CN105982079A - Processing method of rabbit meat - Google Patents
Processing method of rabbit meat Download PDFInfo
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- CN105982079A CN105982079A CN201510088859.7A CN201510088859A CN105982079A CN 105982079 A CN105982079 A CN 105982079A CN 201510088859 A CN201510088859 A CN 201510088859A CN 105982079 A CN105982079 A CN 105982079A
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Abstract
The invention discloses a processing method of rabbit meat food, namely Jiudao rabbits, is particularly suitable for industrialized production and processing, and has extremely important effects on deep processing and development of rabbits. The method disclosed by the invention not only comprises the subsequent working procedures of cooling, packaging, disinfection, quality testing and warehousing, but also comprises eight working procedures of slaughtering, eviscerating, cleaning, trimming, pickling, rinsing, marinating and fragrance blending before the working procedure of cooling. The rabbit meat product is good in mouth feel, unique in flavor, bright in color, diversified in taste, stable and reliable in quality, and long in quality guarantee period, and hygienic indexes are easy to control; the trade name of the rabbit meat food is Jiudao rabbit.
Description
Technical field
The present invention relates to the processing method of a kind of rabbit meat, particularly relate to the processing method of a kind of rabbit meat.
Background technology
In the middle of actual life, rabbit meat is a kind of tradition cuisines, but simply cooks in the family, there is no to industrialize processing rabbit meat, and the processing of small workshop mode is in addition to processing capacity is little, there is also the shortcomings such as mouthfeel difference, taste is not single, unstable, sanitary index is wayward.Adjustment in particular with the rural and agricultural industrial structure, rabbit meat with foster rabbit, various places take that the industrialization management of skin is flourish and take skin after but can not further utilize, and therefore lacks modernization rabbit meat process technology and has constrained the development further of China's rabbit keeping greatly.
Content of the invention
The goal of the invention of the present invention is intended to overcome above-mentioned prior art shortcoming, provide a kind of salt down, the processing method of the rabbit meat of halogen material uniformly penetrating, suitable factorial praluction.
The goal of the invention of the present invention is achieved in that the processing method of rabbit meat comprises the following steps and carries out by following order: butcher, net thorax, clean, arrange, pickle, drift ice, stew in soy sauce, blending, cooling and subsequent handling；
Wherein:
A, butcher: i.e. the disintegration of rabbit and preparatory processing, selective body focuses on the rabbit alive of 2.25～2.5 kilograms；Kill greatly at rabbit neck part otch drain blood and keep that fur is clean, peeling cut limb and truncate, at elbow joint forelimb taken above, from gambrel hind leg taken above, at first coccygeal vertebra, remove rabbit tail, and root of the tail and anus should be removed especially, because anal rabbit meat has special bad smell；
B, net thorax: cut the pelvis of naked rabbit by central authorities, in making whole belly, organ exposes；Stomach, courage, liver, lung, kidney, pancreas, bladder, intestines, reproductive organs, groin lymph node are taken out one by one, does not damage internal organ, it is to avoid pollute abdominal cavity；And cut chest rib taking-up heart, now naked rabbit becomes informal voucher rabbit；
C, cleaning: informal voucher rabbit is inserted in clean flowing water and clean three times, with clean watery blood, drain；
D, arrangement: irregular skin on rabbit body, meat hanging block are removed in cutting, make the external type of rabbit completely attractive in appearance, and stripping two cutter at meat thickness inside rabbit foreleg, inside back leg meat thick at each two cuttves, the each cutter in rabbit longissimus dorsi muscle meat Hou Chu both sides, rabbit body can not be cut through by the degree of depth of feed；
E, pickling: pickling is the most important technique of rabbit meat product processing, by adding additive, salt and various pickling auxiliary agent, can improving rabbit meat product local flavor, stable yellowish pink improves water-retaining property and cementability, extends the storage life of product.Adding curing agent to pickle in pickling cylinder or pickling pool, curing agent is by pickling auxiliary agent and preserved materials forms, and curing agent and meat feed ratio are that 1.5～2:1 pickles 2 days below room temperature 25 DEG C, pickle 3 days for less than 12 DEG C；After by rabbit material take out drain standby；
F, drift ice: in water in 50 kilograms add 40～ratio of 60 grams adds edible alum, by water boil, adds alum, after dissolving, the rabbit material having drained is put into kiering one minute in boiling water, taking-up drains.
