摘要
主要研究将热狗肠与传统卤制工艺相结合,通过正交实验确定了方便卤制热狗肠的最佳配方和工艺,并经产品质量检验,其各项指标均符合该产品国家标准。
In this paper, a method which combined the process of hot dog sausage and traditional sauce stew was studied. Through the orthogonal experiment, the optimum formula and production process was determined, the product passed through the quality test, and all indexes were up to the state standards.
出处
《肉类工业》
2011年第12期32-34,共3页
Meat Industry
关键词
卤制
热狗肠
配方
工艺
stewed
hot dog sausage
formula
production process
