川式麻辣排骨香肠的制作工艺  

Processing Technology of Sichuan Spicy Pork Rib Sausage

作　　者：易宇文[1] 范文教[1] 贾洪锋[1] 孙俊秀[1] 陈云川[1] 

机构地区：[1]四川烹饪高等专科学校,成都610100

出　　处：《食品工业》2012年第10期31-34,共4页The Food Industry

基　　金：四川省教育厅青年基金项目(10ZB083);肉类加工四川省重点实验室一般项目(10R05)

摘　　要：近几年来香肠的研究成果显著,出现了以各种动物性原料为馅料的香肠制品。通过传统工艺与食品加工相结合,利用正交试验分析比较不同条件对川式麻辣排骨香肠感官评定的影响,优化确定了麻辣排骨香肠的最佳工艺条件,即用质量分数为4%的食盐,2.7%的辣椒粉,1.5%的花椒粉,0.6%的生姜,4%的料酒,1%的绵白糖和0.5%的味精调味,腌制2 h,在50℃的烘箱中,连续熏制45 h,可以得到最佳感官品质的产品。In recent years, the studies of sausages had made a great progress and emerged in a variety of animal raw materials for the filling of sausage products. Through the combination of traditional cuisine and food processing, use the orthogonal experiment analysis to evaluate the effect of different conditions on the Sichuan spicy pork rib sausage sensory. The results showed the best processing condition was seasoned with 4% of the salt, 2.7% of the chili powder, 1.5% of the pepper powder, 0.6% of the ginger, 4% of the cooking wine, 1% of the soft white sugar and 0.5% of the monosodium glutamate, and preserved for 2 h, fumigated in an oven for 45 h at the temperature of 50 ℃, which could get the best sense evaluation of sausage.

关 键 词：川式排骨香肠 制作工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]