摘要
研究以猪肉为主要原料,添加紫薯叶,在传统香肠肉制品的加工工艺和配方基础之上进行改进,制作出紫薯叶弹力香肠,该弹力香肠具有较好的感官和理化指标,营养价值较高。
The pork was taken as the main raw material. On the basis of traditional sausage meat products,the process technology and formula were improved,and purple sweet potato leaves were added to make the elastic sausage of purple sweet potato leaves. The elastic sausage had better sensory and physical and chemical indicators,and had high nutritional value.
出处
《肉类工业》
2016年第10期11-12,共2页
Meat Industry
关键词
紫薯叶
弹力香肠
制作
purple sweet potato leaves
elastic sausage
production
