摘要
研发了一款带有芳香气味的玫瑰牛肉丸,在传统肉丸制作的基础上,以牛肉为主要原料,食用玫瑰、大豆蛋白、淀粉、白砂糖、食盐、磷酸盐等为辅料,将牛肉修整后进行斩拌,再与糖渍过的玫瑰进行混合,制成肉丸煮制定型后进行速冻得到成品。通过单因素和正交试验的分析,确定出玫瑰牛肉丸的最佳配比为:糖渍玫瑰的添加量为14%、食盐的添加量为1.2%、水的添加量为30%、淀粉的添加量为10%,按此配方做出的产品组织状态良好,玫瑰香味浓郁,富有弹性,口感和风味俱佳。
tional meatball A rose beef ball with aromatic smell was explored and developed. On the basis of tradi- making, beef was taken as the main raw material, and edible rose, soybean protein, starch, white granulated sugar, salt and phosphate were taken as the auxiliary materials. Beef was con- ducted to cutting and mixing after dressing, then it was mixed with sugaring rose, meatball was stereo- typed after boiling and finished product was obtained through quick -frozen. The optimum proportion of rose beef ball was determined through single factor and orthogonal experiment analysis, the adding amount of sugaring rose was 14%, the adding amount of salt was 1.2%, the adding amount of water was 30%, and the adding amount of starch was 10%. Under this condition, the structural state of the prod-
出处
《肉类工业》
2017年第11期1-4,共4页
Meat Industry
关键词
食用玫瑰
牛肉丸
研制
edible rose
beef ball
development
