Abstract：Nutrient Fastfood Sausages with Sticky Rice and Shiitake which were processed using sticky rice and pork meat as the main materials with the additions of nutritional supplements such as milk, egg, shiitake, lotus seed and isomaltooligosaccharide were balanced nutrition and unique flavor. An investigation to probe the effects of sticky rice, shiitake, milk, egg, soybean protein, glutaminetransaminage on texture properties and sensory evaluation of product was carried out by single factor experiments. Milk ,shiitake, egg, soybean protein and glutaminetransaminage added had a larger effect on quality of product, while little affected by sticky rice, and the time of stewing. Based on the results from orthogonal array design, factor analysis and range analysis were conducted to determine the following formula for product (calculated on the basis of meat weight): milk 15%, shiitake 20%, soybean protein 3%, egg 10% and glutaminetransaminage 1.5%.
2012, Vol. 26 
