| 晋隰美味兔的新工艺研究 |
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| 引用本文： | 卢健鸣,杨春,许光映,杜亚军,萧复兴.晋隰美味兔的新工艺研究[J].水土保持研究,2000,7(4):101-102. |
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| 作者姓名： | 卢健鸣 杨春 许光映 杜亚军 萧复兴 |
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| 作者单位： | 山西省农科院国家“九·五”攻关隰县试区产业化课题组, 太原030031 |
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| 摘 要： | 在吸收国内名、特、优、新产品工艺优点，结合兔肉保水性差、风味淡的特性，采用添加保水剂，调整烘烤时间、温度和其他辅助方法，克服了兔肉本身的缺陷，提供了一套兔肉腊制的技术方法.
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| 关 键 词： | 腊兔肉 蛋白质 脂肪 |
| 修稿时间： | : |
Research of New Technique of Delicious Rabbit of Shanxi Xi County |
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| LU Jian-ming,YANG Chun,XU Guang-ying,DU Ya-jun,XIAO Fu-xing.Research of New Technique of Delicious Rabbit of Shanxi Xi County[J].Research of Soil and Water Conservation,2000,7(4):101-102. |
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| Authors: | LU Jian-ming YANG Chun XU Guang-ying DU Ya-jun XIAO Fu-xing |
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| Institution: | Shanxi Academy of Agricultural Science, Taiyuan 030031, PRC |
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| Abstract: | Absorbing the technological advantages of domestic fine,special and new products,the researchers develop a set of technological conditions and production method of cured rabbit meat,combing the rabbit meat’s defect of production method of cured rabbit meat,being poor in holding water and less flavour,we made a research on adopting technological method to overcome these difficulties,such as,adding water holding preparation and adjusting the baking time and temperature. |
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| Keywords: | cured rabbit meat protein fat |
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