摘要
对枸杞迷你即食香肠的配方和工艺进行了研究,通过正交试验确定了最佳的工艺配比为：白砂糖20%、食用盐1.5%、味精0.8%、枸杞7%、三聚磷酸钠0.35%,烘干温度为55℃,时间为6h,水分控制在32%~35%。
The formula and processing technology of instant mini- sausage with wolfberry were studied. The optimum proportion was determined through orthogonal experiment. The addition of sugar,salt,monosodium wolfberry,and sodium tripolyphosphate were 20%,1. 5%,0. 8%,7% and 0. 35%respectively. And they were dried at 55℃ for 6h with 32% ~ 35% moisture.
出处
《肉类工业》
2015年第10期9-11,13,共4页
Meat Industry
关键词
枸杞
即食
香肠
工艺
wolfberry
instant
sausage
technology
