豪猪肉香肠加工技术研究  

Study on The Processing of Porcupine Meat Sausage

作　　者：刘军[1] 宾冬梅[1] 

机构地区：[1]湖南环境生物职业技术学院,湖南衡阳421005

出　　处：《畜牧与饲料科学》2009年第6期122-124,共3页Animal Husbandry and Feed Science

基　　金：湖南省科技厅资助项目(04CK3004);湖南省教育厅资助项目(04C030)

摘　　要：为了探究豪猪肉香肠的加工技术,特用豪猪肉为原料制作豪猪肉香肠。采用L9(34)正交试验设计方案,进行腌制剂配方试验、原料最佳配方试验和调味料最佳配方试验,同时也研究了豪猪肉香肠加工的工艺参数。结果表明,豪猪肉与猪肥膘的配比为8:2时,豪猪肉香肠的风味、弹性、组织状态最佳;腌制剂最佳配方:亚硝酸钠100mg/kg、复合磷酸盐0.5%、腌制时间为36h;调味料最佳配方为:白糖1.5%、食盐3.0%、味精0.3%、香辛料1.5%;在55℃条件下连续烘烤24h,豪猪肉香肠的成品率和质量都较高。该研究丰富了豪猪产品深加工技术,是豪猪肉加工的新途径。The aim was to explore the processing technology of porcupine meat sausage in the research.According to orthogonal test design of L9 （34）, the tests on pickle agent, optimum formula of raw materials, optimum formula of condiment and processing parameters were made to detemline their conditions. The result indicated that porcupine meat sausage in flavor, elasticity and texture state was optimum with the ratio of 8 portion porcupine meat and 2 portion fat meat. The optimum formula of pickle agent was 100 mg/kg sodium nitrite, 0.5 %compound phosphate and pickling time of 36 h, the condiment formula was 1.5 % white sugar, 3.0 % common salt, 0.3 % monosodium glutamate and 1.5 %spice.The sausage could get higher quality under baked at 55 ℃for 24 hours.It deepened the food processing technology of porcupine meat, and it also provides a new approach for processing of porcupine meat.

关 键 词：豪猪肉香肠 配方 工艺参数 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]