摘要
为加大对果子狸的开发利用力度,进行果子狸胡萝卜肉脯加工试验研究,试验结果表明:以果子狸肉为原料,添加一定的精肉、肥膘肉经绞碎后,在添加发色剂用量为0.01%的条件下搅拌时间15min在20℃温度下腌制50min,加入5%的胡萝卜泥及3%的淀粉乳调配均匀后,抹平成2～3mm的薄片,在85℃烘30min,再在65～68℃烘210min,经切片,在150℃下烧烤2～3min,再冷却、抽气、包装成色香味俱佳的果子狸胡萝卜肉脯。
In order to develop the enlargement of Paguma larvata of dint degree, the Paguma larvata-carrot slice dried meat processes is researched. The experiment results were that Regard Paguma larvata meat as the raw material, increased the certain the muscle, fatty fat meat after wring the ground empress, increase color quantity 0.01%. After mixed 15min, then pickle 50min under 20℃, joining 5% carrot and 3% starch milks dispensing even empress, cuts into 2～3mm slices, dries 30min under 85℃, then dries 210min under 65～68℃, through cuts into slices, then roast 2～3min under 150℃, cooling off, gasping, can pack the color smelling and taste all good Paguma larvata-vegetable slice dried meat.
出处
《食品科技》
CAS
北大核心
2005年第1期36-39,共4页
Food Science and Technology
基金
湖南省教育厅科学研究项目(02C002)。
关键词
果子狸
胡萝卜
肉脯
Paguma larvata
carrot
slice dried meat
