蛋香肉丸制作工艺  

The fabrication technology of egg flavor meatballs

作　　者：张福[1] 杨艳敏[1] 曹新桥[1] 刘贯勇[1] 高稳 孟庆阳[1] ZHANG Fu;YANG Yanmin;CAO Xinqiao;LIU Guanyong;GAO Wen;MENG Qingyang

机构地区：[1]双汇集团技术中心,河南漯河462002

出　　处：《肉类工业》2018年第5期1-3,8,共4页Meat Industry

摘　　要：通过探讨食用植物油用量、蒸煮时间、蒸煮温度等因素对蛋香肉丸质量的影响,提升产品品质,为消费者提供一种卫生、营养、能标准化生产、适合烤蛋器加工的蛋香肉丸。The effect of the consumption of edible vegetable oil,cooking time,cooking temperature and other factors on the quality of egg flavor meatballs was studied,and the quality of product was promoted. A kind of egg flavor meatballs was provided for consumers,it was health and nutritional,and it could be produced standardization,and it was suitable for processing by roast egg apparatus.

关 键 词：蛋香肉丸 因素 品质 影响 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]