摘要
探讨了咸蛋黄香肠的生产工艺和配方,采用正交实验设计确定的最佳配方为白酒3%、白胡椒0.2%、淀粉7%、食盐3%、食醋3%,制作出的香肠风味独特,组织状态良好,口感细腻。
The processing technology and formula of salted egg yolk sausage were discussed. The optimum for- mula was defined by orthogonal experiment. The result showed that the addition amount of wine, white pepper, starch, salt and vinegar was 3%, 0.2%, 7%, 3%, 3% , respectively. The product with special flavor, good or- ganization and delicate taste was obtained.
出处
《肉类工业》
2013年第8期14-16,共3页
Meat Industry
关键词
咸蛋黄
香肠
加工工艺
salted egg yolk
sausage
processing technology
