中文摘要：

以新鲜猪精肉、猪背部肥膘、鸡大胸肉为原料,对鸡肉复合热狗肠的配方进行了研究。通过单因素和正交试验,并以感官评价和出品率为指标,确定了鸡肉复合热狗肠产品的优选配方：猪精肉、猪背部肥膘和鸡大胸肉比例为3∶3∶4（基础原料）,其它各辅料占其比例：52度白酒0.4%,葡萄糖1.0%,味精0.5%,复合磷酸盐0.4%,亚硝酸钠0.01%,异抗坏血酸钠0.04%,玉米淀粉17%,食盐2.0%,大豆分离蛋白3.0%,鸡蛋12%,卡拉胶0.5%,复合香辛料0.6%（辣椒粉、胡椒粉、花椒粉、姜粉各1/4）,冰水52%,出品率为188.6%。

英文摘要：

Fresh pig lean meat, fat of pork back and big chicken breast were taken as the raw mate- rial, and the formula of chicken compounded hot dog sausage was studied. Sensory evaluation and pro- duction rate were taken as indexes, and the optimized formula of chicken compounded hot clog sausage products was determined through single factor and orthogonal experiment. The results showed that when the ratio of pig lean meat, fat of pork back and big chicken breast was 3： 3： 4 （ basic raw material）, oth- er auxiliary materials and its proportion were ： 52 degree liquor 0.4%, glucose 1.0%, monosodium glu- tamate 0.5%, compound phosphate 0.4%, sodium nitrate 0.01%, sodium erythorbate 0.04%, corn starch 17%, edible salt 2.0%, soybean protein isolate 3.0%, egg 12%, carrageenan 0.5%, com- pound spices 0.6% （chilli powder, pepper powder, zanthoxylum powder and ginger powder of each ac- counted for one fourth） and ice water 52%, the production rate was 188.6%.