菇味兔肉香肠的研制

目的]研究兔肉草腥味的去除方法,在此基础上再对菇味兔肉香肠的原料配方进行研究,以研制出可食率高、营养、方便的产品。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(34)正交试验设计,进行去除兔肉草腥味试验和原料最佳配方试验。结果]试验表明,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;菇味兔肉香肠最佳原料配方为肥瘦比2∶8,平菇添加量27%,淀粉添加量7%,在80~85℃的温度下蒸煮50 min香肠质量较高。结论]研究可为兔肉加工大规模工厂化生产提供依据。

Development of the Mushroom Taste Rabbit Meat Sausage

Objective] The removal method for grass smell of rabbit meat was studied , on the basis of this, the formula of rabbit meat sausage with mushroom taste was researched, so as to develop high edible rate, nutrient and convenient products.Method] With rabbit meat as raw material, adding mushroom, rabbit meat sausage with mushroom taste was produced.By using L9 (34 ) orthogonal test, the removal experiment of rabbit meat grass smell and optimal formula experiment was conducted.Result] Adding 0.04% β-cyclodextrin, 1.2% sugar, 1.2% gin-ger could effectively removal grass smell of rabbit meat;the optimal raw material formula of sausage was:ratio of fat meat and lean meat 2∶8, 27% mushroom, 7% starch, cooking under 80-85 ℃ for 50 min, quality of sausage was high. Conclusion] The study can provide refer-ence for large-scale production of rabbit meat processing.