CN105901531A - Making method of vinasse roasted rabbits - Google Patents
Making method of vinasse roasted rabbits Download PDFInfo
- Publication number
- CN105901531A CN105901531A CN201610253017.7A CN201610253017A CN105901531A CN 105901531 A CN105901531 A CN 105901531A CN 201610253017 A CN201610253017 A CN 201610253017A CN 105901531 A CN105901531 A CN 105901531A
- Authority
- CN
- China
- Prior art keywords
- rabbit
- flavoring agent
- chive
- minutes
- cauldron
- 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.)
- Pending
Links
- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 107
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 31
- 239000007787 solid Substances 0.000 claims abstract description 20
- 238000003307 slaughter Methods 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims description 76
- 235000013355 food flavoring agent Nutrition 0.000 claims description 71
- 239000003921 oil Substances 0.000 claims description 30
- 235000019198 oils Nutrition 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 25
- 240000002234 Allium sativum Species 0.000 claims description 24
- 235000004611 garlic Nutrition 0.000 claims description 24
- 241000234282 Allium Species 0.000 claims description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 235000020095 red wine Nutrition 0.000 claims description 19
- 238000010025 steaming Methods 0.000 claims description 17
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 15
- 240000004760 Pimpinella anisum Species 0.000 claims description 15
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 210000001015 abdomen Anatomy 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 210000002268 wool Anatomy 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 235000021397 ready fried onions Nutrition 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 11
- 239000010495 camellia oil Substances 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
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 210000004209 hair Anatomy 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 3
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 16
- 230000036541 health Effects 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000391 smoking effect Effects 0.000 abstract 2
- 239000003925 fat Substances 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 17
- 235000013305 food Nutrition 0.000 description 17
- 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 14
- 239000000126 substance Substances 0.000 description 14
- 238000004939 coking Methods 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 9
- 235000013599 spices Nutrition 0.000 description 8
- 241001330002 Bambuseae Species 0.000 description 7
- 239000008280 blood Substances 0.000 description 7
- 235000012000 cholesterol Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- 230000000711 cancerogenic effect Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 231100000357 carcinogen Toxicity 0.000 description 4
- 239000003183 carcinogenic agent Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 240000002930 Alternanthera sessilis Species 0.000 description 2
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 108010076039 Polyproteins Proteins 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000037444 atrophy Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000012567 medical material Substances 0.000 description 2
- 208000022530 polyphagia Diseases 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- VNFYMAPAENTMMO-UHFFFAOYSA-N 5-chloro-2-methylquinoline Chemical compound ClC1=CC=CC2=NC(C)=CC=C21 VNFYMAPAENTMMO-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 206010059245 Angiopathy Diseases 0.000 description 1
- 208000018152 Cerebral disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 229940008075 allyl sulfide Drugs 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000002113 chemopreventative effect Effects 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000037308 hair color Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- PGSADBUBUOPOJS-UHFFFAOYSA-N neutral red Chemical compound Cl.C1=C(C)C(N)=CC2=NC3=CC(N(C)C)=CC=C3N=C21 PGSADBUBUOPOJS-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 235000012736 patent blue V Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- -1 thing Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 235000020795 whole food diet Nutrition 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
A making method of vinasse roasted rabbits comprises the following steps: slaughtering rabbits, fixing the rabbits, preparing boiling water, boiling the rabbits, preparing a flavoring A, preparing a flavoring B, preparing a flavoring C, smearing above flavorings, preparing a smoking material, smoking the rabbits, preparing chive oil, and smearing the chive oil. The vinasse roasted rabbits made by adopting the method have bright color, rich bouquet, moderate and sweet taste, crisp and not burnt skins, solid and crisp-soft meat, and very good elasticity. The vinasse roasted rabbits have delicious taste and good color, can be eaten enough without internal heat, and contain low fats, high proteins and abundant nutrients, are beneficial for the health of human bodies, and is a healthy food suitable for people of all ages.
Description
Technical field
The present invention relates to the manufacture method of a kind of roast rabbit, refer in particular to the manufacture method of a kind of distiller grains roast rabbit.
Background technology
Carnis Leporis belongs to the meat of high protein, low fat, low cholesterol, has the highest digestibility (up to 85%), after food
The most digested absorption, Carnis Leporis protein content is up to 70%, higher than general meat, and metabolism of lipid and cholesterol content is less than institute
Some meat, has the saying of " element in meat or fish ".
The rabbit meat product that fire-cures is the rabbit meat product that China is traditional, it may also be said to be the most classic representative goods, this kind of Carnis Leporis
The processing method of goods is simple, and the equipment that produces simplifies, small investment, low cost, and the quality of goods is the highest, its product
Quality flavor is unique, appearance luster is the most pleasing, instant, easily packs storage, has preferable shelf life, thus deeply consumed
Person likes.Though the roast rabbit taste that existing technique makes is good, but heat is high, easily get angry, and easily produces cause during fire-cureing
Cancer material, is unfavorable for health.
