摘要
探讨蔬菜香肠的生产工艺和配方。采用正交试验方法,研究制作蔬菜香肠的最佳工艺。通过对复合蔬菜香肠的组织状态、风味、口感、色泽和营养指标等的检测,找出不同比例复合的蔬菜和肉的最佳配比。结果表明,胡萝卜和青椒以2∶1的比例复合的蔬菜添加量为18%,淀粉为10%,肥肉与瘦肉比为2∶8,生产出的复合蔬菜香肠干爽、完整,无斑点、无皮焦和黑痕;截面颜色鲜艳、切面光润,有弹性,复合蔬菜泥分布均匀,结合紧密,无气泡;肉质鲜嫩,兼有香肠和所添加蔬菜的特殊味道,无酸味和异味,产品的营养价值有所提高。
This text discussed theprocessing craft and formula about vegetable sausage, studied optimal the processing craft adopt the orthogonal testing method. The purpose of research is to study and improve the process and formula of the vegetable sausage. The results show that the optimum vegetable addition of carrot and green pepper which was compounded at the rate of 18%, and starch is 10%, the rate of fat and lean is 2 ： 8 by examining the state of organism, flavor, texture, color and luster, nutritional index of the vegetable sausage. The surface of the sausage castings was dry, tidy, and free of spots. The cutting pieces were springy, smooth, dense and free of bubbles.
出处
《农产品加工（下）》
2007年第5期55-58,共4页
Farm Products Processing
关键词
蔬菜泥
香肠
生产工艺
vegetable mud
sausage
processing
