摘要
研究探讨了香肠烘干温度、烘干时间和低温腌制等关键工艺,生产加工保色香肠。经大量生产实践证明,本法生产的香肠在保质期内,腊香味浓郁、色泽鲜艳、不变色、不褪色,对香肠起到保色作用。
Key technology of dry temperature and time, low temperature curing of the sausage were studied. It was proved by mass production practice that the sausage with rich flavor, bright in color, not color, color preserving during the shelf- life was obtained by this method.
出处
《肉类工业》
2013年第11期4-6,共3页
Meat Industry
关键词
香肠
烘干
保色
sausage
drying
color preserving
