摘要
试验结果表明:干香肠的加工研制在4℃左右的温度下,腌制24h;腌制后的瘦肉用绞肉机绞碎(筛板孔径6～8mm),肥肉则切成1cm^3大小的肉丁,并用温水(50℃左右)漂洗,采用700～1400r/min转速拌馅,拌馅时间15min,采用连续烘烤法,烘烤温度从55℃逐步降低至50℃,采用猪小肠衣灌装时(直径为18mm),烘烤时间22～28h。
According to the test the ways of processing sausage with Paguma larvata meat are as the following. Pickle the Paguma larvata meat under 4℃ 24h . After picking the thin meat has to be broken to pieces, the fat can be cut into diced meat with the size of 1cm3 size and washed with warm water. And then mix the the filling 15min in 700 - 1 400r/min, toast the filling with the temperature from 55℃ to 50℃. When using pig small intestine pouring the toast time is 22 - 28h.
基金
湖南省教育厅科研基金资助项目(02C002)
