苜蓿饺子的研制

Development of Alfalfa Dumpling

为研制出苜蓿饺子的较优配方,用苜蓿、猪肉、白菜、韭菜和平菇等材料不同比例搭配制成6种不同配方的苜蓿饺子,通过外观评价和品尝评价,筛选出苜蓿饺子的最佳配方为苜蓿与猪肉5∶3搭配,此配方下苜蓿饺子口味最佳,可以更好地体现出苜蓿的清香,味美不油腻。将最优配方制成的苜蓿饺子,进行市场接受度等市场调查,通过公众品尝得出苜蓿与猪肉配比为5∶3时,苜蓿饺子的口感、味道能得到公众认可。

In order to develop a better formula of alfalfa dumpling,six different formulas of alfalfa dumpling were made with different proportions of alfalfa,pork,cabbage,leek and pleurotus ostreatus.The best formulation were selected through testing evaluation,which the ratio of alfalfa and pork was 5∶3 can better reflect the fragrance of alfalfa.Through the market investgation of teste and mouthfeel,it was concluded that when the ratio of alfalfa and pork was 5∶3,the taste of alfalfa and pork was very delicious,and accepted by the public.