西式火腿肠生产工艺的探讨  

Discussion on the Processing Technology of Western Style Ham Sausage

作　　者：李开雄[1] 李应彪[1] 

机构地区：[1]石河子大学工学院食品科学系,石河子832003

出　　处：《石河子大学学报（自然科学版）》2000年第1期59-62,共4页Journal of Shihezi University(Natural Science)

摘　　要：阐述了法兰克福香肠的加工工艺 ,并对配方中添加大豆分离蛋白的作用进行了探讨 ,同时对真空斩拌及蒸煮对火腿肠质量的影响也进行了探讨 。This paper made an exposition of processing technology of Frankfurt sausage,especially deeply delving into the action of adding soybean separation protein in formula and the influence on the quality of sausage during vacuum chopping and boiling,and some rational parametres were also defined.\;

关 键 词：火腿肠 加工工艺 工艺参数 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]