G, stew in soy sauce: the rabbit material after drift ice is put into stew in soy sauce in the thick gravy containing stew in soy sauce material, boil 40 minutes and pick up, drain；
H, blending: rabbit material aromatizing agent good for halogen is carried out blending, and it is other that different aromatizing agents may bring up different tastes；
Subsequent handling includes the conventional method of the food service industrys such as cooling, packaging, sterilization, quality inspection, warehouse-in.In said method: E step is i.e. pickled in operation, conventional auxiliary agent of pickling has salt, salt made from earth containing a comparatively high percentage of sodium chloride, white granulated sugar, glucose, phosphate, sodium ascorbate, sodium glutamate and the preserved materials composition of proportions curing agent by water the 100%th, salt the 3%th, salt made from earth containing a comparatively high percentage of sodium chloride the 0.4%th, sugar the 3%th, preserved materials 2%, and preserved materials mainly includes following spice: cloves, dried orange peel, murraya paniculataJack, Chinese cassia tree, camphor tree perfume, tsaoko, santal, complete pulls out, with sweet and sour flavor, Coriander seed, fennel seeds, kowtow in vain.Above-mentioned condiment powder is broken into granular with 50 kg of water in mixing, boil 40 minutes and add other auxiliary agents curing agent.
In stew in soy sauce step, thick gravy contains stew in soy sauce material, stew in soy sauce material specifically include that branch, cassia bark, anise, three how, pea comb, Asian puccoon, turmeric, galingal, Sha Ren, cloves, santal, murraya paniculataJack etc..
Spices outside delimbing in above-mentioned stew in soy sauce material is ground into granular, mixes, put in 3 times of water and endure liquid 1 hour；The salad oil of 5 times of branches is fried boiling, temperature 150 DEG C-170 DEG C, put into branch decoct fry to the white granulated sugar placing into branch equivalent after brownish red decoct to whole improvement steep when, then be incorporated to boiling of other spices liquid be mixed into thick gravy.In blending operation, first making aromatizing agent, aromatizing agent includes capsicum, Chinese prickly ash, pepper, monosodium glutamate, sesame, white sugar, dusty yeast, salad oil, sesame oil, I+G etc., and capsicum, Chinese prickly ash, pepper should wear into smalls, and sesame fries or fried curing.The temperature of oil rises to 160 DEG C-180 DEG C and keeps 3～5 minutes, is cooled to 80 DEG C-100 DEG C, after insert aromatizing agent mixing in salad oil, and put into sesame oil and again mix and can use；In above-mentioned aromatizing agent, removing capsicum, Chinese prickly ash, i.e. to can be made into other tastes such as spiced, three delicate flavours other.
This rabbit meat after testing, wherein:
Physical and chemical index: salt 2.5～3% moisture content 16～56% total reducing sugar≤1～3% protein
12～22%
Fat≤18～22% starch≤6～8%
Sanitary index: acid value (with fat juice) mgkoh/g≤5
Peroxide value (with fat juice) g/100g≤0.25
Carbonyl valency (with fat juice) mol/kg≤20
Arsenic (in terms of AS) mg/kg≤0.2
Lead (in terms of Po) mg/kg≤0.2
Benzo (α) pyrene mg/kg≤5
Nitrite is (with N2NO2Meter) mg/kg≤30
Additive is specified by GB2760
Total plate count/cm2≤ 5000～50000
≤1000、3×104、8×101
Coliform/cm2≤40、100
MPN/100g≤30、70、150
Pathogenic bacteria must not detect.
