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| 新型兔肉脯加工技术 | |
| 引用本文： | 周永昌,葛正广,彭小侠,万发勇,王小风. 新型兔肉脯加工技术[J]. 肉类工业, 2007, 0(10): 7-9 |
| 作者姓名： | 周永昌 葛正广 彭小侠 万发勇 王小风 |
| 作者单位： | 1. 江西农业大学,江西南昌,330045 2. 江西国鸿集团有限公司,江西南昌,330224 3. 江西圣丰农业综合开发公司,江西南昌,330029 |
| 摘 要： | 采用新配方、新工艺和微波杀菌新技术研制具有高蛋白、低脂肪、营养丰富、口味独特新型兔肉脯休闲食品,并对其营养成分进行测定,结果显示:新型兔肉脯蛋白质含量34.54%、氨基酸总量32.64%均高于牛肉脯、鸡肉脯和猪肉脯;脂肪含量为7.2%,均低于其他三种肉脯。 |
| 关 键 词： | 新型兔肉脯 加工 休闲食品 |
| 收稿时间： | 2007-08-03 |
| 修稿时间： | 2007-08-03 |
Processing technique of new-type rabbit meat jerky |
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| PENG Xiao-xia etc.. Processing technique of new-type rabbit meat jerky[J]. Meat Industry, 2007, 0(10): 7-9 | |
| Authors: | PENG Xiao-xia etc. |
| Affiliation: | PENG Xiao-xia etc. |
| Abstract: | New-type and ready-to-eat rabbit meat jerky,which contained high protein and low fat,as well as special taste and rich nutrition,was produced with a new craft,a new formula and the microwave sterilization techniques in this study.And the nutritional composition of the products was detected.The results showed its nutrient content: 34.54% protein,32.64% amino acid,and all of these were higher than beef jerky,chicken jerky and pork jerky,and the fat content was 7.2%,lower than those of the others. |
| Keywords: | new type rabbit meat jerky processing instant food |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |