猪肝肠加工工艺的研究

对猪肝肠的加工工艺进行了初步探讨。结果表明：以60％猪肝为主要原料，用15％的肥肉、12％的猪皮、5％的改性淀粉、4％的白糖、2％的食盐、1％的胡椒粉、0．5％大曲酒及0．5％味精等辅料配合，经清洗、绞切、斩拌、灌制、漂洗、煮制、烘干、冷却及包装等工艺加工，即可制得品质风味优良的猪肝肠制品。

Study on processing technology of pork liver sausage

The results indi 12% pig skin, dium glutamate The processing technology of the pork liver sausage was preliminary studied in this paper. cated that the main material of 60% pork liver, and the auxiliary materials of 15% fat, 5% modified starch, 4% sugar, 2% salt, 1% pepper, 0.5% liquor, and 0.5% monoso , by way of the processing technology of cleaning, mincing, cutting, mixing, affusing, rinsing, cooking, drying, cooling, and packing, the pork liver sausage developed.