摘要
研制开发具有金华火腿风味的中式香肠,丰富中式香肠的花式品种,提高中式香肠的档次。通过单因素试验、正交试验对配方和生产工艺进行了甄选,确定了最佳参数:金华火腿添加量8%、金华火腿瘦肥比40%、腌制时间20h。
Chinese - style sausage with Jinhua ham flavor was researched and developed, which en- riched the variety and improved quality of Chinese - style sausage. Through single factor and orthogonal experiments, the optimum parameters were obtained ： addition amount of Jinhua ham was 8%, the ratio of fat to lean was 40%, and the pickling time was 20h.
出处
《肉类工业》
2013年第2期1-4,共4页
Meat Industry
关键词
金华火腿
中式香肠
工艺技术
感官评定
Jinhua ham
Chinese -style sausage
processing technique
sensory evaluation
