CN105495372A - Stewed rabbit leg product and preparing method thereof - Google Patents
Stewed rabbit leg product and preparing method thereof Download PDFInfo
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- CN105495372A CN105495372A CN201510952300.4A CN201510952300A CN105495372A CN 105495372 A CN105495372 A CN 105495372A CN 201510952300 A CN201510952300 A CN 201510952300A CN 105495372 A CN105495372 A CN 105495372A
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- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 98
- 238000000034 method Methods 0.000 title abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000013599 spices Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 21
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 10
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 229910052736 halogen Inorganic materials 0.000 claims description 41
- 150000002367 halogens Chemical class 0.000 claims description 41
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 26
- 235000013882 gravy Nutrition 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 23
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- 240000008574 Capsicum frutescens Species 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 10
- 241000522254 Cassia Species 0.000 claims description 9
- 244000062241 Kaempferia galanga Species 0.000 claims description 9
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 238000005554 pickling Methods 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000015579 Alternanthera sessilis Nutrition 0.000 abstract description 15
- 240000002930 Alternanthera sessilis Species 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000007788 liquid Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 241000949456 Zanthoxylum Species 0.000 abstract 2
- 241001127714 Amomum Species 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241000112528 Ligusticum striatum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 33
- 235000013547 stew Nutrition 0.000 description 33
- 239000002304 perfume Substances 0.000 description 10
- 229910001220 stainless steel Inorganic materials 0.000 description 10
- 239000010935 stainless steel Substances 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 241000208293 Capsicum Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 240000008025 Alternanthera ficoidea Species 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 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
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a stewed rabbit leg product and a preparing method thereof. The preparing method includes the following steps that pepper, pricklyash peel, cinnamon, illicium verum, fennel, rhizoma kaempferiae, bay leaves, cumin, rhizome of ligusticum wallichii and tsaoko amomum fruit are powdered to prepare spice powder, the spice powder, salt, white granulated sugar, gourmet powder, five-spice powder and water are mixed and boiled, and stewing liquid is prepared through filtering; salt, white granulated sugar, illicium verum, pricklyash peel, pepper and water are mixed to prepare a curing agent, and rabbit legs are put into the curing agent to be cured; the cured rabbit legs are put into the boiling stewing liquid and are stewed in the mode of using intense fire first and then soft fire to prepare the stewed rabbit leg product. Due to the matching and the curing time of the curing agent, the own grass fishy smell of rabbit meat can be reduced to the maximum, the spice makes the rabbit legs more tasty, and the product has a better flavor. According to the preparing method, by means of fixed technological parameters and a fixed formula, stewed rabbit leg products in batches are basically the same in flavor, color and luster.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of halogen rabbit leg goods and preparation method thereof.
Background technology
Rabbit meat, in the production process being processed into cooked meat food, mainly contains steaming, boils, smokes, bakes, the multiple method such as halogen, and the most frequently used method is boiling.But rabbit meat is in the process of boiling, there is very large difference size, the aspect such as processing parameter and harmful components control of condiment composition, use amount, particularly rabbit meat digestion time is long, rabbit meat often ageing, and boil to obtain overlong time, the nutrient component damages in rabbit meat more, the accumulation of the composition of harmful substance also can be more, digestion time is too short, and the active ingredient in condiment can not to be dissociated in water and to dissolve and be entered as in meat, directly the product quality of the ripe rabbit meat of impact.
In existing halogen rabbit leg production process, the traditional handicraft mode that adopts is produced more, and condiment composition and adding proportion are all rule of thumb come, and cause the halogen rabbit leg local flavor of different batches and color and luster to have larger difference.Significantly, be unfavorable for industrialization, extensive, standardized production, affect production efficiency and product profit greatly.
Summary of the invention
In view of this, the object of the invention is to propose a kind of halogen rabbit leg goods and preparation method thereof, effectively to cover the fishy smell of rabbit meat, reduce the stew in soy sauce time simultaneously.
Based on above-mentioned purpose, the preparation method of halogen rabbit leg goods provided by the invention comprises the following steps:
1) capsicum, Chinese prickly ash, Chinese cassia tree, anise, fennel seeds, Kaempferia galanga, spiceleaf, cumin, fragrant fruit and tsaoko are beaten powder, obtained spices powder, mixes described spices powder with salt, white granulated sugar, five-spice powder, monosodium glutamate and water and boils, and then filters and makes thick gravy;
2) salt, white granulated sugar, anise, Chinese prickly ash, capsicum are mixed with water, obtained curing agent, puts into curing agent by rabbit leg and pickles;
3) the rabbit leg after pickling is put into the thick gravy of boiling, after then adopting first big fire, the mode of temperature fire is hotted plate, obtained described halogen rabbit leg goods.
