| 摘要: |
| 试验表明,影响兔肉挤压火腿品质和出品率的主要因素是盐水注射量、淀粉添加量和煮制温度。分析结果表明,盐水用量最少为35％,淀粉用量不宜超过12％,煮制温度以80～82℃为宜。 |
| 关键词: 兔肉,火腿,生产工艺 |
| DOI： |
| 分类号: |
| 基金项目: |
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| Studies on the Processing Technology of Rabbit MeatCooked Ham |
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Su Huishan Jiang Aimin Zhang Fuxi Fan Zirun,Su Huishan Jiang Aimin Zhang Fuxi Fan Zirun,Su Huishan Jiang Aimin Zhang Fuxi Fan Zirun
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| Abstract: |
| The experiments show that the most important factors influencing the quality and the ratio of rabbit meat cooked ham are the quantities of saltwater .starch additives and the boiling temperature. The results show that properquantities of salt water and starch arc 35% and 12% respectively, and rationalboiling temperature is 80-82C. |
| Key words: rabbit meat, ham, processing technology |
