摘要
研制了一种迷你腊味熟香肠,确定了最佳工艺和配比:白酒添加量0.9%,烘烤温度58℃,杀菌温度115℃,杀菌时间20min。
In this paper,a cooked Chinese sausage was studied.The optimal formula was determined as follows： liquor 0.9%,baking temperature 58℃,sterilization temperature 115℃,sterilization time 20min.
出处
《肉类工业》
2011年第8期27-29,共3页
Meat Industry
关键词
腊味熟香肠
配比
工艺
cooked Chinese sausage
formula
technology
