香菇鸡肝风味肠的研制

Preparation of a new Sausage with Mushroom and Chicken Liver

摘要:

本文以猪肉为主要原料，研究猪肉与香菇、鸡肝的配比，肥瘦比例以及淀粉添加量对猪肉香肠品质风味的影响。利用单因素实验及正交试验与感观评定确定其主要原料的最佳配方：猪肉肥瘦比为1:6、香菇添加5%、鸡肝的添加量2%、淀粉添加量6%。此工艺参数可研制出色泽红润、均匀，组织状态良好，香味纯正浓郁，外形完整的香菇鸡肝风味香肠。

Abstract:

The effects of proportions of pork to mushroom and chickens liver, ratio of fat to lean and the adding amount of starch on the quality and flavor of sausage with pork as the main raw material were studied. Through the single factor test and the orthogonal experiment, the optimal proportion of fat to lean, the mushroom content, the chickens liver content and the starch dosage were 1/6, 5%, 2% and 6%, respectively, under which the achieved sausage had nice color, tissue, flavor and shape.