羊肉香肠加工研究进展  

Recent Progress in Mutton Sausage Processing

作　　者：陈学红[1] 戴晓娟[1] 马利华[1] 王茂军 CHEN Xuehong;DAI Xiaojuan;MA Lihua;WANG Maojun(College of Food Engineering, Xuzhou University of Technology, Xuzhou 221000, China;Jiangsu Pengrun Food Co. Ltd., Xuzhou 221200, China)

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000 [2]江苏彭润食品有限公司,江苏徐州221200

出　　处：《肉类研究》2018年第3期56-60,共5页Meat Research

基　　金：江苏省苏北科技计划项目(BN2016015)

摘　　要：羊肉味道鲜美,营养丰富,将羊肉制作成羊肉香肠是保存羊肉的一种传统技术,便于携带和贮藏。随着人们生活水平的提高和现代化技术发展的进步,羊肉香肠的类型也由单一型向着多样化发展,其感官品质和工艺性能也得到显著改善。本文从加工羊肉香肠的肉羊品种、羊肉香肠的类型、羊肉香肠配方和加工工艺的研究、植物及其提取物在羊肉香肠中的应用几个方面进行综述。Mutton is delicious and nutritive. Mutton sausage processing is a traditional mutton preservation technique and mutton sausage is convenient to carry and store. With the improvement of people＇s living standard and the advancement of modem technology, the type of mutton sausage has evolved from monotony to diversity and the sensory quality and processing technology have been significantly improved. This article reviews the sheep and goat breeds used for sausage processing, the types, formulations and processing technologies of mutton sausage, and the application of herbs and their extracts in mutton sausage.

关 键 词：羊肉香肠 加工 研究进展 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]