| 互助八眉猪肉特色香肠的研究 |
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| 引用本文： | 胡勇. 互助八眉猪肉特色香肠的研究[J]. 青海畜牧兽医杂志, 2009, 39(6): 4-6 |
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| 作者姓名： | 胡勇 |
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| 作者单位： | 青海省畜牧兽医科学院,西宁,810016 |
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| 基金项目： | 青海省科技厅资助项目;项目 |
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| 摘 要： | 以互助八眉猪肉为原料,通过单因素和正交实验,研究了各因素对特色麻辣香肠的影响,得出特色麻辣香肠的最佳工艺配方为：瘦肥肉搭配比例为7：3、鸡蛋的加入量为75g/kg。各调料对实验结果影响的主次因素依次为：食盐〉辣椒面〉花椒粉〉胡椒粉。
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| 关 键 词： | 互助八眉猪 特色香肠 工艺配方 |
Research on Characteristic Sausag Manufactured with Huzhu Bamei Pork |
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| HU Yong. Research on Characteristic Sausag Manufactured with Huzhu Bamei Pork[J]. Chinese Qinghai Journal of Animal and Veterinary Sciences, 2009, 39(6): 4-6 |
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| Authors: | HU Yong |
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| Affiliation: | HU Yong (Qinghai Academy of Animal and Veterinary Scienses,Xining,810016) |
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| Abstract: | The effect of various factors on the characteristic spicy sausage which was manufactured with Huzhu Bamei pork as raw meterial was studied by the single factor and the orthogonal experimental design.The results showed that the effect of primary and secondary factors were as follows：salt〉paprika〉bungcanum〉pepper and the optimum technological formula of the characteristic spicy sausage was that the ratio of thin meat to fat was 7：3 and the additive amount of egg was 75g/kg. |
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| Keywords: | Huzhu Bamei pig Characteristic sausage Technological formura |
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