菇味兔肉香肠加工技术研究.pdfVIP

安徽农业科学，Journal ofAnhui Agi．Sci．20O8，36(4)：1601—1603 责任编辑 刘永 责任校对 马君叶 菇味兔肉香肠加工技术研究 肖卓，侯玉泽，张凯，康怀彬，吴丹(河南科技大学食品与生物工程学院，河南洛阳471003) 摘要 [目的]探究菇味兔肉香肠的加工技术。[方法]以兔肉为原料，添加适量的平菇，制作出菇味兔肉香肠。采用I9(34)正交试验设 计，进行去除兔肉草腥味试验、腌制剂配方试验、原料最佳配方试验和调味料最佳配方试验；同时研究菇味兔肉香肠的工艺参数和营养 品质。[结果]添加0．04％的 环糊精、1．2％的白糖和1．2％姜可有效去除兔肉的草腥味；腌制剂最佳配方为：亚硝酸钠100mg／kg、复合 磷酸盐0．3％、腌制时间36 h；香肠原料配方为：肥瘦比2：8、平菇添加量27％、淀粉添加量7％；香肠调味料配方为：白糖1％、食盐3．5％、 味精0．3％、香辛料1．5％；该香肠在6o～65℃温度下烘烤4o～50 min，在8o～85℃温度下煮制50 min左右，香肠质量较高。[结论]该研 究丰富了兔肉的食品加工技术，是兔肉加工的新途径。 关键词 平菇；兔肉香肠；配方；工艺参数 中图分类号 q~251．6 5 文献标识码 A 文章编号 0517—6611(2O08)04—01601—03 Study Oil the Process~ Technology ofRabbit Meat Sausage with 51ushroom Flavor fA0 et al (College of Food and Biological Engineering，Henan University of Science and Technology，Luoyang，Henan 471003) Abstract lObjective J 1he aim ofthe researchwasto probeintothe processingtechnology of rabbitmeat sausagewithmushroomflavor．[Method]WitIl rabbit meat as rawmaterials，appropriate amount of Pleurotus ostreatu~was added to produce rabbit meat sausagewith mushroomflavor．In I9(34)orthogn— nal test design，the tests of removing the fishy smell of rabbit meat，the formula of pickle agent，the optimum formula of raw materials and the optiraum formula of condimentweremade．1he processing parametersandthe Hatritional qua|ity of rabbitmeatsausagewithmushroomflavorwere studied．1 Resultl Aaaing 0．04％~-cyclodextrin，1．2％white sugarand1．2％ r couldi~rflovethe shv smell of rabbitmeat．1he optimumfom~a ofpickle agentwas 100 re-／kg sodium nitrite，0．3％compoundphosphate and the Cili~lg time of36 h．The formula of materials was the ratio offat to muscle of2：8．and the addition amount of P．ostreatus and starch being 27％ and 7％ resp．Ihe condiment formula was 1％ white sugar，3．5％ conliEon salt．0．3％ monosodium glutamate and 1．5％ spice．1he sausage could get higher-quality under baking f0r40—50 rain at 60～65 oC and cooking for about 50 min at 8o～85℃．iConc