荆芥风味兔肉干加工技术研究  

Processing of thorn mustard flavor-like rabbit jerky

作　　者：李先保[1] 徐绍明[1] 

机构地区：[1]安徽科技学院工学院,安徽凤阳233100

出　　处：《食品工业科技》2008年第5期196-197,201,共3页Science and Technology of Food Industry

基　　金：安徽省产学研合作项目

摘　　要：对荆芥风味兔肉干的加工技术进行了研究。通过单因素实验确定了荆芥的用量;并对加工过程中二次水煮的时间、烘烤时的温度与时间进行了正交设计实验,使得兔肉干的加工工艺得到优化。不仅保留了兔肉原有的特色,还赋予了荆芥特有的风味。The processing of thorn mustard flavor-like rabbit jerky was studied. The dosage of thorn mustard was optimized by one way experiment design. The second boiling time, roasting temperature and time for the process were optimized by the orthogonal design. The new products had good flavor of both rabbit meat and thorn mustard.

关 键 词：荆芥 兔肉干 加工技术 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]