风味熏兔的研究

Study on flavor smoked rabbit

兔肉制品已被公认为营养丰富的高档食品。随着现代社会食品生产及消费的发展,兔肉制品的需求不断增加,绿色兔肉制品开发更是现代文明社会发展的必然趋势。熏兔是我国传统的兔肉加工产品,加工方法简单,风味独特,深受广大消费者喜爱。但我国传统的熏兔制品一直沿袭手工作坊式生产模式。存在着科技含量低、规模小、工艺原始、设备落后、劳动强度大、生产效率低、卫生安全性差、质量不稳定等弊端,已不适应现代市场的需求。随着人们生活水平的提高,消费者对产品的风味、营养、安全与卫生质量都提出了更高的要求。采用中西式工艺相结合的办法,将真空滚揉、腌制、挂车、干燥、蒸煮、烟熏、包装、高温杀菌等生产工艺融合一体,研制而成的风味熏兔,不仅色泽棕褐宜人、油润光亮、气味芳香、熏香味美、口感柔嫩,而且易于保存,携带食用方便;同时改善了产品品质,为传统熏烤兔肉制品的工业加工开辟了新的途径。

Rabbit meat products were recognized as luxury food with rich nutrition.With the development of food production and consumption in modern society,the demands for rabbit meat products increasedcontinuously.The development of green rabbit meat products was an inevitable trend in the development of modern civilized society.Smoked rabbit was a traditional rabbit meat processed product in China.The processing method was simple,and the flavor was unique,which was popular among consumers.However,the traditional smoked rabbit products in our country had always followed the hand-workshop production model.There were disadvantages such as low technology content,small scale,primitive technology,poor equipment,great labor intensity,low production efficiency,poor hygiene and safety and unstable quality,and it was no longer suitable for the needs of the modern market.With the improvement of people's living standards,the higher requirements for the flavor,nutrition,safety and hygiene quality of products were put forward by consumers.The combination of Chinese and Western technology was adopted,and vacuum rolling,pickling,trailer,drying,cooking,smoking,packaging,high temperature sterilization and other production processes were combined,and the flavor smoked rabbit was developed.The product had thebrown and pleasant color,and itwas oily and bright,and it had fragrant odor,and the smoked fragrance was beautiful,and the taste was tender,and it was easy tobe preserved,and it was easy to be carried and ate.A new way of industrial processing of traditional smoked rabbit meat products was opened up.