洋葱玉米芹菜猪肉丸的工艺研究  

Study on the Processing Technology of Pork Balls with Onion Corn and Celery

作　　者：师文添[1,2] SHI Wentian(Jiangsu Food&Pharmaceutical Science College,Huaian 223003,China;Jiangsu Engineering Research&Department Center for Food Processing,Huaian 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏省食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《现代食品》2024年第14期98-100,166,共4页Modern Food

基　　金：2022年度淮安市自然科学绿色食品产业协作发展专项软课题(HAKX2022002);中国轻工业联合会教育工作分会/全国轻工职业教育教学指导委员会2023年度课题(QGJY2023034)。

摘　　要：本文以洋葱、玉米、芹菜、猪肉为主要材料制作猪肉丸,对洋葱玉米芹菜猪肉丸配方、工艺进行了研究,以感官评分为评价指标,在单因素试验基础上经正交试验确定了产品的最佳配方为:洋葱泥15%、芹菜泥10%、玉米粒14%、猪肉45%、食盐2.1%、卡拉胶0.4%、蛋清9%;最佳工艺条件为:斩拌3 min,150℃油炸3 min。产品颜色金黄,滋味可口,余味浓郁,切面密实,弹性好,无大的气孔。In this paper,onion,corn,celery and pork were used to make pig meatballs,and the formula and process of onion,corn and celery pig meatballs were studied.With sensory score as the evaluation index,the optimal formula of the product was determined by orthogonal test on the basis of single factor test as follows:Onion puree 15%,celery puree 10%,corn kernels 14%,pork 45%,salt 2.1%,carrageenan 0.4%,egg white 9%.The optimum process conditions are:chopping for 3 min,frying for 3 min at 150℃.The product has golden color,delicious taste,rich aftertaste,dense section,good elasticity and no large porosity.

关 键 词：洋葱 玉米 芹菜 猪肉丸 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]