牛肉麻辣熏干肠的研制  

Spicy Smoked Beef Sausage

作　　者：李扬[1] 张敬尧[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《肉类研究》2008年第12期24-25,共2页Meat Research

摘　　要：目前牛肉熏干肠市场异常火爆,市场需求大。本文对牛肉麻辣熏干肠原料肉的配比和加工工艺进行了研究,确定了牛肉:猪肉在3∶2的配比时,色泽、口感、组织状态均良好,并且确定了辅料的最佳配比。产品各项指标均达到优质的水平。At present, smoked beef sausage has shown extremely strong market demand. In this paper, the spicy smoked beef sausage proportion of meat raw materials and processing technology were stud- ied to determine the meat: pork in the 3:2 ratio, that color, texture, state organizations are all well established, and accessories of the most good ratio. Products are indicators of quality.

关 键 词：熏干肠 麻辣 牛肉 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]