Study On The Development Of The Recombinant Dried Rabbit Meat Swith Passion Fruit

Rabbit meat is nutritious,tender,delicious.Rabbit bone is rich in protein,vitamins,collagen,chondroitin and calcium.Rabbit liver has the effect of eyesight.In practical use,the net meat rate of rabbits is low,and the utilization ratio of non-meat parts is not high.The recombinant dried rabbit meat slice by the technology of recombination meat processing can not only improve the utilization ratio of non-meat part of rabbit,but also enrich its nutrient components.Is a new type of rabbit meat snack food.In this experiment,the recombinant rabbit meat was prepared from rabbit thigh meat,rabbit liver and rabbit bone powder by adding glutamine transaminage,soy protein isolate,edible compound phosphate,carrageenan and denatured starch.Add flavor additives such as passion fruit,spicy sauce,etc.,the development of the recombinant dried rabbit meat slice with passion fruit.Based on the single factor experiment,the water retention,texture and sensory evaluation of the reconstituted rabbit meat were measured.The ratio of the preserved rabbit meat to the rabbit liver was determined to be 9: 1.The content of bone powder was determined to be 4 by sensory evaluation.The effects of glutamine transaminage,soybean protein isolate,carrageenan,modified starch and compound phosphate on the water retention and texture properties of recombined rabbit meat were analyzed by orthogonal optimization experiment.The ratio of the modifier was determined,and the addition amount of glutamine transaminage was 1.0%.Soybean protein isolate 6.0,carrageenan 0.6,modified starch 2.0,compound phosphate 0.3.Through the orthogonal optimization experiment,the sensory score was mainly used as the index of measurement.The seasoning ratio and baking conditions of the reconstituted rabbit meat jerky with bergamot flavor were determined.The best proportion of seasoning: juice 20,sugar 14,salt 2.5,spicy sauce 0.2.Baking conditions: drying temperature of 60 ℃,drying time of 3 hours,baking temperature of 180 ℃,baking time of4 min.The effects of different germicidal conditions on shelf life quality were compared.It was found that microwave germicidal treatment was the best sensory evaluation during 30 days storage.The sterilization conditions were determined as microwave power 600 W,treatment temperature 80 ℃,sterilization time 150 s.