Summary of the invention
The present invention provides the manufacture method of a kind of distiller grains roast rabbit, and its main purpose is the roast rabbit overcoming existing technique to make
Heat is high, the defect of carcinogen of easily getting angry, be easily generated.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
The manufacture method of a kind of distiller grains roast rabbit, comprises the following steps:
A) slaughter: the black wool rabbit alive taking 3~4kg carries out slaughtering unhairing, and is shaved by residual hair with cutter, rinses well and cuts open the chest brokenly afterwards
Internal organs are removed, and are again cleaned by tripe;
B) fixing: taking two bamboo canes, a rabbit tail after cleaning inserts, and through butt, and passes from head;Another root
Insert from the end of the side belly of rabbit, through butt, and pass from the end of opposite side belly;
C) prepare to steam water: toward steamer in, pour the water of 5~6 jin into, and add anise 1.5~2g, Radix Angelicae Sinensis 1~1.5g, garlic pieces 4~
6g, ginger nut 0.4~0.6g, Radix Glycyrrhizae 0.4~0.6g, Fructus Foeniculi 0.4~0.6g, by decocting in water to 100 DEG C;
D) steaming and decocting: the rabbit fixed is erected at the side waterborne boiled, covers pot cover, steaming and decocting 40~120 minutes;
E) configuration flavoring agent A: take salt 120~130g, monosodium glutamate 3.5~4g, chicken powder 2~2.5g uniformly mix, and are configured to flavoring agent
A;
F) preparation flavoring agent B: take red wine dregs 15~20g, fried Bulbus Allii 1.8~2.2g, fried onion 1.3~1.7g uniformly mix, and join
It is set to flavoring agent B;
G) preparation flavoring agent C: take red wine dregs 3~3.5g, be configured to flavoring agent C;
H) flavoring agent is smeared: taken out by steamed rabbit, and smear flavoring agent A equably at the interior exocuticle of rabbit;Stand 4~6
After minute, with the interior exocuticle 1 of warm water washing rabbit~2 times, then smear flavoring agent B equably at the interior exocuticle of rabbit;Quiet
After putting 7~10 minutes, flavoring agent C on the exocuticle of rabbit is smeared equably, standby after standing cooling;
I) prepare smoked material: pour into toward cauldron in Oleum Camelliae 200~300g, garlic pieces 5~5.5g, anise 1.5~2g, Radix Angelicae Sinensis 1~
1.5g, Semen Sesami 0.4~0.6g, the Radix Glycyrrhizae 0.4~0.6g ground, Fructus Foeniculi 0.4~0.6g, stir;
J) fire-cure: rabbit is erected at above smoked material, covers pot cover, first with the little baking cauldron 20 of 80~90 DEG C~30 minutes;
Then the solids in smoked material is pulled out with netted spoon, then with the middle baking cauldron 10 of 130~150 DEG C~20 minutes;Afterwards will
Solids in netted spoon is refunded in cauldron, and with the little baking cauldron 30 of 80~90 DEG C~40 minutes;
K) chive oil is prepared: extracting tea seed oil 8~10g, Bulbus Allii 1.2~1.8g, chive head 1.5~2.5g, dry onion 1.5~2.5g
Pour in pot, explode 8~12 minutes with the little fire of 80~100 DEG C, afterwards the Bulbus Allii exploded, chive head, dry onion are pulled out, remaining
Be chive oil;
L) chive oil is smeared: by exocuticle in chive oil uniform application to the rabbit after having fire-cureed, stand cooling.
Further, toward steamer is poured into the water of 5.5 jin in step c, and add anistree 1.7g, Radix Angelicae Sinensis 1.2g, garlic pieces 5g,
Ginger nut 0.5g, Radix Glycyrrhizae 0.5g, Fructus Foeniculi 0.5g.
Further, take salt 122g in step e, monosodium glutamate 3.8g, chicken powder 2.3g uniformly mix, and are configured to flavoring agent A.
Further, take red wine dregs 17g in step f, fried Bulbus Allii 2g, fried onion 1.5g uniformly mix, and are configured to flavoring agent
B。
Further, step g takes red wine dregs 3.2g, be configured to flavoring agent C.
Further, step i pours Oleum Camelliae 250g, garlic pieces 5.2g, anistree 1.7g, Radix Angelicae Sinensis 1.2g, sesame in cauldron
Fiber crops 0.5g, the Radix Glycyrrhizae 0.5g ground, Fructus Foeniculi 0.5g.
Further, in step k, extracting tea seed oil 8.2g, Bulbus Allii 1.5g, chive head 2g, dry onion 2g pour in pot.
In above-mentioned material,
Anistree: to have another name called Fructus Anisi Stellati.Sweet in the mouth, perfume (or spice), warm in nature.It is a kind of main flavoring, is generally used for meat product, baking food
The food processing fields such as product, can be allowed to again add perfume (or spice) except foul smell in meat.Control stomachache, flat vomiting, reason stomach preferably in, dispelling cold and dampness, relax
Effect of liver warming the stomach.
Radix Angelicae Sinensis: taste food spice.Sweet in the mouth, hardship, perfume (or spice).It is mainly used in stewing, boiling domestic animal or wild beast dishes, it is possible to remove flavor and enhancing flavor,
Increase the medicated incense taste of meat products.And Radix Angelicae Sinensis sweet in the mouth and weigh, therefore specially can enrich blood, its gas is light and pungent, therefore again can promoting the circulation of blood, invigorating middle warmer has
Dynamic, row there is benefit, for the key medicine in blood.Thus, it can be enriched blood, and can invigorate blood circulation again, both can stimulate the menstrual flow, again can be active.
Bulbus Allii: have the highest nutritive value, includes rich in protein, carbohydrate and lot of trace unit
Element.There is effect that sterilization is anticancer.
Ginger nut: this food spice, taste is pungent, fragrant.There are warming spleen and stomach for dispelling cold, appetite-stimulating indigestion-relieving, effect of regulating QI to relieve pain;Suitable cold syndrome of the stomach it
People's trusted subordinate's cold type of pain, borborygmus diarrhoea person, poor appetite, anorexia, or the people stopping dyspepsia eat.
Radix Glycyrrhizae: sweet in the mouth, property is put down;Return spleen, stomach, the heart, lung meridian.There is QI invigorating invigorating middle warmer, relieving spasm to stop pain, nourishing the lung to arrest cough, pathogenic fire purging solution
Poison, effect of the mediation property of medicine.
Fructus Foeniculi: taste food spice.Sweet in the mouth, perfume (or spice).It has the highest nutritive value, containing protein, fat, carbon hydrate
The nutrient substance such as thing, calcium, phosphorus, ferrum, carotene, thiamine, vitamin B2, folic acid, vitamin C.It is conventional flavoring agent, meat can be removed
Middle foul smell, is allowed to again add perfume (or spice).
