新型复合蔬菜灌肠及其营养价值的研究

用蔬菜和食用明胶与肉类混合制作灌肠 ,可以改变灌肠品质结构和风味 ,同时起到动植物营养互补 ,达到提高营养成分 ,增加花色品种 ,降低产品成本的目的。本试验初步研究了在灌肠中添加蔬菜量的比例 ,以及产品特性、营养价值 ,研制出了较理想的复合蔬菜灌肠制品。

Using blend of vegetable meat and eatable gelatin can improve the structure and flavour of sausage,it can also form the mutual supplement between animal and plant,increase the variety and the content of nutrient and can reduce production cost.The proportion of vegetable added in the sansage,the characteristic of the product,and the nutrition value are studied.The ideal product of compound vegetable sausage is obtained finally.