The present invention compared with prior art has the advantage that
The mode of butchering when the 1st, butchering using rabbit is to kill greatly, drains blood, i.e. kills and outside pulling mouth to wearing from rabbit neck with cutter, and rabbit blood drains, and so can keep the body colour that raw material rabbit is peace and quiet；
2nd, improve traditional diamond-making technique, the method for injection of having an injection can only be used when perfuming adds taste, it is to avoid it is uneven that perfuming adds taste, affect the situation of the sense of taste, eight cuttves drawn on rabbit body make cure and halogen material can quick, effectively, uniform infiltration rabbit body；
What the 3rd, the method used is entirely natural perfume material；
4th, edible alum is added to make finished product have shortcake, crisp feature during drift ice.
On its sense organ of rabbit meat produced by the method, there is color and luster bright and new in purplish red, in good taste, taste is not various and has the advantages such as suitable factorial praluction such as steady quality, the shelf-life is longer, sanitary index is easily controllable.
Detailed description of the invention:
Embodiment 1: the technological process of rabbit meat processing method is as follows:
Rabbit alive → butcher → net thorax → clean → arrange → pickle → drift ice → stew in soy sauce → blending → cooling → packaging → sterilization → quality inspection → warehouse-in
A, butchering: i.e. the disintegration of rabbit and preparatory processing, selective body focuses on 2.3 kilograms through the anosis rabbit alive of the qualified health of veterinary inspector；Kill greatly at rabbit neck part otch drain blood and keep that fur is clean, peeling cut limb and truncate, at elbow joint forelimb taken above, from gambrel hind leg taken above, at first coccygeal vertebra, remove rabbit tail, and necessarily remove root of the tail and anus, because anal rabbit meat has special bad smell；
B, net thorax: cut the pelvis of naked rabbit by central authorities, in making whole belly, organ exposes；Stomach, courage, lung, kidney, liver, pancreas, bladder, intestines, reproductive organs, groin lymph node are taken out one by one, does not damage internal organ, it is to avoid pollute abdominal cavity；And cut chest rib taking-up heart, now naked rabbit becomes informal voucher rabbit；
C, cleaning: informal voucher rabbit is inserted in clean flowing water and clean three times, with clean watery blood, drain；
D, arrangement: irregular skin on rabbit body, meat hanging block are removed in cutting, reach the external type of rabbit completely attractive in appearance, and stripping two cutter at meat thickness inside rabbit foreleg, inside back leg meat thick at each two cuttves, the each cutter in rabbit longissimus dorsi muscle meat Hou Chu both sides, rabbit body can not be cut through by the degree of depth of feed；
E, pickle: pickling is the most important technique of rabbit meat product processing, by adding additive, salt and various pickling auxiliary agent, rabbit meat product local flavor can be improved, stable yellowish pink improves water-retaining property and cementability, extends the storage life of product, adds conventional curing agent to pickle in pickling cylinder or pickling pool, curing agent is by preserved materials and pickles auxiliary agent and forms, curing agent and meat feed ratio are 2:1, pickle 2 days, pickle 3 days for less than 12 DEG C below room temperature 25 DEG C；After by rabbit material take out drain standby；
F, drift ice: add alum in 50 kilograms of ratios adding 50 grams in water, by water boil, add alum, after dissolving, the rabbit material having drained is put into kiering one minute in boiling water, and taking-up drains；
G, stew in soy sauce: the rabbit material after drift ice is put into the thick gravy stew in soy sauce containing stew in soy sauce material, boil 40 minutes and pick up, drain；
H, blending: rabbit material aromatizing agent good for halogen is carried out blending, it is other that different aromatizing agents may bring up different tastes, such as spicy, spiced, three delicate flavours etc.；
Subsequent handling includes the conventional method of the food service industrys such as cooling, packaging, sterilization, quality inspection, warehouse-in.
