摘要
研究在火腿肠类制品中添加猪皮、鸡皮以提高畜禽皮利用价值并改善火腿肠的品质.在确定其加工工艺的基础上,利用正交试验确定了产品原料最佳组合,其主要原料猪4#肉、猪皮、鸡皮的最佳配比分别为40%、12%和15%.对火腿肠产品的理化、微生物指标进行检查,结果均满足国标要求.
In order to improve the quality of a ham sausage and utilize pork skin and chicken skin effectively,based on the determination of process technology,orthogonal experiment was used to optimize the proportion of raw material.The results indicate that the optimal proportion of meat material for ham sausage product is 40% pork meat 4#,12% chicken skin,15% cooked pig skin.The results for physical and chemical analysis,microbiological analysis show that the quality of produced ham sausage has met the international requirement.
出处
《成都大学学报（自然科学版）》
2011年第4期307-309,共3页
Journal of Chengdu University（Natural Science Edition）
关键词
畜禽皮
火腿肠
配方
工艺
pock skin
sausage
formula
technique
