芝麻海苔兔肉松加工工艺研究  

Processing technology of the rabbit meat floss with dried seaweed and sesame

作　　者：刘文龙[1] 易攀婷 罗瑜飞 方玉梅[1] 李俊霞[1] 王卫[1] 

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品科技》2016年第2期153-156,共4页Food Science and Technology

基　　金：肉类加工四川省重点实验室开放基金项目(15-R14);成都大学校青年基金项目(2015XJZ02);成都大学大学生创新性实验项目(CDU-CX-2015124;CDU-CX-2015137);四川省大学生创新训练项目(201511079022)

摘　　要：在现有加工工艺参数的基础上,通过正交试验对兔肉松的原辅料配方进行优化,通过感官评分和水分含量的测定确定最佳煮制和炒松时间,以期获得高品质兔肉松。结果表明,由正交试验所得原辅料的最佳配方组合为芝麻2.0%、海苔1.0%、复合调味料15%;最佳煮制时间8h,最佳炒松时间25 min,蛋白质含量为(24.5±2.6)%。所得兔肉松口感较好,感官评分高,可为兔肉松的工业化生产提供试验数据。In order to obtain high quality rabbit meat floss,on the basis of the existing processing technological parameters,the rabbit meat floss raw materials formula was optimized by orthogonal experiment,and the best cooking and frying time were determined by measuring the sensory score and moisture content.The results showed that the optimal formula of raw materials,sesame,seaweed and seasonings,obtained by orthogonal test were 2.0%,1.0% and 15%,respectively.The proper cook time was 8 h,the best fried floss time was 25 min and the protein content of obtained rabbit meat floss was（24.5±2.6）%.With good taste,high sensory score and practicability,the obtained rabbit meat floss could provide experimental data for the industrial production.

关 键 词：兔肉松 加工工艺 芝麻 海苔 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]