东江酥丸制作配方及工艺优化

Formulation and Process Optimization of Dongjiang Crisp Pill

东江酥丸是传统东江名菜,在广东东江地区广为流传。为了丰富东江酥丸的口感,提高菜品质量,让东江酥丸得以传承,采用单因素实验和正交试验优化东江酥丸的制作配方及工艺,结合感官评价确定东江酥丸的最佳制作配方及工艺。东江酥丸的最佳配方及工艺为:猪夹心肉1000 g(肥瘦比例3∶7)、料酒10 g、生粉20 g、虾米20 g、盐30 g、鸡蛋液60 g;每个酥丸50 g,油炸温度160℃,炸制2 min;酥丸炸制完成后,先将葱5 g、姜5 g、蒜苗25 g炒香,再加水100 g、生抽10 g、糖5 g调味,大火煮沸后放入酥丸,最后改用小火焖煮20 min。

As a traditional dongjiang dish,Dongjiang crisp pill is widely spread in Dongjiang area of Guangdong Province.In order to enrich the taste of Dongjiang crisp pill and improve the quality of dishes,the single factor experiment and orthogonal experiment were used to optimize the cooking method of Dongjiang crisp pill,and combined with sensory evaluation to determine the best processing technology of Dongjiang crisp pill.The results showed that the best formula of Dongjiang crisp pill was 1000 g pork sandwich(3∶7 fat to lean),10 g cooking wine,20 g raw meal,20 g shrimp,30 g salt and 60 g egg liquid.The cooking conditions are as follows:each crispy pill is 50 g,the frying temperature is 160℃,and the crispy pill is fried for 2 minutes.After the crispy pill is fried,5 g onion,5 g ginger,25 g garlic sprout,100 g water,10 g raw soy sauce and 5 g sugar are seasoned.Add the crispy pill after the water is boiled in high heat,and then it is stewed in low heat for 20 minutes.