Chive head: a kind of conventional flavoring agent.There is effect of anti-flu, facilitating digestion, cancer-resisting, anti-bacteria and anti-virus.
Dry onion: dry Herba Alii fistulosi contains volatile oil, is mainly composed of allicin, contains again allyl sulfide, calcium oxalate.It addition,
Possibly together with fat, saccharide, carotene etc., vitamin B, C, nicotinic acid, calcium, magnesium, the composition such as ferrum.There is prophylaxis of cancer, promote food
The effects such as desire, vasodilator, cholesterol reducing.
Red wine dregs: the raw material of food, containing capacity for liquor about 20%, quality is with the oldest grain, and color and luster is scarlet, has strong wine
Fragrance is preferred.It has the specific functions such as reduction cholesterol, blood pressure lowering, blood sugar lowering and anti-cancer, more has estimable neutral red
Pigment, is precious delicious healthy wholefood.
Semen Sesami: Semen Sesami can be used as Cooking Materials, often food can skin-protection and skin-makeup, fat-reducing body shaping.It contains substantial amounts of fat and egg
White matter, and have abundant vitamin E, there is invigorating the liver and kidney, benefiting essence-blood, intestine moistening is dry, effect of lactogenesis.
Oleum Camelliae: do not contain only the compositions such as unsaturated fatty acid, oleic acid, linoleic acid is many possibly together with Flos Camelliae Japonicae, Flos Camelliae Japonicae soap, tea
Phenol etc..Wherein, Flos Camelliae Japonicae has the effect of thrombus dissolving, prevents the multiple cardio-cerebral diseases caused by sclerosis of blood vessels, and tea polyphenols has reduction
Cholesterol, Cancer Chemoprevention etc. act on.It addition, Oleum Camelliae also has resistant to elevated temperatures characteristic, decoct when 150 DEG C also the most oily
Cigarette, its composition also will not change.It is eaten for a long time Oleum Camelliae and can reduce the occurrence probability of cholesterol, blood fat reducing, blood pressure lowering, to heart and brain
Angiopathys etc. have auxiliary therapeutic action, can moisten stomach with bowel relieving, have antitumaous effect.
Compared to the prior art, what the present invention produced has the beneficial effects that:
1, the present invention inserts two bamboo canes with rabbit, is possible to prevent Carnis Leporis at follow-up steaming and decocting and atrophy during fire-cureing, shadow
Ringing voluptuousness, the outward appearance that the most also can make Carnis Leporis is more beautiful, improves appearance.
2, the present invention is before fire-cureing to Carnis Leporis, first carries out steaming and decocting, meat can be made solid and improve the elasticity of meat,
Make voluptuousness more preferably;And the food cooked by water vapour, its original molecular structure destroys less, farthest remains
The nutritional labelings such as the original protein of food, cellulose, so make Carnis Leporis its high protein, low fat during boiling
Fat, the high-quality characteristic of low cholesterol can be retained well.It addition, steam water adds anise, Radix Angelicae Sinensis, garlic pieces, ginger nut,
Fructus Foeniculi can be removed the original bad smell of Carnis Leporis and increase fragrance for meat, moreover it is possible to improve the nutritive value of Carnis Leporis further, and
Adding Radix Glycyrrhizae, that can relax in anise, Radix Angelicae Sinensis, garlic pieces, ginger nut, Fructus Foeniculi is strong, reduces the thorn that Carnis Leporis is produced by this composition
Swash taste.
3, in the present invention, the effect of dispensing A is tasty, improves the products of Carnis Leporis;The effect of dispensing B is to make Carnis Leporis increase
Vinosity, and improve its fragrance;The effect of dispensing C is the wine flavour improving Carnis Leporis further, and makes the appearance color of Carnis Leporis more
Bright-coloured, improve appearance.
4, in the present invention, due to the heat-resisting quantity of Oleum Camelliae so that during fire-cureing, it is not likely to produce harmful substance, tradition
The goods that fire-cure owing to, in manufacturing process, easily making food coking, thus producing a large amount of carcinogen, and Oleum Camelliae heating
Not having obvious oil smoke during to 150 DEG C, therefore Carnis Leporis does not haves the situation of coking during fire-cureing, and greatly reduces carcinogenic yet
The generation of material.It addition, add anise, Radix Angelicae Sinensis, Semen Sesami, Fructus Foeniculi in smoked material, it is possible to increase the fragrance of Carnis Leporis further, increase
Add mouthfeel;Owing to the goods that fire-cure are in manufacturing process, some harmful substances can be produced unavoidably and easily allow people get angry, therefore adding
Enter the Radix Glycyrrhizae of sterilize anticancer garlic pieces and eliminating fire and detoxication so that user can reduce taking the photograph of harmful substance during edible
Enter, after eating, also can accelerate the discharge of harmful substance, allow user while enjoying delicious food, it is possible to health diet, not to health
Damage.
5, in the present invention, first with the little baking of 80~90 DEG C so that the surface of Carnis Leporis is tasty, then with 130~150 DEG C
Middle baking so that the inside of Carnis Leporis is soft, finally the inside of Carnis Leporis can be made tasty with the little baking of 80~90 DEG C.This
Plant order to fire-cure, so that Carnis Leporis epidermis is owing to being greatly improved crunchy sensation through repeatedly fire-cureing of different temperatures, interior
Portion will not become stiff owing to the time of middle baking is short, can keep soft sense while having taste well.Further, since moderate heat
The roasting time is short, additionally it is possible to be prevented effectively from Carnis Leporis coking during fire-cureing;To smoke before the middle baking of 130~150 DEG C
Solids in material is pulled out, is possible to prevent the medical material in smoked material, dispensing coking, destroys its nutritional labeling and the property of medicine, be also avoided that
Its coking produces harmful substance.
