Process Optimization for Production of Liquid Smoked Sausage
HE Yu-jie，CAI Ke-zhou，LIU Meng-jie，PAN Li-jun
School of Biotechnology and Food Engineering, Hefei University of Technology,
Key Laboratory for Agriculture Products Proceeding of Anhui Province, Hefei 230009, China
Abstract：In order to provide experimental evidence for improving the quality of liquid smoked sausage, the effects of rolling and cooking conditions on sensory and texture characteristics of low-temperature chicken-pork sausages were dealt with in this study. Using orthogonal array design, the optimal process conditions were determined as follows： 3.5 h rolling at 13 r/min, 4 h static curing, and 30 min cooking at 82 ℃, resulting in the best sausage quality.
何宇洁；蔡克周；刘梦杰；潘丽军. 液熏灌肠产品加工工艺研究[J]. 肉类研究, 2011, 25(11): 14-19.
HE Yu-jie，CAI Ke-zhou，LIU Meng-jie，PAN Li-jun. Process Optimization for Production of Liquid Smoked Sausage. Meat Research, 2011, 25(11): 14-19.
2011, Vol. 25 
