风味肉皮肠的研制

Development of flavor meat skin sausage

探讨了风味肉皮肠的生产配方。通过单因素实验及质构测定,确定风味肉皮肠的最佳配方为猪皮30%,淀粉4%,瘦肉与肥肉的比例5∶1,所制得的肉皮肠组织状态均匀,有弹性,口感好,肉皮味浓郁。

The production formula of the flavor meat skin sausage was discussed. Through the single factor experiment and texture test,the optimum formula of the flavor meat skin sausage was determined. It was 30% pig skin,4% starch,and the ratio of lean and fat was 5∶ 1. The meat skin sausage had homogeneous structural state,elasticity,a good taste and rich meat skin flavor.