In some embodiments of the invention, in described step 1) in, boil 20 ~ 50 minutes with 60 ~ 80 DEG C after described spices powder mixes with water.
In some embodiments of the invention, in described step 1) in, 10 ~ 30 portions of capsicums, 2 ~ 10 parts of Chinese prickly ashes, 2 ~ 10 parts of Chinese cassia trees, 0.5 ~ 5 part of anise, 0.5 ~ 5 part of fennel seeds, 0.5 ~ 5 part of Kaempferia galanga, 0.1 ~ 3 part of spiceleaf, 0.01 ~ 2 part of cumin, 1 ~ 8 part of fragrant fruit and 0.5 ~ 6 part of tsaoko are beaten powder, obtained spices powder.
In some embodiments of the invention, described spices powder is mixed with 10 ~ 50 portions of salt, 30 ~ 80 portions of white granulated sugars, 5 ~ 15 parts of monosodium glutamates, 1 ~ 5 part of five-spice powder and 1000 parts of water boil.
In some embodiments of the invention, in described step 2) in, 10 ~ 30 portions of salt, 20 ~ 30 portions of granulated sugar, 1 ~ 4 portion of anise, 12 ~ 25 portions of Chinese prickly ashes, 5 ~ 15 portions of capsicums are mixed with 1000 parts of water, obtained curing agent.
In some embodiments of the invention, in described step 2) in, the mass ratio of described rabbit leg and curing agent is 1:1 ~ 3, pickles 30 ~ 45 hours under rabbit leg being placed in 2 ~ 6 DEG C of conditions.
In some embodiments of the invention, in described step 3) in, after described first big fire, the mode of hotting plate of temperature fire comprises:
First hot plate 3 ~ 10 DEG C for 250 ~ 350 DEG C, then 80 ~ 140 DEG C are hotted plate 5 ~ 15 DEG C.
In some embodiments of the invention, described Chinese prickly ash is selected from Hanyuan tribute green pepper.
The present invention also provides a kind of halogen rabbit leg goods, and described halogen rabbit leg goods prepare according to the preparation method of above-mentioned halogen rabbit leg goods.
As can be seen from above, halogen rabbit leg goods provided by the invention and preparation method thereof, can ensure the mouthfeel that the nutritive value of product can ensure again, for consumer brings health-nutrition food.Scientific formulation, nutritious, special taste, fragrant peppery suitable, instant can be prepared by preparation method provided by the invention, be convenient to the halogen rabbit leg goods of the health environment-friendly of suitability for industrialized production, and preparation is simple, equipment requirement is low, small investment, production time is short, the resistance to long-term storage of the product obtained and be applicable to industrialization large-scale production, there are good market prospects.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, below in conjunction with specific embodiment, the present invention is described in more detail.
Embodiment 1:
Capsicum 20g, Chinese prickly ash 5g, Chinese cassia tree 5g, anistree 2g, fennel seeds 2g, Kaempferia galanga 3g, spiceleaf 1.5g, cumin 0.5g, fragrant fruit 4g and tsaoko 3g are beaten powder, obtained spices powder, described spices powder is mixed with salt 30g, white granulated sugar 50g, monosodium glutamate 10g, five-spice powder 3g and water 1000g, boil 30 minutes with 60 DEG C, then filter and make thick gravy.The thick gravy that this kind of method is made can make the composition in spices infiltrate better in rabbit back leg, turn avoid and finished product rabbit das Beinfleisch adheres to perfume particle or bits to the impact of its mode of appearance, and by described thick gravy stew in soy sauce rabbit back leg, greatly shorten halogen material preparation time.
Salt 20g, white granulated sugar 25g, anistree 2.5g, Chinese prickly ash 18.5g, capsicum 10g are mixed in Stainless steel basin with water 1000g, obtained curing agent, puts into Stainless steel basin by the 500g rabbit back leg cleaned up, is placed in 4 DEG C of constant temperature and pickles 36 hours.Preferably, described rabbit back leg can not be excessive or too small, and list is only best in quality is 140 ~ 170g, and the rabbit back leg of this growth cycle output is easier to packaging when being processed into finished product, and fine and tender taste, organoleptic quality is outstanding.
