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| The lnfluece of Different Processing Methods on theProperties of Cured Rabbit Meat Produsts |
| Wang Wei |
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Abstract Three Methods,e.g.natural air drying(I group),drying apparatus in the temperatur of 55-58℃(Ⅱ group)and 85-90℃(Ⅲ group)were used to process chinese cured Rabbit meat product(Silk Bound Rabbit,Chan Si Tu)and the influece of technology on the product properties were investigated in this Studies. The result show that I group could gain the best tlour and optium sensory quality,butⅡ group and Ⅲ group had a shorter period of processing and a better apparent color.When the tcemperatur by drying apparatus raised from 55-58℃ to 85-90℃,the period of processing could further shorten and help to the microbiological stability of the product.Other parameter were no significanlty different among all grops.
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Received: 20 December 2017
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1998, Vol. 12 
