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| The Processing Technology of Rabbit Meat Cooked in Soy Sauce |
| XIAO Zhuo |
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Abstract This research mainly take the rabbit meat as the main raw material,through the orthogonal experiment and the single factor experiment to obtains the best formula of the low temperature sauce rabbit meat,that is 2.5% table salt,7% white sugar,0.1% monosodium glutamate,0.5% yellow wine,0.7% fresh ginger,1% green onion,1% compound fragrant and spicy material,1.0% dry fermented soy paste,3.0% soy sauce,0.2% red tune;The best salt preparation formula is 0.10% of sodium pyrophosphate,0.10% sodium tripolyphosphate,0.05% sodium hexametaphosphate,finally product rate may achieve 79.4%;The best processing parameter is at 85℃ heating up 35min.
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SONG Wenmin, KUANG Wei, WANG Haibin, ZHOU Xiaorong, XU Jun, XU Wei, CHEN Jiwang, WANG Hongxun, CHEN Gongming, REN Guangcai. Effects of Partial Substitution of KCl for NaCl on the Quality Characteristics of Stewed Duck Products[J]. Meat Research, 2018, 32(6): 22-28. |
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2007, Vol. 21 
