摘要
以产自高寒草原的牦牛肉为原料,通过单因素及正交试验,以牦牛肉丸的感官品质作为评定标准,确定了低温牦牛肉丸的最佳配方工艺为:食盐添加量2.5%,水添加量30%,淀粉添加量10%,猪肉肥膘添加量20%。此配方生产的牦牛肉丸肉香浓郁,颜色均匀,口感嫩滑有弹性。
With yak meat from alpine grassland as raw material,through single factor test and orthogonal test,and taking the sensory quality of yak meatballs as evaluation criteria,the optimal formulation process of lowtemperature yak meatballs was determined as follows:the use level of salt was 2.5%,the use level of water was 30%,the use level of starch was 10%,the use level of fat pork was 20%.Yak meatballs produced by the formula have rich meat flavor,uniform color,and the taste is tender,smooth and elastic.
作者
雷杰军
LEI Jie-jun(Chengdu Institute for Food and Drug Control,Chengdu Sichuan 610000,China)
出处
《食品与发酵科技》
CAS
2020年第3期53-58,共6页
Food and Fermentation Science & Technology
关键词
牦牛肉丸
低温肉制品
配方
Yak meatballs
low-temperature meat products
formula
