香酥兔肉烤制工艺的优化

Optimization of roasting technology for crispy fried rabbit meat

兔肉具有极高的营养价值,烤兔肉是兔肉加工的主要形式之一,风味独特深受消费者欢迎。烤制工艺是决定烤兔肉品质的重要因素。以兔腿肉为研究对象,对烤兔肉的工艺进行优化,考察不同盐腌量、腌制时间、烤制温度、烤制时间对烤兔肉产品的色泽、质构以及感官评分的影响,并通过单因素及Box-Behnken响应面分析得出最佳工艺参数:注射腌制、盐腌量2%、腌制时间7h、烤制温度220℃、烤制时间50min。采用该工艺得到的烤兔肉产品色泽、口感与风味俱佳,且具有可操作性。本研究可为兔肉深加工提高其经济价值提供理论与实践参考。

Rabbit meat had high nutritional value.Roasted rabbit meat was one of the main forms of rabbit meat processing,and its unique flavor was welcomed by consumers.Roasting technologywas an important factor to determine the quality of roasted rabbit meat product.Rabbit leg meat was used as the research object,andthe technology of roasted rabbit meat was optimized.The effects of different salt amount,pickling time,roasting temperature and roasting time on the color,texture and sensory score of roasted rabbit meat products were investigated.Single factor and Box-Behnken response surface analysis were used,and the optimum technology parameters were obtained and they were as follow:injection pickling,the amount of salt 2%,pickling time 7 h,roasting temperature 220℃,roasting time 50 min.The roasted rabbit meat products were obtained by this technology,and they had good color,texture and flavor,and it was operable.This study could provide theoretical and practical reference for deep processing of rabbit meat and the improvement of economic value.