Rabbit back leg after pickling is put into the thick gravy (being advisable not have rabbit back leg) of boiling, then adopt the mode of first big fire (300 DEG C) 5min, rear temperature fire (120 DEG C) 10min to hot plate, obtained described halogen rabbit leg goods.The time of hotting plate of the present invention is only 15 minutes, the effect of the stew in soy sauce 50 ~ 70min of prior art can be reached, greatly shorten the stew in soy sauce time, and in stew in soy sauce a kind of firepower of not single use, time-optimized by big fire and little fire, improve stew in soy sauce efficiency, the soft succulence of rabbit das Beinfleisch matter making again stew in soy sauce go out, excellent taste.
By described halogen rabbit leg goods splitting vacuum sealed package, 121 DEG C of sterilization 10min, then dry, finally put listing in storage.And owing to have employed suitable temperature and time, can reduce to greatest extent due to high temperature high pressure sterilizing cause the change of products'texture and local flavor, be easier to keep the original color of product, shape.
Preferably, above-mentioned Chinese prickly ash preferred Hanyuan County, sichuan Province tribute green pepper, the spicy fresh perfume (or spice) of taste, mouthfeel is better.
Embodiment 2:
Capsicum 18g, Chinese prickly ash 8g, Chinese cassia tree 6g, anistree 3g, fennel seeds 1.5g, Kaempferia galanga 3.3g, spiceleaf 2.1g, cumin 0.8g, fragrant fruit 5g and tsaoko 2.3g are beaten powder, obtained spices powder, described spices powder is mixed with salt 41g, white granulated sugar 40g, monosodium glutamate 6g, five-spice powder 1.5g and water 1000g, boil 35 minutes with 65 DEG C, then filter and make thick gravy.The thick gravy that this kind of method is made can make the composition in spices infiltrate better in rabbit back leg, turn avoid and finished product rabbit das Beinfleisch adheres to perfume particle or bits to the impact of its mode of appearance, and by described thick gravy stew in soy sauce rabbit back leg, greatly shorten halogen material preparation time.
Salt 25g, white granulated sugar 22g, anistree 3.5g, Chinese prickly ash 20.8g, capsicum 12g are mixed in Stainless steel basin with water 1000g, obtained curing agent, puts into Stainless steel basin by the 400g rabbit back leg cleaned up, is placed in 5 DEG C of constant temperature and pickles 32 hours.Preferably, described rabbit back leg can not be excessive or too small, and list is only best in quality is 140 ~ 170g, and the rabbit back leg of this growth cycle output is easier to packaging when being processed into finished product, and fine and tender taste, organoleptic quality is outstanding.
Rabbit back leg after pickling is put into the thick gravy (being advisable not have rabbit back leg) of boiling, then adopt the mode of first big fire (280 DEG C) 4min, rear temperature fire (110 DEG C) 12min to hot plate, obtained described halogen rabbit leg goods.The time of hotting plate of the present invention is only 16 minutes, the effect of the stew in soy sauce 50 ~ 70min of prior art can be reached, greatly shorten the stew in soy sauce time, and in stew in soy sauce a kind of firepower of not single use, time-optimized by big fire and little fire, improve stew in soy sauce efficiency, the soft succulence of rabbit das Beinfleisch matter making again stew in soy sauce go out, excellent taste.
By described halogen rabbit leg goods splitting vacuum sealed package, 120 DEG C of sterilization 12min, then dry, finally put listing in storage.And owing to have employed suitable temperature and time, can reduce to greatest extent due to high temperature high pressure sterilizing cause the change of products'texture and local flavor, be easier to keep the original color of product, shape.
Preferably, above-mentioned Chinese prickly ash preferred Hanyuan County, sichuan Province tribute green pepper, the spicy fresh perfume (or spice) of taste, mouthfeel is better.
Embodiment 3:
Capsicum 12g, Chinese prickly ash 4g, Chinese cassia tree 6g, anistree 3.4g, fennel seeds 1.8g, Kaempferia galanga 2g, spiceleaf 1.2g, cumin 1g, fragrant fruit 2.9g and tsaoko 4.5g are beaten powder, obtained spices powder, described spices powder is mixed with salt 18g, white granulated sugar 44g, monosodium glutamate 13.5g, five-spice powder 2.6g and water 1000g, boil 35 minutes with 75 DEG C, then filter and make thick gravy.The thick gravy that this kind of method is made can make the composition in spices infiltrate better in rabbit back leg, turn avoid and finished product rabbit das Beinfleisch adheres to perfume particle or bits to the impact of its mode of appearance, and by described thick gravy stew in soy sauce rabbit back leg, greatly shorten halogen material preparation time.
