即食潮式牛肉丸的制作  

Process of the instant Chaozhou style beef balls

作　　者：杨胜远[1] 钟晓然[1] 陈岱雯[1] 洪纳禧[1] 

机构地区：[1]韩山师范学院生物系食品与发酵工程研究所,潮州521041

出　　处：《食品科技》2013年第5期136-140,共5页Food Science and Technology

基　　金：国家星火计划项目(2011GA780022);潮州市科技引导计划项目(2011N01);韩山师范学院教授科研启动金项目

摘　　要：在传统潮式牛肉丸制作基础上,采用感官评定法对即食潮式牛肉丸的配方及工艺进行了探讨。结果表明,即食潮式牛肉丸的适宜配方为：牛肉1kg,红薯粉100g,肉弹素5g,食盐25g,海藻糖30g,味精4g,五香粉1g,黑胡椒粉8g,花椒粉1g,姜汁20mL,蒜汁20mL,水200mL;适宜的制作工艺为：绞肉、搅拌、混料、定型、沥干、铝箔袋真空包装、121℃灭菌15min。成品在常温（25~35℃）贮藏6个月,仍能保持原有的风味。Abstract： Based on conventional Chaozhou style beef ball formula, the formula and process of instant beef balls were investigated with organoleptic investigation. The results indicated that the optimal formula for the instant Chaozhou style beef balls was consisted of beef 1 kg, sweet potato flour 100 g, compound phosphate 8 g, salt 25 g, trehalose 30 g, monosodium glutamate 4 g, five spices power 1 g, black pepper powder 8 g, prickly ash powder 1 g, ginger juice 20 mL, garlic juice 20 mL, and water 200 mL. The optimal process of the beef balls was grinding meat, whisking and mixing supplementary materials, sizing balls, removing the excessive water of balls, vacuum-packing the balls with aluminium foil compound bag, and sterilization at 121 ℃ for 15 min. The instant beef balls could maintain the original flavour for six month under the condition of normal temperature （25 ℃ to 35 ℃）.

关 键 词：即食食品 牛肉丸 潮式 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]