肉类工业
肉類工業
육류공업
Meat Industry
2015年
10期
9-11,13
,共4页
枸杞%即食%香肠%工艺
枸杞%即食%香腸%工藝
구기%즉식%향장%공예
wolfberry%instant%sausage%technology
对枸杞迷你即食香肠的配方和工艺进行了研究，通过正交试验确定了最佳的工艺配比为：白砂糖20％、食用盐1．5％、味精0．8％、枸杞7％、三聚磷酸钠0．35％，烘干温度为55℃，时间为6h，水分控制在32％～35％。
對枸杞迷妳即食香腸的配方和工藝進行瞭研究，通過正交試驗確定瞭最佳的工藝配比為：白砂糖20％、食用鹽1．5％、味精0．8％、枸杞7％、三聚燐痠鈉0．35％，烘榦溫度為55℃，時間為6h，水分控製在32％～35％。
대구기미니즉식향장적배방화공예진행료연구，통과정교시험학정료최가적공예배비위：백사당20％、식용염1．5％、미정0．8％、구기7％、삼취린산납0．35％，홍간온도위55℃，시간위6h，수분공제재32％～35％。
The formula and processing technology of instant mini -sausage with wolfberry were studied. The optimum proportion was determined through orthogonal experiment. The addition of sugar, salt, monosodium wolfberry, and sodium tripolyphosphate were 20%, 1. 5%, 0. 8%, 7% and 0. 35%respectively. And they were dried at 55℃ for 6h with 32% ~35% moisture.
