Meat rabbits have a short feeding period, fresh meat, and high digestibility. Processing into finished products is indeed a delicacy. There are more and more people eating rabbit meat now, and there are not many mastering methods for rabbit meat. Now we will introduce the processing method of rabbit meat as follows:
First, live rabbits slaughtered and stripped
1. There are many ways to slaughter and slaughter. Here we mainly introduce two kinds of slaughter methods that can obtain high-quality rabbit skin without damaging the skin and not contaminating the plush. (1) Bat hit method. Raise the rabbit's hind limb and slam the back of the rabbit's head with a wooden stick or glue stick 3 cm to 4 cm in diameter to damage the life center of the rabbit's brain and cause death. Pay attention to the amount of force, especially when using wooden sticks, if excessive force, can easily cause nostrils bleeding. (2) vinegar irrigation method. Rabbits are very sensitive to vinegar. A rabbit with a body weight of 4 kilograms can be given 20 ml to 30 ml of vinegar through a syringe orally, and the rabbits soon showed difficulty in breathing, heart failure, and foaming at the mouth.
2. The meat rabbits that are skinned should peel them in time. If they are left for a long time, the bodies will become stiff and the skin and meat will not peel off easily. At this time, the skin is often injured. Peeling must first be stripped into a skin, which is not only fast but also does not easily contaminate the skin with blood. The processing sequence is as follows: (1) Using a sharp knife around the neck (the back of the ear), cutting the upper elbow joint of the hind limb and the elbow joint of the forelegs into a circular incision, and then picking the two hind limbs from the area joints along the inner sides of the two thighs. . (2) Suspend the two hind limbs, peel off the thighs and the base of the tail base, and then pull down the abdomen and back of rabbit skin with both hands and pull it down. (3) Shave the fat and residual meat, and use a knife to pick the skin tube from the midline of the abdomen to make the skin plate open. The fur is properly unfolded and fastened to the board with small nails, with the hair facing the board and facing outwards. When fixing, pay attention to shaping, preferably rectangular. (4) After peeling the rabbit, cut the unpeeled part of the rabbit's head and forelimb, remove the internal organs, cut off the fat mass, residual meat, and tendons. After everything is processed, cut off the hind limbs from the joints of the hind limbs, leaving Complete body.
Second, the rabbit cooked food processing
1. Wrapping silk rabbit processing (1) raw material selection. Select 4 to 6 months old rabbit carcasses, muscles should be full, in addition to retain the kidneys other than internal organs are removed, the body after trimming requires no damage to the appearance, clean and hygienic.
(2) Marinated. According to different seasons, dry pickling and water pickling methods are adopted. Water pickle method: This method is used in summer. That is, 5 kg of salt and 50 g of saltpeter are dissolved in water to make the amount of solution suitable for submerging the corpus callosum of 100 rabbits. Place the rabbit meat layer by layer, turn it once in 4 hours and pickle it for 10 to 12 hours. Dry pickling method: This method is suitable for autumn and winter seasons, 50 kg of salt, 50 grams of allspice, and 12.5 g of saltpetre. Mix thoroughly until ready for use. Calculate the amount of salt by 25 grams for each rabbit, sprinkle the dried salt evenly on the rabbit meat, salt it in the tank layer by layer, turn it twice in two days, and serve it in 5 days.
(3) Coatings. The marinated rabbit meat will be well-prepared, and evenly applied to the inner wall of the rabbit bladder and the inner side of the thigh with the paint. The coating will not stick to the outside surface and the coating will not flow. Preparation of paint: 50 grams of soybean meal, 50 grams of Amomum villosum, 100 grams of sesame, 2.5 kilograms of wind tempeh, 100 grams of allspice, and 500 grams of white granulated sugar. Develop powder together. Stir with 75 ml of White Wine and 0.75 kg of soy sauce. Add 100 grams of pepper powder or 50 grams of pepper and mix well.
(4) modeling and smoked. Spread the painted carcass forelimbs to the ventral side, straighten and close the hind legs as far as possible, use a fine hemp rope to spirally bind from the head to the hind legs, and knot at the hind leg joints. Strapping should be even and even, and the distance between the ropes is 1.5 cm to 2 cm. The wrapped rabbit has a cylindrical shape resembling lying silkworm. Wrap the wrapped rabbits in a well-ventilated place.
The rabbits that were hung in the air for 6 hours to 7 hours were placed on a charcoal with a small amount of sawdust on the fire for several hours. The temperature of the fumigation should not be too high, generally about 60°C. After being allowed to cool, it is packaged and stored for a period of 1 month to 3 months.
2. Spiced rabbit processing (1) original and accessories selection. Ingredients: rabbit carcass (in 5 kg as a unit of ingredients). Accessories: 150 grams of onion and ginger. Seasoning: 250 grams of salt, pepper, aniseed, Amomum, cinnamon, galangal, clove each 25 grams, cooking Wine 100 grams, 100 grams of brown sugar.
(2) Preparation method: The stripped rabbit carcasses are first rinsed in clean water for 2 hours to 3 hours, and the blood is leached out. Remove the moisture from the surface and remove it. Put the above raw and auxiliary materials in the pot and add the appropriate amount of water. The amount of water is just 5 kg of rabbit carcasses. If the amount of rabbit meat is large, it can be added according to the proportion of the above ingredients. After the soup is well prepared, place the pot on the fire and stir it while burning. Wait until the soup boils down into the rabbit ketone body. Boil half an hour to an hour later. Check if it is cooked. If it is already cooked, you can stop the fire. Cooked, you can cook with a low heat for a while, until the rabbit body cooked thoroughly, remove and use a net cloth to dry the soup on the rabbit body.
If it is a unit that produces smoked rabbits or smoked rabbits, the boiled rabbit's old soup cannot be drained. The soup is as old as possible. If it is not cooked every day, the soup can be boiled daily for preservation. When old soup is used, continue adding some ingredients and condiments, but it is not the full amount and is properly grasped by experience.
(3) Cook the dried rabbits on a smoked scallion, and put some dried hardwood sawdust in the pot. Then add a little brown sugar, mix well with the sawdust, spread out at the bottom of the pan, place the smoked quail on the prepared pan, cover the lid, and start smoking. When the edge of the lid is white smoke, stop the pot for a while and then burn it for two consecutive times, about half an hour or so.
Features: The whole rabbit has a reddish-brown body and is not fragrant.
If it is packed in a plastic bag in time, it can be left for a while.
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