山西农业大学学报（自然科学版）2012，Vol.32Issue(2)：176-181,6.
高纤维兔肉脯加工技术研究
Research on the Rabbit Jerky with Bone Powder and Dietary Fiber
摘要
Abstract
In order to change the dietare fiber-free character in meat products, the rabbit jerky with bone powder and dietary fiber was studied. By the means of grinding rabbit bone into powder, cutting rabbit meat into hash, adding into buckwheat flour and egg white, the best formula of the rabbit jerky with bone powder and dietary fiber was obtained based on orthogonal test. The results indicated that the rabbit jerky was good in color, flavor and odor, with protein a-bout 38. 2%, fat about 5. 4% and dietary fiber about 2. 3%, when the materials were rabbit meat hash 70%, buckwheat flour 10%, rabbit bone powder 4%, and egg white 4%. Based on the weight of cure solution added salt 2. 5%, NaNOz 0. 1 g · kg-1, pickled 50 minutes with 20℃, dried 35 minutes with 85℃ and 210 minutes with 70℃~75℃, finally, barbecued 2~3 minutes with 175℃.关键词
兔骨粉/兔肉糜/莜麦面/兔肉脯/膳食纤维Key words
Rabbit bone powder/ Rabbit meat hash/ Buckwheat flour/ Rabbit dried meat/ Dietary fiber分类
轻工纺织引用本文复制引用
郝教敏,杨启超..高纤维兔肉脯加工技术研究[J].山西农业大学学报（自然科学版）,2012,32(2):176-181,6.基金项目
山西省科技攻关资助项目(20110311001-4) （20110311001-4）
