榆钱玉米猪肉水饺的工艺研究

Study on the technology of pork dumpling with elm seeds and corn

研究了榆钱玉米水饺的加工工艺,通过感官特性及正交试验的综合评定,确定了榆钱玉米水饺的最佳配方为:榆钱与猪肉的比为2∶1,榆钱与玉米的比为2∶1,肉的肥瘦比为2∶8。并对水饺的微生物和理化指标进行测定。

The processing technology of dumpling with elm seeds and corn was studied. The optimum formula of dumpling with elm seeds and corn was determined through comprehensive evaluation of sensory characteristics and orthogonal experiment. The results showed that the ratio of elm seeds and pork was 2 ∶1, and the ratio of elm seeds and corn was 2 ∶1, and fat and lean ratio of meat was 2 ∶8. The microbial and physical and chemical indexes of dumplings were determined.