乳酸菌发酵香肠制作工艺  

Processing technology of the fermented sausage of lactic acid bacteria

作　　者：张福[1] 孟少华[1] 刘贯勇[1] 宋静茹[1] 曹新桥[1] 高稳 ZHANG Fu;MENG Shaohua;LIU Guanyong;SONG Jingru;CAO Xinqiao;GAO Wen

机构地区：[1]双汇集团技术中心,河南漯河462002

出　　处：《肉类工业》2018年第6期5-9,13,共6页Meat Industry

摘　　要：旨在通过探讨一种乳酸菌发酵香肠的制作工艺,为消费者提供一种卫生、营养、适合标准化生产的中式风味发酵香肠。The processing technology of a kind of the fermented sausage of lactic acid bacteria was explored,and a kind of Chinese-style flavor fermented sausage was provided for consumers,and it was health and nutritional,and it was suitable for standardization production.

关 键 词：发酵 香肠 风味 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]