摘要
在同一辅料配方和加工工艺条件下,采用五种不同比例的纯藏猪瘦肉为原料试制红肠作对比试验。结果表明:纯藏猪瘦肉用量越高,产品的外观、色泽、组织状态、滋味和口感等品质特性越好。可见西藏高原型纯藏猪肉是一种独具地方特色的优质肉制品新型原料肉,将为改善人们的肉食结构和开发高档新型肉制品开辟新的途径。
This paper studied the process of the Tibetan pork red sausage by adopting different proportions of pure pork of the Tibet plateau type as materials to make red sausage for contrast experiment under the same supplies formula and processing conditions. The result showed that the main quality indexes as the appearance, color, structure, odor and taste of the manufactured meat ape determined by the quantity of lean pork,that is the higher quantity of the lean pork used, the higher quality of the color, flavor and elasticity of the manufactured meat got. It＇s conformed that the pork of the Tibet plateau type, which is a new kind of material of manufactured meat and have distinguishing feature of certain locality, will lead a new future for improving the meat-eating structure and developing the new high--grade meat product.
出处
《肉类研究》
2005年第10期36-39,共4页
Meat Research
