In this study,pork and fish meat were used as the main raw material and soy protein isolate,corn starch,Flammulina velutipes,corn kernels,carrot and other auxiliary materials were added.The compound sausage of Flammulina velutipes corn and carrot was made,through pickling,mixing,filling,baking,steaming and other processes.The single factor tests were conducted to study the impact of various factors on the quality of the compound sausage,when the sensory score and cooking loss rate were used as the index.Then response surface tests were used to optimize the optimal formula for the compound sausage.The results showed that fish meat puree addition was 50.24%,soy protein isolate addition was 3.17%,corn starch addition was 8.38%,Flammulina velutipes was 8%,carrot puree addition was 5%,and corn kernels addition was 8%.Under this condition,the compound sausage prepared was well-shaped and had a good in taste.It had the unique flavor of Flammulina velutipes,corn and carrots.It was nutritious and could meet the needs of the current needs of the public.
compound sausageFlammulina velutipescarrotcooking loss rate
维普
万方数据
