蚕蛹肉糜肠的研制  

Development of silkworm chrysalis meat paste sausage

作　　者：陈景鑫[1,2] 裴绍林[1,2] 郭玲玲[1,2] 

机构地区：[1]齐齐哈尔工程学院,黑龙江齐齐哈尔161005 [2]北大荒斯达奇生物科技有限公司,黑龙江齐齐哈尔161005

出　　处：《肉类工业》2015年第3期4-6,共3页Meat Industry

摘　　要：探讨了蚕蛹肉糜肠的生产配方。以蚕蛹、淀粉、盐等为辅料,通过单因素实验和正交实验,确定蚕蛹肉糜肠的最佳配方为猪瘦肉80%、猪脂肪20%、蚕蛹的添加量3%、淀粉的添加量30%、盐的添加量3.5%时,肉糜肠品质最佳。The formula of silkworm chrysalis meat paste sausage was discussed. The silkworm chrysalis, starch and salt were taken as accessory. Through single factor experiment and orthogonal ex- periment, the optimum formula was defined. The result showed 80% pig lean, 20% pig fat, 3% silk- worm chrysalis, 30% starch and 3.5% salt. Under this condition, the quality of meat paste sausage was best.

关 键 词：蚕蛹 肉糜肠 配方 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]