藏羊肉肠加工工艺研究

Study on the Processing Technology of Tibetan Mutton Sausage

为探索以青海藏羊肉为主要原料的肉肠加工工艺,本研究对产品的硬度、粘性和弹性进行了检测,并以感官评分作为评价指标,通过L_(9)(3^(4))正交试验对灌肠的不同辅料配比进行了综合分析。结果显示,当肥瘦比例为3∶7、红曲添加量为0.50%、食盐添加量为2.50%、料酒添加量为10%、黑胡椒添加量为1.10%时,加工制作出的藏羊肉肠,颜色鲜艳,组织紧密,切片整齐,香味浓郁,感官质量最佳。

In order to explore the sausage processing process with Qinghai Tibetan mutton as the main raw ma-terial,this study tested the hardness,viscosity and elasticity of the product,and took the sensory score as the eval-uation index,and comprehensively analyzed the ratio of different excipients of enema by L_(9)(3^(4))orthogonal test.The results showed that when the ratio of fat to lean was 3∶7,the addition of red currant was 0.50%,the addition of salt was 2.50%,the addition of cooking wine was 10%,and the addition of black pepper was 1.10%,the Ti-betan mutton sausage was made with bright color,close tissue,neat slicing,rich fragrance,and the best sensory quality.