机构地区: 食品科学与工程系
出 处: 《食品工业科技》 2000年第1期51-52,共2页
摘 要: 利用全鸡蛋液与部分松花蛋及添加剂一起经灌肠、加热等工序制成松花香肠,具有墨绿色泽、风味独特、食用方便的特点。本文对影响松花香肠质量的各种因素进行了研究。 Preserved egg-sausage is m ade from whole egg and som e preserved egg,by packing,heating and m oldinging.It has black-green color,unique flavor and convenience for eating.The article studied som e factors effecting quality ofpreserved egg-sausage.