林蛙肉火腿肠的研制

Study on the Processing Technology of Rana sylvatica Sausage

本文以林蛙肉、林蛙骨泥等为原料,主要研究了林蛙肉火腿肠的加工工艺。经正交试验得出林蛙肉火腿肠的最佳配方:林蛙肉:肥肉为80:20,林蛙骨泥用量为15%,淀粉用量为7%,大豆分离蛋白用量为3%。

Using Rana sylvatica as raw materials,the processing technologies of Rana sylvatica sausage were studied. According to the multiple actors in orthogonal experiment, the optimal tender formula of Rana sylvatica sausage was:the Rana sylvatica: fat(80:20), plaster of Rana sylvatica 15%, soya protein3%, starch7%。