| 共挤香肠加工技术 |
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| 引用本文： | 张子平,刘新鑫. 共挤香肠加工技术[J]. 肉类研究, 2001, 15(4): 23-26. DOI: 10.7506/rlyj1001-8123-200104008 |
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| 作者姓名： | 张子平 刘新鑫 |
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| 作者单位： | 中国肉类食品综合研究中心,100075%中国农业大学食品学院,北京100094 |
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| 摘 要： | 本文简介了共挤香肠加工技术的基本原理、工艺流程技术要点,阐述了肠馅辅料和添加剂的主要作用及胶原肠衣的结构性能与制作,同时,对共挤肠的质量问题进行了分析.
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| 关 键 词： | 共挤技术 胶原蛋白 共挤肠 |
The Technology of Co-extruded Sausage |
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| Zhang Ziping Liu Xinxin. The Technology of Co-extruded Sausage[J]. Meat Research, 2001, 15(4): 23-26. DOI: 10.7506/rlyj1001-8123-200104008 |
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| Authors: | Zhang Ziping Liu Xinxin |
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| Affiliation: | Zhang Ziping Liu Xinxin |
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| Abstract: | The basic theories and technical points for the processing of co-extruded sausage are intro-duced.The main functions of subsidiary material and additives applied in the paste together with the structural properties and processing of collagen casing were detailed.An analysis was also carried out to study the problems associated with the quality of co-extruded sausage. |
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| Keywords: | co-extrusion technology collagen protein co-extruded sausage |
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