6, in the present invention, the chive oil smeared, by increasing capacitance it is possible to increase the mouthfeel of Carnis Leporis and fragrance, and also chive oil makes composition
In, Oleum Camelliae contains abundant nutrient substance, and Bulbus Allii, chive head, dry onion have the antitumaous effect that well sterilizes, and is conducive to using
The health at family.It addition, Bulbus Allii, chive head, dry onion produced fried Bulbus Allii, fried onion after fried, moreover it can be used in step f
Preparing ingredients B, does not results in the waste of material.
7, the present invention is used to make distiller grains roast rabbit, bright-colored, with strong aroma, taste salty and sweet, table
Skin is crisp and the most burnt, and meat is solid again with soft sense, has good elasticity.While delicious color is good, polyphagia is not got angry, few
Fat polyprotein, includes abundant nutrient substance, is of value to health, is health food suitable for all ages.
Detailed description of the invention
The detailed description of the invention of the present invention is described below.
The manufacture method of a kind of distiller grains roast rabbit, comprises the following steps:
Step one:
Slaughter: the black wool rabbit alive taking 3~4kg carries out slaughtering unhairing, and is shaved by residual hair with cutter, rinses well and cuts open the chest brokenly afterwards
Internal organs are removed, and are again cleaned by tripe.
Black wool rabbit alive, has another name called black wool Fujian rabbits, originates from Fujian, have the spies such as prolificacy, Resistant, crude feed tolerance, high-quality
Property;Its hair color is black, and the iris of eyes has isochrome red, black, sky blue, and ear is little, upright, and coarse and short by hair, build is less;Become
Year, rabbit body weight was more than 3 kilograms;Tire litter size is more than 10.The most adult black wool of black wool used by present invention rabbit alive rabbit alive, adopts
With domestic black wool live rabbit rabbit the black wool of cultivation between 1 year~1 year 3 months, should be used age to live rabbit rabbit age should be 7~8 months
Between.Being preferably selected before slaughtering is 6~7 jin, slaughters rear net weight black wool between 4.3~4.8 jin rabbit alive.
Step 2:
Fixing: taking two bamboo canes, a rabbit tail after cleaning inserts, and through butt, and passes from head;Another root from
The end of the side belly of rabbit is inserted, and through butt, and passes from the end of opposite side belly.
With rabbit, insert two bamboo canes, be possible to prevent Carnis Leporis in follow-up steaming and decocting and atrophy during fire-cureing, affect meat
Sense, the outward appearance that the most also can make Carnis Leporis is more beautiful, improves appearance.
Step 3:
Prepare to steam water: toward steamer in, pour the water of 5~6 jin into, and add anise 1.5~2g, Radix Angelicae Sinensis 1~1.5g, garlic pieces 4~6g,
Ginger nut 0.4~0.6g, Radix Glycyrrhizae 0.4~0.6g, Fructus Foeniculi 0.4~0.6g, by decocting in water to 100 DEG C.
Wherein, preferably scheme is to pour the water of 5.5 jin in steamer into, and adds anistree 1.7g, Radix Angelicae Sinensis 1.2g, garlic pieces
5g, ginger nut 0.5g, Radix Glycyrrhizae 0.5g, Fructus Foeniculi 0.5g.
Step 4:
Steaming and decocting: the rabbit fixed is erected at the side waterborne boiled, covers pot cover, steaming and decocting 40~120 minutes.The concrete time can
Net weight and rabbit after slaughtering according to black wool rabbit alive are adjusted age, and net weight and rabbit are the biggest for age, and digestion time should be the longest.
Before Carnis Leporis is fire-cureed, first carry out steaming and decocting, meat can be made solid and improve the elasticity of meat, making voluptuousness more
Good;And the food cooked by water vapour, its original molecular structure destroys less, farthest remains food original
Protein, the nutritional labeling such as cellulose, so make Carnis Leporis its high protein, low fat, low gallbladder during boiling solid
The high-quality characteristic of alcohol can be retained well.It addition, add anise, Radix Angelicae Sinensis, garlic pieces, ginger nut, Fructus Foeniculi energy in steaming water
Enough remove the original bad smell of Carnis Leporis and increase fragrance for meat, moreover it is possible to improving the nutritive value of Carnis Leporis further, and add Radix Glycyrrhizae,
That can relax in anise, Radix Angelicae Sinensis, garlic pieces, ginger nut, Fructus Foeniculi is strong, reduces the pungent taste that Carnis Leporis is produced by this composition.
Step 5:
Configuration flavoring agent A: take salt 120~130g, monosodium glutamate 3.5~4g, chicken powder 2~2.5g uniformly mix, and are configured to flavoring agent A.
Wherein, preferably scheme for taking salt 122g, monosodium glutamate 3.8g, chicken powder 2.3g uniformly mix, and are configured to flavoring agent A.
Step 6:
Preparation flavoring agent B: take red wine dregs 15~20g, fried Bulbus Allii 1.8~2.2g, fried onion 1.3~1.7g uniformly mix, configuration
Become flavoring agent B.
Wherein, preferably scheme for taking red wine dregs 17g, fried Bulbus Allii 2g, fried onion 1.5g uniformly mix, and are configured to flavoring agent
B。
Step 7:
Preparation flavoring agent C: take red wine dregs 3~3.5g, be configured to flavoring agent C.
Wherein, preferably scheme is for taking red wine dregs 3.2g, is configured to flavoring agent C.
Step 8:
Smear flavoring agent: taken out by steamed rabbit, and smear flavoring agent A equably at the interior exocuticle of rabbit;Stand 4~6 points
Zhong Hou, with the interior exocuticle 1 of warm water washing rabbit~2 times, then smears flavoring agent B equably at the interior exocuticle of rabbit;Stand 7
~after 10 minutes, flavoring agent C on the exocuticle of rabbit is smeared equably, standby after standing cooling.
