兔肉松制作工艺

Study on the New Technology of Rabbit Meat Floss

以新鲜的兔腿肉和背脊肉作为试验材料,首先对兔肉松的卤制工艺和配方进行研究,然后采用微波干燥的方法对兔肉松干制新工艺进行研究。五香味兔肉松卤水配方为:0.1%香叶、0.5%桂皮、0.75%八角、0.5%小茴香、2.25%食盐,肉松配料:0.5%味精、0.25%糖粉、6.0%豆粉;麻辣味兔肉松卤水配方为:0.1%香叶、0.5%桂皮、0.25%八角、0.25%小茴香、3.25%辣椒、1.00%花椒、2%食盐,肉松配料:0.5%味精、0.25%糖粉、6%豆粉。制作兔肉松的最佳工艺条件:微波火力搭配为高火(180s)+中火(30s)+中低火(240s),铺料厚度为8mm,搓松次数为4次。

Fresh rabbit leg meat and back meat were used as experimental materials.Firstly,the cooking processing and the formula of rabbit meat floss were studied.Then,the new microwave drying tecnology of rabbit meat floss was developped.The five-spiced brined formulation is as follows：0.1 % basil,0.5 % cinnamon,0.75 % star anise,0.5 % monosodium glutamate,2.25 % salt,ingredients of meat floss：0.5 % foeniculum vulgare mill,0.25 % sugar,6.0 %meal.The brined formulation of acrid taste is as follow：0.1 % basil,0.5 % cinnamon,0.25 %star anise,0.25 %foeniculum vulgare mill,3.25 %pepper,1.00 % zanthoxylum bungeagum maxim,2 % salt;ingredients of meat floss：0.5 % monosodium glutamate,0.25 % sugar,6 % meal.The best technical conditions of producing rabbit meat floss was：high-fire（180 s）＋middle-fire（30 s）＋middle-low-fire （240 s）,the thickness of resurfacing material 8 mm,the number of rabbit meat-rubbing 4.