北方猪肉风干香肠的加工工艺  

Processing technology of northern pork air-dried sausage

作　　者：王福红 WANG Fuhong

机构地区：[1]山东畜牧兽医职业学院

出　　处：《肉类工业》2019年第9期8-9,共2页Meat Industry

摘　　要：根据企业多年生产北方猪肉风干香肠积累的经验,叙述了加工工艺流程。其产品主要配方为:猪精瘦肉90kg、猪肥膘10kg、五香粉0.6kg、味精0.2kg、白砂糖3kg、白酒2kg、亚硝酸钠13g、异-VC钠70g、鲜姜250g、葱白2kg。并对影响产品风味的一些因素进行了分析,并提出了应对措施。According to the enterprise's experience accumulated in the production of northern pork air-dried sausage for many years, the processing technology was described. The main formula of products was as follows: pork lean was 90 kg, and pork fat was 10 kg, and the five spices powder was 0.6kg , and monosodium glutamate was 0.2 kg, and sugar was 3 kg, and liquor was 2 kg, and sodium nitrite was 13 g, and iso-V C sodium was 70 g, and fresh ginger was 250 g, and scallion was 2 kg. Some factors affecting the flavor of product were conducted to analyze, and the corresponding measures were put forward.

关 键 词：猪肉风干香肠 配方 加工工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]