The effect of dispensing A is tasty, improves the products of Carnis Leporis;The effect of dispensing B is to make Carnis Leporis increase vinosity, and improves
Its fragrance;The effect of dispensing C is the wine flavour improving Carnis Leporis further, and makes the appearance color of Carnis Leporis more bright-coloured, and raising is sold
Phase.
Step 9:
Prepare smoked material: pour into toward cauldron in Oleum Camelliae 200~300g, garlic pieces 5~5.5g, anise 1.5~2g, Radix Angelicae Sinensis 1~1.5g,
Semen Sesami 0.4~0.6g, the Radix Glycyrrhizae 0.4~0.6g ground, Fructus Foeniculi 0.4~0.6g, stir.
Wherein, preferably scheme is for pouring Oleum Camelliae 250g, garlic pieces 5.2g, anistree 1.7g, Radix Angelicae Sinensis 1.2g, sesame in cauldron
Fiber crops 0.5g, the Radix Glycyrrhizae 0.5g ground, Fructus Foeniculi 0.5g.
Heat-resisting quantity due to Oleum Camelliae so that during fire-cureing, is not likely to produce harmful substance, traditional fire-cure goods by
In in manufacturing process, easily make food coking, thus produce a large amount of carcinogen, and Oleum Camelliae when being heated to 150 DEG C also
Not having obvious oil smoke, therefore Carnis Leporis does not haves the situation of coking during fire-cureing, and greatly reduces the generation of carcinogen.
It addition, add anise, Radix Angelicae Sinensis, Semen Sesami, Fructus Foeniculi in smoked material, it is possible to increase the fragrance of Carnis Leporis further, increase mouthfeel;Due to
The goods that fire-cure, in manufacturing process, can produce some harmful substances unavoidably and easily allow people get angry, and therefore add sterilization anticancer
Garlic pieces and the Radix Glycyrrhizae of eliminating fire and detoxication so that user can reduce the absorption of harmful substance during edible, edible after also
The discharge of harmful substance can be accelerated, allow user while enjoying delicious food, it is possible to health diet, health is not damaged.
Step 10:
Fire-cure: rabbit is erected at above smoked material, covers pot cover, first with the little baking cauldron 20 of 80~90 DEG C~30 minutes;So
After the solids in smoked material is pulled out with netted spoon, then with the middle baking cauldron 10 of 130~150 DEG C~20 minutes;Afterwards by net
Solids in shape spoon is refunded in cauldron, and with the little baking cauldron 30 of 80~90 DEG C~40 minutes.
First with the little baking of 80~90 DEG C so that the surface of Carnis Leporis is tasty, the middle baking with 130~150 DEG C is permissible
The inside making Carnis Leporis is soft, finally the inside of Carnis Leporis can be made tasty with the little baking of 80~90 DEG C.This order is smoked
Roasting, so that Carnis Leporis epidermis is owing to being greatly improved crunchy sensation through repeatedly fire-cureing of different temperatures, internal due to middle baking
Time short will not become stiff, soft sense can be kept while having taste well.Further, since the time of middle baking is short,
Carnis Leporis coking during fire-cureing can also be prevented effectively from;Before the middle baking of 130~150 DEG C by the solids in smoked material
Pull out, be possible to prevent the medical material in smoked material, dispensing coking, destroy its nutritional labeling and the property of medicine, be also avoided that its coking has
Pest matter.
Step 11:
Prepare chive oil: extracting tea seed oil 8~10g, Bulbus Allii 1.2~1.8g, chive head 1.5~2.5g, dry onion 1.5~2.5g fall
Enter in pot, explode 8~12 minutes with the little fire of 80~100 DEG C, afterwards the Bulbus Allii exploded, chive head, dry onion are pulled out, remaining
It is chive oil.
Wherein, preferably scheme is extracting tea seed oil 8.2g, Bulbus Allii 1.5g, chive head 2g, dry onion 2g pour in pot.
Step 12:
Smear chive oil: by exocuticle in chive oil uniform application to the rabbit after having fire-cureed, stand cooling.
The chive oil smeared, by increasing capacitance it is possible to increase the mouthfeel of Carnis Leporis and fragrance, and chive oil makes in composition, and Oleum Camelliae contains
Abundant nutrient substance, Bulbus Allii, chive head, dry onion is had to have the health of the antitumaous effect that well sterilizes, beneficially user.Separately
Outward, Bulbus Allii, chive head, dry onion produced fried Bulbus Allii, fried onion after fried, moreover it can be used to preparing ingredients B in step f,
Do not result in the waste of material.
The present invention is used to make distiller grains roast rabbit, bright-colored, with strong aroma, taste salty and sweet, epidermis
Crisp and the most burnt, meat is solid again with soft sense, has good elasticity.While delicious color is good, polyphagia is not got angry, few fat
Polyprotein, includes abundant nutrient substance, is of value to health, is health food suitable for all ages.
