金花菜、苹果梨牛肉丸的研制

Development of beef balls with burclover, apple and pear

将金花菜添加到牛肉丸中,研发一款具有一定抗癌、清热、降低胆固醇、化痰润肺等功效的功能性食品。通过单因素试验和分析,以正交试验结果得出金花菜、苹果梨牛肉丸的最佳添加量为:牛肉70%、金花菜5%、玉米淀粉10%、苹果梨14%、食用盐1%。以此配方制作出的金花菜、苹果梨牛肉丸,香弹软嫩,具有牛肉丸的口感,同时又有金花菜特有的香气。

The burclover was added to beef balls, and a functional food which had anticancer, clearing heat, lowering cholesterol, moistening lung for removing phlegm was developed. Through single factor experiment and analysis, and based on the results of orthogonal experiment, the optimum addition amount of beef balls with burclover, apple and pear was obtained and it was as follows: the beef was 70%, and burclover was 5%, and corn starch was 10%, and apple and pear was 14%, and edible salt was 1%. The beef balls with burclover, apple and pear were prepared by this formula, and it was soft and tender, and it had the taste of beef balls, and it had the unique aroma of burclover.