即食仙草肉丸加工工艺研究

Study on processing technology of instant immortal grass meatballs

研究了仙草粉对即食肉丸感官品质、蒸煮损失率和质构特性的影响,并优化了仙草即食肉丸的最优配方。结果显示,仙草粉的适当添加能改善产品的口感、降低蒸煮损失率、增加肉丸的硬度和弹性。仙草即食肉丸的优化配方为:仙草粉添加量1%、马铃薯淀粉添加量8%、食盐添加量2.5%。成品色泽呈均匀浅褐色,具有仙草的特征风味,肉香浓郁,口感佳,硬度和弹性适中。

The effect of immortal grass powder on the sensory quality, cooking loss rate and texture characteristics of instant meatballs was studied, and the optimum formula of immortal grass instant meatballs was optimized. The results showed that the immortal grass powder was appropriately added, and the taste of the product was improved, and the cooking lose rate was decreased, and the hardness and elasticity of meatballs were increased. The optimized formula of immortal grass instant meatballs was as follow: the addition amount of immortal grass powder was 1%, and the addition amount of potato starch was 8%, and the addition amount of salt was 2.5%. The color of product was evenly light brown, and it had the characteristic flavor of immortal grass, and meat fragrance was rich, and the taste was good, and it had moderate hardness and elasticity.