CN105901531A - Making method of vinasse roasted rabbits - Google Patents
Making method of vinasse roasted rabbits Download PDFInfo
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- 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
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- rabbit
- flavoring agent
- chive
- minutes
- cauldron
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Classifications
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- 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.
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|---|---|---|---|
| CN201610253017.7A CN105901531A (en) | 2016-04-22 | 2016-04-22 | Making method of vinasse roasted rabbits |
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| CN201610253017.7A CN105901531A (en) | 2016-04-22 | 2016-04-22 | Making method of vinasse roasted rabbits |
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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 |
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| 《新浪博客》: ""武陵烤兔：大田美食的响亮名片"", 《新浪博客》 * |
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Application publication date: 20160831 |