麻辣风味兔肉加工工艺的研究  

Processing Technology Research on Spicy Rabbit Meat

作　　者：崔震昆[1] 李双琦[2] 李海英[3] 朱琳[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]上海旅游高等专科学校烹饪与餐饮管理系,上海201418 [3]江苏省徐州技师学院商贸服务系,江苏徐州221006

出　　处：《农产品加工（下）》2008年第10期16-18,共3页Farm Products Processing

基　　金：河南科技学院大学生科技创新基金项目(2007)

摘　　要：结合现代加工工艺和包装先进技术,对传统麻辣兔肉的工艺进行改良,生产出一种既保持地方传统风味,又食用方便、保质期长的真空包装食品。试验得出的兔肉生产新工艺为:宰杀剥皮,去内脏浸漂,腌渍60min,卤制40min,预煮10min,以及调味、浸汁、装袋、封口杀菌,制成色、香、味、形、品质、营养和风味俱佳的麻辣风味兔肉。According to the improved technology of traditional spicy rabbit meat, combined with modern advanced technology of processing and packaging to produce both a more traditional flavor and keep the ease of use, and maintain a long period of vacuum-packed food. Concluded： rabbit meat as raw material, culled peeling, marinated 60 minutes, whole bittern 40 minutes, pre-boiled 10 minutes, seasoning, marinated juice, bagging, seal sterilization, made of color, smell and taste, shape, quality, nutrition and flavor of spicy rabbit meat.

关 键 词：兔肉 传统风味 调味 浸煮 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]