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Experiment on sausage processing with paguma larvata meat
Author(s): 
Pages: 40-42,50
Year: Issue:  1
Journal: JOURNAL OF HENAN UNIVERSITY OF SCIENCE & TECHNOLOGY(AGRICULTURAL SCIENCE)

Keyword:  果子狸肉香肠加工试验;
Abstract: 试验结果表明:干香肠的加工研制在4℃左右的温度下,腌制24h;腌制后的瘦肉用绞肉机绞碎(筛板孔径6~8mm),肥肉则切成lcm3大小的肉丁,并用温水(50℃左右)漂洗,采用700~1 400r/min转速拌馅,拌馅时间15min,采用连续烘烤法,烘烤温度从55℃逐步降低至50℃,采用猪小肠衣灌装时(直径为18mm),烘烤时间22~28h.
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