rabbit meat of the present invention, make according to the following steps:
The first step, boiling material water
Get 25 parts of aniseed, 25 parts in Chinese prickly ash, 3.5 parts of salt, 7.5 parts of spiceleafs, 12.5 parts in fennel, 1.5 parts of white sugar, 950 parts in water will be put into pot after the above-mentioned material mixing, and fire is closed in the big fire heating after water is opened rear little fire to boil 8 hours, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 12 hours in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get 25 parts of dills, 25 parts of Amomum globosum loureiros, 15 parts of nutmegs, 25 parts on cassia bark, 7.5 parts of the root of straight ladybell, 7.5 parts in ginger, 7.5 parts in shallot, 4 parts of the roots of Dahurain angelica, 7.5 parts in pepper will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat pickled in the second step and the material bag made in the 3rd step are put into pot together, add water to and no rabbit meat, big fire is heated, opening rear little fire until water boiled 50 minutes, material is 1:2000 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 7.5 parts of numb greens pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 30 parts of paprikas and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 15 minutes while explode.
The material dill that described the 3rd step makes in the material bag can replace with murraya paniculataJack, and the weight portion of described murraya paniculataJack is 25 parts.
After described the 5th step, the 6th step was packing, and after the fried good meat aluminum foil sack vacuum packet of rabbit installed in the 5th step, sterilization treatment was 45 minutes in the high-pressure high-temperature environment of 1.5 atmospheric pressure and 125 ℃.
Embodiment four
The spicy rabbit meat of the present invention, make according to the following steps:
The first step, boiling material water
Get 15 parts of aniseed, 15 parts in Chinese prickly ash, 3 parts of salt, 7 parts of spiceleafs, 12 parts in fennel, 1.5 parts of white sugar, 1000 parts in water will be put into pot after the above-mentioned material mixing, and fire is closed in the big fire heating after water is opened rear little fire to boil 7 hours, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 13 hours in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get 22 parts of dills, 22 parts of Amomum globosum loureiros, 12 parts of nutmegs, 22 parts on cassia bark, 6 parts of the root of straight ladybell, 6 parts in ginger, 6 parts in shallot, 4 parts of the roots of Dahurain angelica, 7 parts in pepper will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat pickled in the second step and the material bag made in the 3rd step are put into pot together, add water to and no rabbit meat, big fire is heated, opening rear little fire until water boiled 45 minutes, material is 1:1200 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 8 parts of numb greens pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 35 parts of paprikas and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 12 minutes while explode.
The material dill that described the 3rd step makes in the material bag can replace with murraya paniculataJack, and the weight portion of described murraya paniculataJack is 22 parts.
After described the 5th step, the 6th step was packing, and after the fried good meat aluminum foil sack vacuum packet of rabbit installed in the 5th step, sterilization treatment was 40 minutes in the high-pressure high-temperature environment of 1.3 atmospheric pressure and 120 ℃.
Embodiment five
The spicy rabbit meat of the present invention, make according to the following steps:
The first step, boiling material water
Get 27 parts of aniseed, 27 parts in Chinese prickly ash, 4 parts of salt, 7 parts of spiceleafs, 14 parts in fennel, 2 parts of white sugar, 1050 parts in water will be put into pot after the above-mentioned material mixing, and fire is closed in the big fire heating after water is opened rear little fire to boil 9 hours, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 14 hours in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get 27 parts of dills, 27 parts of Amomum globosum loureiros, 18 parts of nutmegs, 27 parts on cassia bark, 8 parts of the root of straight ladybell, 8 parts in ginger, 8 parts in shallot, 4 parts of the roots of Dahurain angelica, 8 parts in pepper will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat pickled in the second step and the material bag made in the 3rd step are put into pot together, add water to and no rabbit meat, big fire is heated, opening rear little fire until water boiled 55 minutes, material is 1:2500 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 8 parts of numb greens pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 45 parts of paprikas and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 18 minutes while explode.
