羊肚菌猪肉灌肠的加工

Processing of Mochella Pork Enema

以毕节市产羊肚菌和可乐猪肉为主要原料研制羊肚菌猪肉灌肠,通过单因素试验和正交试验研究羊肚菌猪肉灌肠的最佳生产工艺。结果表明,羊肚菌猪肉灌肠最佳配方为添加干羊肚菌6%,淀粉11%,食盐2.0%,亚硝酸盐0.015%,大蒜1.5%,味精0.16%,胡椒粉0.16%,肉豆蔻粉0.12%,卡拉胶0.6%,该条件下制得灌肠呈枣红色,有光泽,肉质紧密、有弹性,鲜嫩而不腻,且具有特殊风味。

In this paper,using Morchella produced in Bijie city and coke pork as the main raw materials to develop Morchella pork enema,the single factor test and orthogonal test to study the best production process of Morchella pork enema.The results showed that the best formula for Morchella pork enema were as follows:the dried Morchella 6%,starch 11%,salt 2.0%,nitrate 0.015%,garlic 1.5%,monosodium glutamate 0.16%,pepper 0.16%,nutmeg 0.12%,carrageenan 0.6%were added into pork cola(70%)and pork fat(30%).Under these conditions,the products were jujube red and shiny.The meat quality was close,elastic,fresh and tender but not greasy,with the special flavor of enema.