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。
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.
出处
《中国养兔杂志》
1998年第5期19-21,共3页
Chinese Journal of Rabbit Farming(CJRF)
关键词
兔肉松
肉松
研制
Dried meat floss of rabbit
