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Journal of Henan University of Science and Technology(Agricultrual Science)
2003,23
(1)
40-42+50
果子狸肉香肠的加工试验研究
作 者：
宾冬梅
单 位：
湖南环境生物学院生物工程系
关键词：
果子狸肉;香肠;加工试验
摘 要：
试验结果表明:干香肠的加工研制在4℃左右的温度下,腌制24h;腌制后的瘦肉用绞肉机绞碎(筛板孔径6～8mm),肥肉则切成1cm~3大小的肉丁,并用温水(50℃左右)漂洗,采用700～1400r/min转速拌馅,拌馅时间15min,采用连续烘烤法,烘烤温度从55℃逐步降低至50℃,采用猪小肠衣灌装时(直径为18mm),烘烤时间22～28h。
译 名：
Experiment on sausage processing with paguma larvata meat
作 者：
BIN Dong-mei
(Department of Biological Engineering, Hunan Environment Biological College, Hengyang 421005, China)
关键词：
Paguma larval meat; Sausage; Processing experiment
摘 要：
According to the test the ways of processing sausage with Paguma larvata meat are as the following. Pickle the Paguma larvata meat under 4℃ 24h . After picking the thin meat has to be broken to pieces, the fat can be cut into diced meat with the size of 1cm3 size and washed with warm water. And then mix the the filling 15min in 700 - 1 400r/min, toast the filling with the temperature from 55℃ to 50℃. When using pig small intestine pouring the toast time is 22 - 28h.
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