腌料及其用量对牛肉丸品质的影响研究

本试验以牛肉为主要原料,在牛肉丸基本配方的基础上,对牛肉丸腌料及其用量进行单因素试验,以感官法评定,进一步探究和确定牛肉丸制作工艺的最佳配方。试验结果表明,影响牛肉丸品质的主次因素依次为料酒的用量>食醋的用量>食盐的用量,0.5%食盐、8%料酒、3%食醋可得到最佳腌制效果。

Study on the Effect of Marinade and Its Dosage on the Quality of Beef Balls

This experiment takes beef as the main raw material,carries on the single factor test to each influencing factor of the marinade of beef ball on the basis of the basic formula of beef ball.The best formula of beef ball was further explored using the sensory method.The results showed that the main and secondary factors affecting the quality of beef meatballs were the amount of cooking wine,consumption of vinegar,The amount of salt.The formula of 0.5%salt,8%cooking wine,3%vinegar can get the best results.