1, ginger
Because there is a certain fishy smell in rabbit meat, and the smell of ginger is more irritating, it is easy to destroy the umami taste in rabbit meat. Moreover, rabbit meat is sour and cold, cold in nature, and dried ginger and ginger are spicy and hot, which are opposite in taste and should not be cooked together.
2, pepper
Pepper has a strong taste. If you put too much pepper, it will easily overwhelm the taste of rabbit meat, and the meat quality of rabbit meat is tender and easily hurt by the irritation of pepper.
3. Vinegar
Vinegar can remove the fishy smell from meat, but if rabbit meat is stewed with vinegar for too long, it will make the taste of rabbit meat dry and fragrant, and the taste will be greatly reduced. The specific taste needs to vary from person to person, and can be adjusted according to your own tastes and habits.
Storage method of rabbit meat:
The reasonable cold storage condition of rabbit meat is that the cold storage temperature should be kept between-19℃ ~-17℃ and the relative humidity is 90%. Generally, the temperature rise and fall in the cold storage should not exceed 1℃, and the temperature rise of 1 day and night should not exceed 4℃ in the process of large-scale import and export, and the air flow should be self-flow and convection. If the temperature is high and low, it is easy to cause the meat to dry up and the fat to yellow, which will affect the quality.
The method of cold storage stacking is that the frozen rabbit meat that has been refrigerated for a long time should be piled into square piles, and the floor should be padded with unventilated wooden boards, with the height of the padding being about 30cm and the height of the pile being 2.5 ~ 3m. Under the condition that the volume and floor load of the cold storage allow, the larger the stacking volume and density, the better the stacking capacity of the cold storage, so as to improve the utilization rate of the cold storage.
Between the meat pile and the surrounding walls and ceilings, the distance should be 30 ~ 40cm, 40 ~ 50cm away from the cooling exhaust pipe, and the distance between the meat pile and the meat pile should be15cm. In the middle of the cold storage, a passage for transporting cars should be set aside, generally not less than 2m wide.
Reference to the above content: Baidu Encyclopedia-Rabbit Meat