枣肠加工新技术

Processing Technology of Date - Shaped Sausage

在枣肠加工中添加10%的大豆分离蛋白,使产品中蛋白质含量提高到26%,实现厂动、植物蛋白的营养平衡,并使产品中脂肪含量降低到5%左右;同时,通过添加1.0%的大蒜,来替代部分以往使用的防腐剂,减少了对人体的危害。

The protein contents of date -shaped sausage could be amounted to 26% by adding 10% of bean - isolated protein during the process. The nutrition balance was abtained between the animal protein and the plant protein. The fat contents were reduced to 5% . 1 % of garlic was added as preservative to minimize the harm to haman being.