摘要
以胡萝卜为蔬菜原料添加于猪肉中制作灌肠,主要研究了胡萝卜添加量、瘦肥肉比例和淀粉添加量对猪肉灌肠品质的影响。试验结果表明,胡萝卜添加于肉中可制作新型猪肉灌肠,胡萝卜的最适添加量为5%,瘦肥肉比例为7∶3,淀粉的最适添加量为6%。
Pork sausage was prepared with raw material carrot. The influence of carrot content, lean/fat ratio and starch content on pork sausage quality was studied in the article. The results showed that new carrot pork sausage could be prepared adding carrot to pork and the best content of carrot was 5%, lean/fat ratio was 7：3 , the best content of starch was 6%.
出处
《肉类工业》
2008年第9期19-21,共3页
Meat Industry
关键词
胡萝卜
猪肉
灌肠
研制
carrot
pork
sausage
preparation
