摘要
将兔骨制成食用骨粉,兔肉斩成肉糜,制成带骨兔肉脯。采用4因素3水平正交试验筛选出了带骨兔肉脯较优配方。并进行了带骨兔肉脯的辐射处理等贮藏试验。
The dried hare meat was made of bone meal and minced meat of hare. The better formula was selected by orthogonal design to make the dried hare meat. Some storage life tests, such as radiation preservation, was completed.
出处
《食品科技》
CAS
北大核心
2003年第10期44-45,52,共3页
Food Science and Technology
关键词
骨粉
兔肉脯
加工
配方
贮藏
bone meal
dried hare meat
processing
formula
storage
