Rabbit meat processing process
2020-03-06 06:06:25
Wrapping rabbit rabbits is a famous traditional Sichuan specialty, which is best known for wrapping rabbits in Chengdu and Guanghan. It has become a unique rabbit-meat processed food in the South.
Features color smoke brown, oily and bright, rich meat, fresh and delicious, marinated tightly wrapped, falling slag, tight muscles, uniform color.
The muscles are wound into a spiral shape, with a head, no claws, viscera, salty moderate, no offensive odor and hazel taste.
The choice of materials to meet the health standards, weight 1.5 kg to 2 kg of live rabbits require fattening. Excessive weight, coarse and old meat; too little weight, light taste of the finished product, low yield.
The formula uses 6 kg of salt per 100 kg of fresh rabbit meat, 0.2 kg of pepper and 0.15 kg of sodium nitrate. Mixing spices 0.7 kg (including Daxiang, Shanna, Pai Lingcao, white pepper, soybean meal, ginger and other ingredients, the proportion of discretion). Plus seasoning, 0.1 kg of MSG, 1 kg of sugar, 1.5 kg of soybean oil, 0.5 kg of white wine, 0.5 kg of sweet sauce, and 2 kg of sesame. Add 15 kg of water to the mixture and boil it to a sauce and cool it for use.
Production according to conventional slaughter, peeling, caesarean section to the internal organs, cleaning rabbit blood. Marinated, with two methods of dry pickling and wet pickling. Dry pickling method (suitable for use in autumn or winter, or for a longer period of time): Heat the salt and mix it with wine, salt, sugar, pepper, and spices. Rub it in the rabbit's body and mouth and in the mouth; marinate in the tank for 3 days~ In 4 days, one cylinder was turned over once a day; after the cylinder was out, the rest of the accessories were evenly applied to the rabbit body; the front legs were inserted into the chest, the abdomen was tightened, and the hind legs were straightened. Then start from the neck to the hind leg with a fine hemp rope, and wrap around every 2 cm to 3 cm to make a spiral (make the whole body tight). Hanging for 7 days is the finished product. Wet pickling method: The rabbit carcass was immersed in salt water for immersion for 1 day to 2 days. After starting the cylinder, mix the spices thoroughly and apply evenly to the inside and outside of the rabbit's quail and inside the mouth with a brush (where the inside of the legs is thick, use a knife to eat). Then, according to the previous method, the body is wrapped in a cylinder and hung to dry it as a finished product. Conditions can also be dried using smoke drying methods, taste unique.
Finished products wrapped rabbits have two kinds of raw products and cooked products. Raw products: Take out the dried tangled rabbits, remove the tight twine for comprehensive hygiene and quality inspection, carefully trim the qualified persons, insert non-toxic plastic bags, vacuum seal, and weigh only one by one. Packaging factory. Cooked products: The rabbits will be dried and simmered directly in the pot or steamed on the cage. When the cooling is not too hot, the hemp rope will be removed. After hygiene and quality inspection, a layer of sesame oil will be brushed on the rabbit's body surface and the final grade will be delivered. Yingshi.
Rabbit features meat tender and delicious, no food teeth, waxy flavor.
The color is red, shiny, moderately salty, natural, odorless, dry, and clean.
Select the material and select more than 2kg live rabbits that meet the hygiene standards.
The formula has a taste of 5 kg to 6 kg of salt per 100 kg of rabbit meat, 0.2 kg of pepper, and 0.16 kg of sodium nitrate. The wide taste is 5 kg of salt, 2 kg to 2.2 kg of wine, 4.3 kg of sugar, 3.12 kg of soy sauce and 0.05 kg of nitrate.
The rabbits were made to peel, and they were opened up, viscerated, clawed, and stretched into a flat plate with bamboo. Salting: Mix the ingredients, rub the inside and outside of the body (also use 7.5 kg of cold water to dissolve and wet-sink). Plastic: After the cylinder is released, place the body on the chopping board, face down, twist the front legs to the back, and then press the back legs by hand (after being opened into a plate shape in Guangzhou), hang it to air dry, or bake it. Baking is the finished product.
The yield is about 50%.
Storage is suspended in a ventilated, dry warehouse and can be stored for 3 months without deterioration.
