池沼公鱼火腿肠生产工艺的研究与探索

以池沼公鱼、猪肉为主要原料,结合高温杀菌火腿肠的生产工艺,制成一种鱼肉复合型火腿肠。通过采用正交试验等实验方法进行优化,确定出鱼糜添加量和产品的风味参数。结果表明:鱼糜添加量为15%较为合理;最佳产品风味参数为:食盐添加量为3.5%,复合香辛料添加量为1.5%、料酒添加量为1.6%、白糖添加量为1%。该产品肠衣表面光滑、干燥、完整,肠体富有弹性,肉质、色泽均匀,切面呈淡粉色。入口有池沼公鱼特有的黄瓜清香味,后味浓郁。

Study on the Productive Technology of Pond Smelt Ham- Intestines

Taking pond smelt and pork as key raw,combining with the productive technology of high temperature sterilizing,makes a kind of fish-pork combination ham-intestines.By orthogonal test to determine the additional quantity of fish fragment and its flavored parameter,the result indicates that the best additional quantity of fish fragment is 15%,gravy salt is 3.5%,compound fragrantpungent power is 1.5%,cooking wine is 1.6%,and white sugar is 1%.The surface of product is smooth and glossy,its intestines form is flexible,color is uniform,and cross section color is salmon pink.The products possess cucumber sweetsmelling and aftertaste thickness.