Abstract: The low temperature sausage was prepared by using pork and fish paste as the main raw materials. The drying conditions were optimized. The effects of hot air drying time, microwave drying equipment and microwave time on the quality of low temperature sausage were discussed.
The results showed that with the prolongation of hot air drying time, the shape, color, taste and taste of the sausages increased, and the difference between internal and external moisture decreased. After microwave treatment, it helps to balance the internal and external moisture and improve the uniformity of color. Sensory quality, however, too long a time will cause poor taste of the meat, excessive hardness, and decreased chromaticity. The optimum drying process of the low temperature sausage is dried by a hot air drying oven at 55 ° C for 14 hours, and then dried by a microwave of 250 W for 90 s.
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