CN105595195A - Method for preparing dried rabbit - Google Patents
Method for preparing dried rabbit Download PDFInfo
- Publication number
- CN105595195A CN105595195A CN201510959401.4A CN201510959401A CN105595195A CN 105595195 A CN105595195 A CN 105595195A CN 201510959401 A CN201510959401 A CN 201510959401A CN 105595195 A CN105595195 A CN 105595195A
- Authority
- CN
- China
- Prior art keywords
- rabbit
- rabbit meat
- meat
- jerky
- mixed spices
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract 3
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 47
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 46
- 238000001035 drying Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 2
- 240000008025 Alternanthera ficoidea Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a method for preparing dried rabbit. The method comprises the following steps: placing the rabbit meat in a water pool, and artificially washing stains on the rabbit surface; adding 60% of salt, 5% of galangal, 5% of white wine, 2% of cloves, 3% of myrcia, 10% of soy sauce, 10% of aniseed and 5% of pepper to a mixer, and stirring evenly to prepare a mixed seasoning; adding the rabbit meat to a jar, adding the mixed seasoning, and pickling for 18h-24h; placing the rabbit meat in a cool ventilating place to dry naturally; placing the rabbit meat in a drying box, and drying under the condition of 50-60 DEG C for 6h-10h; sterilizing the rabbit meat by microwave sterilization; and packaging. The dried rabbit has the advantages of good taste, and long edible period.
Description
Technical field
The present invention specifically relates to a kind of preparation method of rabbit jerky, has been applied to rabbit jerky production and processing field.
Background technology
Rabbit meat ground is delicate, and delicious flavour is nutritious, compares with other meat, has very high digestibility, very easily digested absorption after food, and this is that other meats are unexistent, therefore, the rabbit meat utmost point is subject to consumer's welcome.
At present, the edible rabbit meat of people is mainly fresh rabbit meat, but fresh rabbit meat is long standing time, and rabbit meat can damage, and therefore edible period ratio is shorter.
Summary of the invention
For solving the defect of prior art scheme, the invention discloses the preparation method of long rabbit jerky of good, edible cycle of a kind of mouthfeel.
The preparation method who the invention discloses a kind of rabbit jerky, concrete steps are as follows:
Step 1: rabbit meat is placed in pond, and manual cleaning falls the spot of rabbit meat surface;
Step 2: according to mass percent, take food salt 60%, galingal 5%, white wine 5%, cloves 2%, spiceleaf 3%, soy sauce 10%, anistree 10%, Chinese prickly ash 5% joins in mixer, makes mixed spices after stirring;
Step 3: rabbit meat is joined in jar, then add the prepared mixed spices of step 2, the mass ratio of rabbit meat and mixed spices is 15:1, after stirring, pickles 18h-24h;
Step 4: the rabbit meat after pickling is placed on to shady and cool ventilation place natural drying, the natural drying time is 24h-48h;
Step 5: rabbit meat is placed in drying baker, dries 6h-10h under the condition of 50 DEG C-60 DEG C;
Step 6: adopt the mode of microwave disinfection to carry out sterilization to rabbit meat, sterilizing time is 6min-8min, makes rabbit jerky after sterilization, packaging.
The preparation method of rabbit jerky of the present invention is by being prepared into dry rabbit jerky by fresh rabbit meat, therefore the shelf-life obtains very large prolongation, the time of people's storage is long, the edible cycle is extended greatly, and by adding salt, galingal, white wine, cloves, spiceleaf, soy sauce, anise, Chinese prickly ash, therefore the mouthfeel of rabbit jerky is relatively good.
Detailed description of the invention
The preparation method who the invention discloses a kind of rabbit jerky, concrete steps are as follows:
Step 1: rabbit meat is placed in pond, and manual cleaning falls the spot of rabbit meat surface;
Step 2: according to mass percent, take food salt 60%, galingal 5%, white wine 5%, cloves 2%, spiceleaf 3%, soy sauce 10%, anistree 10%, Chinese prickly ash 5% joins in mixer, makes mixed spices after stirring;
Step 3: rabbit meat is joined in jar, then add the prepared mixed spices of step 2, the mass ratio of rabbit meat and mixed spices is 15:1, after stirring, pickles 18h-24h;
Step 4: the rabbit meat after pickling is placed on to shady and cool ventilation place natural drying, the natural drying time is 24h-48h;
Step 5: rabbit meat is placed in drying baker, dries 6h-10h under the condition of 50 DEG C-60 DEG C;
Step 6: adopt the mode of microwave disinfection to carry out sterilization to rabbit meat, sterilizing time is 6min-8min, makes rabbit jerky after sterilization, packaging.
Embodiment 1
Step 1: rabbit meat is placed in pond, and manual cleaning falls the spot of rabbit meat surface;
Step 2: according to mass percent, take food salt 60%, galingal 5%, white wine 5%, cloves 2%, spiceleaf 3%, soy sauce 10%, anistree 10%, Chinese prickly ash 5% joins in mixer, makes mixed spices after stirring;
Step 3: rabbit meat is joined in jar, then add the prepared mixed spices of step 2, the mass ratio of rabbit meat and mixed spices is 15:1, after stirring, pickles 20h;
Step 4: the rabbit meat after pickling is placed on to shady and cool ventilation place natural drying, the natural drying time is 36h;
Step 5: rabbit meat is placed in drying baker, dries 8h under the condition of 55 DEG C;
Step 6: adopt the mode of microwave disinfection to carry out sterilization to rabbit meat, sterilizing time is 7min, makes rabbit jerky after sterilization, packaging.
