CN105326017A - Spicy rabbit meat sauce and preparation method thereof - Google Patents
Spicy rabbit meat sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105326017A CN105326017A CN201510835826.4A CN201510835826A CN105326017A CN 105326017 A CN105326017 A CN 105326017A CN 201510835826 A CN201510835826 A CN 201510835826A CN 105326017 A CN105326017 A CN 105326017A
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- parts
- rabbit meat
- pepper
- meat sauce
- spice
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- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 56
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 52
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 42
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 30
- 239000006002 Pepper Substances 0.000 claims abstract description 28
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 28
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 16
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000004611 garlic Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 241000722363 Piper Species 0.000 claims description 26
- 240000008574 Capsicum frutescens Species 0.000 claims description 14
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- 241000234282 Allium Species 0.000 claims description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 241001131796 Botaurus stellaris Species 0.000 claims 2
- 241000283973 Oryctolagus cuniculus Species 0.000 claims 2
- 239000000843 powder Substances 0.000 claims 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 4
- 235000013614 black pepper Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 5
- 240000008025 Alternanthera ficoidea Species 0.000 description 4
- 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
- 238000000034 method Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a spicy rabbit meat sauce and a preparation method thereof. The rabbit meat sauce is prepared from the following raw materials in parts by weight: 200 to 400 parts of rabbit meat, 15 to 25 parts of garlic, 30 to 40 parts of crab-flavored mushrooms, 6 to 8 parts of honey, 15 to 25 parts of shallot, 6 to 8 parts of table salt, 15 to 25 parts of pepper, 30 to 50 parts of vegetable oil, 15 to 25 parts of black pepper, 2 to 4 parts of clove, 6 to 10 parts of aginomoto, 4 to 6 parts of fennel, 4 to 6 parts of pericarpium citri reticulatae, 3 to 5 parts of black pepper, 6 to 10 parts of ginger, 4 to 6 parts of anise and 300 to 400 parts of water. The prepared spicy rabbit meat sauce retains the nutritive value of the original rabbit meat; the piquancy of the pepper and the special flavors of the clove and the anise are skillfully matched, so that the rabbit meat sauce is high in nutritive value and relatively mellow and strong in taste.
Description
Technical field
The present invention relates to and belongs to meat pulp class product manufacture field, relates to a kind of fragrant peppery rabbit meat sauce and preparation method thereof.
Background technology
Rabbit meat flavour is sweet, cool in nature, enters liver, spleen, large intestine channel, the effect such as have tonifying middle-Jiao and Qi, removing pattogenic heat from the blood and toxic material from the body, relieve heat and thirst.Rabbit meat belongs to the meat of high protein, low fat, few cholesterol; rabbit meat content contains protein up to 70%; all higher than general meat; but metabolism of lipid and cholesterol content is lower than all meat; often eat and can protect vascular wall, stop thrombosis, to hypertension, coronary heart disease, beneficial for diabetics place; and build up health, vigorous and graceful muscle.
Rabbit meat is in the production process being processed into cooked meat food, mainly contain steaming, boil, smoked, roasting, the multiple method such as halogen, the most frequently used method is boiling, but rabbit meat is the size of condiment composition and use amount and the difference of production technology in the process of boiling, the rabbit meat that output is come is variant on color and luster and taste, production method is different, the finished product rabbit meat of processing has very large difference in the content and oxious component control of nutritional labeling, particularly rabbit meat digestion time is long, the often ageing of rabbit meat, and the overlong time of boiling, nutrient component damages in rabbit meat more, the accumulation of the composition of harmful substance also can be more, digestion time is too short, effective ingredient in condiment can not to be dissociated in water and to dissolve and be entered in rabbit meat, the product quality of the ripe rabbit meat of direct impact.In existing ripe rabbit meat production process, condiment comparison of ingredients is many, preparation method's more complicated, and rabbit meat mouthfeel of tasting is poor.Rabbit meat fire-cures taste pretty good, but should not often eat, to healthy unfavorable.
Summary of the invention
The present invention seeks to provide a kind of fragrant peppery rabbit meat sauce and preparation method thereof for the deficiencies in the prior art.
For achieving the above object, the invention provides following technical scheme:
A kind of fragrant peppery rabbit meat sauce, is made up of the raw material of following weight portion: rabbit meat 200-400 part, garlic 15-25 part, crab flavour mushroom 30-40 part, honey 6-8 part, green onion 15-25 part, salt 6-8 part, capsicum 15-25 part, vegetable oil 30-50 part, pepper 15-25 part, cloves 2-4 part, monosodium glutamate 6-10 part, fennel 4-6 part, dried orange peel 4-6 part, pepper 3-5 part, ginger 6-10 part, anistree 4-6 part, water 300-400 part.
