摘要
介绍了卤味香肠的加工工艺。用老卤溶解辅料,与肉原料一起斩拌,腌制后灌装,再经过卤制、烘干即成为卤味香肠。该产品色泽酱红色,具有传统卤制品的风味。
The processing technology of stewed sausage was introduced in this article.The accessories were dissolved in old brine,grinding with meat,pickling,filling,stewing and baking.The stewed sausage with red sauce and traditional stewed products flavor was got.
出处
《肉类工业》
2013年第7期3-5,共3页
Meat Industry
关键词
卤味香肠
加工
工艺
stewed sausage
processing
technology
