Abstract：Carrots were used as the vegetable materials to prepare sausage with the carrot taste through combining the traditional description with the modern technology.The processing could not only decline sausage cost,also enhance its nourishment.The optimum processing parameters and the product quality indexes of the compound sausage were gotten by the orthogonal test.The results revealed that the optimum recipe followed the ratio of meat to fat 4:1,the carrot quantity 15%, the starch quantity 18%.The sausage added with carrot not only has a good flavor,also a reasonable nutrient constitute.To produce the sausage added in carrot is an alternative method to process vegetable.
2007, Vol. 21 
