海肠保健低温火腿肠的研制  

Preparation of Low-Temperature Healthy Sea Intestine-Pork Sausages

作　　者：车长远[1] 刘海梅[1] 孙舒扬[1] 贡汉生[1] 王雷[1] 王功芹[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品科学》2012年第16期334-337,共4页Food Science

摘　　要：以海肠、猪肉为原料研制海肠保健低温火腿肠,在增加火腿肠原有风味的同时,增加其营养和保健作用。其原料的最佳配比为海肠:猪肉=15:75,其中猪肉肥瘦比为3:7。并添加天然风味物质,研制出风味质地优良,具有一定保健和营养功效的海肠低温火腿肠。Low-temperature healthy sea intestine-pork sausages maintaining the traditional flavor and pork sausages and having improved nutritional and health functions were made mainly from sea intestine and pork. The optimal sea intestine-to-pork ratio in the formula was 15：75, and the pork used was composed of fat and lean at a mixing ratio of 3：7. Meanwhile, natural flavor additives were added to prepare sausages with quite delicious taste and abundant ingredients beneficial to human health.

关 键 词：海肠 保健 低温火腿肠 质地 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]