摘要
以牛蛙肉、猪肉、玉米淀粉等为原料制作牛蛙丸子,主要研究食盐、白砂糖、味精、料酒的添加量对蛙肉丸子感官品质的影响,在单因素试验的基础上,通过正交试验,确定蛙肉丸子的最佳调味配方为食盐1.5%、糖4%、味精1%、料酒2%,制作出一种口味独特,香味浓郁,富有弹性的蛙肉丸子。
The bullfrog meatballs were made using the bullfrog meat,pork,corn starch as main materials and the the effects of additions of salt,sugar,monosodium glutamate,cooking wine on the sensory quality of the bullfrog meatballs were studied.The best seasoning formula of the bullfrog meatballs was determined by orthogonal test on the basis of single factor experiment which was salt 1.5%,sugar 4%,monosodium glutamate 1%,cooking wine 2%,and a kind of unique taste,rich flavor,rich elasticity of bullfrog meatball could be made in this condition.
作者
李云波
杜素娟
李明雨
袁红瑞
马汉军
赵思明
熊善柏
LI Yun-bo;DU Su-juan;LI Ming-yu;YUAN Hong-rui;MA Han-jun;ZHAO Si-ming;XIONG Shan-bai(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China;College of Food Science and Technology,Huazhong Agriculture University,Wuhan 430070,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第9期71-75,共5页
Food Research and Development
关键词
牛蛙
肉丸
调味
优化
bullfrog
meatball
seasoning
optimization
