藏羊肉肠加工工艺研究
Chinese Qighai Journal of Animal and Veterinary Sciences(2023)
Abstract
为探索以青海藏羊肉为主要原料的肉肠加工工艺,本研究对产品的硬度、粘性和弹性进行了检测,并以感官评分作为评价指标,通过L9(34)正交试验对灌肠的不同辅料配比进行了综合分析.结果显示,当肥瘦比例为3∶7、红曲添加量为0.50%、食盐添加量为2.50%、料酒添加量为10%、黑胡椒添加量为1.10%时,加工制作出的藏羊肉肠,颜色鲜艳,组织紧密,切片整齐,香味浓郁,感官质量最佳.
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Key words
Tibetan mutton,Meat sausage,Processing technology
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