It is suitable for cooking and steaming. It is soft and delicious. It helps the food to be greasy. If you pour a little sesame oil, ginger and diced green onion, it will be a flavor.
Features color smoke brown, oily and bright, rich meat, fresh and delicious, marinated tightly wrapped, falling slag, tight muscles, uniform color.
The muscles are wound into a spiral shape, with a head, no claws, viscera, salty moderate, no offensive odor and hazel taste.
The choice of materials to meet the health standards, weight 1.5 kg to 2 kg of live rabbits require fattening. Excessive weight, coarse and old meat; too little weight, light taste of the finished product, low yield.
The formula uses 6 kg of salt per 100 kg of fresh rabbit meat, 0.2 kg of pepper and 0.15 kg of sodium nitrate. Mixing spices 0.7 kg (including Daxiang, Shanna, Pai Lingcao, white pepper, soybean meal, ginger and other ingredients, the proportion of discretion). Plus seasoning, 0.1 kg of MSG, 1 kg of sugar, 1.5 kg of soybean oil, 0.5 kg of white wine, 0.5 kg of sweet sauce, and 2 kg of sesame. Add 15 kg of water to the mixture and boil it to a sauce and cool it for use.
Production according to conventional slaughter, peeling, caesarean section to the internal organs, cleaning rabbit blood. Marinated, with two methods of dry pickling and wet pickling. Dry pickling method (suitable for use in autumn or winter, or for a longer period of time): Heat the salt and mix it with wine, salt, sugar, pepper, and spices. Rub it in the rabbit's body and mouth and in the mouth; marinate in the tank for 3 days~ In 4 days, one cylinder was turned over once a day; after the cylinder was out, the rest of the accessories were evenly applied to the rabbit body; the front legs were inserted into the chest, the abdomen was tightened, and the hind legs were straightened. Then start from the neck to the hind leg with a fine hemp rope, and wrap around every 2 cm to 3 cm to make a spiral (make the whole body tight). Hanging for 7 days is the finished product. Wet pickling method: The rabbit carcass was immersed in salt water for immersion for 1 day to 2 days. After starting the cylinder, mix the spices thoroughly and apply evenly to the inside and outside of the rabbit's quail and inside the mouth with a brush (where the inside of the legs is thick, use a knife to eat). Then, according to the previous method, the body is wrapped in a cylinder and hung to dry it as a finished product. Conditions can also be dried using smoke drying methods, taste unique.
Finished products wrapped rabbits have two kinds of raw products and cooked products. Raw products: Take out the dried tangled rabbits, remove the tight twine for comprehensive hygiene and quality inspection, carefully trim the qualified persons, insert non-toxic plastic bags, vacuum seal, and weigh only one by one. Packaging factory. Cooked products: The rabbits will be dried and simmered directly in the pot or steamed on the cage. When the cooling is not too hot, the hemp rope will be removed. After hygiene and quality inspection, a layer of sesame oil will be brushed on the rabbit's body surface and the final grade will be delivered. Yingshi.
Rabbit features meat tender and delicious, no food teeth, waxy flavor.
The color is red, shiny, moderately salty, natural, odorless, dry, and clean.
Select the material and select more than 2kg live rabbits that meet the hygiene standards.
The formula has a taste of 5 kg to 6 kg of salt per 100 kg of rabbit meat, 0.2 kg of pepper, and 0.16 kg of sodium nitrate. The wide taste is 5 kg of salt, 2 kg to 2.2 kg of wine, 4.3 kg of sugar, 3.12 kg of soy sauce and 0.05 kg of nitrate.
The rabbits were made to peel, and they were opened up, viscerated, clawed, and stretched into a flat plate with bamboo. Salting: Mix the ingredients, rub the inside and outside of the body (also use 7.5 kg of cold water to dissolve and wet-sink). Plastic: After the cylinder is released, place the body on the chopping board, face down, twist the front legs to the back, and then press the back legs by hand (after being opened into a plate shape in Guangzhou), hang it to air dry, or bake it. Baking is the finished product.
The yield is about 50%.
Storage is suspended in a ventilated, dry warehouse and can be stored for 3 months without deterioration.
It is suitable for cooking and steaming. It is soft and delicious. It helps the food to be greasy. If you pour a little sesame oil, ginger and diced green onion, it will be a flavor.
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