食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
13期
50-53
,共4页
营养%蔬菜%香肠
營養%蔬菜%香腸
영양%소채%향장
nutrition%vegetables%sausage
以猪肉为主要原料，选用常见的蔬菜胡萝卜经打浆后添加到肉馅中。研究蔬菜的添加量、肥瘦肉质量比例以及卡拉胶添加量对蔬菜香肠品质风味的影响，采用正交试验、感官评定与理化检测确定了主要原料的最佳配方：胡萝卜添加量为10%，肥瘦肉质量比为2.5∶7.5，卡拉胶添加量为0.3%。
以豬肉為主要原料，選用常見的蔬菜鬍蘿蔔經打漿後添加到肉餡中。研究蔬菜的添加量、肥瘦肉質量比例以及卡拉膠添加量對蔬菜香腸品質風味的影響，採用正交試驗、感官評定與理化檢測確定瞭主要原料的最佳配方：鬍蘿蔔添加量為10%，肥瘦肉質量比為2.5∶7.5，卡拉膠添加量為0.3%。
이저육위주요원료，선용상견적소채호라복경타장후첨가도육함중。연구소채적첨가량、비수육질량비례이급잡랍효첨가량대소채향장품질풍미적영향，채용정교시험、감관평정여이화검측학정료주요원료적최가배방：호라복첨가량위10%，비수육질량비위2.5∶7.5，잡랍효첨가량위0.3%。
Pork was used as the main raw material, after beating common vegetable such as carrots, mingled with the meat.The influence to quality and of vegetable sausage was studied on the amount of vegetables , the proportion of fat and lean meat, the amount of carrageenan. the best formulation of the main raw material was determined by orthogonal test and sensory evaluation and physicochemical analysis:carrot 10%, the proportion of fat and lean meat ratio 2.5∶7.5, carrageenan 0.3%.
