蔬菜风味台湾烤香肠的加工技术研究

Study on the processing technology of vegetable flavor Taiwan roasted sausage

在普通原味的台湾烤香肠基础上,分别添加脱水胡萝卜和脱水菠菜,制成蔬菜风味的台湾烤香肠。当脱水胡萝卜添加量为7%,脱水菠菜添加量为1.8%时,产品口感和外观最佳。

On the basis of ordinary primary flavor Taiwan roasted sausage,dehydrated carrot and dehydrated spinach were respectively added to produce the vegetable flavor Taiwan roasted sausage.When the addition amount of dehydrated carrot was 7% and the addition amount of dehydrated spinach was 1. 8%,the products had the best taste and appearance.