亚硝酸盐用量对香肠品质的影响  

Effect of Nitrite Consumption on Quality of Sausage

作　　者：陆炀 燕志 张琛[1,2] 李冉 LU Yang;YAN Zhi;ZHANG Chen;LI Ran(School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225000, China;Jiangsu Sinounison Technology Co. , Ltd. , Nanjing 210061, China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225000 [2]江苏中谱检测有限公司,南京210061

出　　处：《中国调味品》2018年第7期33-35,共3页China Condiment

摘　　要：香肠类制品是世界上三大肉类制品(香肠、火腿、培根)之一,属于灌制品的一类。因其具有独特的风味,并且保藏时间较长,深受人们喜爱。实验利用猪瘦肉和猪肥肉作为主要原料,结合中式香肠的传统生产方法,分为5组,每组用不同的亚硝酸盐量来生产制作香肠,再进行感官评定,选出最优的亚硝酸盐用量比。Sausage product is one of the three largest meat products in the world（sausage,ham,bacon）,which belongs to a category of filled-meat products.It is very popular because of its unique flavor and the long-time preservation.In this experiment,lean pork meat and fat pork meat are used as the main raw materials.In combination with the traditional production methods of Chinese sausages,the experiment is divided into five groups,each group uses different amount of nitrite to produce sausages,and then the sensory evaluation is conducted to select the optimal dosage of nitrite.

关 键 词：香肠 生产 工艺 亚硝酸盐 

分 类 号：TS202.3[轻工技术与工程—食品科学]