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| 麻辣风味兔肉加工工艺的研究 | |
| 引用本文： | 崔震昆,李双琦,李海英,朱琳.麻辣风味兔肉加工工艺的研究[J].农产品加工．学刊,2008(10). |
| 作者姓名： | 崔震昆 李双琦 李海英 朱琳 |
| 作者单位： | 1. 河南科技学院,食品学院,河南,新乡,453003 2. 上海旅游高等专科学校,烹饪与餐饮管理系,上海,201418 3. 江苏省徐州技师学院,商贸服务系,江苏,徐州,221006 |
| 基金项目： | 河南科技学院大学生科技创新基金 |
| 摘 要： | 结合现代加工工艺和包装先进技术,对传统麻辣兔肉的工艺进行改良,生产出一种既保持地方传统风味,又食用方便、保质期长的真空包装食品。试验得出的兔肉生产新工艺为:宰杀剥皮,去内脏浸漂,腌渍60min,卤制40min,预煮10min,以及调味、浸汁、装袋、封口杀菌,制成色、香、味、形、品质、营养和风味俱佳的麻辣风味兔肉。 |
| 关 键 词： | 兔肉 传统风味 调味 浸煮 |
Processing Technology Research on Spicy Rabbit Meat |
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| Cui Zhenkun,Li Shuangqi,Li Haiying,Zhu Lin.Processing Technology Research on Spicy Rabbit Meat[J].Nongchanpin Jlagong.Xuekan,2008(10). | |
| Authors: | Cui Zhenkun Li Shuangqi Li Haiying Zhu Lin |
| Institution: | Cui Zhenkun1,Li Shuangqi2,Li Haiying3,Zhu Lin1 (1. School of Food Science,He\'nan Institute of Science , Technology,Xinxiang,He\'nan 453003,China,2. Culinary Arts , Nutrition,Shanghai Institute of Tourism,Shanghai 201418,3. Department of Business , Trade,Xuzhou Technician College,Xuzhou,Jiangsu 221006,China) |
| Abstract: | According to the improved technology of traditional spicy rabbit meat,combined with modern advanced technology of processing and packaging to produce both a more traditional flavor and keep the ease of use,and maintain a long period of vacuum-packed food. Concluded:rabbit meat as raw material,culled peeling,marinated 60 minutes,whole bittern 40 minutes,pre-boiled 10 minutes,seasoning,marinated juice,bagging,seal sterilization,made of color,smell and taste,shape,quality,nutrition and flavor of spicy rabbit m... |
| Keywords: | rabbit meat traditional flavor blending flavors marinate |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |