摘要
通过胡萝卜粒与鸡大胸肉复合增强鸡肉丸的风味及营养。通过单因素及正交试验,通过感官分析,确定胡萝卜鸡肉丸的最佳配方为:鸡大胸170g、TG酶0.9g、玉米淀粉18g、胡萝卜粒30g、肥膘18g、白砂糖6g、食盐6g、胡椒粉1.2g、味精3.6g、洋葱粉1.2g、鸡肉香精0.6g、冰水44.5g。
Through the diced carrot compositing with chicken breast, the flavor and nutrition of chicken meatballs were enhanced. Through single factor experiment, orthogonal experiment and sensory analysis, the optimal formula of carrot chicken meatballs was determine as chicken breast 170g, TG en- zyme 0.9g, corn starch 18g, diced carrot 30g, fat 18g, sugar 6g, salt 6g, pepper 1.2g, monosodium glutamate 3.6g, onion powder 1.2g, chicken flavor 0.6g and ice water 44.5g.
出处
《肉类工业》
2016年第2期1-4,共4页
Meat Industry
关键词
胡萝卜
鸡肉丸子
配方参数
carrot
chicken ball
formula parameters
