[1]卢健鸣,杨春,许光映,等.晋隰美味兔的新工艺研究[J].水土保持研究,2000,7(04):101-102.
　LU Jianming,YANG Chun,XU Guangying,et al.Research of New Technique of Delicious Rabbit of Shanxi Xi County[J].Research of Soil and Water Conservation,2000,7(04):101-102.
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晋隰美味兔的新工艺研究

《水土保持研究》[ISSN:1005-3409/CN:61-1272/P] 卷: 7 期数: 2000年04期 页码: 101-102 栏目: 出版日期: 1900-01-01
Title:
Research of New Technique of Delicious Rabbit of Shanxi Xi County
作者:
卢健鸣, 杨春, 许光映, 杜亚军, 萧复兴
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
Author(s):
LU Jianming, YANG Chun, XU Guangying, DU Yajun, XIAO Fuxing
Shanxi Academy of Agricultural Science, Taiyuan 030031, PRC
关键词:
腊兔肉; 蛋白质; 脂肪
Keywords:
cured rabbit meat; protein; fat
分类号:
S872
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.
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.

参考文献/References:

[1] 张家俊.食物与治病[M].北京:科学普及出版社,1991
[2] 中国预防医学科学院.食物成分表[M].北京:人民卫生出版社,1991,80～83
[3] 马凤琴.中国肉食品加工大全[M].北京:理工大学出版社,1993
[4] 天津轻工业学院.食品工艺学[M],1985,7～12
[5] 陈伯祥.肉与肉制品工艺学[M].南京:科技出版社,1993
[6] 刘家宝,等.食品加工技术工艺和配方大全续集[M].1994

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备注/Memo

收稿日期:2000-10-13
基金项目:国家“九五”科技攻关项目黄土高原水土流失区农业综合发展技术研究第6专题——晋西残塬区高产型农业综合发展研究（96-004-05-06）的内容.

更新日期/Last Update: 1900-01-01