| 组合火腿加工方法的研究 |
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| 引用本文： | 崔兆亮,刘肃敬. 组合火腿加工方法的研究[J]. 齐齐哈尔大学学报(自然科学版), 1996, 0(2) |
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| 作者姓名： | 崔兆亮 刘肃敬 |
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| 作者单位： | 齐齐哈尔市铁东食品厂 |
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| 摘 要： | 本文就组合火腿的加工方法进行研究。设想将西式火腿和肉糜灌肠结合到一起，加工成组合式火腿。研究中将西式火腿原料和肉糜灌肠原料分别处理，成型前混合充填，经蒸煮加工出兼具火腿和灌肠两种风味的组合式火腿。研究表明只要严格按本文提出的工艺加工，完全可以生产出优质的组合式火腿。
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| 关 键 词： | 肉制品加工，西式火腿，肉糜灌肠 |
Study on the Processing of Combination Sausage |
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| Cui Zhaoliang, Liu Sujing. Study on the Processing of Combination Sausage[J]. Journal of Qiqihar University(Natural Science Edition), 1996, 0(2) |
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| Authors: | Cui Zhaoliang Liu Sujing |
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| Affiliation: | Qiqihar Tiedong Food Factory |
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| Abstract: | This paper concerns the processing of combination sausage. The aim is tocombine ham and sausage into combination sausage. The materials are processed individuallyfor ham and sausage. mixed well before forming. By steam beding. the combination sausagewith both the flayers of ham and sausage is produced. The study indicated thaT the processing of combination sausage with superier guality is possible under the selected technicalcondition. |
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| Keywords: | Meat processing Ham Sausage |
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