苦荞香肠加工工艺研究  

Processing Technology of Tartary Buckwheat Sausage

作　　者：杨阳 武立腾 杜依桐 Yang Yang;Wu Liteng;Du Yitong(Department of Life Sciences, Datong University, Datong 037009, China;Lingqiu No.4 Middle School, Datong 034400, China)

机构地区：[1]山西大同大学生命科学学院,山西大同037009 [2]山西大同灵丘第四中学,山西大同034400

出　　处：《现代食品》2019年第19期93-95,共3页Modern Food

摘　　要：苦荞香肠是采用低温加工工艺,在原料肉中添加优质苦荞面粉或苦荞茶颗粒,同时使用天然香辛料辅以滚揉腌制,并以风味高度白酒混合灌制成的灌肠制品,既有苦荞清香味美,鲜香脆爽的独特风味,又有白酒特有悠久醇厚的余味.本文通过对苦荞香肠加工工艺的研究,进一步提升了产品的感官品质.The tartary buckwheat sausage is a low-temperature processing technology, adding high-quality soba flour or buckwheat granules to the raw meat, and the enema product is made by using natural spices assisted by rolling, kneading and pickling, and mixed with high-flavor liquor, which highlights the unique flavor of tartary buckwheat, such as clear flavor, fresh flavor, crisp and crisp taste, and the unique long and mellow aftertaste of liquor. Through the research on the processing technology of tartary buckwheat sausage, the sensory quality of the product was further improved.

关 键 词：苦荞 香肠 加工工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]