一种撒尿牛丸丸皮的生产工艺研究

Study on production technology of pee beef meatball rind

对一种调理食品——撒尿牛丸皮中的复合磷酸盐、红曲红、水分以及白砂糖的生产工艺研究,通过单因素试验、正交试验获得一种口感好、弹性优并且感官评分高的调理食品。研究表明:生产该种撒尿牛丸6kg时,牛丸皮中的复合磷酸盐、红曲红、水分、白砂糖最佳添加量分别是:7g,0.5g,600g,150g。

The production technology of compound phosphate, monascus color, water and white granulated sugar of a condiment food - pee beef meatball rind were studied in this article. Through single factor experiment and orthogonal experiment, a condiment food with good taste, excellent elastic and high sensory score was obtained. The result showed that when the pee beef meatball was 6kg, the optimum ad- dition of compound phosphate, monascus color, water and white granulated sugar of pee beef meatball rind was 7g, 0.5g, 600g, 150g, respectively.