CAJ | 학술논문

为提高液熏灌肠产品的品质，考察低温肉制品生产中滚揉前处理条件和蒸煮环节对液熏制品的影响，通过正交试验设计确定最佳工艺参数为滚揉时间3．5h、滚揉速度13r／min、静置腌制4h；蒸煮的最佳工艺参数为蒸煮温度82℃、时间30min；此条件下得到的液熏灌肠产品的品质综合评价效果最好。
위제고액훈관장산품적품질，고찰저온육제품생산중곤유전처리조건화증자배절대액훈제품적영향，통과정교시험설계학정최가공예삼수위곤유시간3．5h、곤유속도13r／min、정치업제4h；증자적최가공예삼수위증자온도82℃、시간30min；차조건하득도적액훈관장산품적품질종합평개효과최호。
In order to provide experimental evidence for improving the quality of liquid smoked sausage, the effects of rolling and cooking conditions on sensory and texture characteristics of low-temperature chicken-pork sausages were dealt with in this study. Using orthogonal array design, the optimal process conditions were determined as follows： 3.5 h rolling at 13 r/min, 4 h static curing, and 30 min cooking at 82 ℃, resulting in the best sausage quality.