摘要
在吸收国内名、特、优、新产品工艺优点 ,结合兔肉保水性差、风味淡的特性 ,采用添加保水剂 ,调整烘烤时间、温度和其他辅助方法 ,克服了兔肉本身的缺陷 ,提供了一套兔肉腊制的技术方法。
Absorbing the technological advantages of domestic fine, special and new products,the researchers develop a set of technological conditions and production method of cured rabbit meat, combing the rabbit meat's defect of production method of cured rabbit meat ,being poor in holding water and less flavour,we made a research on adopting technological method to overcome these difficulties,such as,adding water holding preparation and adjusting the baking time and temperature.
出处
《水土保持研究》
CSCD
2000年第4期101-102,共2页
Research of Soil and Water Conservation
基金
国家"九五"科技攻关项目!黄土高原水土流失区农业综合发展技术研究第 6专题--晋西残塬区高产型农业综合发展研究 (96 -0 0 4-0 5 -0 6