Salt 15g, white granulated sugar 23g, anistree 1.5g, Chinese prickly ash 15.5g, capsicum 8.8g are mixed in Stainless steel basin with water 1000g, obtained curing agent, puts into Stainless steel basin by the 800g rabbit back leg cleaned up, is placed in 6 DEG C of constant temperature and pickles 31 hours.Preferably, described rabbit back leg can not be excessive or too small, and list is only best in quality is 140 ~ 170g, and the rabbit back leg of this growth cycle output is easier to packaging when being processed into finished product, and fine and tender taste, organoleptic quality is outstanding.
Rabbit back leg after pickling is put into the thick gravy (being advisable not have rabbit back leg) of boiling, then adopt the mode of first big fire (330 DEG C) 3min, rear temperature fire (100 DEG C) 12min to hot plate, obtained described halogen rabbit leg goods.The time of hotting plate of the present invention is only 15 minutes, the effect of the stew in soy sauce 50 ~ 70min of prior art can be reached, greatly shorten the stew in soy sauce time, and in stew in soy sauce a kind of firepower of not single use, time-optimized by big fire and little fire, improve stew in soy sauce efficiency, the soft succulence of rabbit das Beinfleisch matter making again stew in soy sauce go out, excellent taste.
By described halogen rabbit leg goods splitting vacuum sealed package, 118 DEG C of sterilization 13min, then dry, finally put listing in storage.And owing to have employed suitable temperature and time, can reduce to greatest extent due to high temperature high pressure sterilizing cause the change of products'texture and local flavor, be easier to keep the original color of product, shape.
Preferably, above-mentioned Chinese prickly ash preferred Hanyuan County, sichuan Province tribute green pepper, the spicy fresh perfume (or spice) of taste, mouthfeel is better.
Embodiment 4:
Capsicum 30g, Chinese prickly ash 3g, Chinese cassia tree 4.5g, anistree 2.7g, fennel seeds 2.3g, Kaempferia galanga 4.8g, spiceleaf 1.7g, cumin 0.25g, fragrant fruit 3.4g and tsaoko 1.8g are beaten powder, obtained spices powder, described spices powder is mixed with salt 50g, white granulated sugar 60g, monosodium glutamate 11g, five-spice powder 2g and water 1000g, boil 20 minutes with 66 DEG C, then filter and make thick gravy.The thick gravy that this kind of method is made can make the composition in spices infiltrate better in rabbit back leg, turn avoid and finished product rabbit das Beinfleisch adheres to perfume particle or bits to the impact of its mode of appearance, and by described thick gravy stew in soy sauce rabbit back leg, greatly shorten halogen material preparation time.
Salt 28g, white granulated sugar 22g, anistree 1.8g, Chinese prickly ash 13g, capsicum 7g are mixed in Stainless steel basin with water 1000g, obtained curing agent, puts into Stainless steel basin by the 600g rabbit back leg cleaned up, is placed in 2 DEG C of constant temperature and pickles 45 hours.Preferably, described rabbit back leg can not be excessive or too small, and list is only best in quality is 140 ~ 170g, and the rabbit back leg of this growth cycle output is easier to packaging when being processed into finished product, and fine and tender taste, organoleptic quality is outstanding.
Rabbit back leg after pickling is put into the thick gravy (being advisable not have rabbit back leg) of boiling, then adopt the mode of first big fire (265 DEG C) 8min, rear temperature fire (105 DEG C) 13min to hot plate, obtained described halogen rabbit leg goods.The time of hotting plate of the present invention is only 21 minutes, the effect of the stew in soy sauce 50 ~ 70min of prior art can be reached, greatly shorten the stew in soy sauce time, and in stew in soy sauce a kind of firepower of not single use, time-optimized by big fire and little fire, improve stew in soy sauce efficiency, the soft succulence of rabbit das Beinfleisch matter making again stew in soy sauce go out, excellent taste.
By described halogen rabbit leg goods splitting vacuum sealed package, 121 DEG C of sterilization 12min, then dry, finally put listing in storage.And owing to have employed suitable temperature and time, can reduce to greatest extent due to high temperature high pressure sterilizing cause the change of products'texture and local flavor, be easier to keep the original color of product, shape.
