【摘要】 本研究将四种蔬菜(苋菜、胡萝卜、西红柿、洋葱)制成菜泥,分别以肉馅重量的8%～32%添加到肉馅中制成蔬菜香肠,对在不同蔬菜添加量下所制备的蔬菜香肠进行硬度、弹性、粘聚性和色差指标等进行测定比较,观察在不同蔬菜添加量的情况下对香肠品质的影响,并确定了蔬菜泥的最佳添加量。更多还原

【Abstract】 The sausage was made by adding four kinds of the common mashed vegetables(amaranth, carrot, tomato and onion)with the adding proportion of 8%～32% by weight. The color and gelatin properties (hardness, springiness and cohesiveness)of the sausage were examined. The effect of the added mashed vegetables on the sausage quality was also investigated. Theresearch offered the optimum addition for the vegetable sausage.更多还原