摘要
将胡萝卜浓缩汁添加到肉馅中,研制成橙色的新型花色香肠制品。通过测定香肠的感官、理化和微生物指标,确定了胡萝卜花色香肠的最佳配方和加工工艺条件。
Stuffing into meat with concentrated juice of carrot, the new sausage products with red color were developed.The best formulation and craft condition to process the carrot assortment sausage products were confirmed by organic inspection,physicochemical analysis and microbial detection.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期195-196,200,共3页
Science and Technology of Food Industry
基金
沈阳农业大学青年教师科研基金项目(200615)
关键词
花色
香肠
胡萝卜
assortment
sausage
carrot
