Study on the processing technology of pork sausage with tremella and red dates based on fuzzy comprehensive evaluation method

doi:10.14088/j.cnki.issn0439-8114.2022.14.022

Abstract

Abstract: Taking tremella, red dates and pork as the main raw materials, the amount of tremella and red dates powder, corn starch and ice water were selected as single factors to study the effect on the quality and sensory evaluation of pork sausage with tremella and red dates. The best formula was obtained by the using fuzzy comprehensive evaluation method and processing optimization through response surface methodology. The results showed that the best processing condition was the amount of tremella and red dates powder of 9%, corn starch of 7%, and ice water of 25%. According to this formula, the product presented pink intestines and had a unique flavor of tremella and red dates, with compact texture, elasticity, smooth slices, moderate saltiness, and qualified microbial indicators.

Key words: tremella, red dates, pork, sausage, fuzzy comprehensive evaluation method, response surface methodology

CLC Number:

TS251.65

FAN Jin-shan, CAO Zheng, HUANG Xiao-zhong, XIE Chun-qin, CAO Miao, ZHANG Yu, CHEN Cen. Study on the processing technology of pork sausage with tremella and red dates based on fuzzy comprehensive evaluation method[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(14): 124-130.

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