摘要
探讨了蔬菜颗粒香肠的生产工艺和配方。采用正交试验方法,研究制作蔬菜颗粒香肠的最佳工艺。通过对蔬菜颗粒香肠的组织状态、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,韭菜添加量为2%、木耳添加量为2%、香菇添加量为2%、葱添加量为4%,生产出的蔬菜颗粒香肠干爽、完整;截面颜色鲜艳、切面光润,有弹性,蔬菜颗粒分布均匀,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。
In this text the processing craft and formula about particulate vegetable sausage were discussed, and the optimal processing craft was studied by the orthogonal testing method. The optimal ratio of vegetable and meat was found out by examining the state of organism, flavor, texture, color and luster, nutritional index of the vegetable sausage. The results revealed that the optimum vegetable addition of leek was 2% , agarics was 2% , fungus was 2% , and shallot was 4%. The surface of the sausage castings was dry, tidy, and free of spots. The cutting pieces were springy, smooth, dense and free of bubbles. Meat quality was fresh and tender, and had both sausage and vegetable flavor, without sour taste and peculiar smell. And the product nutrition was improved.
出处
《肉类工业》
2010年第3期18-21,共4页
Meat Industry
关键词
蔬菜粒香肠
风味
色泽
组织状态
工艺
particulate vegetable sausage
flavor
color
properties structure
processing
