复合果蔬兔肉脯加工技术的研究.pdfVIP

, Journal of Anhui Agri. Sci. 200 , 34( 21) : 5 55- 5 5 , 5 58 庆 庆 康怀彬, 张敏, 赵 谦 ( , 471003) 应用正交试验设计对影响肉脯色泽风味外在形状的因素 质改良剂配方等关键技术进行试验研究, 通过微波干燥和热风干 燥两种不同加工工艺的比较试验确定了有关的工艺参数结果表明: 肉糜中分别添加150mg/kg 发色剂(NaNO ) , 0. 05%发色助剂( Vc) , 2 0.2%改良剂( 复合磷酸盐) , 4 e 下腌制24 h, 肉脯的色泽最好; 在兔肉糜中添加4%的淀粉4%的大豆分离蛋白和50% 的复合果蔬泥, 肉 脯的质量最好; 果蔬兔肉脯经105 e 干制30min 后在200 e 下熟化3 min, 即可获得色香味形俱佳的复合果蔬兔肉脯 兔肉; 肉脯; 肉糜; 加工工艺 + TS251 1 A 0517- 11( 200 )21- 5 55- 02 Study on ProcessingTechnology of Compound Product of Fruit, Vegetable and Dried Rabbit Meat Slice KA GHua-i bin et al ( College of Food Biotechnology, Henan University of Science and Technology ,Luoyang,Henan 471003) Abstract In this papers the experiment in test of the essential working procedure that affected the luster, the flavor, the external shape, the formula of quality improvement fluid and so on of compound product of fruit, vegetable and dried rabbit meat slicewas conducted with orthogonal design and then two kinds of different processing crafts of microwave-dry and the hot blast dry were compared to obtain craft parameter. The result showed that the processing technique of hash dried meat slice had good effect on color based on the 150 mg/ kg Chromogenic agents ( NaNO ), 0. 05% Vc, 0. 2% improved fluid 2 ( composite phosphate) , 4% starch and soy flour added in the hash respectively and in 4e for 24 h preserved time, and then added with 50% compound fruit and vegetable. After the product was put 105 e for drying for 30 min, and at last, it was heated in 200 e for 3 min so that the product attained the smug look, the fragrance, the taste and the good shape. Key words Rabbit meat; Dried meat slice; Hash; Processing craft , 1. 2.3 , 23% ~ 25%, 24%, 3.7