竹鼠肉罐头的加工工艺  

The processing technology of bamboo rat meat cans

作　　者：宾石玉[1] 潘云峰[1] 张方亮[1] 胡姜丽 徐蕾[1] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004

出　　处：《肉类工业》2016年第12期9-10,共2页Meat Industry

摘　　要：竹鼠又称竹狸,肉质细腻,味道鲜美,无异味,为野味中的珍品。竹鼠肉营养丰富,蛋白质含量高,富含人体需要的必需氨基酸、钙、铁、锌和维生素。据《本草纲目》记载,竹鼠肉味甘、微温、无毒、补中益气、滋阴壮阳、固本生津、消肿毒,具有一定的药用价值。介绍了竹鼠肉罐头的加工技术和质量指标,为该产品的工业化生产奠定了理论基础。Bamboo rat also was called rhizomyidae. Its meat quality was exquisite, taste was fresh and delicious, it was no peculiar smell and it was taken as the treasures of venison. The bamboo rat meat had rich nutrition, high protein content, and had essential amino acids for human body, calcium, iron, zinc and vitamin. According to the ＂ Compendium of Materia Medica＂ records, bamboo rat meat was sweet flavor, lukewarm, non -toxic, supplementing the center and boosting the energy, nourishing yin and strengthening yang, strengthening body and promoting fluid production, removing tumescence toxicity and had some medicinal value. The processing technology and quality indicator of bamboo rat meat cans was introduced, and it provided a theoretical basis for the industrial production of this product.

关 键 词：竹鼠肉罐头 加工工艺 质量指标 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]