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1.1 Prefabrication of raw materials Choose healthy fat rabbits aged 3 to 4 months, remove the viscera after slaughtering, wash and congeal, drain and marinate. Add 0.025% nitric acid powder and 1% allspice powder to the dried salt. Mix and mix evenly each rabbit body with a 25g portion evenly on the surface of the rabbit meat. Then pour in the cylinder and marinate for 4 to 5 days. On the third day, it is necessary to turn over the cylinder once.
1.2 Preparation of spices Rabbits must be coated after being salted. The preparation of spices was 500 g of soybean meal, 150 g of soy sauce, 100 g of white granulated sugar, 20 g of Chinese zanthoxylum bungeanum, allspice and sesame seeds, 15 g of white wine, 10 g of each of Amomum villosum, cardamom, and pepper. Soybean meal is ground into a paste, and then the other dry material research into the end, add the bean paste, and finally add sugar, soy sauce, wine and other mix into a paste. When the incense is applied, the rabbit's genitalia, aorta blood vessels, tendons, etc. are cut off, and then the abdominal cavity is opened, and the mucus paste is evenly applied to the abdominal cavity and the inner wall of the chest cavity with a brush.
1.3 After the wire is hung, the incense is hung from the rabbit's head with a string, and it is wound spirally around the hind legs. The winding pitch is preferably 1.5 to 2 cm, and it must be uniformly wrapped. The tangled sculpted forelimb flexored to the ventral side and the chest and abdomen were wrapped tightly; the hind legs were straightened as far as possible, and the hemp rope was wrapped around the hindlimb wrists and knotted. Hang well in a ventilated place to hang for 24 hours.
1.4 Roasted rabbit meat is hung to the drying room after being hanged. Baking temperature is preferably 50°C. It should be ensured that the finished product will not change its quality after being stored at room temperature for 2 to 3 months. If packaged well, the storage period can reach about six months. When you need to eat, you should cook and unwind the hemp rope first, so that the body is red and brown and shiny, and there is a silver-like pattern at the rope.
1.5 Features Finished products are smoked brown, bright and shiny; meaty and rich, fresh and delicious; pickled tightly wrapped, falling slag; tight muscles, moderate salty.
2 Guangzhou La Rabbit
2.1 The selected materials were selected as fat-filled, robust and disease-free. Over 1.5kg of rabbits were slaughtered, stripped, removed, and removed. In order to make it into a plate shape, bamboo pieces can be used for spreading.
2.2 Ingredients For each 100kg meat rabbit, salt 5kg, rice wine 2 to 2.2kg, cane sugar 4.3kg, soy sauce 3.12kg, sodium nitrate 50g.
2.3 pickled will be mixed with accessories, applied to the rabbit body, can also be used wet cold water 15kg dissolved accessories. Marinated in the tank for 3 days, 1 cylinder a day. Then out of the cylinder will be placed on the chopping board, face down, the front legs twisted to the back, the back and leg press flat open later into a plate shape, hanging drying air is finished. Suspended in a ventilated and dry room, can be stored for 3 months without deterioration.
3 Five rabbits
3.1 The choice of materials used 1.5 ~ 2kg of rabbits or rabbits, after the slaughter will remove the whole rabbit bruises, miscellaneous stains? A href=http://>The rabbits????????????????????????????14. 4 legs, 1 in the middle, then add water to the wok, boil for 5 minutes. Remove water to get rid of helium, then rinse with cold water and cool.
3.2 Ingredients net meat 100kg, cloves, frankincense, cinnamon, star anise, dried tangerine peel, salt water, salt 100g each, sesame oil 3kg, rice wine, fine soy sauce each 5kg, sugar 6kg. The five flavors of spices were crushed, bagged and put into a pot, and then added appropriate amount of water, into the rice wine, rock sugar and salt, boiled in the fire brine.
3.3 Immerse the halogen in the rabbit meat and put it in the hazel pot, stir it out with a strong fire, remove the floating sauce, let it cool and then rinse it with clean water for 1 hour. Take it out and drain it. With nitrate water, green onion, ginger mix into a solution, put the meat soak for about 30 minutes to remove and drain, and then apply the surface of cooked sesame oil is finished.
4 Red Snow Rabbit
4.1 Selection of raw materials Choose live rabbits that are fat, strong, and weighing more than 2 kg. The bigger the better.
4.2 The seasoning preparation is based on 100 kg of rabbit meat. It requires 5 to 6 kg of salt, 0.2 kg of pepper, 2 to 3 kg of cooking wine and white sugar, 3 kg of white soy sauce and 100 g of strange taste powder.
4.3 Raw materials were sorted and slaughtered after slaughtered. The abdominal cavity was opened and the viscera was removed. The ingredients were evenly mixed and spread on the rabbit's billet. The rabbit's billet was held in a flat shape with bamboo pieces. Remove floating fat and connective tissue omentum, wiping off congestion.
4.4 Preservation treatment The dry pickling method is to stir fry the salt and mix it with other ingredients evenly. Apply it to the rabbit's body and mouth, stack it into the cylinder, submerge the stain for 1 to 2 days, turn the cylinder in the middle 1 time, and then pull it out again. The accessories were wiped out of the rabbit body. Wet flooding method is to boil the ingredients in boiling water for 5 minutes, and then pour it into the cylinder after cooling. It is advisable to use å…”a href=http://>rabbit?a href=http://>rabbit, dip for 2 to 4 days. , Turn it 1 time a day and get up at the right time.
