| 即食香肠矫色新工艺 |
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| 引用本文： | 吴肖,刘通讯,钟立人,周雁.即食香肠矫色新工艺[J].现代食品科技,1999(3). |
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| 作者姓名： | 吴肖 刘通讯 钟立人 周雁 |
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| 作者单位： | 华南理工大学!广州510641(吴肖，刘通讯)，杭州商学院!杭州310035(钟立人，周雁) |
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| 摘 要： | 香肠的安全可靠性越来越为人们重视。本文采用了一种新工艺，与传统工艺进行比较，结果表明新工艺发色效果良好，质地感官更佳，而且NaNO2加入量仅为传统香肠制作时用量的15％。
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| 关 键 词： | 即食香肠 成品液 发色率 |
New technology method of correctness colour on instant sausage |
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| Wu Xiao et al.New technology method of correctness colour on instant sausage[J].Modern Food Science & Technology,1999(3). |
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| Authors: | Wu Xiao |
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| Affiliation: | Wu Xiao et al |
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| Abstract: | The safe reliability of instant sausage has been taken more and more attention. This article adopt a new technology, which is compared with traditional one. The result show that the Instant Sausage manufactured by this new process has good efficiency of color, super flavor, excellent quality and attractive appoearance furthermore, the added quantity of NaNO2 is only 15 % of that of traditional one. |
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| Keywords: | instant sausage turnoff liquid efficiency of color |
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