【摘要】 对猪肝肠的加工工艺进行了初步探讨。结果表明:以60%猪肝为主要原料,用15%的肥肉、12%的猪皮、5%的改性淀粉、4%的白糖、2%的食盐、1%的胡椒粉、0.5%大曲酒及0.5%味精等辅料配合,经清洗、绞切、斩拌、灌制、漂洗、煮制、烘干、冷却及包装等工艺加工,即可制得品质风味优良的猪肝肠制品。更多还原

【Abstract】 The processing technology of the pork liver sausage was preliminary studied in this paper.The results indicated that the main material of 60% pork liver,and the auxiliary materials of 15% fat,12% pig skin,5% modified starch,4% sugar,2% salt,1% pepper,0.5% liquor,and 0.5% monosodium glutamate,by way of the processing technology of cleaning,mincing,cutting,mixing,affusing,rinsing,cooking,drying,cooling,and packing,the pork liver sausage with good flavor and quality was developed.更多还原