即食香辣兔肉加工工艺的研究  

Processing technology of instant spicy rabbit meat

作　　者：董义[1] 曾里[1] 

机构地区：[1]四川大学食品科学与工程系,四川成都610065

出　　处：《江苏调味副食品》2011年第3期34-38,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：为了研究一种开袋即食的兔肉食品,利用现代肉制品加工工艺和保藏技术,对传统香辣兔肉工艺进行优化,在腌制食盐用量、黄酒用量、腌制时间和油炸时间4个单因素实验的基础上,通过正交实验得出香辣兔肉的最佳工艺:腌制食盐用量为4%、黄酒用量为2%、腌制时间为12 h和油炸时间为1 min。The modern processing and packaging technologies of meat product can be applied in an instant packaged-rabbit meat.Based on the traditional rabbit meat producing procedure,four singer factor tests were carried out on the amount of salt,the amount of yellow rice wine,the pickling period and the frying time.Through orthogonal experiment,the optimum processing conditions were determined as the following： salt 4%,yellow rice wine 2%,pickling time 12 hours,and frying period 1 minute.

关 键 词：兔肉 即食食品 腌制 油炸 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]