高纤维兔肉脯加工技术研究  

Research on the Rabbit Jerky with Bone Powder and Dietary Fiber

作　　者：郝教敏[1] 杨启超[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2012年第2期176-181,共6页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省科技攻关资助项目(20110311001-4)

摘　　要：为改变肉制品中不含膳食纤维的特点,试验将兔骨制成可食用骨粉,兔肉斩成肉糜,再添加莜麦面、兔骨粉、鸡蛋清液,通过正交试验筛选出高纤维兔肉脯较优配方。结果表明,兔肉70%,莜麦面10%,兔骨粉4%,鸡蛋清液4%。(以腌制液的量计,精盐2.5%,亚硝酸钠0.1g·kg-1),在20℃下腌制50min,于85℃烘制35min,再在70℃～75℃下烘制210min,最后在175℃下烧烤2～3min,所制成的兔肉脯色香味俱佳、高蛋白(38.2%)、低脂肪(5.4%)、高纤维(2.3%)、食用方便、老少皆宜。In order to change the dietare fiber-free character in meat products, the rabbit jerky with bone powder and dietary fiber was studied. By the means of grinding rabbit bone into powdery cutting rabbit meat into hash, adding into buckwheat flour and egg white, the best formula of the rabbit jerky with bone powder and dietary fiber was obtained based on orthogonal test. The results indicated that the rabbit jerky was good in color, flavor and odor, with protein a- bout 38.2% , fat about 5.4% and dietary fiber about 2.3~, when the materials were rabbit meat hash 70% , buck- wheat flour 10%, rabbit bone powder 4%, and egg white 4o/＇/00. Based on the weight of cure solution, added salt 2.5%, NaNO2 0.1 g· kg-1 , pickled 50 minutes with 20℃ dried 35 minutes with 85℃ and 210 minutes with 70℃-75℃, finally, barbecued 2-3 minutes with 175℃.

关 键 词：兔骨粉 兔肉糜 莜麦面 兔肉脯 膳食纤维 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]