Abstract：A new type of fastfood sausage was prepared from rice and several nutritious ingredients including vegetable,
pork and egg. One-factor-at-a-time experiments were designed to study the effects of rice, shiitake, carrot and Chinese yam
concentration, glutinous rice/japonica rice ratio and cooking time on sensory quality of fastfood sausages. Glutinous rice/
japonica rice ratio was identified as an important factor with optimum level of 1.5:1. The optimum amount of Chinese yam
was 50%. The optimum amounts of rice, carrot and shiitake and cooking time were respectively 120%, 10%, 40% and 45
min as determined using orthogonal array design combined with facor analysis and range analysis.
2013, Vol. 27 
