胡萝卜海带香肠的研制

以胡萝卜、海带及猪肉为原料,开发出一种蔬菜香肠新产品,即胡萝卜海带香肠。通过胡萝卜海带添加比例,蔬菜总添加量,淀粉添加量和瘦肉与肥肉比4个单因素试验和正交试验,以香肠的感官特性为评价指标来确定胡萝卜海带香肠的最佳配方和最佳工艺条件。结果表明:当胡萝卜海带质量之比为2∶1,蔬菜添加量为20%,肥瘦肉质量比为2∶8,淀粉添加量为10%时,制得的香肠产品最佳。

Preparation of Carrot and Kelp Sausage

A new kind of vegetable sausage product was developed.The optimal processing craft was studied by the single factors of the proportion of carrot and kelp,the total vegetable recruitment,the starch recruitment,ratio of lean meat and fat,and orthogonal experiments.The sensory characteristic of sausage was used as evaluating indicator to determinate the best formula and the best technological conditions.The result indicated that the sausage product was best when the proportion of carrot and kelp was 2∶1,the vegetables recruitment was 20 %,the ratio of lean meat and fat was 2∶8,the starch recruitment was 10 %.