摘要
试验表明在兔肉干生产中,初煮时加入占原料肉重1％的生姜能有效掩蔽兔肉自身的腥味;肉块沸水下锅,预煮得率比现行工艺提高10％左右;复煮时将糖与其他辅料一次加入能有效克服成品表面发粘现象;烘烤温度前期95℃,后期75℃为宜。
Experiments show that in dried rabbit meat production, 1 % of fresh ginger added in early cooking can cover unusual smell effectively. Putting rabbit meat in boiling water can raise the ratio of processing by 10% or so higher than that in the current technology. Adding sugar and other flavourings together can prevent stickiness of dried rabbit meat. Rational roasting temperature is 95 ℃ in the first stage, and 75℃ in the later stage.
出处
《西北农业大学学报》
CSCD
1992年第3期127-129,共3页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
关键词
兔肉
肉干
工艺
rabbit meat, dried rabbit meat, processing technology
