本文对乡居火锅肠配方工艺进行了研究，在单因素试验基础上经正交试验确定火锅肠的最佳配方工艺为：鸡胸肉30%、鸡皮10%、猪肥膘10%、大豆分离蛋白2%、玉米变性淀粉9%、卡拉胶0.20%、食盐1.6%、味精0.3%、水适量，蒸煮温度90 ℃、蒸煮时间40 min、涮锅时切片厚度4 mm、涮锅时水煮时间60 s。

In this paper, a kind of chafing dish Sausage was developed, and the optimal formula and technology which were ascertained by orthogonal experiments based on single factor experiments were as follows: fresh chicken breast 30%, chicken skin 10%, soybean separation protein 2%, corn modified starch 9%, kara rubber 0.20%, salt 1.6%, monosodium glutamate 0.3%, digesting temperature 90 centigrade degree, digesting time 40 minutes, slice thickness 4 millimeter and digesting time 60 minutes when rinse swilling.