食品科学 ›› 2009, Vol. 30 ›› Issue (2 ): 119-122.doi: 10.7506/spkx1002-6630-200902023

• 工艺技术 • 上一篇    下一篇

麻辣兔肉丁的综合保鲜技术研究

熊国远1,徐幸莲2,章 薇1,吴世义1   

  1. 1.安徽省农业科学院畜牧兽医研究所 2.南京农业大学 农业部农畜产品加工与质量控制重点开放实验室
  • 收稿日期:2008-01-04 修回日期:2008-05-04 出版日期:2009-01-15 发布日期:2010-12-29
  • 通讯作者: 熊国远 E-mail:guoyuanx979@sina.com
  • 基金资助:

    合肥市重点科技攻关计划项目(2005-1020)

Study on Synthetic Preservation Techniques of Peppery Diced Rabbit Meat Product

XIONG Guo-yuan1, XU Xing-lian2,ZHANG Wei1, WU Shi-yi2   

  1. (1. Animal Science and Veterinary Institute, Anhui Agricultural Science Academy, Hefei 230031, China;
    2. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture,
    Nanjing Agricultural University, Nanjing 210095, China)
  • Received:2008-01-04 Revised:2008-05-04 Online:2009-01-15 Published:2010-12-29
  • Contact: XIONG Guo-yuan1 E-mail:guoyuanx979@sina.com

摘要:

根据栅栏因子保鲜理论,采用多种栅栏因子科学合理的组合,并通过改进工艺,对麻辣兔肉丁进行了综合保鲜研究。结果表明,添加复合防腐剂(0.05% Nisin、0.05% 溶菌酶、2% 乳酸钠)组成的天然复合保鲜液,采用瞬间翻炸、水浴热处理(85~90℃、水浴杀菌30min、2 次,中间急速冷却)的综合保鲜技术可使麻辣兔肉丁在常温下(15~20℃)贮藏240d。

关键词: 兔肉丁, 综合保鲜, 保质期, 复合保鲜液, 瞬间翻炸, 二次杀菌

Abstract:

Study of synthetic preserving techniques was carried out in peppery diced rabbit meat produce by implementing hurdle technologies and processing improvement. The synthetic preservation included the following operations: optimum water bathing treatment (85 to 90 ℃, heating 30 min, rapid cooling down and repeat once), instantaneous deep frying and application of an optimized combination preservatives (0.05% nisin, 0.05% lysozyme and 2% sodium lactate). The results of synthetic preservation showed that the shelf-life of peppery diced rabbit meat produce could be extended to 240 d at 15 to 20 ℃.

Key words: peppery diced rabbit meat product, synthetic preservation, multiple preservative solution, instantaneous deep frying, second disinfection

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