| 摘要: |
| 试验表明在兔肉干生产中,初煮时加入占原料肉重1％的生姜能有效掩蔽兔肉自身的腥味;肉块沸水下锅,预煮得率比现行工艺提高10％左右;复煮时将糖与其他辅料一次加入能有效克服成品表面发粘现象;烘烤温度前期95℃,后期75℃为宜。 |
| 关键词: 兔肉,肉干,加工工艺 |
| DOI： |
| 分类号: |
| 基金项目: |
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| Discussion on Several Problems Concerning Processing Technology of Dried Rabbit Meat |
|
Jiang Aimin Su Huisan Wan Yanqiang,Jiang Aimin Su Huisan Wan Yanqiang,Jiang Aimin Su Huisan Wan Yanqiang
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| Abstract: |
| Experiments show that in dried rabbit meat production，1％ of fresh ginger added in early cooking can covgr unusual smell efftively ．Putting rabbit meat in boiling water can raise the ratio of processing by 10％ or so higher than that in the current technology．Adding sugar and other flavourings together can prevent stickiness of dried rabbit meat．Rational roasting temperature is 95℃ in the first stage，and 75℃ in
thelater stage. |
| Key words: rabbit meat, dried rabbit meat, processing technology, |
