兔肉制品的研制  

Study on Rabbit Meat Products

作　　者：贺银凤[1] 杨志华[1] 刘计民[1] 白英[1] 

机构地区：[1]内蒙古农牧学院食品工程系

出　　处：《内蒙古农牧学院学报》1993年第2期68-72,共5页

摘　　要：本文以兔肉为主要原料,研制兔肉系列产品,并与猪肉制品比较分析,结果表明,兔肉可加工灌肠、方火腿等制品;兔肉制品以蛋白质及多种氨基酸含量高,脂肪含量少,系水力高,嫩度优于猪肉制品。This artical deals with the researches and processing of rabbit meat praducts and assess-es the quatity of rabbit meat products incomparison with pork products.The results showed,Rabbit meat can be processed into sausages,ham sausages,and other products.Rabbit meatproducts have high protein and amino acid contents、low fat contents、good water holiding ca-pacity and tenderness.Its quality is better than that of pork products.

关 键 词：兔肉 制品 研制 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]