Absrtact: Low-temperature sausage was developed with pork and fish sauce as 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 the shape, color, taste and taste of meat sausage increased with the prolongation of hot air drying time, while the difference of internal and external moisture content decreased. After microwave treatment, it is helpful to balance internal and external moisture content, improve color uniformity and sensory quality. However, too long time will lead to poor taste, high hardness and color decline of meat sausage. The best drying technology of low-temperature sausage is to dry it for 14 hours in a hot air drying box at 55 C, and then dry it in a 250W microwave oven for 90 seconds.
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