食品科学 ›› 2005, Vol. 26 ›› Issue (6): 284-285.

• 技术应用 • 上一篇    

林蛙肉火腿肠的研制

 刘学军, 胡耀辉, 谢春阳, 吴晓光, 于雷   

  1. 吉林农业大学食品工程学院
  • 出版日期:2005-06-15 发布日期:2011-09-19

Study on the Processing Technology of Rana sylvatica Sausage

 LIU  Xue-Jun, HU  Yao-Hui, XIE  Chun-Yang, WU  Xiao-Guang, YU  Lei   

  1. College of Food Engineering, Jinlin Agricultural University
  • Online:2005-06-15 Published:2011-09-19

摘要: 本文以林蛙肉、林蛙骨泥等为原料,主要研究了林蛙肉火腿肠的加工工艺。经正交试验得出林蛙肉火腿肠的最佳配方:林蛙肉:肥肉为80:20,林蛙骨泥用量为15%,淀粉用量为7%,大豆分离蛋白用量为3%。

关键词: 林蛙肉, 火腿肠

Abstract: Using Rana sylvatica as raw materials,the processing technologies of Rana sylvatica sausage were studied. According to the multiple actors in orthogonal experiment, the optimal tender formula of Rana sylvatica sausage was:the Rana sylvatica: fat(80:20), plaster of Rana sylvatica 15%, soya protein3%, starch7%。

Key words: Rana sylvatica, sausage