Abstract：The sausage with the tomato taste wasexperimented based on traditional process,which was the matrial combmed meat with tomato.This way not only could decline cost but alsoenhace nourishment.There optimum processingparameters by orthogonal test were reached.The result is as follows:best recipes theratio of fat to muscle 4:1,the tomato quantity20%,the starch quantity 8%.The experimentwere carried to measure the physical and chemicalthe product.The studies also are set the foun-dation to the development of vegetable.
2007, Vol. 21 
