Study on the Process Technology of Ribbonfish Sausages
Ren Yamei;XI Ling;LIU Xinghue;Yuan Chunlong
Yangling Shanxi , College of Food Science and Engineering, Northwest SciTech University of Agriculture and Forestry, 712100) Yuan Chunlong (Yangling Shanxi, Enology of College, Northwest SciTech University of Agricuiture and Forestry, 712100
Abstract：this experiment used the frozen ribbonfish as its raw material, and studied that the rinsing technology influences the ribbonfish sausage’s quality, and found the rinsing technology affects the color and the elasticity of ribbonfish sausage; also researched the effect of stir time to the ribbonfish sausage’ s quality, and found that the best stir time is 25 minutes; and also found the quantity of table salt and starch influences the ribbonfish sausage’ s quality, the best putting quantity of table salt is 2.5% of the meat(fish+pork.) weight, and the putting quantity of starch is 10% of the meat weight.
任亚梅；袭凌；刘兴华；袁春龙. 带鱼香肠加工工艺初探[J]. 肉类研究, 2005, 19(7): 47-50.
Ren Yamei;XI Ling;LIU Xinghue;Yuan Chunlong. Study on the Process Technology of Ribbonfish Sausages. Meat Research, 2005, 19(7): 47-50.
2005, Vol. 19 