4.5 Cut out the plastic rabbit blank out of the cylinder, place it on the workbench, with the abdomen down, twist the front leg to the back, flatten the back and legs, hold it into a plate shape, fix the shape with a bamboo strip, and trim the fascia. Scrape away dirt such as floating fat.
4.6 Air-drying The fixed and shaped preserved rabbits' billets are hung in a cool and ventilated place and naturally air-dried. Usually, they can be eaten in about 1 week.
5 Baked Whole Rabbit
5.1 The selection of raw materials The selection of healthy and robust meat rabbits requires healthy, disease-free, muscular, about 3.5kg of body weight, rabbits no longer than 4 months.
5.2 slaughter and processing slaughter, skinning, viscera.
5.3 Pickled rabbit meat 100kg, salt 2kg, pepper 150g, white peony, anise 100g each, cloves 50g. Put the salt and spices into the water and boil until the flavor is reached in 20 minutes. After cooling, marinate brine. The first time the preparation of the brine, salt and spices to increase the amount of appropriate. The older the brine, the better. The rabbit meat is marinated in a cooled brine solution for about 30 hours. After the meat is marinated, it can be removed and drained. Carefully tip over several times during salting to facilitate even marinating.
5.4 Shape the two front legs and the two hind legs, respectively, with stainless steel wire tied together, and then hook the rabbit mandible hook hung up, until the surface to dry water, with 1:3 caramel syrup evenly spread on the rabbit meat surface, Dry it.
5.5 Grilling can be done in a far-infrared oven. The temperature of the furnace was first raised to 100°C, and then the shaped rabbit was hung on the rings in the furnace. When the temperature rose to 180°C, the temperature was about 30 minutes. Then adjust the temperature to 240 °C. It takes about 10 minutes until the surface is roasted in golden red. After the oven is baked, a layer of sesame oil is brushed on the surface of the rabbit, and the stainless steel wire is taken as the finished product.
6 Smoked rabbit
6.1 Selection of materials and preparations Rabbits with healthy manure were weighed in the range of 2.5 to 3 kg and slaughtered, bleeded, stripped, and opened to remove the internal organs and lower extremities. After washing with clean water, the two hind legs were tied with a non-toxic cord and fixed in a bow shape.
6.2 Ingredients Select appropriate ingredients, galangal, cinnamon, amomum, prickly ash, nutmeg, aniseed, white peony, etc., and put them in a gauze bag. When the rabbit is boiled, put the seasoning bag into the water in the pot and add appropriate amount of soy sauce and sauce. Tofu, pasta sauce, salt, garlic, etc. made from boiled broth. The soup thus prepared has the advantages of good taste, antisepsis, and antisepsis, and enhances the color of cooked rabbit meat. Once feeding, it can be used continuously for 4 to 5 times. Afterwards, it can be added and replaced as appropriate, or the ingredients can be combined as needed.
6.3 cooked with a good seasoning broth boiled into the rabbit billet, and then add the fire boil, and then cook with low heat for 3 to 4 hours, rabbit rotten cooked without damage is appropriate. The cooked rabbits were then removed and placed on a special iron steamer to control the soup. Normally, the boiled broth is preserved in the tank, and after cooling, the upper slick is removed and the boiled broth can be used continuously. Many times boiled broth is called “old soupâ€. The quality of the old soup is the key to cooking a rabbit.
6.4 smoke clean the iron pot, add appropriate amount of cedar or crumb at the bottom of the pot, a little white sugar, then place the rabbit to be smoked evenly on the iron dish drawer, then put it into the pot, cover the lid, add fire 3 ~ 5 minutes. When the scent of cedar wood is smelling, the pot is taken out and it is the finished product.
7 Rabbit Floss
7.1 Raw material processing Rabbit bone, fat, tendons, etc., and then cut along the meat fiber lines cut, and then cut into 0.33cm short strips.
7.2 The standard of ingredients is calculated based on 100kg raw materials, 8kg of soy sauce, 6kg of sugar and rice wine, 150g of ginger and 35g of MSG.
7.3 Add pine meat to the pot first, add rabbit meat into the pot, add water over the noodles, boil for 1 hour and then simmer for 2 hours. After the rabbit meat is cooked, remove the slicks on the noodles, remove the muscle fibers, add the ingredients, and continue cooking the simmer. Cook until the soup is quick-drying and switch to medium heat, stir fry constantly with a spatula, and pull the muscle fibers to prevent scorching and scorching and make a semi-finished product.
7.4 The moisture content of the fried and mixed semi-finished products is about 40%, and the weight is 50% of fresh meat. The semi-finished products will continue to heat up in the frying and loosening machine and be re-fried to the finished product. If you do not fry loose machine can also be re-entered the pot re-fry, but should be noted that according to the semi-finished water content adjustment furnace fire size, so that stable wet, anti-fried coke. After 2.5 to 3 hours of re-frying, grab the water and squeeze it. After frying, loosen and heat the rabbit meat into the rubbing machine to rub. No flaking machine can be used for manual tamping with sterilized rags. At the same time pick out the broken bones? A href=http://> Rabbit waved to write 晟 趴椋 趴椋 趴椋 趴椋 趴椋 趴椋 趴椋 趴椋 趴椋 趴椋 淙 淙?
7.5 The finished product packaging is golden fluffy and fragrant, but it has strong water absorption. It should be protected against moisture. The short-term storage can be stored in moisture-proof paper or plastic bags. If it is stored for a long time, it should be stored in a sterilized glass bottle.
Processing Tips for Rabbit Meat Food
1 tangled rabbit