牛蒡保健香肠的研制

Research of Arctium lappa L healthcare sausage

将牛蒡制成菜泥添加到肉馅中,制成牛蒡保健香肠制品。通过对制成的不同含量牛蒡香肠的外观、口感等感官指标的评价,确定了牛蒡最佳添加量(8%)及牛蒡香肠的配方和工艺。按此生产出的牛蒡香肠的肠衣表面干爽、完整、无斑点,截面颜色鲜艳,切面光润;牛蒡泥分布均匀,结合紧密,无气泡;肉质鲜嫩,产品兼有香肠和牛蒡的特殊味道,无异味;产品的理化和微生物指标符合国家标准。

The sausage was made by adding Arctium lappa L mud, the result show that the optimum Arctium lappa L addition is 8% by examing the springiness of the sausage.The process and formula of the sausage was also introduced. The surface of the sausage castings was dry, tidy and free of spots. The cutting pieces were springy, smooth, dense, and free of bubbles. The Arctium lappa L mud was well distributed. The taste was the combination of the Arctium lappa L and sausage, fresh, tender, clean and free of sour taste. The physicochemical and microbiologic standards were established and all the end products lived up to the national standards.