果仁香肠制作工艺的研究

The Study of the Method of Producing Kernel Sausage

把核桃仁、花生仁、陈皮、姜、蒜、Ｖｃ按一定比例添加到香肠制品中，以改变传统香肠品质结构、颜色和风味，提高产品营养保健作用。本试验初步研制了在香肠中添加一定量果仁等物的制作工艺与合理配方，并对其卫生、理化指标进行了监控。

If you add kernels of peanuts and nuts, orange peels, Vitamin C. and ginger to the sausage proportionally, you can change the traditional colour and flavour of the sausage and improve its quality and its health protection and nutrition function. This experiment is the elementary studies of the method and reasonable prescription for the sausage by adding these suilable materials such as mentioned above. Meanwhile it has done some supervision of its hygiene as well as its physical and chemical indexes.