风干五香兔肉加工工艺研究  

Processing technology of dried spiced rabbit meat

作　　者：杨国堂[1] 高晗[1] 

机构地区：[1]河南科技学院食品学院,新乡453003

出　　处：《食品科技》2011年第6期142-146,共5页Food Science and Technology

基　　金：河南省教育厅自然科学研究项目(2008B550003)

摘　　要：兔肉营养丰富,是人们喜爱的美食,具有广阔的市场前景,但现在兔肉的加工多以手工作坊式为主,不能满足现今大众快速消费的需求。通过改变常规兔肉的加工方法,采用开封风干五香兔肉的制作方法,经过多次实验,在不改变传统烹调方法烹制出食品的风味特性基础上,采用现代食品加工工艺经包装杀菌处理后,使之可以远距离运输,进入超市,延长货架期,从而得到更大的社会经济效益。The rabbit nutrient-rich,is that people love food,and has broad market prospects,but now mostly rabbit meat processing workshop-style hand-mainly the people can not meet today＇s fast-consumer demand.In this paper,changing the conventional rabbit meat processing methods,using Kaifeng dried spiced rabbit meat production methods,after many experiments,without changing the traditional cooking method of cooking out of food,flavor characteristics,based on the use of modern food processing technology packaged sterilized later,so that it can long-distance transportation,access to supermarkets,to extend the shelf-life,and thus greater social and economic benefits.

关 键 词：兔肉 腌制 真空 干燥 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]