肉类研究Issue(11)：14-19,6.
液熏灌肠产品加工工艺研究
Process Optimization for Production of Liquid Smoked Sausage
摘要
Abstract
In order to provide experimental evidence for improving the quality of liquid smoked sausage, the effects of rolling and cooking conditions on sensory and texture characteristics of low-temperature chicken-pork sausages were dealt with in this study. Using orthogonal array design, the optimal process conditions were determined as follows： 3.5 h rolling at 13 r/min, 4 h static curing, and 30 min cooking at 82 ℃, resulting in the best sausage quality.关键词
液熏灌肠/滚揉/蒸煮Key words
liquid smoked sausage/kneading/cooking分类
轻工纺织引用本文复制引用
何宇洁,蔡克周,刘梦杰,潘丽军..液熏灌肠产品加工工艺研究[J].肉类研究,2011,(11):14-19,6.基金项目
安徽省战略性新兴产业项目 （）
