| 复合果蔬兔肉脯加工技术的研究 |
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| 引用本文： | 康怀彬,张敏,赵谦.复合果蔬兔肉脯加工技术的研究[J].安徽农业科学,2006,34(21):5655-5656,5658. |
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| 作者姓名： | 康怀彬 张敏 赵谦 |
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| 作者单位： | 河南科技大学食品与生物工程学院,河南洛阳,471003 |
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| 基金项目： | 河南科技大学科研基金资助项目(2004QN005) |
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| 摘 要： | 应用正交试验设计对影响肉脯色泽、风味、外在形状的因素、品质改良剂配方等关键技术进行试验研究,通过微波干燥和热风干燥两种不同加工工艺的比较试验确定了有关的工艺参数。结果表明:肉糜中分别添加150 mg/kg发色剂(NaNO2),0.05%发色助剂(Vc),0.2%改良剂(复合磷酸盐),4℃下腌制24 h,肉脯的色泽最好;在兔肉糜中添加4%的淀粉、4%的大豆分离蛋白和50%的复合果蔬泥,肉脯的质量最好;果蔬兔肉脯经105℃干制30 min后在200℃下熟化3 min,即可获得色、香、味、形俱佳的复合果蔬兔肉脯。
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| 关 键 词： | 兔肉 肉脯 肉糜 加工工艺 |
| 文章编号： | 0517-6611（2006）21-5655-02 |
| 收稿时间： | 2006-08-07 |
| 修稿时间： | 2006-08-07 |
Study on Processing Technology of Compound Product of Fruit, Vegetable and Dried Rabbit Meat Slice |
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| KANG Huai-bin, et al.Study on Processing Technology of Compound Product of Fruit, Vegetable and Dried Rabbit Meat Slice[J].Journal of Anhui Agricultural Sciences,2006,34(21):5655-5656,5658. |
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| Authors: | KANG Huai-bin |
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| Institution: | College of Food Biotechnolngy, Henan University of Science and Technology ,Luoyang,Henan 471003 |
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| Abstract: | In this papers the experiment in test of the essential working procedure that affected the luster,the flavor,the external shape,the formula of quality improvement fluid and so on of compound product of fruit,vegetable and dried rabbit meat slice was conducted with orthogonal design and then two kinds of different processing crafts of microwave-dry and the hot blast dry were compared to obtain craft parameter.The result showed that the processing technique of hash dried meat slice had good effect on color based on the 150 mg/kg Chromogenic agents(NaNO_2),0.05% Vc,0.2% improved fluid(composite phosphate),4% starch and soy flour added in the hash respectively and in 4℃ for 24 h preserved time,and then added with 50% compound fruit and vegetable.After the product was put 105 ℃ for drying for 30 min,and at last,it was heated in 200 ℃for 3 min so that the product attained the smug look,the fragrance,the taste and the good shape. |
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| Keywords: | Rabbit meat Dried meat slice Hash Processing craft |
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