| 西式汉堡包圆肉饼的研制 |
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| 引用本文： | 潘润淑,马汉军,孙晓明,刘勤华. 西式汉堡包圆肉饼的研制[J]. 肉类研究, 2008, 0(6): 25-27 |
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| 作者姓名： | 潘润淑 马汉军 孙晓明 刘勤华 |
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| 作者单位： | 河南科技学院,食品学院,河南,新乡,453003 |
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| 摘 要： | 试验对西式汉堡包圆肉饼的加工工艺进行了研究。探讨了水、复合磷酸盐、复合变性淀粉的添加量以及熟制方法等因素对产品品质的影响。结果表明,水的最适添加量为20%,复合磷酸盐为0.4%,复合变性淀粉为10%,油炸是较好的熟制方法。
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| 关 键 词： | 西式汉堡包圆肉饼 加工工艺 |
Preparation of the Round Western-style Hamburg Cutlet |
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| Pan Run-shu,Ma Han-jun,Sun Xiao-ming,Liu Qin-hua. Preparation of the Round Western-style Hamburg Cutlet[J]. Meat Research, 2008, 0(6): 25-27 |
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| Authors: | Pan Run-shu Ma Han-jun Sun Xiao-ming Liu Qin-hua |
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| Affiliation: | Pan Run-shu Ma Han-jun Sun Xiao-ming Liu Qin-hua |
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| Abstract: | The processing technology of the round western-style hamburg Cutlet was studied and the effect of addition levels of water, compound phosphate, composite modified starch and cooking methods on product’s quality were investigated. The results showed that the optimum addition levels of water, compound phosphate and composite modified starch are 20%, 0.4%, 10%, respectively.The best cooking method is fried. |
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| Keywords: | Round western-style hamburg cutlet Processing technology |
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