Preferably, above-mentioned Chinese prickly ash preferred Hanyuan County, sichuan Province tribute green pepper, the spicy fresh perfume (or spice) of taste, mouthfeel is better.
Embodiment 5:
Capsicum 12g, Chinese prickly ash 5.5g, Chinese cassia tree 7.6g, anistree 3.5g, fennel seeds 2.5g, Kaempferia galanga 3g, spiceleaf 3.2g, cumin 0.6g, fragrant fruit 4.4g and tsaoko 2.8g are beaten powder, obtained spices powder, described spices powder is mixed with salt 22g, white granulated sugar 65g, monosodium glutamate 11g, five-spice powder 2.6g and water 1000g, boil 42 minutes with 80 DEG C, then filter and make thick gravy.The thick gravy that this kind of method is made can make the composition in spices infiltrate better in rabbit back leg, turn avoid and finished product rabbit das Beinfleisch adheres to perfume particle or bits to the impact of its mode of appearance, and by described thick gravy stew in soy sauce rabbit back leg, greatly shorten halogen material preparation time.
Salt 12g, white granulated sugar 25g, anistree 2.1g, Chinese prickly ash 19.5g, capsicum 9g are mixed in Stainless steel basin with water 1000g, obtained curing agent, puts into Stainless steel basin by the 650g rabbit back leg cleaned up, is placed in 4 DEG C of constant temperature and pickles 38 hours.Preferably, described rabbit back leg can not be excessive or too small, and list is only best in quality is 140 ~ 170g, and the rabbit back leg of this growth cycle output is easier to packaging when being processed into finished product, and fine and tender taste, organoleptic quality is outstanding.
Rabbit back leg after pickling is put into the thick gravy (being advisable not have rabbit back leg) of boiling, then adopt the mode of first big fire (330 DEG C) 3min, rear temperature fire (95 DEG C) 12min to hot plate, obtained described halogen rabbit leg goods.The time of hotting plate of the present invention is only 15 minutes, the effect of the stew in soy sauce 50 ~ 70min of prior art can be reached, greatly shorten the stew in soy sauce time, and in stew in soy sauce a kind of firepower of not single use, time-optimized by big fire and little fire, improve stew in soy sauce efficiency, the soft succulence of rabbit das Beinfleisch matter making again stew in soy sauce go out, excellent taste.
By described halogen rabbit leg goods splitting vacuum sealed package, 121 DEG C of sterilization 10min, then dry, finally put listing in storage.And owing to have employed suitable temperature and time, can reduce to greatest extent due to high temperature high pressure sterilizing cause the change of products'texture and local flavor, be easier to keep the original color of product, shape.
Preferably, above-mentioned Chinese prickly ash preferred Hanyuan County, sichuan Province tribute green pepper, the spicy fresh perfume (or spice) of taste, mouthfeel is better.
Rabbit meat itself has careless fishy smell, in existing rabbit meat product, the method that most employing utilizes spice to cover removes the careless fishy smell in finished product, but Problems existing is existing pickling liquid is not optimized the raw meat that goes of rabbit meat especially, and salting period does not have corresponding fine parameters yet.By adding Chinese prickly ash and anise in the curing agent that the present invention limits, thus effectively cover the fishy smell of rabbit meat.Prior art is that rabbit leg pickles 1 ~ 2h in curing agent, but practical operation finds, this mode is not very desirable.On the one hand, the flavor components in curing agent can not enter in rabbit leg very fully, and on the other hand, the so short time is also unfavorable for the improvement of finished product rabbit meat product meat.And the method for salting that the present invention limits effectively can cover the fishy smell of rabbit meat, make the flavor components in curing agent fully enter in rabbit leg simultaneously.
It can thus be appreciated that the proportioning of curing agent provided by the invention and salting period can reduce the careless fishy smell of rabbit meat itself greatly, spices can be made again more tasty simultaneously, make product special flavour more excellent; Fixing by technological parameter and formula of preparation method provided by the invention; the halogen rabbit leg goods local flavor of every a collection of stew in soy sauce can be made substantially identical with color and luster; the scale of plant produced of being more convenient for, standardization, simultaneously for the technique of quantitative stew in soy sauce provides certain practical experience.
