兔肉挤压火腿生产工艺  

Studies on the Processing Technology of Rabbit MeatCooked Ham

作　　者：苏慧珊[1] 蒋爱民[1] 张富新[1] 樊滋润 

机构地区：[1]西北农业大学食品系

出　　处：《西北农业大学学报》1991年第4期107-109,共3页Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)

摘　　要：试验表明,影响兔肉挤压火腿品质和出品率的主要因素是盐水注射量、淀粉添加量和煮制温度。分析结果表明,盐水用量最少为35％,淀粉用量不宜超过12％,煮制温度以80～82℃为宜。The experiments show that the most important factors influencing the quality and the ratio of rabbit meat cooked ham are the quantities of saltwater .starch additives and the boiling temperature. The results show that properquantities of salt water and starch arc 35% and 12% respectively, and rationalboiling temperature is 80-82C.

关 键 词：兔肉 生产工艺 挤压火腿 盐水注射量 淀粉添加量 煮制温度 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]