果仁香肠制作工艺的研究  

The Study of the Method of Producing Kernel Sausage

作　　者：许平[1] 俞纯方[2] 

机构地区：[1]重庆师范学院生物系,重庆630047 [2]西南农业大学动物养殖院,重庆630716

出　　处：《重庆师范大学学报（自然科学版）》1997年第S1期12-15,共4页Journal of Chongqing Normal University:Natural Science

摘　　要：把核桃仁、花生仁、陈皮、姜、蒜、Ｖｃ按一定比例添加到香肠制品中，以改变传统香肠品质结构、颜色和风味，提高产品营养保健作用。本试验初步研制了在香肠中添加一定量果仁等物的制作工艺与合理配方，并对其卫生、理化指标进行了监控。If you add kernels of peanuts and nuts, orange peels, Vitamin C. and ginger to the sausage proportionally, you can change the traditional colour and flavour of the sausage and improve its quality and its health protection and nutrition function. This experiment is the elementary studies of the method and reasonable prescription for the sausage by adding these suilable materials such as mentioned above. Meanwhile it has done some supervision of its hygiene as well as its physical and chemical indexes.

关 键 词：果仁香肠 工艺 风味 天然添加剂 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]