平遥牛肉肠的加工工艺  

Processing technology of Pingyao beef sausage

作　　者：王文 李康 WANG Wen;LI Kang

机构地区：[1]山西省平遥牛肉集团有限公司,山西平遥031100

出　　处：《肉类工业》2021年第5期16-19,共4页Meat Industry

摘　　要：研究了平遥牛肉肠的加工工艺与技术要点,确定了平遥牛肉肠风味品质的工艺参数与最佳配方。结果表明,产品配方和最佳工艺为:平遥牛肉添加量42%,五花肉添加量20%,鸡脯肉添加量15%,玉米淀粉添加量15%,食用盐添加量2%,复合磷酸盐添加量1%;滚揉静腌4h后灌肠,蒸煮1.5h。在此条件下开发出来的平遥牛肉肠,风味纯正、浓郁,结构紧密有致,口感Q弹,回味无穷。The processing technology and key points of Pingyao beef sausage were studied, and the processing parameters and optimum formula of flavor quality of Pingyao beef sausage were determined. The results showed that the optimum formula and technology were as follows: the addition amount of Pingyao beef was 42%, and the addition amount of streaky pork was 20%, and the addition amount of chicken breast was 15%, and the addition amount of corn starch was 15%, and the addition amount of edible salt was 2%, and the addition amount of compound phosphate was 1%, and it was rolled and salted for 4 h, and enema was performed, and it was steamed for 1.5 h. Under this condition, Pingyao beef sausage prepared had pure and rich flavor, and structure was compact, and taste was springy, and aftertaste was endless.

关 键 词：平遥牛肉肠 产品配方 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]