摘要
香肠的安全可靠性越来越为人们重视。本文采用了一种新工艺，与传统工艺进行比较，结果表明新工艺发色效果良好，质地感官更佳，而且NaNO2加入量仅为传统香肠制作时用量的15％。
The safe reliability of instant sausage has been taken more and more attention. This article adopt a new technology, which is compared with traditional one. The result show that the Instant Sausage manufactured by this new process has good efficiency of color, super flavor, excellent quality and attractive appoearance furthermore, the added quantity of NaNO2 is only 15 % of that of traditional one.
