求翻译：本研究在传统中式香肠的基础上，通过单因素配方筛选实验以及对产品主要理化指标测定和感官评价，确定出传统中式香肠最佳的配方和加工工艺。川味香肠最佳配方为食盐2.0%、辣椒1.5%、花椒1.2%、五香粉0.1%，广味香肠的最佳配方为食盐2.2%、糖8.5%、酒2.3%。在改进工艺方面，瘦肉粒边长控制为10mm～15mm，肥肉粒边长为8mm～10mm。烘烤为分段式烘烤，初期（0h～6h, T:65℃；RH:50%）;后期（6h～48h, T:55℃；RH:30%）。是什么意思？

In this study, traditional Chinese sausage, based on the screening test by a single factor formula and the main physical and chemical parameters were measured on the product and sensory evaluation to determine the best formula of traditional Chinese sausage and processing. Best recipe for sausage Si

In the present study, based on traditional Chinese sausage through single-factor formula screening experiments on the products as well as major physiochemical indicators and sensory evaluation test to determine the best of traditional Chinese sausage formulations and processing techniques. Sichuan-s

正在翻译，请等待...

On the basis of this study in traditional Chinese-style sausage, through the single factor formulation sieving experiment, as well as on the products main physical and chemical index and sensory evaluation, determined the best of traditional Chinese-style Sausage recipe and processing technology. Si

On the basis of this study in traditional Chinese-style sausage, through the single factor formulation sieving experiment, as well as on the products main physical and chemical index and sensory evaluation, determined the best of traditional Chinese-style Sausage recipe and processing technology. Si