| 山楂猪肉腊肠的研制 |
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| 引用本文： | 高倩倩,刘学军.山楂猪肉腊肠的研制[J].中国食物与营养,2011,17(7):61-63. |
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| 作者姓名： | 高倩倩 刘学军 |
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| 作者单位： | 1. 吉林农业科技学院文理学院,吉林吉林,132109
2. 吉林农业大学食品科学与工程学院,长春,130118 |
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| 摘 要： | 以山楂和猪肉为原料,以酱油、白糖、白酒等为辅料,通过单因素试验及正交试验的方法研究了山楂、酱油、白酒、白糖添加量对猪肉腊肠品质的影响。试验结果表明,山楂添加于肉中可制作新型猪肉腊肠,山楂、酱油、白酒、白糖的最适添加量分别为3%、2%、3%、6%。
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| 关 键 词： | 山楂 猪肉 腊肠 研制 |
Development of Pork Sausage Adding Hawthorn |
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| GAO Qian-qian,LIU Xue-jun.Development of Pork Sausage Adding Hawthorn[J].Food and Nutrition in China,2011,17(7):61-63. |
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| Authors: | GAO Qian-qian LIU Xue-jun |
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| Affiliation: | GAO Qian-qian1,LIU Xue-jun2 (1 Texture College,Jilin Agricultural Science and Technology College,Jilin 132109,China,2 College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China) |
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| Abstract: | Hawthorn and pork as raw materials,soy sauce,sugar,white wine,etc as trims,the influence of hawthorn,soy sauce,salt and sugar on pork sausage quality was studied by orthogonal experiment.The results showed that new hawthorn pork sausage could be prepared by adding hawthorn to pork and the best content of hawthorn was 3%,the best content of soy sauce was 2%,the best content of white wine was 3% and the best content of sugar was 6%. |
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| Keywords: | hawthorn pork sausage develop |
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