胡萝卜鳕鱼羊肉饼的研制

Study on mutton patty with carrot and cod

试验以羊肉、鳕鱼、胡萝卜为主要原料,以大豆蛋白、淀粉等为辅料,通过单因素试验确定其主要影响因素,并通过正交试验确定胡萝卜鳕鱼羊肉饼的最佳配方为:以羊肉重量为基数,鳕鱼肉添加量30%、胡萝卜添加量18%、大豆蛋白添加量7%、淀粉添加量7%。按上述方法制得的胡萝卜鳕鱼羊肉饼,表面淡红,弹性好,有浓郁的羊肉、鳕鱼和胡萝卜的混合香味,口感极佳。

In this experiment, mutton, cod and carrots were taken as the main raw materials, soy protein and starch as accessories. Through single factor experiments, the main influencing factors were de- termined. The optimum formula was defined by orthogonal tests. The results showed that addition amount of cod, carrots, soy protein and starch was 30% , 18% , 7% , and 7% , respectively, with a base of mut- ton weight. The mutton patty with cod and carrot was delicious with reddish surface, good elasticity, and rich fragrance of mutton, cod and carrot.