鸡肉早餐肠的研制  

The development of chicken breakfast sausage

作　　者：扶庆权[1] 王海鸥[1] 陈守江[1] 

机构地区：[1]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《肉类工业》2016年第12期15-16,共2页Meat Industry

摘　　要：以去皮鸡胸肉和鸡皮为主要原料制作鸡肉早餐肠。对工艺流程、操作要点、产品配方进行了详述。结果表明:鸡肉早餐肠色泽自然,肉质鲜嫩,富有弹性,滋味鲜美,甜淡适中,具有浓郁的西式风味,油而不腻。Skinless chicken breast and chicken skin were taken as the main raw material to make chicken breakfast sausage. The technological process, operation points and production formula were de- tailedly introduced. The result showed： chicken breakfast sausage had natural color, fresh and tender meat quality, high flexibility, fresh and delicious taste and moderate sweet flavor. It had rich western fla- vor and its taste was oil but not greasy.

关 键 词：鸡肉 早餐肠 研制 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]