鱼肉羊肉猪肉复合香肠的开发研究

以新鲜的鱼肉、羊肉、猪肉为主要原料，根据其生物学和生物化学特性，运用正交试验设计和模糊数学理论，采用复合式即食香肠制作新工艺，研制了一种营养价值较高、风味独特、质构较好的鱼肉、羊肉、猪肉复合香肠。产品色泽均匀一致，淡红偏白，具有鱼肉、羊肉和猪肉的复合香味，肉质细嫩，口感良好，咸淡适宜，组织紧密，光滑有弹性。经产品质量检验，各项指标均符合肉与肉制品国家标准。主要原料配比为：鱼肉60g、羊肉54a、猪肉100a、猪肥腰15a.

Research and development of a compound sausage with fish mutton and pork

This paper concerns a compound sausage.The aim is to combine fish mutton and pork into a compound sausage.This study uses orthogonal test scheme and the theory of fuzzy mathematics.And the new compounk sausate technics was adopted and developes a sausage with high nutrition,specialties flavor and well character.The colour and luster are equality,light red with white,and fish mutton and pork combine the specialties flavor.The meat quality was slender,the stoma feal was well,the organize was tightness,as clean as whistle and flexibility.After the quality-inspection,every target of the sausage tally with the national standard for meat and food.The main material is compose of fish 60 g,mutton 54 g,pork 100 g and fat 15 g.