Abstract：This paper study the process of sausage made of rabbit meat.Except rabbit meat,starch and soybean protein and parts of ice water is needed.By the single factor expriment and the orthogonal expriment,the optimal formula was determined,netmeg 0.1%,water 50% and starch 15%,Chinese liquor 1%,ginger powder 1% and β-cyclodextrine 0.04%.Considering the shelf-life,color and flavour of the final product optimal cooking process is 85℃,15min.
王健. 兔肉肠的制作工艺研究[J]. 肉类研究, 2009, 23(7): 26-29 https://doi.org/10.7506/rlyj1001-8123-200907007
WANG Jian. The Process of Sausage Made of Rabbit Meat. Meat Research, 2009, 23(7): 26-29 https://doi.org/10.7506/rlyj1001-8123-200907007
2009, Vol. 23 
