摘要
与西红柿、胡萝卜比较,确定将芹菜添加到香肠中。研究表明,芹菜的最适烫漂温度为95℃,时间为1.5 min,护色液为Zn(Ac)2400 mg/kg。通过正交试验得到芹菜香肠最佳配方:芹菜添加量5%,猪肥肉与猪瘦肉的添加比例1∶9,淀粉添加量8%。
The technological parameters of blanching and color-protecting for celery before it was added into sausage were confumed.The research showed that the optimum blanching temperature for celery was 95 ℃ with blanching time being 1.5 min and color-protecting liquid being Zn（Ac）2 at 400 mg/kg. The optimum formula of celery sausage was obtained through orthogonal experiment, which was celery addition amount of 5%, addition proportion of pig fat and muscle of 1：9 and starch addition amount of 8%.
出处
《安徽农业科学》
CAS
北大核心
2008年第1期312-313,共2页
Journal of Anhui Agricultural Sciences
关键词
芹菜
香肠
烫漂
护色
配方
Celery
Sausage
Blanching
Color-protecting
Formula
