玉米味台式烤肠的生产工艺  

Processing technology of Taiwan roast sausage with corn flavor

作　　者：刘明[1] 祝恒前 李进[1] 黄从进 程东山[1] 毛晓茗 

机构地区：[1]安徽宝迪肉类食品有限公司,安徽淮北235000

出　　处：《肉类工业》2012年第11期9-11,共3页Meat Industry

摘　　要：介绍了玉米味台式烤肠基本加工工艺,通过单因素试验、正交试验对配方和生产工艺进行了研究,并确立了最佳工艺配方:甜玉米添加量10%、甜玉米香精添加量0.1%、真空搅拌时间30min。The basic processing procedure of Taiwan roast sausage with corn flavor was introduced. The optimum formula was established through single - factor and orthogonal experiments with addition a- mount of sweet corn kernels 10% and sweet corn flavor 0.1% , mixed 30 minutes under vacuum.

关 键 词：台式烤肠 生产工艺 研究 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]