In said method: E step is i.e. pickled in operation, conventional auxiliary agent of pickling has salt, salt made from earth containing a comparatively high percentage of sodium chloride, white granulated sugar, glucose, phosphate, sodium ascorbate, sodium glutamate and the preserved materials composition of proportions curing agent by water the 100%th, salt the 3%th, salt made from earth containing a comparatively high percentage of sodium chloride the 0.4%th, sugar the 3%th, preserved materials 2%, and preserved materials mainly includes following spice: cloves, dried orange peel, murraya paniculataJack, Chinese cassia tree, camphor tree perfume, tsaoko, santal, complete pulls out, with sweet and sour flavor, Coriander seed, fennel seeds, kowtow in vain.Above-mentioned condiment powder is broken into granular with 50 kg of water in mixing, boil 40 minutes and add other auxiliary agents curing agent.
In stew in soy sauce step, thick gravy contains stew in soy sauce material, stew in soy sauce material specifically include that branch, cassia bark, anise, three how, pea comb, Asian puccoon, turmeric, galingal, Sha Ren, cloves, santal, murraya paniculataJack etc..
Spices outside delimbing in above-mentioned stew in soy sauce material is ground into granular, mixes, put in 3 times of water and endure liquid 1 hour；The salad oil of 5 times of branches is fried boiling, temperature 150 DEG C, put into branch decoct fry to the white granulated sugar placing into branch equivalent after brownish red decoct to whole improvement steep when, then be incorporated to boiling of other spices liquid be mixed into thick gravy.
In blending operation, first aromatizing agent is made, aromatizing agent includes capsicum, Chinese prickly ash, pepper, monosodium glutamate, sesame, white sugar, dusty yeast, salad oil, sesame oil, I+G etc., and capsicum, Chinese prickly ash, pepper should wear into smalls, sesame fries or fried curing, and the temperature of oil rises to 160 DEG C and keeps 3 minutes, is cooled to 100 DEG C, after insert aromatizing agent mixing in oil, and put into sesame oil and again mix and can use；In above-mentioned aromatizing agent, removing capsicum, Chinese prickly ash, i.e. to can be made into other tastes such as spiced, three delicate flavours other.
The present invention have in good taste, the fresh light of product color, in purplish red, taste is not various, steady quality, the shelf-life is longer, sanitary index is easy to control and the advantage such as production suitable for industrialized.
Claims (1)
1. a processing method for rabbit meat, include butcher, net thorax, clean, pickle, drift ice, stew in soy sauce, blending and cooling, packaging, sterilization, quality inspection, warehouse-in subsequent process steps, its feature
It is after matting, also include arranging step before pickling process: irregular skin on rabbit body, meat hanging block are removed in cutting, reach the external type of rabbit completely attractive in appearance, and inside rabbit foreleg stripping two cutter at meat thickness, each two cuttves at meat thickness inside back leg, the each cutter in rabbit longissimus dorsi muscle meat Hou Chu both sides, rabbit body can not be cut through by the degree of depth of feed.
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|---|---|---|---|
| CN201510088859.7A CN105982079A (en) | 2015-02-27 | 2015-02-27 | Processing method of rabbit meat |
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| CN201510088859.7A CN105982079A (en) | 2015-02-27 | 2015-02-27 | Processing method of rabbit meat |
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| CN105982079A true CN105982079A (en) | 2016-10-05 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601877A (en) * | 2019-02-13 | 2019-04-12 | 刘雪琴 | A kind of Poria cocos rabbit meat sauce preparation process of shelf-stable |
| CN112998213A (en) * | 2021-04-02 | 2021-06-22 | 宁夏澳中健康产业有限公司 | Processing method of vacuum-packaged instant rabbit meat product |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390487A (en) * | 2002-07-25 | 2003-01-15 | 四川省内江市益东兔业有限责任公司 | Method for cooking nine-cutting rabbit |
-
2015
- 2015-02-27 CN CN201510088859.7A patent/CN105982079A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390487A (en) * | 2002-07-25 | 2003-01-15 | 四川省内江市益东兔业有限责任公司 | Method for cooking nine-cutting rabbit |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601877A (en) * | 2019-02-13 | 2019-04-12 | 刘雪琴 | A kind of Poria cocos rabbit meat sauce preparation process of shelf-stable |
| CN112998213A (en) * | 2021-04-02 | 2021-06-22 | 宁夏澳中健康产业有限公司 | Processing method of vacuum-packaged instant rabbit meat product |
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