CN108719748A - A kind of instant spicy rabbit head - Google Patents
A kind of instant spicy rabbit head Download PDFInfo
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- CN108719748A CN108719748A CN201810268711.5A CN201810268711A CN108719748A CN 108719748 A CN108719748 A CN 108719748A CN 201810268711 A CN201810268711 A CN 201810268711A CN 108719748 A CN108719748 A CN 108719748A
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- parts
- rabbit head
- starch
- instant spicy
- raw
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of instant spicy rabbit head, solves rabbit head salt content height in the prior art, without the pre-packaged problem for being inconvenient to eat.The present invention is made of the raw material including following parts by weight：Raw 80-120 parts of rabbit head, 5-15 parts of starch, 10-30 parts of red wine, 1-5 parts of lemon juice, 20-50 parts of rapeseed oil, 5-10 parts of chilli, 3-6 parts of rattan green pepper, 1-3 parts of old ginger are 1-5 parts octagonal, 1-5 parts of cassia bark, 2-5 parts of fennel seeds, 3-8 parts of Radix Codonopsis, 1-8 parts of the root of straight ladybell, 4-12 parts of jujube, 1-10 parts of dark soy sauce, 1-5 parts of salt.The pre- instant spicy rabbit head salt content of the present invention is low, tasty mouthfeel, facilitates people edible.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a kind of instant spicy rabbit head.
Background technology
Spicy rabbit head is the local characteristic snack in one of Sichuan.The meat of rabbit meat category high protein, low fat, few cholesterol
Class, quality is delicate, and delicious flavour is full of nutrition, compared with other meats, has very high digestibility (up to 85%), food
It is easily digested absorption afterwards, this is that other meats are unexistent, and therefore, rabbit meat pole is welcome by consumer.
In the prior art, in order to keep rabbit head more tasty, while the fishy smell of rabbit head is covered, usually waits weight taste using with high salt
Mode is cooked.Long-term consumption, is unfavorable for health.In addition, facilitating people there are no pre-packaged instant rabbit head in the prior art
It is edible.
Therefore it provides a kind of instant spicy rabbit head, salt content is low, tasty mouthfeel, facilitates people edible, becomes this field
Technical staff's urgent problem to be solved.
Invention content
Present invention solves the technical problem that being：A kind of instant spicy rabbit head is provided, rabbit head salt content in the prior art is solved
Height, without the pre-packaged problem for being inconvenient to eat.
The technical solution adopted by the present invention is as follows：
A kind of instant spicy rabbit head of the present invention, is made of the raw material including following parts by weight：Raw rabbit head 80-120
Part, 5-15 parts of starch, 10-30 parts of red wine, 1-5 parts of lemon juice, 20-50 parts of rapeseed oil, 5-10 parts of chilli, 3-6 parts of rattan green pepper, always
1-3 parts of ginger, 1-5 parts octagonal, 1-5 parts of cassia bark, 2-5 parts of fennel seeds, 3-8 parts of Radix Codonopsis, 1-8 parts of the root of straight ladybell, 4-12 parts of jujube, dark soy sauce 1-
10 parts, 1-5 parts of salt.
Further, it is made of the raw material including following parts by weight：Raw 90-110 parts of rabbit head, 8-12 parts of starch, red wine 15-
25 parts, 2-4 parts of lemon juice, 30-40 parts of rapeseed oil, 6-8 parts of chilli, 4-5 parts of rattan green pepper, 1.5-2.5 parts of old ginger is 2-4 parts octagonal,
2-4 parts of cassia bark, 3-4 parts of fennel seeds, 4-7 parts of Radix Codonopsis, 3-6 parts of the root of straight ladybell, 6-10 parts of jujube, 3-8 parts of dark soy sauce, 2-4 parts of salt.
Further, it is made of the raw material including following parts by weight：Raw 100 parts of rabbit head, 10 parts of starch, 20 parts of red wine, lemon
3 parts of lemon juice, 35 parts of rapeseed oil, 7 parts of chilli, 4 parts of rattan green pepper, 2 parts of old ginger is 3 parts octagonal, 3 parts of cassia bark, 3 parts of fennel seeds, Radix Codonopsis 6
Part, 5 parts of the root of straight ladybell, 8 parts of jujube, 7 parts of dark soy sauce, 3 parts of salt.
