摘要
以鲭鱼为主要原料,对鲭鱼香肠的开发做探讨性研究,采用多因素正交试验设计和产品感官质量综合鉴定的方法,优化选择了鲭鱼香肠的最佳配方。产品经质量评价,效果较为满意。
Chub mackerel as main raw material, the chub mackerel sausage was studied and discussed. The optimum formula was determined by the orthogonal experiment and comprehensive evaluation of sense. After the quality-inspect, satisfactory effect was gained.
出处
《肉类工业》
2009年第1期18-20,共3页
Meat Industry
关键词
鲭鱼
香肠
制作
chub mackerel
sausage
processing