Embodiment one
The manufacture method of a kind of distiller grains roast rabbit, comprises the following steps:
A) slaughter: the black wool rabbit alive taking 3kg carries out slaughtering unhairing, and is shaved by residual hair with cutter, belly breaking after rinsing well,
Internal organs are removed, and again cleans;
B) fixing: taking two bamboo canes, a rabbit tail after cleaning inserts, and through butt, and passes from head;Another root
Insert from the end of the side belly of rabbit, through butt, and pass from the end of opposite side belly;
C) prepare to steam water: in steamer, pour the water of 5 jin into, and add anise 1.5, Radix Angelicae Sinensis 1g, garlic pieces 4g, ginger nut 0.4g, Radix Glycyrrhizae
0.4g, Fructus Foeniculi 0.4g, by decocting in water to 100 DEG C;
D) steaming and decocting: the rabbit fixed is erected at the side waterborne boiled, covers pot cover, steaming and decocting 50 minutes;
E) configuration flavoring agent A: take salt 120g, monosodium glutamate 3.5g, chicken powder 2g uniformly mix, and are configured to flavoring agent A;
F) preparation flavoring agent B: take red wine dregs 15g, fried Bulbus Allii 1.8g, fried onion 1.3g uniformly mix, and are configured to flavoring agent B;
G) preparation flavoring agent C: take red wine dregs 3g, be configured to flavoring agent C;
H) flavoring agent is smeared: taken out by steamed rabbit, and smear flavoring agent A equably at the interior exocuticle of rabbit;Stand 4 minutes
After, with the interior exocuticle 1 time of warm water washing rabbit, then smear flavoring agent B equably at the interior exocuticle of rabbit;Stand 7 minutes
After, flavoring agent C on the exocuticle of rabbit is smeared equably, standby after standing cooling;
I) smoked material is prepared: toward cauldron in, pour Oleum Camelliae 200g, garlic pieces 5g, anise 1.5g, Radix Angelicae Sinensis 1g, Semen Sesami 0.4g into, grind
Radix Glycyrrhizae 0.4g, Fructus Foeniculi 0.4g, stir;
J) fire-cure: rabbit is erected at above smoked material, covers pot cover, first with the little baking cauldron 20 minutes of 80 DEG C;Then will be smoked
Solids in material is pulled out with netted spoon, the middle baking cauldron 10 minutes with 130 DEG C;Afterwards the solids in netted spoon is fallen
Return in cauldron, and with the little baking cauldron 30 minutes of 80 DEG C;
K) chive oil is prepared: extracting tea seed oil 8g, Bulbus Allii 1.2g, chive head 1.5g, dry onion 1.5g pour in pot, little with 80 DEG C
Fried 8 minutes of fire, pulls out the Bulbus Allii exploded, chive head, dry onion afterwards, remaining is chive oil;
L) chive oil is smeared: by exocuticle in chive oil uniform application to the rabbit after having fire-cureed, stand cooling.
After the present embodiment puts goods on the market, in extracting one month, ate the satisfaction of all clients of the present invention, draw as
Following table:
Satisfaction | Feel quite pleased | As Yi Ban | Dissatisfied |
Ratio | 94% | 5.5% | 0.5% |
Embodiment two
The manufacture method of a kind of distiller grains roast rabbit, comprises the following steps:
A) slaughter: the black wool rabbit alive taking 3.5kg carries out slaughtering unhairing, and is shaved by residual hair with cutter, rinses well and cuts open the chest brokenly afterwards
Internal organs are removed, and are again cleaned by tripe;
B) fixing: taking two bamboo canes, a rabbit tail after cleaning inserts, and through butt, and passes from head;Another root
Insert from the end of the side belly of rabbit, through butt, and pass from the end of opposite side belly;
C) prepare to steam water: toward steamer in, pour the water of 5.5 jin into, and add anise 1.7g, Radix Angelicae Sinensis 1.2g, garlic pieces 5g, ginger nut 0.5g,
Radix Glycyrrhizae 0.5g, Fructus Foeniculi 0.5g, by decocting in water to 100 DEG C;
D) steaming and decocting: the rabbit fixed is erected at the side waterborne boiled, covers pot cover, steaming and decocting 80 minutes;
E) configuration flavoring agent A: take salt 122g, monosodium glutamate 3.8g, chicken powder 2.3g uniformly mix, and are configured to flavoring agent A;
F) preparation flavoring agent B: take red wine dregs 17g, fried Bulbus Allii 2g, fried onion 1.5g uniformly mix, and are configured to flavoring agent B;
G) preparation flavoring agent C: take red wine dregs 3.2g, be configured to flavoring agent C;
H) flavoring agent is smeared: taken out by steamed rabbit, and smear flavoring agent A equably at the interior exocuticle of rabbit;Stand 5 minutes
After, with the interior exocuticle 2 times of warm water washing rabbit, then smear flavoring agent B equably at the interior exocuticle of rabbit;Stand 8 minutes
After, flavoring agent C on the exocuticle of rabbit is smeared equably, standby after standing cooling;
I) smoked material is prepared: in cauldron, pour Oleum Camelliae 250g, garlic pieces 5.2g, anistree 1.7g, Radix Angelicae Sinensis 1.2g, Semen Sesami 0.5g, mill into
Broken Radix Glycyrrhizae 0.5g, Fructus Foeniculi 0.5g, stirs;
J) fire-cure: rabbit is erected at above smoked material, covers pot cover, first with the little baking cauldron 25 minutes of 85 DEG C;Then will be smoked
Solids in material is pulled out with netted spoon, the middle baking cauldron 15 minutes with 140 DEG C;Afterwards the solids in netted spoon is fallen
Return in cauldron, and with the little baking cauldron 35 minutes of 85 DEG C;
K) chive oil is prepared: extracting tea seed oil 8.2g, Bulbus Allii 1.5g, chive head 2g, dry onion 2g pour in pot, with the little fire of 90 DEG C
Fried 10 minutes, afterwards the Bulbus Allii exploded, chive head, dry onion are pulled out, remaining be chive oil;
L) chive oil is smeared: by exocuticle in chive oil uniform application to the rabbit after having fire-cureed, stand cooling.
