食品与发酵工业2015，Vol.41Issue(7)：226-230,5.DOI:10.13995/j.cnki.11-1802/ts.201507042
略阳乌鸡肉肠的加工工艺
Study on processing technology of lueyang black-bone chicken sausage
摘要
Abstract
The processing of chicken sausages prepared by Lueyang black-bone chicken meat was studied.By single factor and orthogonal test method,the sausages processing formula are optimum.The results showed that the pig fat and chicken meat proportion were 20∶ 80(g∶ g),starch 4％,salt 3％,composite spices 2％.Under the above conditions,the product sensory quality was the best.The pig fat and starch improved the quality,and the amount of salt and composite spices significantly improved the flavor.This process of black-bone chicken sausages has a bright color,compact homogenous texture,neatly slices,delicious taste and the very good nutritional value.关键词
略阳乌鸡/鸡肉肠/加工工艺Key words
Lueyang black-bone chicken/chicken sausages/processing technology引用本文复制引用
陈锐..略阳乌鸡肉肠的加工工艺[J].食品与发酵工业,2015,41(7):226-230,5.基金项目
陕西省教育厅重点实验室项目(12JS028) （12JS028）
