川味羊肉香肠的开发与研制  

Research and Development On the Sichuan Lamb Sausage

作　　者：罗魏[1] 刘学文[1] 王毅[1] 邱红梅[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品工业》2011年第5期51-52,共2页The Food Industry

摘　　要：以冷冻羊腿肉、猪肥膘、猪瘦肉为主要原料,辅以各种香辛料、护色剂等制作川味羊肉香肠,通过正交试验对川味羊肉香肠加工工艺进行研究,确定最佳工艺条件:m(猪肥膘)∶m(猪瘦肉)∶m(羊腿肉)=2.5∶2∶2.5,盐质量分数为1.5%,辣椒质量分数为2.5%,花椒质量分数为2%,腌制时间20 h、烘烤温度55℃,烘烤时间19 h,硝酸盐质量分数为0.025%、亚硝酸盐质量分数为0.0075%、异抗坏血酸钠质量分数为0.025%、抗坏血酸质量分数为0.025%。The frozen leg of lamb meat,pig fat and pig meat were used as the main experimental material.And a variety of spices,color fixative etc.were added to product the Sichuan lamb sausage.Then,the formula was developed by orthogonal test.The results show that the optimum conditions for production process are the ratio of pig fat,pig meat and leg of lamb meat 2.5：2：2.5,1.5% of salt,2.5% of chili,2% of pepper,the curing time 20 h,the baking temperature 55℃,the baking time 19 h and the ratio of nitrate 0.025%,the ratio of nitrite 0.0075%,0.025% of sodium erythorbate,0.025% of ascorbic acid.

关 键 词：羊肉香肠 工艺 配方 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]