一种猪肝香肠的加工工艺研究

Study on processing technology of a kind of sausage withpig liver

针对猪肝在熏煮香肠中应用的可行性进行研究。通过单因素试验确定影响猪肝品质的主要因素及最佳水平范围,通过正交试验确定主要影响因素的最佳配比。研究发现,在食盐添加量1.4%、复合磷酸盐添加量0.4%、腌制时间20h、蒸煮时间45min的工艺条件下,产品风味协调、结构紧实、口感最佳。

The feasibility of applying pig liver to smoked-and-cooked sausages was studied.The main factors affecting the quality of pig liver and the optimum level range were determined by single factor experiment, and the optimum ratio of the main influencing factors was determined by orthogonal experiment.The study found that the addition amount of salt was 1.4%, and the addition amount of compound phosphate was 0.4%, and the curing time was 20 h, and the cooking time was 45 min. Under this condition, the taste and flavor of the product were the best.