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| 牛蒡保健香肠的研制 | |
| 引用本文： | 魏东,崔波,胡敏.牛蒡保健香肠的研制[J].肉类工业,2007(8):13-15. |
| 作者姓名： | 魏东 崔波 胡敏 |
| 作者单位： | 1. 临沂师范学院生命科学学院,山东临沂,276005 2. 山东轻工业学院食品与生物工程学院,山东济南,250353 3. 中国冶金地质总局山东局金乔食品厂,山东济南,250014 |
| 摘 要： | 将牛蒡制成菜泥添加到肉馅中,制成牛蒡保健香肠制品。通过对制成的不同含量牛蒡香肠的外观、口感等感官指标的评价,确定了牛蒡最佳添加量(8%)及牛蒡香肠的配方和工艺。按此生产出的牛蒡香肠感官指标优良,肉质鲜嫩兼有香肠和牛蒡的特殊味道,无异味;产品的理化和微生物指标均符合国家标准。 |
| 关 键 词： | 牛蒡 保健香肠 生产工艺 |
| 收稿时间： | 2007-04-29 |
| 修稿时间： | 2007年4月29日 |
Research on healthcare sausage with burdock |
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| WEI Dong,CUI Bo,HU Min.Research on healthcare sausage with burdock[J].Meat Industry,2007(8):13-15. | |
| Authors: | WEI Dong CUI Bo HU Min |
| Affiliation: | WEI Dong CUI Bo HU Min |
| Abstract: | The health sausage was made by adding burdock mud.The optimum addition quantity of the burdock mud(8%),the best formula and the appropriate production technology of the sausage were determined by the result of sensor eveluation.These products possessed good sensory quality,tender texture and special flavour of burdock.All of the physicochemical and microbial index of the products accorded with the national standards. |
| Keywords: | burdock healthcare sausage processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |