摘要
乳化型香肠口感鲜嫩,蛋白质含量丰富,日益成为消费者喜爱的肉食制品。本文简要介绍了斩拌乳化的目的和原理,阐述了斩拌条件对香肠品质和微结构的重要影响,讨论了我国乳化型香肠生产中斩拌的工艺参数优化问题。
Emulsification--type sausage has fresh and tender mouth feeling,and is rich in protein. It is one of the favorite meat products for customers.This paper briefly introduced the purpose and principle of chopping,summarized the effects of chopping on the characteristics and microstructure of sausages, and discussed the problems on optimizing chopping parameters.
出处
《肉类研究》
2007年第3期38-40,43,共4页
Meat Research
关键词
乳化型香肠
斩拌
微结构
Emulsification-type sausage, chopping, microstructure
