风干肠的生产与质量控制

【作者】 张凤宽； 于雷； 马丽丽； 李世忠；

【机构】 吉林农业大学食品工程学院； 长春老昌食品有限公司；

【摘要】 在传统风干肠加工的基础上采用自配的风干肠调料和新的加工过程,严格质量关键控制点,极大地改善了风干肠的质量,赋予产品以悦目的感官特征。更多还原

【Abstract】 On basis of the traditional processing technology of dry - cared sausage, a new processing procedare was attened by used our privte caring seasoning and applied new precess methed, con tooled crittied quality contral points strictly as well. The result of showed that the quality of dry- cared saasage was improved distinetly, and its sensory charaetenristis was much more farorable.更多还原