摘要
将一定比例氯化钙添加到牛乳中制得凝乳,并将其混合在生鲜肠中,制成一种有特性、营养和保健功能的新型产品。主要研究的内容是该种生鲜肠的生产工艺,原料的选择,配方和设备的使用以及成品的感官评价。并对该类生鲜肠以感官指标评定,确定凝乳生鲜肠的可行性。结果表明:凝乳添加比例为10%时,产品风味、组织状态最好。
With an appropriate proportion of calcium chloride added to make milk curd, after being blended in fresh bowel, a new kind of product was developed with characteristic, nourishments and health care function. This study contents mainly focused on the processing technique of curd fresh sausage, material choosing, formulation and usage of the equipments as well as the external appearance of the finished products. And sensory evaluation on that type of fresh bowel was test- ed to determine the possibility and economic evaluations to make curd fresh sausage. The result revealed that： the taste and organization appearance of the product were the best when the addition proportion of curd was 10%.
出处
《肉类工业》
2011年第5期20-23,共4页
Meat Industry
关键词
凝乳
生鲜肠
加工工艺
curd
flesh sausage
processing technique