Further, the capsicum is two twigs of the chaste tree.
Further, the red wine is claret.
Further, the starch is pea starch.
Further, the lemon juice is the fruit juice of the pulp squeezing gained of lemon.
Compared with prior art, the invention has the advantages that：
The instant spicy rabbit head salt content of the present invention is low, tasty mouthfeel, facilitates people edible.
The raw material of the present invention is pickled by the way that lemon juice and red wine is added, and while removing rabbit head fishy smell, is also made
Rabbit meat is more soft, while superscribing starch and using rapeseed oil frying again later, further removes flavor and enhancing flavor, superscribing starch makes rabbit meat
Moisture do not outflow, keep its soft.
Radix Codonopsis, the root of straight ladybell and jujube are added in the dispensing of the present invention, makes rabbit head that there is special medicine fragrance, arranges in pairs or groups with spicy
Together, mouthfeel is more soft, Hui Xiang.
Specific implementation mode
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of instant spicy rabbit head of the present invention, is made of the raw material including following parts by weight：Raw rabbit head 80-120
Part, 5-15 parts of starch, 10-30 parts of red wine, 1-5 parts of lemon juice, 20-50 parts of rapeseed oil, 5-10 parts of chilli, 3-6 parts of rattan green pepper, always
1-3 parts of ginger, 1-5 parts octagonal, 1-5 parts of cassia bark, 2-5 parts of fennel seeds, 3-8 parts of Radix Codonopsis, 1-8 parts of the root of straight ladybell, 4-12 parts of jujube, dark soy sauce 1-
10 parts, 1-5 parts of salt.
Further, it is made of the raw material including following parts by weight：Raw 90-110 parts of rabbit head, 8-12 parts of starch, red wine 15-
25 parts, 2-4 parts of lemon juice, 30-40 parts of rapeseed oil, 6-8 parts of chilli, 4-5 parts of rattan green pepper, 1.5-2.5 parts of old ginger is 2-4 parts octagonal,
2-4 parts of cassia bark, 3-4 parts of fennel seeds, 4-7 parts of Radix Codonopsis, 3-6 parts of the root of straight ladybell, 6-10 parts of jujube, 3-8 parts of dark soy sauce, 2-4 parts of salt.
Further, it is made of the raw material including following parts by weight：Raw 100 parts of rabbit head, 10 parts of starch, 20 parts of red wine, lemon
3 parts of lemon juice, 35 parts of rapeseed oil, 7 parts of chilli, 4 parts of rattan green pepper, 2 parts of old ginger is 3 parts octagonal, 3 parts of cassia bark, 3 parts of fennel seeds, Radix Codonopsis 6
Part, 5 parts of the root of straight ladybell, 8 parts of jujube, 7 parts of dark soy sauce, 3 parts of salt.
Further, the capsicum is two twigs of the chaste tree.
Further, the red wine is claret.
Further, the starch is pea starch.
Further, the lemon juice is the fruit juice of the pulp squeezing gained of lemon.
Embodiment 1
The preparation of the instant spicy rabbit head of the present invention is present embodiments provided, specially：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 120 parts of rabbit head, 5 parts of starch, red wine
30 parts, 5 parts of lemon juice, 20 parts of rapeseed oil, 10 parts of chilli, 3 parts of rattan green pepper, 3 parts of old ginger is 1 part octagonal, 1 part of cassia bark, fennel seeds 5
Part, 3 parts of Radix Codonopsis, 8 parts of the root of straight ladybell, 4 parts of jujube, 10 parts of dark soy sauce, 1 part of salt；Wherein, red wine is claret, and starch is pea
Starch.
It after step 2. cleans raw rabbit head, drains away the water, it is 8 hours marinated that red wine, lemon juice, dark soy sauce, 0 DEG C of salt is added.
Surface through step 2 treated raw rabbit head is wrapped starch by step 3., spare.
Rapeseed oil is heated to 150 DEG C by step 4., is put into through step 3 treated rabbit head, chilli, rattan is added in stir-frying
After old ginger stir-frying after green pepper, slice, illiciumverum, cassia bark, fennel seeds, Radix Codonopsis, the root of straight ladybell, jujube and water, infusion is added.
