现代食品科技2012，Vol.28Issue(10)：1380-1382,1379,4.
苹果渣土豆火腿肠加工工艺研究
The Productive Technology of Apple Pomace Potato Ham
摘要
Abstract
The research was about that adding the apple pomance and the mashed potato to the ham sausage products. Choosing the fresh apple to bakeout as the apple pomance,and boiling and sauting the good potato as the mashed potato. During the ham sausage production process,we added them to produce the apple-potato ham sausage. The resullt: the apple pomance's additive amount was 4%; while the mashed potato's additive amount was 5%. With the organoleptic test, the ham sausage was with the wonderful flavour and rich nutrition.关键词
火腿肠/苹果渣/土豆/添加剂Key words
ham/ apple pomace/ potato/ additive引用本文复制引用
翁梁,戴立上..苹果渣土豆火腿肠加工工艺研究[J].现代食品科技,2012,28(10):1380-1382,1379,4.基金项目
淮安市2010年工业计划项目资助(HAGZ2010016) （HAGZ2010016）