Further, be made up of the raw material of following weight portion: rabbit meat 200 parts, garlic 15 parts, crab flavour mushroom 30 parts, honey 6 parts, green onion 15 parts, salt 6 parts, 15 parts, capsicum, vegetable oil 30 parts, 15 parts, pepper, cloves 2 parts, monosodium glutamate 6 parts, 4 parts, fennel, dried orange peel 4 parts, 3 parts, pepper, ginger 6 parts, anistree 4 parts, 300 parts, water.
Further, be made up of the raw material of following weight portion: rabbit meat 300 parts, garlic 20 parts, crab flavour mushroom 35 parts, honey 7 parts, green onion 20 parts, salt 7 parts, 20 parts, capsicum, vegetable oil 40 parts, 20 parts, pepper, cloves 3 parts, monosodium glutamate 8 parts, 5 parts, fennel, dried orange peel 5 parts, 4 parts, pepper, ginger 8 parts, anistree 5 parts, 350 parts, water.
Further, be made up of the raw material of following weight portion: rabbit meat 400 parts, garlic 25 parts, crab flavour mushroom 40 parts, honey 8 parts, green onion 25 parts, salt 8 parts, 25 parts, capsicum, vegetable oil 50 parts, 25 parts, pepper, cloves 4 parts, monosodium glutamate 10 parts, 6 parts, fennel, dried orange peel 6 parts, 5 parts, pepper, ginger 10 parts, anistree 6 parts, 400 parts, water.
The invention has the beneficial effects as follows: the peppery rabbit meat sauce of perfume (or spice) prepared by the present invention, frying process remains the nutritive value of original rabbit meat, the peat-reek of the pungent of capsicum, cloves, anise etc. is arranged in pairs or groups with rabbit meat cleverly, make rabbit meat sauce nutritive value provided by the invention higher, and mouthfeel is more aromatic dense.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of fragrant peppery rabbit meat sauce, is made up of the raw material of following weight portion: rabbit meat 200-400 part, garlic 15-25 part, crab flavour mushroom 30-40 part, honey 6-8 part, green onion 15-25 part, salt 6-8 part, capsicum 15-25 part, vegetable oil 30-50 part, pepper 15-25 part, cloves 2-4 part, monosodium glutamate 6-10 part, fennel 4-6 part, dried orange peel 4-6 part, pepper 3-5 part, ginger 6-10 part, anistree 4-6 part, water 300-400 part.
Embodiment two
A kind of fragrant peppery rabbit meat sauce, is made up of the raw material of following weight portion: rabbit meat 200 parts, garlic 15 parts, crab flavour mushroom 30 parts, honey 6 parts, green onion 15 parts, salt 6 parts, 15 parts, capsicum, vegetable oil 30 parts, 15 parts, pepper, cloves 2 parts, monosodium glutamate 6 parts, 4 parts, fennel, dried orange peel 4 parts, 3 parts, pepper, ginger 6 parts, anistree 4 parts, 300 parts, water.
Embodiment three
A kind of fragrant peppery rabbit meat sauce, is made up of the raw material of following weight portion: rabbit meat 300 parts, garlic 20 parts, crab flavour mushroom 35 parts, honey 7 parts, green onion 20 parts, salt 7 parts, 20 parts, capsicum, vegetable oil 40 parts, 20 parts, pepper, cloves 3 parts, monosodium glutamate 8 parts, 5 parts, fennel, dried orange peel 5 parts, 4 parts, pepper, ginger 8 parts, anistree 5 parts, 350 parts, water.
Embodiment four
A kind of fragrant peppery rabbit meat sauce, is made up of the raw material of following weight portion: rabbit meat 400 parts, garlic 25 parts, crab flavour mushroom 40 parts, honey 8 parts, green onion 25 parts, salt 8 parts, 25 parts, capsicum, vegetable oil 50 parts, 25 parts, pepper, cloves 4 parts, monosodium glutamate 10 parts, 6 parts, fennel, dried orange peel 6 parts, 5 parts, pepper, ginger 10 parts, anistree 6 parts, 400 parts, water.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. the peppery rabbit meat sauce of perfume (or spice), it is characterized in that, the peppery rabbit meat sauce of described perfume (or spice) is made up of the raw material of following weight portion: rabbit meat 200-400 part, garlic 15-25 part, crab flavour mushroom 30-40 part, honey 6-8 part, green onion 15-25 part, salt 6-8 part, capsicum 15-25 part, vegetable oil 30-50 part, pepper 15-25 part, cloves 2-4 part, monosodium glutamate 6-10 part, fennel 4-6 part, dried orange peel 4-6 part, pepper 3-5 part, ginger 6-10 part, anistree 4-6 part, water 300-400 part.
