新疆回民传统“九碗三行子”标准化制作工艺研究——以羊肉雪花丸子标准化制作工艺研究为例  

Study on the Production Process of Xinjiang Hui Traditional “Nine Bowl Three” Standard——In Mutton Standardized Production Process of Pearl Balls as an Example

作　　者：田俊[1] 王继尧[1] 阿尔达克[1] 项健[1] 

机构地区：[1]昌吉职业技术学院,新疆昌吉831100

出　　处：《现代食品》2017年第16期124-128,共5页Modern Food

摘　　要："九碗三行子"是新疆回民的特色美食,也是新疆回民的传统宴席。本文以"九碗三行子"菜品羊肉珍珠丸子的工艺标准化制作研究为例,从糯米的浸泡时间、羊肉的肥瘦比例、肉汤的添加量、淀粉的添加量、盐的添加量等主要影响因素对羊肉雪花丸子进行制作工艺和量化标准研究和分析,最后筛选出羊肉雪花丸子制作的标准配方为:羊肉200 g(肥瘦比3∶7),糯米100 g(浸泡120 min)、一个鸡蛋的蛋清(约37 g)、淀粉10%、胡椒1 g、姜末10 g、葱末10 g、盐6 g、羊肉汤20%。希望通过本文的研究,为"九碗三行子"中其他菜品标准化制作工艺的研究提供借鉴,为实现"九碗三行子"制作的产业化和规范化奠定基础,同时可以避免"九碗三行子"菜品制作的随意性、不稳定性。＂Nine bowls and three rows＂ is the characteristics of Hui people in Xinjiang is delicacy, is also a traditional feast. In this paper, the technology standard＂ Nine bowls and three rows＂ Pearl Balls of mutton dishes making research as an example, from the mutton fat ratio, the amount of starch, broth content, salt content of four main factors on the snow balls of mutton production process and quantitative standard research and analysis, finally selected standard recipes for making mutton snow balls, finally selected a standard formula for making snow balls mutton： Mutton 200 g （fat ratio 3 ： 7）, 100 grams of rice （for 120min）, the egg white of an egg （about 37 g）, starch 10%, pepper 1 g, ginger10 g, green onion 10 g, salt 6 g, mutton soup 20%, for olher standard dishes nine bowls of three lines in the sub study on the process of reference, lay the foundation for the realization of production industry and the standard＂ nine bowl three line＂ , at the same time can avoid the＂ nine bowl three＂ dishes produced randomly, instability.

关 键 词：九碗三行子 羊肉雪花丸子 单因素试验 正交试验 

分 类 号：TS971[轻工技术与工程]