西红柿复合灌肠加工工艺
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摘要
把西红柿作为蔬菜原料,采用传统配料和现代工艺相结合制成西红柿风味灌肠,既可降低成本,又可强化营养。通过正交试验得到产品的最佳配比,并提出了其质量指标。试验表明:最佳用量分别为肥瘦肉比1∶4、西红柿的添加量为17%、淀粉的添加量为8%。添加了西红柿的灌肠,不仅有良好的风味口感,而且改善了营养组成,为蔬菜深加工提供了另一途径。
Tomatoes were used as the vegetable materials to prepare sausage with the tomato taste through combining the traditional description with the modern technology.This process could not only decline sausage cost,also enhance its nourishment.The optimum processing parameters and the product quality indexes of the compound sausage were gotten by the orthogonal test.The results revealed that the optimum recipe followed the ratio of fat to muscle 4:1,the tomato quantity 20%,the starch quantity 8%.The sausage added with tomato not only had a good flavor,also a reasonable nutrient constitute.To produce the sausage combined with tomato is an alternative method to process vegetable.
Tomatoes were used as the vegetable materials to prepare sausage with the tomato taste through combining the traditional description with the modern technology.This process could not only decline sausage cost,also enhance its nourishment.The optimum processing parameters and the product quality indexes of the compound sausage were gotten by the orthogonal test.The results revealed that the optimum recipe followed the ratio of fat to muscle 4:1,the tomato quantity 20%,the starch quantity 8%.The sausage added with tomato not only had a good flavor,also a reasonable nutrient constitute.To produce the sausage combined with tomato is an alternative method to process vegetable.
引文
1刘敏,赵红,郝中宁等.水果蔬菜贮藏加工技术方法规定.北京:地震出版社,1993,326～331
2赵希艳,任嘉嘉.海带营养灌肠的研制[J].食品与发酵工业,2005,(2):139～141
3张水华.食品分析.北京:中国轻工业出版社,2004:156～166
4吴金鹏.食品微生物学.北京:农业出版社,1996:133～146
2赵希艳,任嘉嘉.海带营养灌肠的研制[J].食品与发酵工业,2005,(2):139～141
3张水华.食品分析.北京:中国轻工业出版社,2004:156～166
4吴金鹏.食品微生物学.北京:农业出版社,1996:133～146
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