摘要
在传统香肠肉制品的加工工艺和配方基础之上,将紫薯和红枣添加到香肠制品中,制作出紫薯红枣香肠,紫薯红枣香肠营养价值较高,感官和理化指标符合产品品质标准要求。
The purple sweet potato and data were added to the sausage to make purple sweet potato and data sausage, on the basis of the processing technology and formula of traditional sausage meat prod- ucts. The purple sweet potato data sausage was produced, which was rich in nutrition. And the sensory and physical and chemical indexes met the product quality standard.
出处
《肉类工业》
2015年第11期1-2,共2页
Meat Industry
关键词
紫薯
红枣
香肠
purple sweet potato
data
sausage
