阅读说明：本技术 一种手撕烤兔的加工方法 (Processing method of shredded roasted rabbit ) 是由 喻地康 于 2020-08-19 设计创作，主要内容包括：本发明公开了一种手撕烤兔的加工方法,其特征在于,所述方法包括如下步骤S1：选择成年肉兔进行活兔宰杀S2：将宰杀的肉兔放入2％盐水中浸泡4小时,浸泡4小时后将肉兔取出进行反复冲洗,冲洗时间至少为5分钟；S3：用小刀将肉兔的腰、背、前腿、后腿、颈部肌肉集合处划开,并将2％盐水加温至沸腾后,将处理好后的肉兔放入盐水中；S4：将肉兔放入清水中浸泡至少5分钟后,将肉兔取出沥干,随后将沥干的肉兔放入卤料汁中进行卤制,卤制时间在35-40分钟,卤制好后将兔肉取出沥干；S5：将沥干的兔肉放入烤炉,先小火烤制20分钟,再大火烤制20分钟,最后微火烤制40分钟,随后将肉兔取出待自然冷却。(The invention discloses a processing method of a hand-tearing roasted rabbit, which is characterized by comprising the following steps of S1: selecting adult meat rabbits for live rabbit slaughtering S2: putting the slaughtered meat rabbits into 2% saline water for soaking for 4 hours, taking out the meat rabbits after soaking for 4 hours, and repeatedly washing for at least 5 minutes; s3: cutting the waist, back, front legs, back legs and neck muscles of the meat rabbit with a knife, heating 2% saline water to boil, and putting the processed meat rabbit into the saline water; s4: soaking the meat rabbits in clear water for at least 5 minutes, taking out the meat rabbits for draining, then putting the drained meat rabbits in marinating juice for marinating for 35-40 minutes, and taking out the rabbit meat for draining after the marinating is finished; s5: putting the drained rabbit meat into an oven, baking for 20 minutes by small fire, baking for 20 minutes by big fire, baking for 40 minutes by small fire, and taking out the rabbit meat for natural cooling.)

1. A processing method of a hand-tearing roasted rabbit is characterized by comprising the following steps:

s1: selecting adult meat rabbits to slaughter live rabbits;

s2: putting the slaughtered meat rabbits into 2% saline water for soaking for 4 hours, taking out the meat rabbits after soaking for 4 hours, and repeatedly washing for at least 5 minutes;

s3: cutting the waist, back, front legs, back legs and neck muscles of the meat rabbit with a knife, heating 2% saline water to boil, and putting the processed meat rabbit into the saline water;

s4: soaking the meat rabbits in clear water for at least 5 minutes, taking out the meat rabbits for draining, then putting the drained meat rabbits in marinating juice for marinating for 35-40 minutes, and taking out the rabbit meat for draining after the marinating is finished;

s5: putting the drained rabbit meat into an oven, baking for 20 minutes by small fire, baking for 20 minutes by big fire, baking for 40 minutes by small fire, and taking out the rabbit meat for natural cooling;

s6: cutting roasted rabbit meat into small pieces with size of about 3-4g, soaking the cut rabbit meat in oleum Rapae for one week while maintaining the ambient temperature at 1-5 deg.C and humidity at 60-80%

S7: taking out the soaked rabbit meat, seasoning and packaging.

2. The method for processing broiled rabbits according to claim 1, wherein the weight of the adult meat rabbit in the step S1 is preferably 2.2-2.7 kg.

3. The method for processing broiled rabbits according to claim 1, wherein the meat rabbits are taken out and drained for 5 minutes every 1 hour of soaking in the step S2.

4. The processing method of the shredded roasted rabbit according to claim 1, wherein the marinade in the step S4 is prepared from the following raw materials in parts by weight: 2-5 parts of star anise, 2-4 parts of fructus amomi globosi, 1-4 parts of liquorice, 2-5 parts of costus, 2-5 parts of clove, 1-4 parts of angelica dahurica, 2-5 parts of myrcia, 1-4 parts of pepper, 2-5 parts of cooking wine, 5-8 parts of soy sauce, 1-2 parts of haw slices, 3-5 parts of pepper, 10-15 parts of rice wine, 1-2 parts of radix curcumae, 0.2-0.4 part of roasted liquorice and 0.1-0.4 part of dried ginger slices.

5. The method as claimed in claim 1, wherein the step S5 is performed by brushing honey on the surface of the rabbit meat, and taking out the rabbit meat every 10 minutes and brushing the honey again.

Technical Field

The invention relates to a rabbit roasting method, in particular to a processing method of a shredded roasted rabbit.

Background

Meat food is a nutrient which people cannot lack, Chinese people are used to eat pork, but pork is high in fat and cholesterol, and the health of middle-aged and elderly people is not facilitated by eating more pork. More people now pursue high-protein, low-fat foods, and rabbit meat also becomes one of the popular meat foods. Rabbit meat is a food rich in protein and phospholipid, low in fat and cholesterol, and has functions of protecting heart blood vessel and preventing arteriosclerosis; the rabbit meat is easy to digest and absorb compared with other meat, and is suitable for gastrointestinal disease patients, the old and children; the rabbit meat is rich in various vitamins, inorganic salts and amino acids essential to human body, especially lysine with the highest content, and can ensure that the body has comprehensive nutrition supply cells without harmful substance deposition when being frequently eaten. In a word, the rabbit meat is meat food which is easy to produce and rich in nutrition. However, cooked products of the rabbit meat are rarely seen in the market for many years, and the rabbit meat sold individually cannot be accepted by people due to poor preparation process and poor taste, so that the general eating of the high-quality meat is influenced.

