马铃薯牛肉饼生产工艺的研究  

Study on the Production Process of Potato Beef Patty

作　　者：胡婕 朱晓红[1] 马瑞 谭梦瑶 HU Jie, ZHU Xiaohong, MA Rui, TAN Mengyao(School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, Chin)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《农产品加工（下）》2018年第8期28-31,38,共5页Farm Products Processing

基　　金：宁夏牛羊肉营养健康加工新技术研究与开发项目(201612-201806)

摘　　要：以马铃薯和牛肉2种具有地方特色的食材为原料,旨在开发一种特色小吃马铃薯牛肉饼。对马铃薯牛肉饼制作过程的工艺条件和影响因素进行了较为全面的研究,通过控制变量法确定最佳配比,马铃薯泥、面粉、植物油、食盐最佳配比为100∶70∶14∶1;制作油酥时,面粉、植物油、马铃薯泥、芝麻粉最佳配比为9∶3∶3∶1,油皮、油酥、牛肉馅的最佳配比为12∶8∶7,最大配比为12∶8∶9,最小配比为12∶8∶5,牛肉馅中食用盐、白砂糖、生姜粉、五香粉、鸡精、酱油(老抽)、葱末占牛肉质量的最佳配比为1.2%,2.5%,0.6%,1.2%,0.8%,2.4%,8%;马铃薯牛肉饼的最佳成熟工艺为面火温度180℃,底火温度170℃,烤制时间25 min。In this experiment, potato and beef were used as raw materials for the development of a special snack. Experiments on potato burgers process conditions and influence factors of the production process has carried on the comprehensive research, through the control variable method to determine the making the outermost layer of skin, mashed potatoes, flour, vegetable oil, edible salt, quality the best ratio of 100 ： 70 ： 14 ： 1. When making pastry, the best ratio of flour, vegetable oil, mashed potato and sesame powder was 9 ： 3 ： 3 ： 1. The best quality ratio of oil skin, pastry and beef filling was 12 ： 8 ： 7, and the maximum quality ratio was 12 ： 8 ： 9. The minimum quality ratio was 12 ： 8 ： 5. The best mix of salt, white granulat- ed sugar, ginger powder, five-spice powder, chicken essence, soy sauce （old soy sauce） and green onion at the end of the beef is 1.2%, 2.5%, 0.6%, 1.2%, 0.8%, 2.4%, 8%. Best mature technology of potato burgers for surface temperature 180 ~C, bottom temperature 170 ℃, bake time 25 min.

关 键 词：马铃薯 牛肉 生产工艺 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]