肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2011年
12期
32-34
,共3页
金晶%张中术%郑亚玲%徐志宏%张粹兰
金晶%張中術%鄭亞玲%徐誌宏%張粹蘭
금정%장중술%정아령%서지굉%장수란
卤制%热狗肠%配方%工艺
滷製%熱狗腸%配方%工藝
서제%열구장%배방%공예
stewed%hot dog sausage%formula%production process
主要研究将热狗肠与传统卤制工艺相结合，通过正交实验确定了方便卤制热狗肠的最佳配方和工艺，并经产品质量检验，其各项指标均符合该产品国家标准。
主要研究將熱狗腸與傳統滷製工藝相結閤，通過正交實驗確定瞭方便滷製熱狗腸的最佳配方和工藝，併經產品質量檢驗，其各項指標均符閤該產品國傢標準。
주요연구장열구장여전통서제공예상결합，통과정교실험학정료방편서제열구장적최가배방화공예，병경산품질량검험，기각항지표균부합해산품국가표준。
In this paper, a method which combined the process of hot dog sausage and traditional sauce stew was studied. Through the orthogonal experiment, the optimum formula and production process was determined, the product passed through the quality test, and all indexes were up to the state standards.
