口口脆香肠的研制  

Development of Koukoucui Sausage

作　　者：师文添[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《肉类研究》2010年第10期20-23,共4页Meat Research

摘　　要：本文研制开发了口口脆香肠,在单因素试验基础上经正交试验确定口口脆香肠的最佳配方为:猪2#肉30%、猪耳20%、猪皮15%、脊膘10%、大豆分离蛋白2.5%、玉米变性淀粉3%、卡拉胶0.4%、复合磷酸盐0.3%、亚硝酸钠0.002%、食盐1.5%、香辛料0.2%、红曲红色素0.009%、诱惑红色素0.0009%、保鲜剂0.25%、水适量,最佳烟熏蒸煮工艺条件为:干燥温度65℃、35min;烟熏温度78℃、30min;蒸煮温度80℃、30min。In this paper, a kind of koukoucui sausage was developed, and the optimal formula, smoked and heating method and which were ascertained by orthogonal experiments based on single factor experiments were as follows： fresh grade legs 30%, pock ear 20%, pock skin 15%, ridge fat 10%, soybean separation protein 2.5%, corn modified starch 3%, kara rubber 0.4%, compound phosphate 0.3%, sodium nitrite 0.002%, salt 1.5%, fragrant material 0.2%, red tune erythrophyll 0.009%, enticement erythrophyll 0.0009%, antistaling agent 0.25%, water moderately, dry tempreture 65 ℃ keep 35 minutes, smoking tempreture 78℃ keep 30 minutes, heating tempreture 80 ℃ keep 30 minutes.

关 键 词：猪耳 猪皮 香肠 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]