摘要
结合现代加工工艺和包装先进技术,对传统麻辣兔肉的工艺进行改良,生产出一种既保持地方传统风味,又食用方便、保质期长的真空包装食品。试验得出的兔肉生产新工艺为:宰杀剥皮,去内脏浸漂,腌渍60min,卤制40min,预煮10min,以及调味、浸汁、装袋、封口杀菌,制成色、香、味、形、品质、营养和风味俱佳的麻辣风味兔肉。
According to the improved technology of traditional spicy rabbit meat, combined with modern advanced technology of processing and packaging to produce both a more traditional flavor and keep the ease of use, and maintain a long period of vacuum-packed food. Concluded： rabbit meat as raw material, culled peeling, marinated 60 minutes, whole bittern 40 minutes, pre-boiled 10 minutes, seasoning, marinated juice, bagging, seal sterilization, made of color, smell and taste, shape, quality, nutrition and flavor of spicy rabbit meat.
出处
《农产品加工（下）》
2008年第10期16-18,共3页
Farm Products Processing
基金
河南科技学院大学生科技创新基金项目(2007)
关键词
兔肉
传统风味
调味
浸煮
rabbit meat
traditional flavor
blending flavors
marinate
