麻油兔肉丁嫩化工艺优化研究

Study on the optimization of tenderization technology of diced rabbit meat with sesame oil

麻油兔肉丁作为休闲即食食品而为四川人所喜爱。通过对兔肉的嫩化工艺条件进行探究,以感官品质为检测指标,优化兔肉丁的加工工艺。通过正交试验得出了最佳的嫩化工艺条件为:木瓜蛋白酶的添加量为250U/g、嫩化时间为50min、嫩化温度为52℃,此时兔肉丁的感官评分最高。

The diced rabbit meat with sesame oil was taken as leisure and instant food,and it was favored by Sichuan people.The tenderization technology of rabbit meat was explored,and the sensory quality was taken as detection index,and the processing technology of diced rabbit meat was optimized.Through orthogonal experiment,the optimum tenderization technology was obtained and it was as follows:the addition amount of papain was 250 U/g,and the tenderization time was 50 min,and the tenderization temperature was 52℃.At this time,the sensory score of diced rabbit meat was the highest.