鲜竹叶汁肉粽肠生产工艺技术研究

Study on process technology of pork sausage with glutinous rice dumpling and fresh bamboo leaf juice

对鲜竹叶汁肉粽肠的生产工艺进行研究,探讨了最佳工艺条件和配比。结果表明:鲜竹叶汁用量55%、蒸制时间60min、糯米用量75%、鲜竹叶比例1∶100时肉粽肠质量较好。

This paper introduced the technology of producing steamed pork and the optimum formula was found. The results showed that good quality was achieved by the steaming for 60min with 75% sticky rice and 55% bamboo leaf juice of 1：100.