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一、五香兔肉的制作工艺流程: 原料→预制→剁块→预煮→配料→制卤→煮卤→漂洗→泡硝→抹油→成品→贮藏。操作技术: 1.选料。以杂交兔、力克斯兔等菜用肥兔为宜。将兔屠宰剥皮后,去内脏、淤血、杂污等,清水洗净;然后把兔体切成头、四肢和中部7大块。 2.预煮。用旺火沸煮5分钟,出水去腥味;再用冷水漂洗,冷却。 3.配料。以兔肉块1公斤计算,配酱油100克,冰糖75克,黄酒50克,丁香、茴香、乳香、桂皮、八角各3克,硝水、细盐、蒜泥、姜汁、葱花各2.5克,小磨油30克。 4.制卤。将五香料装入纱布袋用绳扎口,入卤锅,加清水、黄酒、细盐、冰糖,在旺火上煮成卤水。
First, the spiced rabbit meat production process: raw materials → pre-chopped → → → pre-cooked broth halogen → boiled brine → rinse → Danzhuan → wipe oil → Finished → storage. Operational Technology: 1. Selection of materials. To crossbred rabbits, rabbits and other vegetables with fat rabbit is appropriate. The rabbits were slaughtered peeled, gutted, congestion, contamination, etc., washed with water; then cut the body into seven heads, limbs and the central seven large pieces. Pre-cook Boil with boiling water for 5 minutes, the water to smell; then rinse with cold water, cooled. 3 ingredients. To 1 kg of rabbit meat, with 100 grams of soy sauce, rock sugar 75 grams, 50 grams of rice wine, clove, fennel, frankincense, cinnamon, star anise 3 grams each, nitrate, salt, garlic, ginger, Small grinding oil 30 grams. 4. Halogen. Put the five spices into the gauze bag with a rope tie, into the halogen pot, add water, rice wine, salt, rock sugar, boiled brine.