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猪肉蔬菜香肠加工的研制
引用本文:吴峰,张维林,钟金凤. 猪肉蔬菜香肠加工的研制[J]. 西南农业大学学报(社会科学版), 2002, 0(4)
作者姓名:吴峰  张维林  钟金凤
作者单位:西南农业大学 荣昌校区重庆荣昌402460(吴峰,张维林),西南农业大学 荣昌校区重庆荣昌402460(钟金凤)
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 )。

关 键 词:香肠  猪肉  蔬菜  加工

TEST ON PROCESSING VEGETABLE PORK SAUSAGE
Wu Feng Zhang Weilin Zhong Jingfeng. TEST ON PROCESSING VEGETABLE PORK SAUSAGE[J]. Journal of Southwest Agricultural University:Social Science Edition, 2002, 0(4)
Authors:Wu Feng Zhang Weilin Zhong Jingfeng
Affiliation:Wu Feng Zhang Weilin Zhong Jingfeng
Abstract:
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).
Keywords:Sausage  Pork  Vegetable
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