苹果渣土豆火腿肠加工工艺研究

The Productive Technology of Apple Pomace Potato Ham

试验对在火腿肠中添加苹果渣、土豆泥进行了研究。选用新鲜苹果去汁低温烘干得苹果渣、优质土豆蒸煮后炒制得土豆泥,结合火腿肠的生产工艺,制成苹果渣土豆火腿肠,研究表明,苹果渣的添加量4%,土豆泥的添加量5%时,经感官试验评定苹果渣土豆火腿肠具有很好的风味和丰富的营养。

The research was about that adding the apple pomance and the mashed potato to the ham sausage products. Choosing the fresh apple to bakeout as the apple pomance,and boiling and sauting the good potato as the mashed potato. During the ham sausage production process,we added them to produce the apple-potato ham sausage. The resuUt： the apple pomance＇s additive amount was 4%; while the mashed potato＇s additive amount was 5%. With the organoleptic test, the ham sausage was with the wonderful flavour and rich nutrition.