| 带鱼香肠加工工艺初探 |
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| 引用本文： | 任亚梅,袭凌,刘兴华,袁春龙. 带鱼香肠加工工艺初探[J]. 肉类研究, 2005, 0(7): 47-50 |
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| 作者姓名： | 任亚梅 袭凌 刘兴华 袁春龙 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100
2. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100 |
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| 摘 要： | 本试验以冷冻带鱼为原料,研究了漂洗工序和擂溃时间及食盐和淀粉的添加量对带鱼香肠质量的影响,结果表明:漂洗工序影响带鱼香肠的颜色和弹性;确定擂溃时间以25min为宜,食盐的添加量为肉重(鱼肉+猪肉)的2.5%,淀粉的添加量为肉重的10%。
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| 关 键 词： | 带鱼香肠 漂洗 擂溃 |
Study on the Process Technology of Ribbonfish Sausages |
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| Ren Yamei,XI Ling,LIU Xinghue,Yuan Chunlong. Study on the Process Technology of Ribbonfish Sausages[J]. Meat Research, 2005, 0(7): 47-50 |
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| Authors: | Ren Yamei XI Ling LIU Xinghue Yuan Chunlong |
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| Abstract: | this experiment used the frozen ribbonfish as its raw material, and studied that the rinsing technology influences the ribbonfish sausage's quality, and found the rinsing technology affects the color and the elasticity of ribbonfish sausage; also researched the effect of stir time to the ribbonfish sausage' s quality, and found that the best stir time is 25 minutes; and also found the quantity of table salt and starch influences the ribbonfish sausage' s quality, the best putting quantity of table salt is 2.5% of the meat(fish+pork.) weight, and the putting quantity of starch is 10% of the meat weight. |
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| Keywords: | ribbonfish sausage rinse stir |
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