[1]李兴华.小龙虾肉添加对牛肉丸品质影响研究[J].中国调味品,2019,(06):73-76.
Study on the effect of crayfish meat addition on the quality of beef meatballs[J].CHINA CONDIMENT,2019,(06):73-76.
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小龙虾肉添加对牛肉丸品质影响研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年06期
- 页码:
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73-76
- 栏目:
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- 出版日期:
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2019-06-20
文章信息/Info
- Title:
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Study on the effect of crayfish meat addition on the quality of beef meatballs
- 作者:
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李兴华
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- 文献标志码:
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A
- 摘要:
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在传统肉丸制作工艺基础上，通过添加小龙虾肉改良牛肉丸品质。首先通过正交试验优化加工工艺关键因素，最终确定最佳擂溃时间为160s、浸煮温度为80℃、浸煮时间为180s。在此基础上通过分析不同质量比牛肉丸的感官指标、出品率、质构、乳化能力以及成品微生物指标检测，确定了牛肉与小龙虾肉质量比为8：2时，添加小龙虾肉的牛肉丸品质最佳，微生物指标符合国家相应标准要求。
- Abstract:
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on the basis of traditional meatball production technology, the quality of beef meatballs was improved by adding crawfish meat. First processing key factors are optimized by the orthogonal experiment, finally the optimum ground collapse time of 160 s, boiling temperature is 80 ℃, leaching time of 180 s. On this basis, through the analysis of sensory index, yield, texture, emulsifying capacity and microorganism index of beef and crayfish, it was determined that the quality ratio of beef and crawfish was 8:2, and the quality of beef meatballs with crawfish was the best
更新日期/Last Update:
2019-11-06