摘要
以山楂和猪肉为原料,以酱油、白糖、白酒等为辅料,通过单因素试验及正交试验的方法研究了山楂、酱油、白酒、白糖添加量对猪肉腊肠品质的影响。试验结果表明,山楂添加于肉中可制作新型猪肉腊肠,山楂、酱油、白酒、白糖的最适添加量分别为3%、2%、3%、6%。
Hawthorn and pork as raw materials,soy sauce,sugar,white wine,etc as trims,the influence of hawthorn,soy sauce,salt and sugar on pork sausage quality was studied by orthogonal experiment.The results showed that new hawthorn pork sausage could be prepared by adding hawthorn to pork and the best content of hawthorn was 3%,the best content of soy sauce was 2%,the best content of white wine was 3% and the best content of sugar was 6%.
出处
《中国食物与营养》
2011年第7期61-63,共3页
Food and Nutrition in China
关键词
山楂
猪肉
腊肠
研制
hawthorn
pork
sausage
develop
