摘要
不同加工方法对腊兔产品特性的影响王卫（成都大学轻工化工系，成都６１００８１）腌腊肉制品的显著特点在于易于加工生产，运输方便，可贮性佳，风味独特，因而能在肉制品市场上经久不衰。在众多的腌腊制品中川式腊肉、广式腊肉、京酱封肉等腊猪肉，广汉缠丝兔、广州腊大...
Three Methods,e.g.natural air drying(I group),drying apparatus in the temperatur of 55-58℃(Ⅱ group)and 85-90℃(Ⅲ group)were used to process chinese cured Rabbit meat product(Silk Bound Rabbit,Chan Si Tu)and the influece of technology on the product properties were investigated in this Studies. The result show that I group could gain the best tlour and optium sensory quality,butⅡ group and Ⅲ group had a shorter period of processing and a better apparent color.When the tcemperatur by drying apparatus raised from 55-58℃ to 85-90℃,the period of processing could further shorten and help to the microbiological stability of the product.Other parameter were no significanlty different among all grops.
出处
《肉类研究》
1998年第2期13-16,共4页
Meat Research
关键词
分析测定
腊兔产品
加工工艺
产品质量
Rabbit Meat-Cured Produsts-Technology-Product Properties.
