新型重组兔肉的工艺研究

以兔肉为原料，探讨了重组兔肉中大豆蛋白、卡拉胶和玉米淀粉配比对成本和产品感官的影响，并讨论了异抗坏血酸钠对产品发色的影响，确定了最佳辅料的配方和NaNO2的最低使用量，从而降低了NANO2的使用量和产品的成本。

Study on new processing technology to re-organize rabbit meat

The influences of the proportion of soybean protein, carrageen and corn starch on the sensory and the costs of the reorganized rabbit meat products were studied with rabbit meat as main raw materials. Simultaneously the impact of the sodium exythorbate on the coloring of the products was studied, while the optimized recipe formulation and the minimum of the NaNo2 usage were determined in order to decrease the cost and the NaNo2 contents of the products.