微波肉食品开发的初步研究

The Prelimenary Research of Microwave Meat Exploitation

选用鸡脯作为原料，采用混合配制盐、木瓜蛋白酶为主要嫩化手段，辅以其它风味添加剂，在温度０～５℃，时间２４ｈｒ下腌制，并用微波作为成熟手段，从而获得嫩度、风味良好的方便食品。

In this paper, the chicken breast is selected to be the raw material. Mixed salt and papain are used as the important measures to tenderize, Several other food additives are added to help raising the sense of taste. The chicken breast is pickled under the control of temperature which is from 0℃to 5℃ for 24 hours. After that microwave is used to cook it in order to have good tenderness and good sense of taste.