略阳乌鸡肉肠的加工工艺

Study on processing technology of lueyang black-bone chicken sausage

以略阳乌鸡肉为主要原料,研究了肉肠的加工工艺。通过单因素试验和正交试验对其肉肠的加工配方进行了探讨,确定了肉肠的最佳工艺及技术参数。结果表明:猪肥膘与略阳乌鸡肉比例20∶80(g∶g)、淀粉添加量4%、食盐添加量3%、复合香辛料添加量2%时,产品感官品质达到最佳。猪肥膘和淀粉的添加使肉肠质地的改善起到了明显的效果,食盐和复合香辛料添加量的控制显著改善了肉肠的风味。通过此工艺加工的乌鸡肉肠色泽鲜亮,组织紧致均匀,切片整齐,口感细腻,滋味鲜美,具有很好的营养价值。

The processing of chicken sausages prepared by Lueyang black-bone chicken meat was studied. By single factor and orthogonal test method, the sausages processing formula are optimum. The results showed that the pig fat and chicken meat proportion were 20： 80（ g： g） , starch 4% , salt 3% , composite spices 2%. Under the above conditions, the product sensory quality was the best. The pig fat and starch improved the quality, and the amount of salt and composite spices significantly improved the flavor. This process of black-bone chicken sausages has a bright color, compact homogenous texture, neatly slices, delicious taste and the very good nutritional value.