The optimum addition quantity of the burdock mud(8%),the best formula and the appropriate production technology of the sausage were determined by the result of sensor eveluation.

• 通过对制成的不同含量牛蒡香肠的外观、口感等感官指标的评价,确定了牛蒡最佳添加量(8%25)及牛蒡香肠的配方和工艺。