Step 5. by infusion it is ripe rabbit head take out, let cool, be vacuum-packed, sterilizing to get.
Embodiment 2
The preparation of the instant spicy rabbit head of the present invention is present embodiments provided, specially：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 80 parts of rabbit head, 15 parts of starch, red wine
10 parts, 1 part of lemon juice, 50 parts of rapeseed oil, 5 parts of chilli, 6 parts of rattan green pepper, 1 part of old ginger is 5 parts octagonal, 5 parts of cassia bark, fennel seeds 2
Part, 8 parts of Radix Codonopsis, 1 part of the root of straight ladybell, 12 parts of jujube, 1 part of dark soy sauce, 5 parts of salt；Wherein, red wine is claret, and starch is pea
Starch.
It after step 2. cleans raw rabbit head, drains away the water, it is 24 hours marinated that red wine, lemon juice, dark soy sauce, 4 DEG C of salt is added.
Surface through step 2 treated raw rabbit head is wrapped starch by step 3., spare.
Rapeseed oil is heated to 170 DEG C by step 4., is put into through step 3 treated rabbit head, chilli, rattan is added in stir-frying
After old ginger stir-frying after green pepper, slice, illiciumverum, cassia bark, fennel seeds, Radix Codonopsis, the root of straight ladybell, jujube and water, infusion is added.
Step 5. by infusion it is ripe rabbit head take out, let cool, be vacuum-packed, sterilizing to get.
Embodiment 3
The preparation of the instant spicy rabbit head of the present invention is present embodiments provided, specially：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：Raw 100 parts of rabbit head, 10 parts of starch, red wine
20 parts, 3 parts of lemon juice, 35 parts of rapeseed oil, 7 parts of chilli, 4 parts of rattan green pepper, 2 parts of old ginger is 3 parts octagonal, 3 parts of cassia bark, fennel seeds 3
Part, 6 parts of Radix Codonopsis, 5 parts of the root of straight ladybell, 8 parts of jujube, 7 parts of dark soy sauce, 3 parts of salt.
It after step 2. cleans raw rabbit head, drains away the water, it is 12 hours marinated that red wine, lemon juice, dark soy sauce, 4 DEG C of salt is added.
Surface through step 2 treated raw rabbit head is wrapped starch by step 3., spare.
Rapeseed oil is heated to 160 DEG C by step 4., is put into through step 3 treated rabbit head, chilli, rattan is added in stir-frying
After old ginger stir-frying after green pepper, slice, illiciumverum, cassia bark, fennel seeds, Radix Codonopsis, the root of straight ladybell, jujube and water, infusion is added.
Step 5. by infusion it is ripe rabbit head take out, let cool, be vacuum-packed, sterilizing to get.
Embodiment 4
The present embodiment is comparative example, and compared with Example 1, the present embodiment changes red wine into cooking wine.
Embodiment 5
The present embodiment is comparative example, and compared with Example 1, the present embodiment does not add lemon juice.
Embodiment 1, embodiment 4, dry pot rabbit head pre-packaged made from embodiment 5 is respectively adopted, is tasted through 100 moral standings,
97% people thinks that the rabbit head of embodiment 1, mouthfeel are more preferable.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art is in the technical scope of present disclosure, the change or replacement that can be readily occurred in,
It should be covered by the protection scope of the present invention.The present invention expands to any new feature disclosed in the present specification or any
New combination, and disclose any new method or process the step of or any new combination.
Claims (7)
1. a kind of instant spicy rabbit head, which is characterized in that be made of the raw material including following parts by weight：Raw 80-120 parts of rabbit head,
5-15 parts of starch, 10-30 parts of red wine, 1-5 parts of lemon juice, 20-50 parts of rapeseed oil, 5-10 parts of chilli, 3-6 parts of rattan green pepper, old ginger
It is 1-3 parts, 1-5 parts octagonal, 1-5 parts of cassia bark, 2-5 parts of fennel seeds, 3-8 parts of Radix Codonopsis, 1-8 parts of the root of straight ladybell, 4-12 parts of jujube, dark soy sauce 1-10
Part, 1-5 parts of salt.
