即食香肠矫色新工艺及机理探讨

本文采用了一种即食香肠制作新工艺，与传统工艺进行比较，结果表明新工艺发色效果良好，感官品质更佳，而且ＮａＮＯ２加入量仅为传统制作使用量的１５％。

This aricle adopt a new instant sausage tech- nology, which compared with traditional one show that the instant sausage manufactured by this new process has good efficiency of color, super flavor, excellent quality and attrac- tive appearance. Further more, the added quantity of NaNO2 is only 15% of traditional one.