摘要
在传统工艺的基础上利用现代食品科学实验对牛肉丸基本配方进行优化,通过传统牛肉丸生产工艺与现代食品生产工艺对比,设计出新的生产工艺,使生产出的牛肉丸即保持了传统的洁白、爽脆、无渣、味鲜美,富弹性等特色,又减轻了劳动强度,提高生产效率.
On the basis of traditional crafts and modern food science experiments, the fornmlation of beef balls is optimized beef balls： Through the comparing beef balls made in traditional production processes and those in modern production technology, a new production process is generated. Beef balls made in the new production process not only maintain the traditional fair, crisp, no residue, delicious, flexible, and other characteristics, but also reduce the labor intensity, thus improving production efficiency.
出处
《玉林师范学院学报》
2009年第3期149-152,156,共5页
Journal of Yulin Normal University
关键词
牛肉丸
制作工艺
配方优化
beef balls
production process
formulation optimization