Embodiment 2
Step 1: rabbit meat is placed in pond, and manual cleaning falls the spot of rabbit meat surface;
Step 2: according to mass percent, take food salt 60%, galingal 5%, white wine 5%, cloves 2%, spiceleaf 3%, soy sauce 10%, anistree 10%, Chinese prickly ash 5% joins in mixer, makes mixed spices after stirring;
Step 3: rabbit meat is joined in jar, then add the prepared mixed spices of step 2, the mass ratio of rabbit meat and mixed spices is 15:1, after stirring, pickles 18h;
Step 4: the rabbit meat after pickling is placed on to shady and cool ventilation place natural drying, the natural drying time is 24h;
Step 5: rabbit meat is placed in drying baker, dries 10h under the condition of 50 DEG C;
Step 6: adopt the mode of microwave disinfection to carry out sterilization to rabbit meat, sterilizing time is 6min, makes rabbit jerky after sterilization, packaging.
Above embodiment is only in order to illustrate the present invention and unrestricted technical scheme described in the invention; Therefore, although this description has been described in detail the present invention with reference to each above-mentioned embodiment,, those of ordinary skill in the art should be appreciated that still and can modify or be equal to replacement the present invention; And all do not depart from technical scheme and the improvement thereof of the spirit and scope of the present invention, it all should be encompassed in claim scope of the present invention.
Claims (1)
1. a preparation method for rabbit jerky, is characterized in that: concrete steps are as follows:
Step 1: rabbit meat is placed in pond, and manual cleaning falls the spot of rabbit meat surface;
Step 2: according to mass percent, take food salt 60%, galingal 5%, white wine 5%, cloves 2%, spiceleaf 3%, soy sauce 10%, anistree 10%, Chinese prickly ash 5% joins in mixer, makes mixed spices after stirring;
Step 3: rabbit meat is joined in jar, then add the prepared mixed spices of step 2, the mass ratio of rabbit meat and mixed spices is 15:1, after stirring, pickles 18h-24h;
Step 4: the rabbit meat after pickling is placed on to shady and cool ventilation place natural drying, the natural drying time is 24h-48h;
Step 5: rabbit meat is placed in drying baker, dries 6h-10h under the condition of 50 DEG C-60 DEG C;
Step 6: adopt the mode of microwave disinfection to carry out sterilization to rabbit meat, sterilizing time is 6min-8min, makes rabbit jerky after sterilization, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959401.4A CN105595195A (en) | 2015-12-21 | 2015-12-21 | Method for preparing dried rabbit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959401.4A CN105595195A (en) | 2015-12-21 | 2015-12-21 | Method for preparing dried rabbit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595195A true CN105595195A (en) | 2016-05-25 |
Family
ID=55976000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510959401.4A Withdrawn CN105595195A (en) | 2015-12-21 | 2015-12-21 | Method for preparing dried rabbit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595195A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125609A (en) * | 2017-06-13 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of Spiced hare is dry and preparation method thereof |
| CN107484970A (en) * | 2017-08-30 | 2017-12-19 | 巫溪县巨旭鳄鱼养殖有限公司 | A kind of processing method of crocodile jerky |
| CN109287983A (en) * | 2018-12-10 | 2019-02-01 | 湖南耶啰耶兔业发展有限公司 | One kind salts down rabbit meat and its manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326780A (en) * | 2010-07-13 | 2012-01-25 | 马小真 | Preparation method of dried rabbit meat nutritional food |
| CN102860525A (en) * | 2011-07-05 | 2013-01-09 | 邹吟寒 | Spicy dried rabbit meat and processing technology |
| CN103099224A (en) * | 2011-11-11 | 2013-05-15 | 帅正强 | Method of preparing dried rabbit |
-
2015
- 2015-12-21 CN CN201510959401.4A patent/CN105595195A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326780A (en) * | 2010-07-13 | 2012-01-25 | 马小真 | Preparation method of dried rabbit meat nutritional food |
| CN102860525A (en) * | 2011-07-05 | 2013-01-09 | 邹吟寒 | Spicy dried rabbit meat and processing technology |
| CN103099224A (en) * | 2011-11-11 | 2013-05-15 | 帅正强 | Method of preparing dried rabbit |
Non-Patent Citations (1)
| Title |
|---|
| 王丽哲等: "《兔产品加工新技术》", 31 January 2013, 中国农业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125609A (en) * | 2017-06-13 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of Spiced hare is dry and preparation method thereof |
| CN107484970A (en) * | 2017-08-30 | 2017-12-19 | 巫溪县巨旭鳄鱼养殖有限公司 | A kind of processing method of crocodile jerky |
| CN109287983A (en) * | 2018-12-10 | 2019-02-01 | 湖南耶啰耶兔业发展有限公司 | One kind salts down rabbit meat and its manufacturing method |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160525 |