摘要
[目的]探究菇味兔肉香肠的加工技术。[方法]以兔肉为原料，添加适量的平菇，制作出菇味兔肉香肠。采用L9（3^4）正交试验设计，进行去除兔肉草腥味试验、腌制剂配方试验、原料最佳配方试验和调味料最佳配方试验；同时研究菇味兔肉香肠的工艺参数和营养品质。[结果]添加0．04％的β-环糊精、1．2％的白糖和1．2％姜可有效去除兔肉的草腥味；腌制剂最佳配方为：亚硝酸钠100mg／kg复合磷酸盐0．3％、腌制时间36h；香肠原料配方为：肥瘦比2：8、平菇添加量27％、淀粉添加量7％；香肠调味料配方为：白糖1％、食盐3．5％、味精0．3％、香辛料1．5％；该香肠在60～65℃温度下烘烤40～50min，在80～85℃温度下煮制50min左右，香肠质量较高。[结论]该研究丰富了兔肉的食品加工技术，是兔肉加工的新途径。
[ Objective ] The aim of the research was to probe into the processing technology of rabbit meat sausage with mushroom flavor. [ Method] With rabbit meat as raw materials, appropriate amount of Pleurotus ostreatus was added to produce rabbit meat sausage with mushroom flavor, In L9（3^4）orthngonal test design, the tests of removing the fishy smell of rabbit meat, the fonmula of pickle agent, the optimum formula of raw materials and the optimum formula of condiment were made. The processing parameters and the nutritional quality of rabbit meat sausage with mushroom flavor were studied, [ Result ] Adding 0.04 % β-cyclodextrin, 1,2 % white sugar and 1.2 % ginger could remove the fishy smell of rabbit meat. The optimum formula of pickle agent was 100 mg/kg sodium nitrite, 0.3 % compound phosphate and the curing time of 36 h. The formula of raw materials was the ratio of fat to muscle of 2： 8, and the addition amount of P. ostreatus and starch being 27% and 7% resp. The condiment formula was 1% white sugar, 3.5% common salt, 0.3% monosodium glutamate and 1.5% spice. The sausage could get higher-quality under baking for40 - 50 min at 60-65 ℃ and cooking for about 50 min at 80 - 85 ℃. [ Conclusion ] The research enriched the food processing technology of rabbit meat and it was a new approach for the processing of rabbit neat.
出处
《安徽农业科学》
CAS
北大核心
2008年第4期1601-1603,共3页
Journal of Anhui Agricultural Sciences
关键词
平菇
兔肉香肠
配方
工艺参数
Pleurotus ostreatus
Rabbit neat sausage
Formula
Technology parameter
