驴肉火腿的试制与质量控制

Trial-production and Quality Control of Donkey Meat Ham

本文主要论述了在驴肉火腿的试制过程中 ,添加猪脂肪、β-环状糊精可以改善和提高制品的风味和质地 ,添加红曲米色素、淀粉和亚硝盐可以改善制品的色泽 ,结果都比较令人满意。

This article discussed the research and production of the ham made by donkey meat.Through many experiments,it is indicated that the lard and the β-CD applied to the production can improve the texture and flavor,and the monascus pigment,starch and sodium nitrite can improve the color of the product.