This product has the characteristics of beautiful color, tight meat, elastic, salty and suitable, spicy and delicious. First, materials and equipment 1, materials: rabbit, salt, sugar, white soy sauce, rice wine, monosodium glutamate, chicken, pepper, cinnamon, white peony, star anise, cinnamon, Amomum villosum, ginger, shallots, red pepper, carrot, White sesame, ethyl maltol, etc. 2, equipment: refrigerator, cold room, sandwich pot, drying oven, infrared oven, vacuum sealing machine, high pressure sterilization pot. Second, the process of preparation before slaughter → slaughter bleeding → scrub amputation → scalding hair → laparotomy → marinated treatment → air-dried fermentation → drape red cashmere → baking → vacuum sealing → sterilization cooling. Third, the operating points 1, preparation before slaughter: slaughter blood, scrub amputation. 2, scalding wool hair: scalding water temperature is controlled at 60-70 °C, when the rabbit hair soaked, and then tilt the rabbit hair, chest → chest → back → head and neck tilt order. After all the rabbit hair has been scalded, the chest hair and ridge hairs can be firstly pulled out. If they can be pulled out smoothly and no hair roots are heard, it means that the scalding is good and the hair must be removed immediately. The sequence is: first pull the chest hair, then pull the neck head hair, body side hair, back hair, and then around the same time grab the rabbit licking, licking the rabbit tail, the whole action at one go. 3, laparotomy process: from the abdomen of the abdomen laparotomy, remove the viscera, etc., from the pelvic cavity out of the blood, will be washed with a wet towel to wipe the residual blood and floating hair, and then use the alcohol to carefully carcasses Wipe it again, especially wipe the mouth. 4. Preservation: Preserved formula (100 kg of rabbit meat): 2 kg of salt, 1.2 kg of white sugar, 0.5 kg of rice wine, and 4.3 kg of compound seasoning liquid. The above ingredients were heated and dissolved, filtered with a 160-mesh nylon filter cloth, and used as a marinating liquid. The flesh of the rabbit's flesh is far thicker than the flesh of the abdomen. In order to make the salty and even, the rabbit's leg is injected with a syringe to inject the liquid, the rabbit (830-850 g) is injected with 13-15 ml and the rabbit (850-880 g) is injected with 15 - 17 ml. The remaining ingredients were poured into rabbit meat, rubbed and mixed, and placed in a cylinder with the abdomen folded down. At 3-5°C, marinate for 60-70 hours, turn it up and down every 10-12 hours during pickling to ensure even marinating. 5, air-drying fermentation: pickled rabbit blanks out of the cylinder, hung in a cold air indoor air-drying fermentation 4-5 days, the temperature 8-12 °C, wind speed 0.6-0.8 m / s, every 2 hours to turn on ultraviolet light for 30 minutes. When the rabbit's meat has a beautiful rose color and emits a scent of wax, it is air-dried and matured. 6. Putting on red velvet: Rinse rabbit skin with water to make it soft. Then use a hot towel to dry the epidermis. Apply evenly on the rabbit skin with edible binder. Then use red pepper powder, carrot powder, and a little sesame. Adhere to the entire rabbit epidermis to form a beautiful "red velvet", into the drying box and dry dehydration, so that the red velvet firmly bonded, drying temperature 60-70 °C, time 2-2.5 hours. 7. Baking: Using sesame oil and white pepper powder, mix evenly into the rabbit's abdominal cavity with a thin paste. Each rabbit has about 30 grams of ingredients. Fill it into the abdominal cavity with green onion and ginger. Using far-infrared rotating roaster baking, rotation speed 16-18 rev / min, baking temperature 150 °C, time 25-30 minutes, high temperature temperature 170 °C, time 10-15 minutes. The roasted rabbits are clear and transparent, with a little oil droplets and a strong roasted aroma, indicating that they are cooked thoroughly. 8, vacuum sealing: baked rabbit baked hot into a plastic bag, sealing vacuum requirements 0.09 MPa, only check the seal tightness, remove the unqualified sealed pockets. 9, Sterilization, cooling: Sterilization type is 5 minutes -30 minutes -10 minutes/115°C, back pressure is 90 kPa, cooled to 38-40°C, pan out.