【摘要】 兔肉经解冻、切块、腌制后进行斩拌,并在斩拌中加入各种调料及改性淀粉(磷酸单酯淀粉),然后经灌肠、蒸煮而生产出的不同风味的兔肉火腿肠系列产品。在利用兔肉和改型淀粉的同时进一步通过三因子三水平正交试验,确定出去除兔肉本身土腥味的最优添加物配比是白酒1%、姜粉1%、β-环状糊精0.04%,使最终产品在色香味型各方面取得了较好的效果。更多还原

【Abstract】 The rabbit meat after defrosting,cutting and slicing,cutting and mixing after curing,carries on and mixing multi-seasoning and modified starch(phosphate monoester starch),then stuffing,steaming to process series products of rabbit meat ham sausage with different flavor.This research further determined during using rabbit meat and modification starch through three factors and three horizontal orthogonal experiments the best product proportion of additives to avoid the rabbit meat native tasting of itself: Chinise liquore 1%、ginger powder1%、β-cyclodextrine 0.04%,finally the product get good effect in all respects including color,flavor,taste and shape.更多还原