即食潮式牛肉丸的制作_杨胜远.pdf

FOOD SCIENCE AND TECHNOLOGY    ( 521041) Process of the instant Chaozhou style beef balls Based on conventional Chaozhou style beef ball formula, the formula and process of instant beef balls were investigated with organoleptic investigation. The results indicated that the optimal formula for the instant Chaozhou style beef balls was consisted of beef 1 kg, sweet potato fl our 100 g, compound phosphate 8 g, salt 25 g, trehalose 30 g, monosodium glutamate 4 g, fi ve spices power 1 g, black pepper powder 8 g, prickly ash powder 1 g, ginger juice 20 mL, garlic juice 20 mL, and water 200 mL. The optimal process of the beef balls was grinding meat, whisking and mixing supplementary materials, sizing balls, removing the excessive water of balls, vacuum-packing the balls with aluminium foil compound bag, and sterilization at 121 for 15 min. The instant beef balls could maintain the original fl avour for six month under the condition of normal temperature (25 to 35 ). instant food; beef balls; process