Position: Home > Articles > The Processing Technology of Rabbit Meat Cooked in Soy Sauce
MEAT RESEARCH
2007
(11)
38-40
低温酱兔肉加工技术研究
作 者：
肖卓;康怀彬;柳付良;吴丹
单 位：
河南科技大学食品与生物工程学院
关键词：
酱兔肉;配方;工艺参数
摘 要：
本研究以兔肉为主要原料,通过单因素试验和正交试验得出低温酱兔肉的最佳配方为食盐2.5%、白糖7%、味精0.1%、黄酒0.5%、鲜姜0.7%、大葱1%、复合香辛料1%、干黄酱1.0%、酱油3.0%、红曲米0.2%;最佳腌制剂配方为焦磷酸钠0.10%、三聚磷酸钠0.10%、六偏磷酸钠0.05%,成品率可达到79.4%;最佳加工工艺参数为85℃下加热35min。
译 名：
The Processing Technology of Rabbit Meat Cooked in Soy Sauce
作 者：
XIAO Zhuo
关键词：
sauce rabbit meat;formulation; technology parameter
摘 要：
This research mainly take the rabbit meat as the main raw material,through the orthogonal experiment and the single factor experiment to obtains the best formula of the low temperature sauce rabbit meat,that is 2.5% table salt,7% white sugar,0.1% monosodium glutamate,0.5% yellow wine,0.7% fresh ginger,1% green onion,1% compound fragrant and spicy material,1.0% dry fermented soy paste,3.0% soy sauce,0.2% red tune;The best salt preparation formula is 0.10% of sodium pyrophosphate,0.10% sodium tripolyphosphate,0.05% sodium hexametaphosphate,finally product rate may achieve 79.4%;The best processing parameter is at 85℃ heating up 35min.
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