一种休闲萨拉米风味香肠的加工技术研究  

Study on the Processing Technology of a Leisure Salami Style Sausage

作　　者：吕广英[1] LYU Guang-ying(School of Food Engineering,Luohe Vocational Technology College,Luohe 462000,Henan,China)

机构地区：[1]漯河职业技术学院食品学院,河南漯河462000

出　　处：《江苏调味副食品》2022年第4期22-24,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：采用不发酵的制作工艺,研发一种新型休闲萨拉米风味香肠。通过正交试验对配方进行优化,确定最佳配方为食盐1.4%、白砂糖6.5%、蛋液6%、萨拉米风味基料0.2%。经检测,产品的各项指标均符合标准。In this paper,a new kind of casual Salami flavor sausage is developed by the non-fermentation process.The formulation was optimized by orthogonal test with non-fermentation technology.The best formula was salt of 1.4%,sugar of 6.5%,egg of 6%,Salami flavor base of 0.2%.After testing,all the indicators of the product are in line with the standard.

关 键 词：萨拉米风味香肠 配方 工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]