洋葱弹力香肠的制作

Production of elastic onion sausage

试验以洋葱和猪肉为主要原料制作香肠,在传统香肠肉制品的加工工艺和配方基础之上进行改进,制作出洋葱弹力香肠。洋葱弹力香肠具有较好的感官和理化指标,营养价值较高。

Pork and onion were taken as main raw materials to produce elastic onion sausage. The new type products were improved based on the processing technology and formula of traditional sausage meat products. The elastic onion sausage was of good sensory and physical and chemical properties. And it had high nutritive value.