摘要
研制了一种猪皮熟香肠,确定了最佳工艺和配比:三聚磷酸钠5%,蒸煮温度82℃,蒸煮时间30min,杀菌温度82℃。
A pigskin sausage was developed in this paper. The optimal formula was adding 5% sodi-um tripolyphosphate, steaming at 82℃ for 20min and sterilizing at 82℃.
出处
《肉类工业》
2012年第12期9-11,共3页
Meat Industry
关键词
猪皮肠
配比
工艺
pigskin sausage
formula
technology
