成都大学学报：自然科学版2011，Vol.30Issue(4)：307-309,3.
添加畜禽皮火腿肠工艺及其产品原料配比优化
Optimization for Process of Ham Sausage Added Skin of Domestic Fowl and Animals as well as Raw Material Proportion
尹蓉学 1王卫 2张崟 2唐春 1李琴 1项丹1
作者信息
- 1. 成都希望食品有限公司,四川成都611430
- 2. 成都大学肉类加工四川省重点实验室,四川成都610106
- 折叠
摘要
Abstract
In order to improve the quality of a ham sausage and utilize pork skin and chicken skin effectively,based on the determination of process technology,orthogonal experiment was used to optimize the proportion of raw material.The results indicate that the optimal proportion of meat material for ham sausage product is 40% pork meat 4#,12% chicken skin,15% cooked pig skin.The results for physical and chemical analysis,microbiological analysis show that the quality of produced ham sausage has met the international requirement.关键词
畜禽皮/火腿肠/配方/工艺Key words
pock skin/sausage/formula/technique分类
轻工业引用本文复制引用
尹蓉学,王卫,张崟,唐春,李琴,项丹..添加畜禽皮火腿肠工艺及其产品原料配比优化[J].成都大学学报：自然科学版,2011,30(4):307-309,3.
