摘要
本文以兔肉为原料,在斩拌中加入淀粉、大豆蛋白及各种调料,制作风味兔肉香肠。通过单因素实验确定了加工兔肉香肠的最佳添加物配比是肉蔻0.1%、水50%、淀粉15%;通过正交试验确定了除去兔肉本身土腥味的最优添加物配比是料酒1%、姜粉1%、β-环状糊精0.04%;考查了不同蒸煮工艺下的香肠的保质期(测每g香肠中的细菌总数),结合香肠的色香味型各方面,最终获得兔肉香肠的最佳蒸煮工艺为85℃、15min。
This paper study the process of sausage made of rabbit meat. Except rabbit meat, starch and soybean protein and parts of ice water is needed. By the single factor expriment and the orthogonal expriment ,the optimal formula was determined, netmeg 0.1%,water 50% and starch 15%,Chinese liquor l%,ginger powder 1% and β-cyclodextrine 0.04%. Considering the shelf-life, color and flavour of the final product optimal cooking process is 85℃,15min.
出处
《肉类研究》
2009年第7期26-29,共4页
Meat Research
关键词
免肉
香肠
rabbit meat
sausage
