香肠加工技术的研究进展  

Research Progress on the Process for Making Sausage

作　　者：郑琳[1] 孙梦涵[1] 赵丹阳[1] 李中原[1] 牛飞飞[1] 周亚军[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《农产品加工（创新版）（中）》2013年第9期60-62,65,共4页Farm Products Processing

基　　金：国家级大学生创新实验计划项目(2011A45090)

摘　　要：通过论述香肠加工中的烟熏、发酵、重组、共挤、复合和栅栏技术的原理、优势和研究进展,指出香肠加工中存在的主要问题,旨在为新型香肠制品的研发提供参考。In this paper, it is mainly reported the research progress on the process for making sausage, such as smoked, fermented, restructured, compound, co-extruded and hurdle technology. Principle, merit, research progress and main problems on the process are also involved, providing the reference for the development of new sausage products.

关 键 词：香肠 加工技术 研究进展 

分 类 号：TS[轻工技术与工程]