牛心肠制作工艺的研究

Study on processing technology of cow heart sausage

为研究辅料添加对牛心肠的影响,以牛心为原料,采用单因素试验对牛心肠的工艺配方进行研究。结果显示,牛心肠所添加的三种辅料的质量分数分别为:淀粉添加量9%,牛油添加量6%,食盐添加量0.9%时,牛心肠的感官评分较高。制得的牛心肠色泽良好、风味特别、富含营养,具有很大的开发价值。

In order to study the processing technology of cow heart sausage. The effect of ingredients addition on the quality of cow heart sausage were studied by single factor test. The results showed that when the starch addition amount 9%, the beef tallow addition amount is 6%, the salt addition amount is 0.9%, the sensory score of cow heart sausage is well, the product has red color, special flavor, rich nutrition, has great development prospects.