海肠保健低温火腿肠的研制

Preparation of Low-Temperature Healthy Sea Intestine-Pork Sausages

以海肠、猪肉为原料研制海肠保健低温火腿肠,在增加火腿肠原有风味的同时,增加其营养和保健作用。其原料的最佳配比为海肠:猪肉=15:75,其中猪肉肥瘦比为3:7。并添加天然风味物质,研制出风味质地优良,具有一定保健和营养功效的海肠低温火腿肠。

Low-temperature healthy sea intestine-pork sausages maintaining the traditional flavor and pork sausages and having improved nutritional and health functions were made mainly from sea intestine and pork. The optimal sea intestine-to-pork ratio in the formula was 15：75, and the pork used was composed of fat and lean at a mixing ratio of 3：7. Meanwhile, natural flavor additives were added to prepare sausages with quite delicious taste and abundant ingredients beneficial to human health.