摘要
以猪肉为主要原料 ,研究猪肉与蔬菜的配比、混合方式、肥瘦比例以及卡拉胶添加量对猪肉蔬菜香肠品质风味的影响。试验结果表明 :选择芹菜与猪肉混合、添加量 5 % ,肥瘦比为 1∶9,卡拉胶添加量 0 .0 5 %的猪肉蔬菜香肠最佳。蔬菜、肥瘦比两因素对猪肉蔬菜香肠的影响显著 (P <0 .0 5 )。卡拉胶添加量对猪肉蔬菜香肠的影响不显著 (P >0 .0 5 )。
Different vegetables were mixed into pork with different ratio to process Sausage. The result showed that Sausage made of 5% celery and 0.05% Kara-glue mixed into pork with 10% fat is of the best quality. Vegetables used and fat percentage of pork had signigicant influence on Sausage quality(P<0.01),and the amount of Kara-glue used has no remarkable effect in this respect(P>0.05).
出处
《四川畜牧兽医学院学报》
2002年第4期17-20,共4页
Journal of Sichuan Institute of Animal Husbandry and Veterinary Medicine
