胡萝卜热狗肠的研制

Development of carrot hot dog sausage

介绍了胡萝卜热狗的工艺流程和操作要点,并对生产中的一些关键技术作了简要介绍。选用新鲜优质加工原料,经解冻、切块、绞肉后进行斩拌,并在斩拌中加入各种调料,然后进行灌肠、蒸煮而生产出具独特风味的产品。在利用猪肉和胡萝卜的同时进一步通过试验,确定出最优添加配比是:肥肉和瘦肉的比例为1:3,胡萝卜的添加量为2%,食盐的添加量为1.5%,使最终产品的色、香、味、形方面取得了较好的效果,以满足消费者对高质量产品的要求。

In this paper, technical process of carrot hot dog sausage and operation points were intro- duced in details, and some key technologies during processing were simply introduced. Selecting fresh and high quality processing material, after defrosting, cutting and wringing, cutting and mixing after curing, mixing multi - seasoning, then with stuffing and steaming, the products with particular flavor was produced. The optimum addition proportion of pig meat and carrot was further determined through experiments： fat and muscle proportion by weight 1 ： 3, carrot addition 2% , salt addition 1.5% , and it made the final product have food effect in all respects including color, flavor, taste and shape, so as to satisfy the request of high quality product of the consumer.