After the present embodiment puts goods on the market, in extracting one month, ate the satisfaction of all clients of the present invention, draw as
Following table:
Satisfaction | Feel quite pleased | As Yi Ban | Dissatisfied |
Ratio | 99% | 1% | 0% |
Embodiment three
The manufacture method of a kind of distiller grains roast rabbit, comprises the following steps:
A) slaughter: the black wool rabbit alive taking 4kg carries out slaughtering unhairing, and is shaved by residual hair with cutter, belly breaking after rinsing well,
Internal organs are removed, and again cleans;
B) fixing: taking two bamboo canes, a rabbit tail after cleaning inserts, and through butt, and passes from head;Another root
Insert from the end of the side belly of rabbit, through butt, and pass from the end of opposite side belly;
C) prepare to steam water: in steamer, pour the water of 6 jin into, and add anistree 2g, Radix Angelicae Sinensis 1.5g, garlic pieces 6g, ginger nut 0.6g, Radix Glycyrrhizae
0.6g, Fructus Foeniculi 0.6g, by decocting in water to 100 DEG C;
D) steaming and decocting: the rabbit fixed is erected at the side waterborne boiled, covers pot cover, steaming and decocting 110 minutes;
E) configuration flavoring agent A: take salt 130g, monosodium glutamate 4g, chicken powder 2.5g uniformly mix, and are configured to flavoring agent A;
F) preparation flavoring agent B: take red wine dregs 20g, fried Bulbus Allii 2.2g, fried onion 1.7g uniformly mix, and are configured to flavoring agent B;
G) preparation flavoring agent C: take red wine dregs 3.5g, be configured to flavoring agent C;
H) flavoring agent is smeared: taken out by steamed rabbit, and smear flavoring agent A equably at the interior exocuticle of rabbit;Stand 6 minutes
After, with the interior exocuticle 2 times of warm water washing rabbit, then smear flavoring agent B equably at the interior exocuticle of rabbit;Stand 10 minutes
After, flavoring agent C on the exocuticle of rabbit is smeared equably, standby after standing cooling;
I) smoked material is prepared: in cauldron, pour Oleum Camelliae 300g, garlic pieces 5.5g, anistree 2g, Radix Angelicae Sinensis 1.5g, Semen Sesami 0.6g into, grind
Radix Glycyrrhizae 0.6g, Fructus Foeniculi 0.6g, stir;
J) fire-cure: rabbit is erected at above smoked material, covers pot cover, first with the little baking cauldron 30 minutes of 90 DEG C;Then will be smoked
Solids in material is pulled out with netted spoon, the middle baking cauldron 20 minutes with 150 DEG C;Afterwards the solids in netted spoon is fallen
Return in cauldron, and with the little baking cauldron 40 minutes of 90 DEG C;
K) chive oil is prepared: extracting tea seed oil 10g, Bulbus Allii 1.8g, chive head 2.5g, dry onion 2.5g pour in pot, with 100 DEG C
Little fire explodes 12 minutes, the Bulbus Allii exploded, chive head, dry onion is pulled out afterwards, remaining is chive oil;
L) chive oil is smeared: by exocuticle in chive oil uniform application to the rabbit after having fire-cureed, stand cooling.
After the present embodiment puts goods on the market, in extracting one month, ate the satisfaction of all clients of the present invention, draw as
Following table:
Satisfaction | Feel quite pleased | As Yi Ban | Dissatisfied |
Ratio | 92% | 7% | 1% |
Above are only the detailed description of the invention of the present invention, but the design concept of the present invention is not limited thereto, all utilize this to conceive
The present invention is carried out the change of unsubstantiality, the behavior invading scope all should be belonged to.
Claims (7)
1. the manufacture method of a distiller grains roast rabbit, it is characterised in that comprise the following steps:
A) slaughter: the black wool rabbit alive taking 3~4kg carries out slaughtering unhairing, and is shaved by residual hair with cutter, rinses well and cuts open the chest brokenly afterwards
Internal organs are removed, and are again cleaned by tripe;
B) fixing: taking two bamboo canes, a rabbit tail after cleaning inserts, and through butt, and passes from head;Another root
Insert from the end of the side belly of rabbit, through butt, and pass from the end of opposite side belly;
C) prepare to steam water: toward steamer in, pour the water of 5~6 jin into, and add anise 1.5~2g, Radix Angelicae Sinensis 1~1.5g, garlic pieces 4~
6g, ginger nut 0.4~0.6g, Radix Glycyrrhizae 0.4~0.6g, Fructus Foeniculi 0.4~0.6g, by decocting in water to 100 DEG C;
D) steaming and decocting: the rabbit fixed is erected at the side waterborne boiled, covers pot cover, steaming and decocting 40~120 minutes;
E) configuration flavoring agent A: take salt 120~130g, monosodium glutamate 3.5~4g, chicken powder 2~2.5g uniformly mix, and are configured to flavoring agent
A;
F) preparation flavoring agent B: take red wine dregs 15~20g, fried Bulbus Allii 1.8~2.2g, fried onion 1.3~1.7g uniformly mix, and join
It is set to flavoring agent B;
G) preparation flavoring agent C: take red wine dregs 3~3.5g, be configured to flavoring agent C;
H) flavoring agent is smeared: taken out by steamed rabbit, and smear flavoring agent A equably at the interior exocuticle of rabbit;Stand 4~6
After minute, with the interior exocuticle 1 of warm water washing rabbit~2 times, then smear flavoring agent B equably at the interior exocuticle of rabbit;Quiet
After putting 7~10 minutes, flavoring agent C on the exocuticle of rabbit is smeared equably, standby after standing cooling;
I) prepare smoked material: pour into toward cauldron in Oleum Camelliae 200~300g, garlic pieces 5~5.5g, anise 1.5~2g, Radix Angelicae Sinensis 1~
1.5g, Semen Sesami 0.4~0.6g, the Radix Glycyrrhizae 0.4~0.6g ground, Fructus Foeniculi 0.4~0.6g, stir;
J) fire-cure: rabbit is erected at above smoked material, covers pot cover, first with the little baking cauldron 20 of 80~90 DEG C~30 minutes;
Then the solids in smoked material is pulled out with netted spoon, then with the middle baking cauldron 10 of 130~150 DEG C~20 minutes;Afterwards will
Solids in netted spoon is refunded in cauldron, and with the little baking cauldron 30 of 80~90 DEG C~40 minutes;
K) chive oil is prepared: extracting tea seed oil 8~10g, Bulbus Allii 1.2~1.8g, chive head 1.5~2.5g, dry onion 1.5~2.5g
Pour in pot, explode 8~12 minutes with the little fire of 80~100 DEG C, afterwards the Bulbus Allii exploded, chive head, dry onion are pulled out, remaining
Be chive oil;
L) chive oil is smeared: by exocuticle in chive oil uniform application to the rabbit after having fire-cureed, stand cooling.
