兔肉香肠的开发研究  

Development of rabbit meat sausage

作　　者：黄琬凌[1] 王文贤[1] 谢永洪[2] 

机构地区：[1]四川大学食品工程系,成都610065 [2]四川省环境监测中心站,成都610014

出　　处：《食品科技》2009年第7期103-106,共4页Food Science and Technology

摘　　要：以兔肉为原料并配以少量的猪肥膘来制作香肠,开发新型的香肠品种,提高兔肉的利用率。通过单因素法确定兔肉香肠的配方的范围,再通过4因素3水平的正交实验法,并结合层次分析法对兔肉香肠的质量进行综合评价,确定最佳工艺配方为食盐用量2.5%、白砂糖用量8.5%、白酒用量1.5%、兔肉猪肥膘比例7.5∶2.5。Based on rabbit meat and fat as raw material, a new kind of sausage product was developed in order to heighten additional value of rabbit meat. Through single factor method, the prescription range of the rabbit sausage were made. And through orthogonal experimental design and analytic hierarchy process, the optimal ingredients were determined as follow： salt 2.5%, sugar 8.5%, white spirit 1.5%, and the ratio rabbit meat to fat 7.5：2.5.

关 键 词：兔肉 兔肉香肠 层次分析法 正交实验法 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]