2. a kind of instant spicy rabbit head according to claim 1, which is characterized in that by the raw material system for including following parts by weight
At：Raw 90-110 parts of rabbit head, 8-12 parts of starch, 15-25 parts of red wine, 2-4 parts of lemon juice, 30-40 parts of rapeseed oil, chilli 6-8
Part, 4-5 parts of rattan green pepper, 1.5-2.5 parts of old ginger is 2-4 parts octagonal, 2-4 parts of cassia bark, 3-4 parts of fennel seeds, 4-7 parts of Radix Codonopsis, the root of straight ladybell 3-6
Part, 6-10 parts of jujube, 3-8 parts of dark soy sauce, 2-4 parts of salt.
3. a kind of instant spicy rabbit head according to claim 1, which is characterized in that by the raw material system for including following parts by weight
At：Raw 100 parts of rabbit head, 10 parts of starch, 20 parts of red wine, 3 parts of lemon juice, 35 parts of rapeseed oil, 7 parts of chilli, 4 parts of rattan green pepper, old ginger 2
Part, 3 parts octagonal, 3 parts of cassia bark, 3 parts of fennel seeds, 6 parts of Radix Codonopsis, 5 parts of the root of straight ladybell, 8 parts of jujube, 7 parts of dark soy sauce, 3 parts of salt.
4. a kind of instant spicy rabbit head according to claim 3, which is characterized in that the capsicum is two twigs of the chaste tree.
5. a kind of instant spicy rabbit head according to claim 4, which is characterized in that the red wine is claret.
6. a kind of instant spicy rabbit head according to claim 5, which is characterized in that the starch is pea starch.
7. a kind of instant spicy rabbit head according to claim 6, which is characterized in that the lemon juice is the pulp pressure of lemon
Squeeze the fruit juice of gained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268711.5A CN108719748A (en) | 2018-03-29 | 2018-03-29 | A kind of instant spicy rabbit head |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268711.5A CN108719748A (en) | 2018-03-29 | 2018-03-29 | A kind of instant spicy rabbit head |
Publications (1)
| Publication Number | Publication Date |
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| CN108719748A true CN108719748A (en) | 2018-11-02 |
Family
ID=63941022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810268711.5A Pending CN108719748A (en) | 2018-03-29 | 2018-03-29 | A kind of instant spicy rabbit head |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN102326780A (en) * | 2010-07-13 | 2012-01-25 | 马小真 | Preparation method of dried rabbit meat nutritional food |
| CN104207161A (en) * | 2014-07-17 | 2014-12-17 | 四川农业大学 | Preparation method of spicy and hot rabbit head |
| CN104336649A (en) * | 2014-10-20 | 2015-02-11 | 广西华兴食品有限公司 | Production method of severed duck leisure food |
| CN105707715A (en) * | 2016-01-28 | 2016-06-29 | 宽城逸慷肉制品有限公司 | Instant leisure rabbit head processing method |
| CN105767920A (en) * | 2016-04-07 | 2016-07-20 | 芭夯餐饮管理有限公司 | Method for making rabbit heads ready to eat |
| CN106819924A (en) * | 2016-12-31 | 2017-06-13 | 董子强 | The preparation method that duck is taken off in a kind of nutrition |
-
2018
- 2018-03-29 CN CN201810268711.5A patent/CN108719748A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN102326780A (en) * | 2010-07-13 | 2012-01-25 | 马小真 | Preparation method of dried rabbit meat nutritional food |
| CN104207161A (en) * | 2014-07-17 | 2014-12-17 | 四川农业大学 | Preparation method of spicy and hot rabbit head |
| CN104336649A (en) * | 2014-10-20 | 2015-02-11 | 广西华兴食品有限公司 | Production method of severed duck leisure food |
| CN105707715A (en) * | 2016-01-28 | 2016-06-29 | 宽城逸慷肉制品有限公司 | Instant leisure rabbit head processing method |
| CN105767920A (en) * | 2016-04-07 | 2016-07-20 | 芭夯餐饮管理有限公司 | Method for making rabbit heads ready to eat |
| CN106819924A (en) * | 2016-12-31 | 2017-06-13 | 董子强 | The preparation method that duck is taken off in a kind of nutrition |
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