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.
