摘要
本文简介了共挤香肠加工技术的基本原理、工艺流程技术要点,阐述了肠馅辅料和添加剂的主要作用及胶原肠衣的结构性能与制作,同时,对共挤肠的质量问题进行了分析。
The basic theories and technical points for the processing of co-extruded sausage are intro-duced.The main functions of subsidiary material and additives applied in the paste together with the structural properties and processing of collagen casing were detailed.An analysis was also carried out to study the problems associated with the quality of co-extruded sausage.
出处
《肉类研究》
2001年第4期23-26,共4页
Meat Research
关键词
共挤技术
胶原蛋白
共提香肠
质量分析
co-extrusion technology
collagen protein
co-extruded sausage
