The aim of this article is to investigate technology for producing steamed sausage with fish and tofu, and the best processing conditions were obtained by experiments.

• 利用鱼和豆腐营养互补,对以豆腐和鱼肉为主要原料生产豆腐鱼肉肠的技术进行了研究,并通过正交实验确定了最佳工艺条件和配比。