香菇保健香肠制作工艺研究

Processing Technique of Healthcare Sausage with Lentinus Edodes

以猪肉和香菇为主要原料,采用正交试验法研制营养互补、风味独特的香菇保健香肠,并根据该产品加工过程中淀粉、香菇、猪肉的添加量对香肠质量及风味的影响进行了探讨,最后确定出相应的生产工艺及最佳工艺参数。

With pork and Lentinus edodes as the major materials, a heahhcare sausage of special flavor was manufactured with orthogonal test. The quality and flavor of the newly invented sausage were studied in terms of the added starch, Lentinus edodes, and pork to determine the optimum parameters and correspondent production techniques.