The manufacture method of a kind of distiller grains roast rabbit the most as claimed in claim 1, it is characterised in that: step c pours 5.5 in steamer
The water of jin, and add anistree 1.7g, Radix Angelicae Sinensis 1.2g, garlic pieces 5g, ginger nut 0.5g, Radix Glycyrrhizae 0.5g, Fructus Foeniculi 0.5g.
The manufacture method of a kind of distiller grains roast rabbit the most as claimed in claim 1, it is characterised in that: step e takes salt 122g, monosodium glutamate
3.8g, chicken powder 2.3g uniformly mix, and are configured to flavoring agent A.
The manufacture method of a kind of distiller grains roast rabbit the most as claimed in claim 1, it is characterised in that: step f takes red wine dregs 17g, fried Bulbus Allii
Head 2g, fried onion 1.5g uniformly mix, and are configured to flavoring agent B.
The manufacture method of a kind of distiller grains roast rabbit the most as claimed in claim 1, it is characterised in that: step g takes red wine dregs 3.2g, configuration
Become flavoring agent C.
The manufacture method of a kind of distiller grains roast rabbit the most as claimed in claim 1, it is characterised in that: step i pours tea in cauldron
Seed oil 250g, garlic pieces 5.2g, anistree 1.7g, Radix Angelicae Sinensis 1.2g, Semen Sesami 0.5g, the Radix Glycyrrhizae 0.5g ground, Fructus Foeniculi 0.5g.
The manufacture method of a kind of distiller grains roast rabbit the most as claimed in claim 1, it is characterised in that: extracting tea seed oil 8.2g, Bulbus Allii in step k
Head 1.5g, chive head 2g, dry onion 2g pour in pot.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610253017.7A CN105901531A (en) | 2016-04-22 | 2016-04-22 | Making method of vinasse roasted rabbits |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610253017.7A CN105901531A (en) | 2016-04-22 | 2016-04-22 | Making method of vinasse roasted rabbits |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105901531A true CN105901531A (en) | 2016-08-31 |
Family
ID=56751755
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610253017.7A Pending CN105901531A (en) | 2016-04-22 | 2016-04-22 | Making method of vinasse roasted rabbits |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105901531A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1150532A (en) * | 1996-05-10 | 1997-05-28 | 高波 | Method for producing roast rabbit meat |
CN101375721A (en) * | 2007-08-30 | 2009-03-04 | 宁波市禽丰食品有限公司 | Method for processing rabbit steak |
CN104305127A (en) * | 2014-11-10 | 2015-01-28 | 淮北顺发食品有限公司 | Shallot chive oil |
-
2016
- 2016-04-22 CN CN201610253017.7A patent/CN105901531A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1150532A (en) * | 1996-05-10 | 1997-05-28 | 高波 | Method for producing roast rabbit meat |
CN101375721A (en) * | 2007-08-30 | 2009-03-04 | 宁波市禽丰食品有限公司 | Method for processing rabbit steak |
CN104305127A (en) * | 2014-11-10 | 2015-01-28 | 淮北顺发食品有限公司 | Shallot chive oil |
Non-Patent Citations (2)
Title |
---|
《新浪博客》: ""武陵烤兔:大田美食的响亮名片"", 《新浪博客》 * |
王丽哲等: "《兔产品加工新技术》", 31 October 2002, 北京:中国农业出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107495282B (en) | Hotpot condiment and preparation method thereof | |
KR101064366B1 (en) | Method for manufacturing yaksun thick broth | |
CN103549547B (en) | A kind of processing method of poor making sheet chestnut typical local food | |
KR101606784B1 (en) | Method for producing hot pot and the hot pot | |
CN104082761A (en) | Spicy spiced pig's feet and preparation method thereof | |
CN103704791A (en) | Toona sinensis peanut sauce and preparation method thereof | |
CN103704746A (en) | Making method of smoked chicken | |
KR20140060651A (en) | Method of manufacturing meat products | |
KR101731079B1 (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
CN107223886A (en) | A kind of six fort tealeaves chickens and preparation method thereof | |
CN105166954A (en) | Making method for rabbit meat | |
KR100691532B1 (en) | The making method and meat cooking method for oriental- medical ripening meat sauce | |
KR101844143B1 (en) | Cooking method of Boiled duck broth and boiled chicken broth fermented with mulberry leaves and Rhus vemiciflua Boiled duck broth and boiled chicken broth | |
KR101232471B1 (en) | method of cooking duck stew using enzyme of sprung grain flour and duck and overcooked rice soup using the same | |
CN101731557B (en) | Boiled salted duck master sauce and preparation process thereof | |
CN106473006A (en) | A kind of manufacture method of dried mutton | |
CN106616445A (en) | Method for making sauce duck with cayenne pepper | |
KR101328116B1 (en) | Gamjatang using medicinal herbs and cooking method thereof | |
CN106135584A (en) | A kind of manufacturing process of field thistle tea | |
CN106071894A (en) | A kind of processing method of Carnis Leporis | |
CN101731589A (en) | Preparation technology of skin and bone jelly | |
KR102126179B1 (en) | Method of manufactuering for Radon Blocking Material | |
CN103876174A (en) | Preparation method of smoked chicken | |
CN106616497A (en) | Production method of sauce-flavor health-care dehydrated salted rabbits and sauce-flavor health-care dehydrated salted rabbits prepared thereby | |
CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160831 |