METHOD FOR MAKING THE RESTRUCTURED HAM 'RABBITNYCHA' OF RABBIT MEAT

摘要

A method for making a restructured ham of rabbit meat includes mincing the raw material, adding spices, salt, packing thereof into film, treating thereof. The packed raw material is merged into pressure-transferring distilled water, which fills a working chamber of a high-pressure unit, and is processed at a pressure of 400-600 MPa at a temperature of 3-20 °C in the course of 10-20 minutes.