摘要
探讨了运用微生物发酵制作成熟的兔肉制品,旨在消除兔肉的土腥味,改善产品风味,以期提高兔肉的营养价值和消化率,提升产品的档次。
In order to dispel bilgy odour of rabbit meat and improve flavor, microbial fermentation was applied. The purpose was to improve the nutrient value and digestibility of rabbit meat, so the product grade upgraded.
出处
《肉类工业》
2008年第7期9-10,共2页
Meat Industry
关键词
发酵
香辣
兔肉
ferment
piquancy
rabbit meat
