| 麻辣兔肉加工技术的研究 |
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| 引用本文： | 李艳玲,蔡玉美,刘软枝.麻辣兔肉加工技术的研究[J].农产品加工．学刊,2011(10):135-136. |
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| 作者姓名： | 李艳玲 蔡玉美 刘软枝 |
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| 作者单位： | 郑州市农林科学研究所 |
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| 摘 要： | 通过使用不同的辅料和佐料进行加工筛选,研究出独特的麻辣兔肉加工工艺。经卤腌制、煮制、油炸,生产出色、香、味俱佳的麻辣兔肉,其风味独特,味道鲜美,营养丰富。
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| 关 键 词： | 麻辣兔肉 卤制 煮制液 灭菌 |
Processing Technology of Spicy Rabbit Meat |
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| Institution: | Li Yanling,Cai Yumei,Liu Ranzhi(Zhengzhou Agriculture and Forestry Scientific Institue,Zhengzhou,He’nan 450005,China) |
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| Abstract: | The unique spicy rabbit meat processing technology has been developed by using different accessories and condiments.We have produced spicy rabbit meat with unique flavor,taste delicious and nutrient-rich,through preserving, cooking and frying. |
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| Keywords: | spicy rabbit meat halogen cooking liquid sterilization |
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