食品科学2012，Vol.33Issue(16)：334-337,4.
海肠保健低温火腿肠的研制
Preparation of Low-Temperature Healthy Sea Intestine-Pork Sausages
车长远 1刘海梅 1孙舒扬 1贡汉生 1王雷 1王功芹1
作者信息
- 1. 鲁东大学食品工程学院,山东烟台264025
- 折叠
摘要
Abstract
Low-temperature healthy sea intestine-pork sausages maintaining the traditional flavor and pork sausages and having improved nutritional and health functions were made mainly from sea intestine and pork. The optimal sea intestine-to-pork ratio in the formula was 15：75, and the pork used was composed of fat and lean at a mixing ratio of 3：7. Meanwhile, natural flavor additives were added to prepare sausages with quite delicious taste and abundant ingredients beneficial to human health.关键词
海肠/保健/低温火腿肠/质地Key words
sea intestine: health protection/low-temperature sausage/texture分类
轻工纺织引用本文复制引用
车长远,刘海梅,孙舒扬,贡汉生,王雷,王功芹..海肠保健低温火腿肠的研制[J].食品科学,2012,33(16):334-337,4.
