鸡肉早餐肠的研制

摘要

Skinless chicken breast and chicken skin were taken as the main raw material to make chicken breakfast sausage .The technological process, operation points and production formula were de -tailedly introduced .The result showed: chicken breakfast sausage had natural color , fresh and tender meat quality, high flexibility , fresh and delicious taste and moderate sweet flavor .It had rich western fla-vor and its taste was oil but not greasy .%以去皮鸡胸肉和鸡皮为主要原料制作鸡肉早餐肠。对工艺流程、操作要点、产品配方进行了详述。结果表明：鸡肉早餐肠色泽自然，肉质鲜嫩，富有弹性，滋味鲜美，甜淡适中，具有浓郁的西式风味，油而不腻。