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| 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 |
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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.
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| [1] |
ZHOU Mingzhu, CHEN Fangxue, DENG Yi, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, SHI Liu, DING Anzi, LI Cai. Effects of Cooking Methods on the Quality of Frozen-Thawed Cooked Crayfish Muscle[J]. Meat Research, 2021, 35(8): 16-22. |
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2011, Vol. 25 
