卤味竹鼠肉的生产工艺  

The processing technology of stewed bamboo rat meat

作　　者：宾石玉[1] 向珊珊[1] 孙涛[1] 叶泉清[1] 潘云峰[1] BIN Shiyu;XIANG Shanshan;SUN Tao;YIE Quanqing;PAN Yunfeng

机构地区：[1]广西师范大学生命科学学院,广西桂林541006

出　　处：《肉类工业》2018年第7期16-17,共2页Meat Industry

基　　金：桂林市科学研究与技术开发计划项目(20140107-3;2016013304)

摘　　要：竹鼠肉质细腻,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,富含人体必需的氨基酸、钙、铁、锌和维生素。详细介绍了卤味竹鼠肉的调味料研制、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。The bamboo rat had exquisite meat quality, fresh taste and no peculiar smell, and it was a treasure in venison. The bamboo rat meat had rich nutrition,high protein content, and it was rich in essential amino acid, calcium, iron, zinc and vitamin which human needed. The processing technology and quality indexes of stewed bamboo rat meat were introduced, and the theoretical basis for the industri- al production of this product was established.

关 键 词：卤味竹鼠肉 加工工艺 质量指标 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]