摘要
以猪肉为主要原料,选用常见的蔬菜胡萝卜经打浆后添加到肉馅中。研究蔬菜的添加量、肥瘦肉质量比例以及卡拉胶添加量对蔬菜香肠品质风味的影响,采用正交试验、感官评定与理化检测确定了主要原料的最佳配方:胡萝卜添加量为10%,肥瘦肉质量比为2.5∶7.5,卡拉胶添加量为0.3%。
Pork was used as the main raw material, after beating common vegetable such as carrots, mingled with the meat.The influence to quality and of vegetable sausage was studied on the amount of vegetables, the proportion of fat and lean meat, the amount of carrageenan, the best formulation of the main raw material was determined by orthogonal test and sensory evaluation and physicochemical analysis ：carrot 10 %, the proportion of fat and lean meat ratio 2.5 ： 7.5, earrageenan 0.3 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第13期50-53,共4页
Food Research and Development
关键词
营养
蔬菜
香肠
nutrition
vegetables
sausage
