紫菜猪肉灌肠的研制

The Development & Manufacture of Laver Pork Sausage

本实验介绍以猪肉、紫菜为主要原料,生产紫菜猪肉灌肠的工艺;通过预试验确定影响因素有紫菜添加量,肥瘦比例,淀粉及大豆蛋白添加量。本实验采用正交试验,通过数据的对比,最终确定最佳配方,最佳配方为:以猪肉添加量为基数,紫菜添加量1%、肥瘦肉比例3∶7、淀粉添加量17%、大豆蛋白添加量6%。生产出来的灌肠肠体饱满有弹性,色泽良好,紫菜分布均匀。口味鲜美,肉质细嫩,咀嚼良好,有明显的猪肉香味和清淡的紫菜味。

The experiment introduces a technology to produce the laver pork sausage with pork and laver as the main materials. The pre-experiment shows that the main factors to affect the quality of laver pork sausage are the quantity of laver addition, the proportion of fat and muscle, the quantity of starch addition and soybean albumen. Orthogonal experiment is being adopted to confirm the best formula for making the laver sausage. Result: the best formula is to based on the addition of pork, 2% laver, the proportion between fat and muscle at 3:7, 13% starch, 8% soybean albumen. The body of manufactured sausage is flexible,goodlooking,and with even-distributed laver,delicious taste,tender quality,fine-chewing and the obvious flovour of pork and light flovour of laver.