菇味兔肉香肠的研制

Development of the Mushroom Taste Rabbit Meat Sausage

[目的]研究兔肉草腥味的去除方法，在此基础上再对菇味兔肉香肠的原料配方进行研究，以研制出可食率高、营养、方便的产品。[方法]以兔肉为原料，添加适量的平菇，制作出菇味兔肉香肠。采用L9（34）正交试验设计，进行去除兔肉草腥味试验和原料最佳配方试验。[结果]试验表明，添加0．04％的β－环糊精、1．2％的白糖和1．2％姜可有效去除兔肉的草腥味；菇味兔肉香肠最佳原料配方为肥瘦比2∶8，平菇添加量27％，淀粉添加量7％，在80～85℃的温度下蒸煮50 min香肠质量较高。[结论]研究可为兔肉加工大规模工厂化生产提供依据。

Objective The removal method for grass smell of rabbit meat was studied , on the basis of this, the formula of rabbit meat sausage with mushroom taste was researched, so as to develop high edible rate, nutrient and convenient products.[Method] With rabbit meat as raw material, adding mushroom, rabbit meat sausage with mushroom taste was produced.By using L9 （34 ） orthogonal test, the removal experiment of rabbit meat grass smell and optimal formula experiment was conducted.[Result] Adding 0.04% β-cyclodextrin, 1.2% sugar, 1.2% gin-ger could effectively removal grass smell of rabbit meat;the optimal raw material formula of sausage was：ratio of fat meat and lean meat 2∶8, 27% mushroom, 7% starch, cooking under 80-85 ℃ for 50 min, quality of sausage was high.[ Conclusion] The study can provide refer-ence for large-scale production of rabbit meat processing.