松茸牦牛肉香肠制作工艺  

The Processing Technology of Matsutake Yak Meat Sausages

作　　者：乔兴 徐培 易宇文 孙俊秀 范文教 QIAO Xing;XU Pei;YI Yuwen;SUN Junxiu;FAN Wenjiao(College of Cuisine,Sichuan Tourism University,Chengdu 610100;Key Laboratory of Cooking Science,Sichuan Tourism University,Chengdu 610100)

机构地区：[1]四川旅游学院烹饪学院,成都610100 [2]烹饪科学四川省高校重点实验室,成都610100

出　　处：《食品工业》2023年第10期42-45,共4页The Food Industry

基　　金：四川省自然科学基金项目(2022NSFSC0120);肉类加工四川省重点实验室开放基金科研项目(21-R-15);川菜发展研究中心一般项目(CC21Z26)。

摘　　要：松茸和牦牛均是高海拔藏区地区的珍贵物种。以四川藏区牦牛肉和新鲜松茸为原料,通过传统工艺与食品加工相结合,研究设计松茸牦牛肉香肠的制作工艺,得出最佳工艺参数条件:牦牛肉占比80%,松茸添加量20%,嫩肉粉添加量4 g/kg。试验开发的松茸牦牛肉香肠产品呈灰红色,松茸牦牛香气浓郁,肠体饱满、充实、均匀,质量标准符合GB/T 23493-2009。Tricholoma matsutake and yak are precious species in high-altitude Tibetan areas.In this paper,through the combination of traditional cuisine and food processing,use the orthogonal experiment analysis to evaluate the effect of different conditions on the sense of the matsutake yak sausages.The results show the best processing condition is yak meat accounting for 80%,Tricholoma matsutake and tender meat powder controls at 20%and 4 g/kg respectively,which can get the best sense evaluation of sausage.In this condition,the matsutake yak meat sausage is grayish red,with rich aroma of matsutake and yak meat and a full and even body,which fits the quality standard GB/T 234932009.

关 键 词：松茸 牦牛肉 香肠 制作工艺 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]