即食素肉肠加工工艺研究

Study on processing technology of ready-to-eat meat soy toasted sausage

通过单因素和正交试验对即食素肉肠的不同原辅料配比进行了研究,得到了最佳工艺,即蛋清粉、肉精粉、植物油、红曲红的添加量分别为5%、0.2%、21%、0.01%,使产品的结构和口感达到最佳。

Different accessory proportioning of the instant meat soy toasted sausage was studied by single factor and orthogonal tests.Results indicated that the structure and palate of the product could reach the best under the condition of egg whites powder 5%,meat powder 0.2%,vegetable oils 21%,monascus red pigment 0.01%.