共挤香肠加工技术  

The Technology of Co-extruded Sausage

作　　者：张子平[1] 刘新鑫[2] 

机构地区：[1]中国肉类食品综合研究中心,100075 [2]中国农业大学食品学院,北京100094

出　　处：《肉类研究》2001年第4期23-26,共4页Meat Research

摘　　要：本文简介了共挤香肠加工技术的基本原理、工艺流程技术要点,阐述了肠馅辅料和添加剂的主要作用及胶原肠衣的结构性能与制作,同时,对共挤肠的质量问题进行了分析。The basic theories and technical points for the processing of co-extruded sausage are intro-duced.The main functions of subsidiary material and additives applied in the paste together with the structural properties and processing of collagen casing were detailed.An analysis was also carried out to study the problems associated with the quality of co-extruded sausage.

关 键 词：共挤技术 胶原蛋白 共提香肠 质量分析 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]