| 兔肉松的研制 |
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| 引用本文： | 傅泽红,张振华.兔肉松的研制[J].中国养兔杂志,1998(5):19-21. |
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| 作者姓名： | 傅泽红 张振华 |
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| 作者单位： | 江苏省农科院畜牧兽医研究所 |
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| 摘 要： | 采用正交试验法，探讨了δ－葡萄糖酸内酯、鱼露、植物蛋白、植物油等辅料对兔肉松质量的影响，确定了兔肉松的配方。结果表明，用兔肉为主要原料，并添加植物蛋白１５％、植物油１５％、δ－葡萄糖酸内酯０．１５％，其产品质量最佳。
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| 关 键 词： | 兔肉松 |
Study on Dried Meat Floss of Rabbit |
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| Fu Zehong,Zhang Zhenhua,Shen Youzhang,et al..Study on Dried Meat Floss of Rabbit[J].Chinese Journal of Rabbit Farming(CJRF),1998(5):19-21. |
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| Authors: | Fu Zehong Zhang Zhenhua Shen Youzhang |
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| Abstract: | The influence of four factors on the quality of dried meat floss was studied by orthogonal design and the basis formular was determined in this paper.The result showed the 15% plant protein,15% plant oil,0.15% glucono delta lactone added to rabbit meat could gain the best quality of dried meat floss. |
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| Keywords: | Dried meat floss of rabbit |
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