鱼肉 羊肉 猪肉复合香肠的开发研究  

Research and development of a compound sausage with fish mutton and pork

作　　者：周亚军[1] 施伟光 姚婷 张爱媛 许亮 

机构地区：[1]吉林大学生物与农业工程学院,长春市130022

出　　处：《食品与机械》2003年第4期20-22,共3页Food and Machinery

摘　　要：以新鲜的鱼肉、羊肉、猪肉为主要原料 ,根据其生物学和生物化学特性 ,运用正交试验设计和模糊数学理论 ,采用复合式即食香肠制作新工艺 ,研制了一种营养价值较高、风味独特、质构较好的鱼肉、羊肉、猪肉复合香肠。产品色泽均匀一致 ,淡红偏白 ,具有鱼肉、羊肉和猪肉的复合香味 ,肉质细嫩 ,口感良好 ,咸淡适宜 ,组织紧密 ,光滑有弹性。经产品质量检验 ,各项指标均符合肉与肉制品国家标准。主要原料配比为 :鱼肉 60 g、羊肉54g、猪肉 10 0 g、猪肥膘 15g。This paper concerns a compound sausage.The aim is to combine fish mutton and pork into a compound sausage.This study uses orthogonal test scheme and the theory of fuzzy mathematics.And the new compounk sausate technics was adopted and developes a sausage with high nutrition,specialties flavor and well character.The colour and luster are equality,light red with white,and fish mutton and pork combine the specialties flavor.The meat quality was slender,the stoma feal was well,the organize was tightness,as clean as whistle and flexibility.After the quality-inspection,every target of the sausage tally with the national standard for meat and food.The main material is compose of fish 60 g,mutton 54 g,pork 100 g and fat 15 g.

关 键 词：鱼肉 羊肉 猪肉 复合式即食香肠 制作工艺 质量检验 原料配比 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]