Zigong cold-smelling rabbits is a kind of folk traditional cuisine in Zigong and its Fushun and Rongxian counties. It has been more than 100 years old. Zigong cold-smelling rabbit has a variety of different flavors such as spicy pepper, spicy bean curd, secret tangerine peel, and nourishing salt. “Zigong cold eating rabbit” is characterized by fresh, fragrant, spicy and tender, and is a kind of folk speciality in Zigong.

Cold-smelling rabbit, also known as spicy rabbit and spicy rabbit, is a characteristic traditional food in Sichuan. It belongs to Xiaohebang cuisine in the classification of Sichuan cuisine. It has been more than 100 years old. Sichuan's Zigong, Fushun and Rongxian areas are famous for raising rabbits in the country, and the supply of rabbit meat is very abundant. People in the area are also very fond of eating rabbit meat, especially the cooking and tasting of a dish called “cold rabbit”, which is almost done at home and everyone loves it. There is another characteristic of cold-fed rabbits. No matter whether it is in the restaurant or at home, the rabbits have no bones. The Zigong people pull all the bones out together in a special way. This is one of the reasons why the cold rabbits are famous. Zigong cold-eat rabbits are unique in their production process and do not need to be heated when they are eaten - so it is called "cold eating"; and it has the characteristics of not being bad for many days at room temperature (if placed in the refrigerator, this delicious taste can last for several months. Long). 100 grams); low fat (only 4.9%), low cholesterol (65 mg / 100 grams), low calorie and so on. Eating rabbit meat is the best choice for modern people. Long-term consumption has the special effects of brain-enhancing, longevity, weight loss and beauty. Zigong people who work and study in the field for a long time often like to let their family mail a few bags to solve the problem. Production method 1, fresh rabbit meat is cut into diced meat about a pound, the meat must be fresh, the meat should not be cut too small, use the cooking wine and a small amount of soybean oil to prepare the food, and prepare the pepper, dry red pepper cut into Segment, ginger, garlic slices spare. If you like spicy food, you can prepare more pepper and pepper. 2, put the oil into the pot (more than a small amount), after the heat, add a small amount of rabbit meat stir fry until half dry. 3. Put the prepared ginger and garlic slices into the pot, continue to fry and saute. 4, add pepper, dry peppers continue to fry until the oil color red, then add soy oil, vinegar, rock sugar, chicken essence, stir fry and light to taste. 5, after the rabbit meat is fried, you can also add a small amount of boiled water for a while, boiled and dried. Product characteristics: In the breeding process of meat rabbits, it is necessary to supply nutritious forage, granular concentrate and clean drinking water, feed more green and green feed, reasonably add heat-clearing and detoxifying forage, and breed rabbits to the livestock breeding base in Ziliujing area. The ryegrass, valerian, plantain, honeysuckle, purslane, dandelion, and artemisia are the main natural pastures; first, the combination of captivity and stocking to increase the light bath, exercise volume and muscle fiber of rabbit meat , effectively improve the quality of rabbit meat. The second is to supply nutritious forage, pellet concentrate and clean drinking water during the breeding process of meat rabbits. Third, the water consumed in the meat rabbit production cycle is groundwater in the artesian well area, which is rich in various contents, ensuring the supply of salt required for different periods of growth of the meat rabbit. Product quality features: bright color, refreshing, spicy and sweet; meat quality, chewy, long aftertaste; moderate degree, its taste is thick, its fragrance is specific. Its intrinsic quality has the characteristics of four high and four low and the characteristics of hemp, spicy, fresh, fragrant and sweet, and has the unique taste of “five flavors and no taste”. The four highs are high protein and high lysine. High lecithin, high digestibility; four lows are low fat, low cholesterol, low urea acid, low calorie. The results of the protection have been obtained by the food production license (QS). More than 10 enterprises specialize in the production and operation activities of Zigong cold-fed rabbits. In the previous store model, the production and processing of Zigong cold-smelling rabbits reached 100 households. . On the basis of maintaining traditional crafts and combining modern food production technology, Zigong cold-raising rabbit production enterprises have effectively guaranteed food quality and safety, with an annual output of 24 million pieces and an output value of 250 million yuan.

Zigong cold-eat rabbit quality technical requirements First, the breed of Chinese white rabbits as the female parent, the hybrids of New Zealand rabbits. Second, feeding conditions 1. Feeding environment and feed conditions: (1) Feeding environment: The hilly area within the producing area, there are woodland and grassland suitable for stocking. Mountain spring water, stream water and well water are used as water sources. (2) Feed conditions: concentrate feed and local ryegrass, alfalfa, plantain and other green feed. 2. 3. Standard for outing: age ≥ 120 days, weight 2kg to 2.5kg. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Third, the processing technology 1. Raw and auxiliary materials requirements: (1) Raw materials: the tenderloin or hind leg meat that meets the quarantine and inspection sanitary standards. (2) Excipients: brine and edible oil, dried chili, green pepper, red pepper and edible salt in the area of ​​origin. (3) Processing water: Groundwater within the production area. 2. 3. Process points: (1) Dicer: Cut the thawed raw material into diced meat from 1cm to 1.5cm. (2) Marinated proofing: Add salt, ginger and spices, etc., and marinate for 180 minutes to 240 minutes. (3) Deep-fried: The oil temperature rises to 210 °C ± 5 °C, and then falls below 180 °C, and is fried in rabbit meat. (4) Frying aftertaste: when the oil temperature reaches 130 ° C to 150 ° C, fry for 10 minutes to 15 minutes, add brine to fry for 30 minutes to 35 minutes, then add pepper, pepper, spices and other fry for 15 minutes to 20 minutes. . (5) Sterilization: Sterilization at 121 ° C for 15 minutes. Fourth, the quality characteristics 1. Sensory features: bright color, solid meat, chewy, strong flavor, refreshing, with hemp, spicy, fresh, fragrant, sweet, "five flavors, no pressure" unique quality. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Zigong cold-feeding rabbits may apply to the Zizijing District Quality and Technical Supervision Bureau of Zigong City, Sichuan Province for the use of “Special Marks for Geographical Indication Products”, which are reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced. The inspection agency for Zigong cold-fed rabbits was selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in a testing institution that meets the qualification requirements.