The material dill that described the 3rd step makes in the material bag can replace with murraya paniculataJack, and the weight portion of described murraya paniculataJack is 28 parts.
After described the 5th step, the 6th step was packing, and after the fried good meat aluminum foil sack vacuum packet of rabbit installed in the 5th step, sterilization treatment was 50 minutes in the high-pressure high-temperature environment of 1.6 atmospheric pressure and 130 ℃.
Embodiment six
The spicy rabbit meat of the present invention, make according to the following steps:
The first step, boiling material water
Get 23 parts of aniseed, 23 parts in Chinese prickly ash, 4 parts of salt, 7 parts of spiceleafs, 14 parts in fennel, 2 parts of white sugar, 1000 parts in water will be put into pot after the above-mentioned material mixing, and fire is closed in the big fire heating after water is opened rear little fire to boil 8 hours, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 11 hours in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get 24 parts of dills, 24 parts of Amomum globosum loureiros, 12 parts of nutmegs, 25 parts on cassia bark, 8 parts of the root of straight ladybell, 8 parts in ginger, 8 parts in shallot, 4 parts of the roots of Dahurain angelica, 8 parts in pepper will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat pickled in the second step and the material bag made in the 3rd step are put into pot together, add water to and no rabbit meat, big fire is heated, opening rear little fire until water boiled 48 minutes, material is 1:1400 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 5 parts of numb greens pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 25 parts of paprikas and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 13 minutes while explode.
Embodiment seven
The spicy rabbit meat of the present invention, make according to the following steps:
The first step, boiling material water
Get 28 parts of aniseed, 28 parts in Chinese prickly ash, 3 parts of salt, 7 parts of spiceleafs, 14 parts in fennel, 2.2 parts of white sugar, 800 parts in water will be put into pot after the above-mentioned material mixing, and fire is closed in the big fire heating after water is opened rear little fire to boil 8 hours, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 15 hours in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get 30 parts of dills, 30 parts of Amomum globosum loureiros, 20 parts of nutmegs, 30 parts on cassia bark, 10 parts of the root of straight ladybell, 10 parts in ginger, 10 parts in shallot, 5 parts of the roots of Dahurain angelica, 10 parts in pepper will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat pickled in the second step and the material bag made in the 3rd step are put into pot together, add water to and no rabbit meat, big fire is heated, opening rear little fire until water boiled 60 minutes, material is 1:3000 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 10 parts of numb greens pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 30 parts of paprikas and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 16 minutes while explode.
Claims (3)
1. spicy rabbit meat is characterized in that carrying out according to the following steps:
The first step, boiling material water
Get aniseed 20-30 part, Chinese prickly ash 20-30 part, salt 2-5 part, spiceleaf 5-10 part, fennel 10-15 part, white sugar 1-2.5 part, water 800-1100 part will be put into pot after the above-mentioned material mixing, fire is closed in the big fire heating after water is opened rear little fire to boil 6-10 hour, namely obtain expecting water after the filtration;
Second step is pickled rabbit meat
To pickle 10-15 hour in the material water that the first step makes after the stripping and slicing of rabbit meat, described rabbit meat expects that for keeping water logging there is not rabbit meat with the usage ratio of material water;
In the 3rd step, make the material bag
Get dill 20-30 part, Amomum globosum loureiro 20-30 part, nutmeg 10-20 part, cassia bark 20-30 part, the root of straight ladybell 5-10 part, ginger 5-10 part, shallot 5-10 part, root of Dahurain angelica 3-5 part, pepper 5-10 part will be the material bag in the netted sack of packing into after the above-mentioned material mixing;
The 4th step, boiling
The rabbit meat of pickling in the second step and the material bag of making in the 3rd step are put into pot together, add water to and do not have rabbit meat, the big fire heating, opening rear little fire until water boiled 40-60 minute, material is 1:1000-3000 with the ratio of the weight portion of rabbit meat in the described material bag, and in the digestion process, should keep water not have meat always;
The 5th step, fried
Pull out well-done rabbit meat in the 4th step for subsequent use, pour excessive oil in pot, put into 5-10 part fiber crops green pepper after oily heat, behind numb green pepper stir-bake to yellowish, put into 25-50 part paprika and 5000 part of the 4th well-done rabbit meat of step, stirring got out after 10-20 minute while explode.
