| 五香兔肉加工工艺及配方优化研究 |
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| 引用本文： | 肖朝耿,唐宏刚,陈黎洪.五香兔肉加工工艺及配方优化研究[J].保鲜与加工,2012,12(3):44-47. |
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| 作者姓名： | 肖朝耿 唐宏刚 陈黎洪 |
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| 作者单位： | 浙江省农业科学院食品科学研究所,浙江杭州,310021;浙江省农业科学院食品科学研究所,浙江杭州,310021;浙江省农业科学院食品科学研究所,浙江杭州,310021 |
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| 基金项目： | 浙江省重大科技专项重点农业项目（2011C12038） |
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| 摘 要： | 研究了五香兔肉的加工工艺与配方,通过正交试验确定了加工五香兔肉主要调味料的最佳添加量为:4％食盐,2％五香粉,0.04％肉类香精.在此基本配方的基础上,如再分别添加0.4％茴香、0.2％花椒、0.6％～0.8％辣椒或2％～4％白糖,可制作出不同风味的五香兔肉.
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| 关 键 词： | 五香兔肉 加工工艺 配方优化 |
Study on Processing Technology and Formula Optimization of Spiced Rabbit Meat |
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| XIAO Chao-geng
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TANG Hong-gang
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CHEN Li-hong.Study on Processing Technology and Formula Optimization of Spiced Rabbit Meat[J].Storage & Process,2012,12(3):44-47. |
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| Authors: | XIAO Chao-geng TANG Hong-gang CHEN Li-hong |
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| Institution: | (Institute of Food Sciences,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China) |
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| Abstract: | In this study, the processing technology and formula optimization of spiced rabbit meat were researched. The results obtained by orthogonal test design showed that, the optimum added amounts of main condiments of spiced rabbit meat were: salt was 4%, five-spice powder was 2%, meat flavor was 0.04%. While adding 0.4% fennel and 0.2% Zanthoxylum bungeanum or 0.6%~0.8% chili or 2%~4% sugar, the products with different flavor were obtained. |
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| Keywords: | spiced rabbit meat processing technology formula optimization |
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