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| Spicy Smoked Beef Sausage |
| LI Yang;ZHANG Jingyao |
| College of Food Science , Heilongjiang August First Land Reclamation University., Daqing 163319 |
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Abstract At present, smoked beef sausage has shown extremely strong market demand. In this paper, the spicy smoked beef sausage proportion of meat raw materials and processing technology were stud- ied to determine the meat: pork in the 3:2 ratio, that color, texture, state organizations are all well established, and accessories of the most good ratio. Products are indicators of quality.
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2008, Vol. 22 
