传统香肠加工中食品配料的优化选择研究

中图分类号：TS251.5 文献标志码：A 文章编号：1674-0270（2025）34-0170-03

Abstract： Focused on the optimization of food ingredients used in traditional sausage processing，this paper elucidates the necesityof ingredient optimization inenhancing sensory quality，meeting consumers'health demands， and strengtheningthe market competitiveness of enterprises，and systematicallyanalyzes the current application status and existing issues concerning raw meat，seasonings，functional ingredients，and procesing aids inactual production. Based on this analysis，the study proposes optimization strategies encompasing scientific selection and pretreatment of raw meat，precise formulationof seasonings，rational fortification with functional ingredients，and safecontrolof processing aids，and emphasizes a systematic approach grounded in ingredient functionality and aligned with processing compatibility，aiming at providing traditional sausage manufacturers with practical and implementable technical guidance，and promoting product development towards high quality，nutrition，and standardization. Key Words： traditional sausage; food ingredients; optimization selection; processing strategy

传统香肠作为深受消费者喜爱的肉制品，蕴含独特的风味和丰富的文化内涵。（剩余3728字）