一种新型烧烤香肠的研制

对大众化烧烤香肠配方工艺进行了研究.经正交试验确定烧烤肠的最佳配方:鸡腿肉39%、鸡皮21%、大豆蛋白1.5%、大豆组织蛋白1.2%、玉米淀粉8%、复合胶体0.6%、复合磷酸盐0.3%、食盐1.5%、白糖5%、香辛料1%、红曲红色素0.002%、诱惑红色素0.0002%、饴糖4%、TG酶0.5%。

Development of new kind roast sausage

In this paper,a popular roast sausage was studied.The optimal formula obtained by orthogonal experiments was as follows: fresh chicken leg meat 39%,chicken skin 21%,carrageenan 0.3%,soybean albumen 1.5%,textured soy protein 1.2%,corn starch 8%,compound colloid 0.6%,compound phosphates 0.3%,salt 1.5%,white sugar 5%,piquant material 1%,monascus pigment 0.002%,allura red 0.0002%,maltose 4%,TG enzyme 0.5%.