2. spicy rabbit meat according to claim 1 is characterized in that: the material dill that described the 3rd step makes in the material bag replaces with murraya paniculataJack, and the weight portion of described murraya paniculataJack is 20-30 part.
3. spicy rabbit meat according to claim 1 and 2, it is characterized in that: after described the 5th step, the 6th step was packing, after the fried good meat aluminum foil sack vacuum packet of rabbit installs in the 5th step, and in the high-pressure high-temperature environment of 1.2-1.8 atmospheric pressure and 110-140 ℃ sterilization treatment 30-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210340654.XA CN102845758B (en) | 2012-09-15 | 2012-09-15 | Spicy rabbit meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210340654.XA CN102845758B (en) | 2012-09-15 | 2012-09-15 | Spicy rabbit meat |
Publications (2)
| Publication Number | Publication Date |
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| CN102845758A true CN102845758A (en) | 2013-01-02 |
| CN102845758B CN102845758B (en) | 2014-03-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210340654.XA Expired - Fee Related CN102845758B (en) | 2012-09-15 | 2012-09-15 | Spicy rabbit meat |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462047A (en) * | 2013-07-31 | 2013-12-25 | 宁远县九疑兔业开发有限公司 | Spicy hot rabbit meat and preparation method thereof |
| CN103783548A (en) * | 2014-03-12 | 2014-05-14 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Spicy shredded rabbit meat and making method thereof |
| CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
| CN104223145A (en) * | 2014-09-06 | 2014-12-24 | 新疆天山骄子食品有限责任公司 | Production process of hippophae rhamnoides linn snow hares |
| CN105166963A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Manufacturing method for spicy rabbit meat |
| CN105166949A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Making method for sauce-flavor rabbit meat |
| CN105558851A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method of diced rabbit meat with chilies |
| CN105558849A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method for diced rabbit with pickled pepper |
| CN106722250A (en) * | 2017-01-16 | 2017-05-31 | 广东科贸职业学院 | Health-care rabbit meat and its processing method |
| CN107319372A (en) * | 2017-07-25 | 2017-11-07 | 安徽雨杏食品有限公司 | A kind of abundant spicy hot rabbit meat preparation method of taste |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462047A (en) * | 2013-07-31 | 2013-12-25 | 宁远县九疑兔业开发有限公司 | Spicy hot rabbit meat and preparation method thereof |
| CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
| CN103783548A (en) * | 2014-03-12 | 2014-05-14 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Spicy shredded rabbit meat and making method thereof |
| CN104223145A (en) * | 2014-09-06 | 2014-12-24 | 新疆天山骄子食品有限责任公司 | Production process of hippophae rhamnoides linn snow hares |
| CN104223145B (en) * | 2014-09-06 | 2018-05-25 | 新疆天山骄子食品有限责任公司 | The manufacture craft of sea-buckthorn snow hare |
| CN105166963A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Manufacturing method for spicy rabbit meat |
| CN105166949A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Making method for sauce-flavor rabbit meat |
| CN105558851A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method of diced rabbit meat with chilies |
| CN105558849A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method for diced rabbit with pickled pepper |
| CN106722250A (en) * | 2017-01-16 | 2017-05-31 | 广东科贸职业学院 | Health-care rabbit meat and its processing method |
| CN107319372A (en) * | 2017-07-25 | 2017-11-07 | 安徽雨杏食品有限公司 | A kind of abundant spicy hot rabbit meat preparation method of taste |
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| CN102845758B (en) | 2014-03-05 |
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