Those of ordinary skill in the field are to be understood that: the discussion of above any embodiment is only exemplary, and not intended to be implies that the scope of the present disclosure (comprising claim) is limited to these examples; Under thinking of the present invention, can combine between the technical characteristic in above embodiment or different embodiment yet, and there are other changes many of different aspect of the present invention as above, they do not provide in details for the sake of simplicity.Therefore, within the spirit and principles in the present invention all, any omission made, amendment, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a preparation method for halogen rabbit leg goods, is characterized in that, comprise the following steps:
1) capsicum, Chinese prickly ash, Chinese cassia tree, anise, fennel seeds, Kaempferia galanga, spiceleaf, cumin, fragrant fruit and tsaoko are beaten powder, obtained spices powder, mixes described spices powder with salt, white granulated sugar, monosodium glutamate, five-spice powder and water and boils, and then filters and makes thick gravy;
2) salt, white granulated sugar, anise, Chinese prickly ash, capsicum are mixed with water, obtained curing agent, puts into curing agent by rabbit leg and pickles;
3) the rabbit leg after pickling is put into the thick gravy of boiling, after then adopting first big fire, the mode of temperature fire is hotted plate, obtained described halogen rabbit leg goods.
2. the preparation method of halogen rabbit leg goods according to claim 1, is characterized in that, in described step 1) in, boil 20 ~ 50 minutes with 60 ~ 80 DEG C after described spices powder mixes with water.
3. the preparation method of halogen rabbit leg goods according to claim 1, it is characterized in that, in described step 1) in, 10 ~ 30 portions of capsicums, 2 ~ 10 parts of Chinese prickly ashes, 2 ~ 10 parts of Chinese cassia trees, 0.5 ~ 5 part of anise, 0.5 ~ 5 part of fennel seeds, 0.5 ~ 5 part of Kaempferia galanga, 0.1 ~ 3 part of spiceleaf, 0.01 ~ 2 part of cumin, 1 ~ 8 part of fragrant fruit and 0.5 ~ 6 part of tsaoko are beaten powder, obtained spices powder.
4. the preparation method of halogen rabbit leg goods according to claim 3, is characterized in that, is mixed by described spices powder boil with 10 ~ 50 portions of salt, 30 ~ 80 portions of white granulated sugars, 5 ~ 15 parts of monosodium glutamates, 1 ~ 5 part of five-spice powder and 1000 parts of water.
5. the preparation method of halogen rabbit leg goods according to claim 1, it is characterized in that, in described step 2) in, 10 ~ 30 portions of salt, 20 ~ 30 portions of granulated sugar, 1 ~ 4 portion of anise, 12 ~ 25 portions of Chinese prickly ashes, 5 ~ 15 portions of capsicums are mixed with 1000 parts of water, obtained curing agent.
6. the preparation method of halogen rabbit leg goods according to claim 5, is characterized in that, in described step 2) in, the mass ratio of described rabbit leg and curing agent is 1:1 ~ 3, pickles 30 ~ 45 hours under rabbit leg being placed in 2 ~ 6 DEG C of conditions.
7. the preparation method of halogen rabbit leg goods according to claim 1, is characterized in that, in described step 3) in, after described first big fire, the mode of hotting plate of temperature fire comprises:
First hot plate 3 ~ 10 DEG C for 250 ~ 350 DEG C, then 80 ~ 140 DEG C are hotted plate 5 ~ 15 DEG C.
8. the preparation method of halogen rabbit leg goods according to claim 1, it is characterized in that, described Chinese prickly ash is selected from Hanyuan tribute green pepper.
9. halogen rabbit leg goods, is characterized in that, described halogen rabbit leg goods prepare according to the preparation method of the halogen rabbit leg goods in claim 1 ~ 8 described in any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952300.4A CN105495372A (en) | 2015-12-16 | 2015-12-16 | Stewed rabbit leg product and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN102626234A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Cooking method of spicy chicken necks |
| CN102845757A (en) * | 2012-09-15 | 2013-01-02 | 霍州市霍山兔业有限公司 | Five-spice rabbit meat |
| CN103230023A (en) * | 2013-04-17 | 2013-08-07 | 宁远县九疑兔业开发有限公司 | Spicy and hot rabbit meat and preparation method thereof |
| 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 |
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| CN102626234A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Cooking method of spicy chicken necks |
| CN102845757A (en) * | 2012-09-15 | 2013-01-02 | 霍州市霍山兔业有限公司 | Five-spice rabbit meat |
| CN103230023A (en) * | 2013-04-17 | 2013-08-07 | 宁远县九疑兔业开发有限公司 | Spicy and hot rabbit meat and preparation method thereof |
| 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 |
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