摘要
在传统肉丸制作工艺基础上,通过添加小龙虾肉改良牛肉丸品质。首先通过正交试验优化加工工艺关键因素,最终确定最佳擂溃时间为160 s、浸煮温度为80℃、浸煮时间为180 s。在此基础上通过分析不同质量比牛肉丸的感官指标、出品率、质构、乳化能力以及成品微生物指标检测,确定了牛肉与小龙虾肉质量比为8∶2时,添加小龙虾肉的牛肉丸品质最佳,微生物指标符合国家相应标准要求。
On the basis of traditional meatball production technology, the quality of beef meatballs is improved by adding crayfish. Firstly, the key factors of processing technology are optimized by orthogonal experiment. Finally, the optimum mixing and kneading time is 160 s, the boiling temperature is 80 ℃ and the boiling time is 180 s. Based on the analysis of sensory indexes, yield, texture, emulsifying ability and microbial indexes of beef meatballs with different quality ratios, it is determined that when the ratio of beef to crayfish is 8∶2, the quality of beef meatballs with crayfish is the best, and the microbial indexes meet the corresponding national standards.
引文
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