The rabbit meat is cool in nature and sweet in taste, enjoys full name in international markets, and is called as 'health meat', 'meat-oriented vegetable', 'beauty meat', 'all-taste meat', and the like. The meat has better taste from late autumn to late winter every year, and is ideal meat for obese people and cardiovascular patients. The rabbit meat belongs to meat with high protein, low fat and less cholesterol, has tender texture, delicious taste and rich nutrition, has very high digestibility compared with other meat, and is very easy to digest and absorb after eating. The rabbit meat has rich nutrition, good taste, high concentration, and no greasy taste, and has the characteristics of high protein, high lysine, high hydrochloric acid, low fat, low cholesterol, and low calorie. The protein of rabbit meat is higher than that of other meat, the rabbit meat contains 8 kinds of essential amino acids which can not be synthesized by human body, and the rabbit meat contains lysine and tryptophan which are lacked in higher vegetable food. The rabbit meat can promote health and has the effects of building body and removing diseases after being eaten for a long time, and is an ideal meat food for patients with hypertension, liver diseases, coronary heart diseases and diabetes. The rabbit meat is rich in lecithin essential for brain and other organs, and has effects of nourishing brain and improving intelligence. The product can protect vascular wall, prevent thrombosis, protect skin cell activity, and maintain skin elasticity after being eaten frequently. The fat and cholesterol contained in the rabbit meat are lower than those of other meat, and the fat is mostly unsaturated fatty acid, so that the rabbit meat can build the body and is ideal meat for obese patients without gaining weight after being frequently eaten. The body of the female can be kept slim when eating the rabbit meat, so that the rabbit meat can prevent harmful substances from depositing, the children can grow healthily, and the old can be helped to prolong the life. In addition, the rabbit meat has low heat content, and the consumption demand of people on low-heat food in pursuing health is met.

However, in the traditional rabbit meat processing process, the processing time is too long, particularly the hot summer temperature is high, the killed rabbit meat is easy to decay and deteriorate due to too long processing time, and in order to remove the smell of the killed residual blood and fishy smell, repeated soaking and cleaning are needed for 5-10 hours, and the peculiar smell can be removed only by completely removing the blood water. The fragrant seasoning is used for pickling and marinating the rabbit meat, and the pickling time is more than 8 hours. Therefore, a new process method for shortening the processing time, ensuring no loss of nutrients and improving the working efficiency is sought as soon as possible. The traditional taste rabbit meat cannot meet the requirements of modern people on the taste and nutrition of the rabbit meat, so that the preparation method of the delicious, nutritional and healthy roasted rabbit meat is produced.

Disclosure of Invention

The invention aims to solve the technical problems that the peculiar smell can be removed only when the blood water is not easily and completely removed in the conventional preparation of the roasted rabbit, and the fragrant seasoning is difficult to pickle and marinate into rabbit meat, and provides a processing method of the hand-tearing roasted rabbit to solve the problems.

The invention is realized by the following technical scheme:

a processing method of a hand-tearing roasted rabbit, which is characterized by comprising the following steps of S1: selecting adult meat rabbits for live rabbit slaughtering S2: putting the slaughtered meat rabbits into 2% saline water for soaking for 4 hours, taking out the meat rabbits after soaking for 4 hours, and repeatedly washing for at least 5 minutes; s3: cutting the waist, back, front legs, back legs and neck muscles of the meat rabbit with a knife, heating 2% saline water to boil, and putting the processed meat rabbit into the saline water; s4: soaking the meat rabbits in clear water for at least 5 minutes, taking out the meat rabbits for draining, then putting the drained meat rabbits in marinating juice for marinating for 35-40 minutes, and taking out the rabbit meat for draining after the marinating is finished; s5: putting the drained rabbit meat into an oven, baking for 20 minutes by small fire, baking for 20 minutes by big fire, baking for 40 minutes by small fire, and taking out the rabbit meat for natural cooling; s6: cutting roasted rabbit meat into small meat blocks with the size of about 3-4g, and then soaking the cut rabbit meat in rapeseed oil for one week, wherein the environmental temperature is ensured to be 1-5 ℃, and the humidity is 60-80% S7: taking out the soaked rabbit meat, seasoning and packaging.

Further, the adult meat rabbit in the step S1 preferably weighs 2.2-2.7 kg meat rabbit.

Further, in the step S2, the meat rabbits are taken out every 1 hour of soaking and drained for 5 minutes.

Further, the marinade in the step S4 is prepared from the following raw materials in parts by weight: 2-5 parts of star anise, 2-4 parts of fructus amomi globosi, 1-4 parts of liquorice, 2-5 parts of costus, 2-5 parts of clove, 1-4 parts of angelica dahurica, 2-5 parts of myrcia, 1-4 parts of pepper, 2-5 parts of cooking wine, 5-8 parts of soy sauce, 1-2 parts of haw slices, 3-5 parts of pepper, 10-15 parts of rice wine, 1-2 parts of radix curcumae, 0.2-0.4 part of roasted liquorice and 0.1-0.4 part of dried ginger slices.

Further, before the step S5 of baking with slow fire, the surface of the rabbit meat is brushed with honey, and the rabbit meat is taken out every 10 minutes and brushed with honey again.

Compared with the prior art, the invention has the following advantages and beneficial effects:

1. the processing method of the shredded roasted rabbit has the advantages that the materials are exquisite, the process procedures are strict, the prepared rabbit meat food is ruddy in color and luster, unique in taste and rich in nutrition, and is suitable for people of all ages;

2. the processing method of the shredded roasted rabbit has the advantages of firm meat, crisp and soft feeling and good elasticity. The product has good taste and color, is suitable for people who eat more food without excessive internal heat, contains less fat and protein, contains rich nutrient substances, is beneficial to human health, and is a healthy food suitable for the old and the young;

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.