摘要
主要探讨以菠萝干为主要辅助原料来开发一种新型的低温香肠。通过实验来验证是否可以将菠萝干添加到低温香肠中,同时通过一系列实验来确定菠萝干添加量以及菠萝干颗粒的大小对产品品质的影响。最终确定在低温香肠中添加适当比例的菠萝干是可行的,且加入10%的0.3 cm直径的果型效果最好。
In this paper, a kind of new low temperature sausages was developed using the pineapple as main supplementary material. And a series of tests were adopted to determine whether the pineapple could be added into the low temperature sausage, as well as the effect of the addition and size of pineap- ple on the product quantity. Finally, the size of O. 3ram type and addition 10% of the pineapple in the sausages were determined to be the optimum recipe.
出处
《肉类工业》
2011年第2期18-20,共3页
Meat Industry
关键词
菠萝干
低温香肠
品质
pineapple
low temperature sausage
quality
