Rabbit cured product processing
Curing products: rabbits are often tangled rabbits, wax rabbits and so on. Here we mainly introduce how to make rabbits and rabbits. 1. Wrapping the rabbit: Wrapping the rabbit is a famous traditional specialty in Sichuan. Among them, Chengdu and Guanghan are the most famous. It has become a unique rabbit-meat processed food in the South. Now comprehensive production methods are introduced as follows: Features: color, smoke brown, oily and bright, rich meat, fresh and delicious, marinated tightly wrapped, falling slag, tight muscles, uniform color. Specifications: The muscles are wound into a spiral, leading, no claws, viscera, salty moderate, no offensive odor and hazel taste. Choice of materials: Choose live rabbits that meet the hygienic standards and weigh 11.5 to 2 kilograms and require fattening. Excessive weight, coarse and old meat; too little weight, light taste of the finished product, low yield. Formula: 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 (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. Apply it to the inside and outside of the rabbit and inside the mouth. In the tank marinated for 3 to 4 days, including a cylinder once a day; after the cylinder out of the rest of the accessories evenly smeared in rabbits and the body; the fore legs stuffed into the chest, abdomen tightly, straighten the hind legs. Then use a fine hemp rope to start from the neck to the hind leg, and wrap around every 2 to 3 cm to make a spiral (makes the whole body muscle firm). Hanging for 7 days is the finished product. Wet pickling method: The rabbit carcass was immersed in salt water for immersed for 1 to 2 days, and the cylinder was emptied once a day. 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 dried tangled rabbits are directly boiled in the pot or steamed on the cage, and then the hemp rope is removed when the cooling is not too hot. After the hygiene and quality inspection, a layer of sesame oil is brushed on the rabbit's body surface and the final grading is performed. Factory shall be city. 2, La Rabbit Features: tender and delicious, no food teeth, waxy flavor. Specifications: The color is bright, oily, moderately salty, natural waxy, no peculiar smell, dry and clean, go to claws. Choice of materials: Select more than 2 kg of live rabbits that meet the hygiene standards and require fattening and fullness. The bigger and tenderer the better. Formula: Sichuan flavor is 5 to 6 kg of salt per 100 kg of rabbit meat, 0.2 kg of pepper, and 0.16 kg of sodium nitrate. Guangzhou formula is 5 kg of salt, 2 to 2.2 kg of wine, 4.3 kg of sugar, 3.12 kg of soy sauce and 0.05 kg of nitrate. Production: Rabbits are stripped, opened, fleshed, 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, turn the front legs to the back, and then press the back and legs by hand to make it flat (Guangzhou expands into a plate shape), hang it to air dry, or Baking is the finished product. Finished rate: about 50%. Storage: Suspended in a ventilated and dry warehouse, can be stored for 3 months without deterioration. Food law: boiled, steamed should be, tender and delicious, help feed solution tired, if you pour a little sesame oil, ginger and diced green Onion , it is the flavor of people.
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