|
|
|
| Development of Koukoucui Sausage |
| SHI Wentian |
| Jiangsu Food Science College, Jiangsu Huaian, 223003 |
|
|
|
|
Abstract In this paper, a kind of koukoucui sausage was developed, and the optimal formula, smoked and heating method and which were ascertained by orthogonal experiments based on single factor experiments were as follows: fresh grade legs 30%, pock ear 20%, pock skin 15%, ridge fat 10%, soybean separation protein 2.5%, corn modified starch 3%, kara rubber 0.4%, compound phosphate 0.3%, sodium nitrite 0.002%, salt 1.5%, fragrant material 0.2%, red tune erythrophyll 0.009%, enticement erythrophyll 0.0009%, antistaling agent 0.25%，water moderately, dry tempreture 65℃ keep 35 minutes, smoking tempreture 78℃ keep 30 minutes, heating tempreture 80 ℃ keep 30 minutes.
|
|
|
|
|
|
|
|
|
|
|
2010, Vol. 24 
