芹菜牛肉丸的研制

Study on celery beef ball

以牛肉和芹菜为主要原料,淀粉、大豆蛋白、食盐、味精、磷酸盐、牛肉香精等为辅料。采用单因素、正交试验的方法,对芹菜牛肉丸的配方进行了研究。从食盐、淀粉、芹菜汁、卡拉胶添加量四个影响肉丸质量的主要因素进行研究、分析。经过配方筛选,得出影响调味芹菜牛肉丸的最佳配比结果:食盐3%、淀粉8%、芹菜汁40%、卡拉胶0.7%。按上述配方做出的产品组织状态良好,富有弹性,色泽均匀,口感和风味极佳。

Beef and celery were taken as main raw material. Starch,soybean protein,salt,monosodium glutamate,phosphate,beef flavor etc. were taken as auxiliary material. Through single factor and orthogonal experiment,the effects of the addition of salt,starch,celery juice and carrageenan on celery beef ball were studied and analyzed. The result showed that the optimum addition were salt 3%, starch8%,celery juice 40% and carrageenan0. 7%. Under this condition,the product with good texture,rich elasticity,pure color,good taste and flavor was obtained.