西式牦牛肉灌肠加工工艺研究  

Technological research of western enema of Yak meat

作　　者：吴海玥[1] 金鑫燕[1] 

机构地区：[1]青海大学畜牧兽医科学院,西宁810016

出　　处：《青海畜牧兽医杂志》2016年第6期37-39,共3页Chinese Qinghai Journal of Animal and Veterinary Sciences

摘　　要：本实验以牦牛肉为主要原材料,以感官评分作为评价指标,用L9(34)正交试验对西式牦牛肉灌肠的不同辅料配比进行了研究,得到了其最佳加工工艺,即鸡蛋、淀粉、食盐和酱油添加量分别为7%、7%、3%和4%时西式牦牛肉灌肠的感官指标最佳。In this experiment, yak meat is as the main raw materials, sensory score is as evaluation index, the ratioof different accessories materials of western enema of yak meat by using L9 （34 ） orthogonal were studied. The best pro-cessing technology was obtained, namely, the added quantity of egg, starch, salt and soy sauce were 7%, 7%, 3%and 7% respectively, sensory index of western yak meat enema was optimum.

关 键 词：牦牛肉 西式灌肠 加工工艺 

分 类 号：R879.2[医药卫生—运动医学]