2. the fragrant peppery rabbit meat sauce of one according to claim 1, it is characterized in that, the peppery rabbit meat sauce of described perfume (or spice) is made up of the raw material of following weight portion: rabbit meat 200 parts, garlic 15 parts, crab flavour mushroom 30 parts, honey 6 parts, green onion 15 parts, salt 6 parts, 15 parts, capsicum, vegetable oil 30 parts, 15 parts, pepper, cloves 2 parts, monosodium glutamate 6 parts, 4 parts, fennel, dried orange peel 4 parts, 3 parts, pepper, ginger 6 parts, anistree 4 parts, 300 parts, water.
3. the fragrant peppery rabbit meat sauce of one according to claim 1, it is characterized in that, the peppery rabbit meat sauce of described perfume (or spice) is made up of the raw material of following weight portion: rabbit meat 300 parts, garlic 20 parts, crab flavour mushroom 35 parts, honey 7 parts, green onion 20 parts, salt 7 parts, 20 parts, capsicum, vegetable oil 40 parts, 20 parts, pepper, cloves 3 parts, monosodium glutamate 8 parts, 5 parts, fennel, dried orange peel 5 parts, 4 parts, pepper, ginger 8 parts, anistree 5 parts, 350 parts, water.
4. the fragrant peppery rabbit meat sauce of one according to claim 1, it is characterized in that, the peppery rabbit meat sauce of described perfume (or spice) is made up of the raw material of following weight portion: rabbit meat 400 parts, garlic 25 parts, crab flavour mushroom 40 parts, honey 8 parts, green onion 25 parts, salt 8 parts, 25 parts, capsicum, vegetable oil 50 parts, 25 parts, pepper, cloves 4 parts, monosodium glutamate 10 parts, 6 parts, fennel, dried orange peel 6 parts, 5 parts, pepper, ginger 10 parts, anistree 6 parts, 400 parts, water.
5. a preparation method for the peppery rabbit meat sauce of the perfume (or spice) according to Claims 1-4 any one, is characterized in that, comprise the steps:
(1) wrap in gauze bag after fennel, pepper, dried orange peel being cleaned and make flavor pack together, make bittern;
(2) by little for meat for rabbit bittern fiery boiling 2-3h, removing bone, puts into masticator, stirs meat mud;
(3) crab flavour mushroom is diced, for subsequent use;
(4), after capsicum, pepper, anise, cloves being dried, grind, obtain condiment powder;
(5) by plant rusting heat, add green onion, ginger, garlic frying 1min, add crab flavour mushroom fourth, not at the condiment powder of (4), quick-fried, then add rabbit muddy flesh, honey, salt, monosodium glutamate, stir-fry evenly;
(6) after meat pulp good for step (5) frying being cooled, canned by weight, obtain the peppery rabbit meat sauce of described perfume (or spice).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835826.4A CN105326017A (en) | 2015-11-26 | 2015-11-26 | Spicy rabbit meat sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835826.4A CN105326017A (en) | 2015-11-26 | 2015-11-26 | Spicy rabbit meat sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105326017A true CN105326017A (en) | 2016-02-17 |
Family
ID=55277002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510835826.4A Pending CN105326017A (en) | 2015-11-26 | 2015-11-26 | Spicy rabbit meat sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105326017A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262601A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Carnis Leporis Seasoning gravy and preparation method thereof |
| CN108576675A (en) * | 2018-03-16 | 2018-09-28 | 成都市恒业生态农产品电子商务有限公司 | A kind of cure of cold eaten rabbit |
-
2015
- 2015-11-26 CN CN201510835826.4A patent/CN105326017A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262601A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Carnis Leporis Seasoning gravy and preparation method thereof |
| CN108576675A (en) * | 2018-03-16 | 2018-09-28 | 成都市恒业生态农产品电子商务有限公司 | A kind of cure of cold eaten rabbit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160217 |
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| WD01 | Invention patent application deemed withdrawn after publication |