均衡高营养蛋白香菇肠的研发

Development Research of Balanced High Nutritious Protein Contained Mushroom Sausage

本产品采用冰冻鲜鸡小胸肉代替传统的猪肉作为香肠的主原料,从科学营养搭配及增加香肠制品弹性口感香气的角度出发,加入适量大豆分离蛋白及香菇,既维持香肠固有的肉香味,降低生产成本,增加产品花色,而且提高产品的营养吸收性,均衡健康营养。该产品迎合消费者日益理智的关注食品的保健性可口性营养性的消费需求,具有巨大的市场潜力。此产品可采用原腊肠的生产设备加工,只需改动配方及优化生产工艺。

This product takes frozen chicken breast meat instead of traditional pork meat as main material. Leaded by the purposes of forming a scientific nutritious formula and increasing flavour and texture of sausage, the product is added in proper amount of soybean separated protein and mushroom. It not only maintains the intrinsic meat flavour of sausage, reduces production costs, adds to the varieties of sausage products but also increases nutrition absorptivity by keeping a healthy nutrition balance. The product accords with the increasingly sensible consumption demand of customers which lays more emphasis on functional, nutritious and delicious properties of foods, therefore, it assumes a great market potential. The product can be manufactured with traditional production line, assisting with a new formula and optimized producing processes.