Spicy Rabbit Meat | Zhao Family Rabbit Meat

Rabbit Meat Processing Technology Overview

As the saying goes, ‘Geese are the best among birds, and rabbits are the best among animals.’ Rabbit meat is known as ‘meat among the finest.’ This article introduces a simple processing method for rabbit meat to produce delicious ready-to-eat rabbit meat products.

1Materials and Equipment

1.1 Raw Materials

Rabbit meat, marinade, edible salt, white sugar, flavor enhancer, liquor, vegetable oil, phosphate, soy sauce.

Recommended Marinade Ratio (for 2kg of rabbit meat)

Eight-Spice Powder 20g, Sichuan Peppercorns 30g, Star Anise 50g, Cardamom 9g, White Ginger 12g, Sichuan Lovage 10g, Red Dates 15g, Ginseng 20g

1.2 Main Equipment

Layered Pot, Electronic Scale, Refrigerated Warehouse, Vacuum Packaging Machine.

2Processing Technology

2.1 Process Flow

Material Selection → Thawing → Bleaching and Frying → Ingredient Marinating → Braising → Shaping and Drying → Packaging and Sterilization → Finished Product.

2.2 Process Points

1) Material Selection. Choose fresh or frozen rabbit meat, which must be rabbit meat that meets the regulations on slaughtering.

2) Thawing and Washing. Frozen rabbit meat should be thawed in a clean and hygienic thawing pool. The rabbit meat should be completely immersed in running water. The water temperature should be controlled at 1-5℃, and the room temperature should be controlled at 15℃ or below. Thawing must be complete, without any frozen blocks or hard lumps. After thawing, it should be washed with clean water.

3) Bleaching and Frying. After bleaching rabbit meat, drain off the water. Heat vegetable oil to about 170℃ and add rabbit meat. Fry for 2 minutes and take it out to cool. Wait for marinating.

4) Ingredient Marinating. All ingredients are measured accurately according to the ratio and dissolved in water. Rabbit meat is completely immersed in the marinating water.

5) Braising. Use the prepared braising water to directly braise the rabbit meat. During braising, pour the container with rabbit meat into a boil for about 10 minutes, and simmer over low heat for 30 minutes. Turn off the heat and let it stand.

6) Shaping and Drying. Place the braised rabbit meat on the worktable to shape and dry.

7) Packaging and Sterilization. Cool the rabbit meat and then package it. Send it to the sterilization room for sterilization. The sterilization temperature is 88℃, and the holding time is about 30 minutes. After sterilization, quickly cool it in flowing cold water for about 50 minutes, and the center temperature should reach below 25℃ before it can be taken out.

8) Inspection. Place the rabbit meat at a temperature of 37℃ for 10d to check for bulging, bursting, and leakage, and also to detect its physicochemical indicators and microbial indicators. Once all are qualified, it is a finished product.

3Process Key Control Points

3.1 Removing Fishy and Foul Flavors

1) Soak the rabbit meat in dilute salt water for several hours, and change the water one or two times in the middle.

2) Use boiling water to blanch the rabbit meat and then fry it before braising. When braising is about to boil, add liquor to remove the fishy and smelly flavors.

3) Add appropriate spices, which not only remove the fishy and smelly flavors of rabbit meat but also enhance the aroma and give rabbit meat a perfect savory flavor. Water-soluble flavor seasoning is a composite of various spices, which can remove the fishy and smelly flavors of food raw materials and increase the flavor of the food. At the same time, its water-soluble properties can avoid leaving a small number of raw materials or spices residue during a long time of braising, which can ensure the quality of the braising water.

3.2 Braising

Use the prepared braising water to directly braise the rabbit meat. During braising, pour the container with rabbit meat into a boil for about 10 minutes, and simmer over low heat for 30 minutes. Turn off the heat and let it stand.

4Product Quality Standards

4.1 Sensory Indicators

See Table 1 for product sensory indicators.

4.2 Physicochemical Indicators

See Table 2 for product physicochemical indicators.

4.3 Microbial Indicators

See Table 3 for product microbial indicators.

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