摘要
以豆腐渣粉、虾肉、香菇、奶油、木薯生粉、鸡精、五香粉、油炸粉为原料,经加工、油炸制出美味、营养丰富的油炸豆腐渣虾肉丸。通过单因素及正交试验,确定油炸豆腐渣虾肉丸的最佳配方,并且对在最佳配方条件下生产的油炸豆腐渣虾肉丸进行营养成分及安全卫生指标检测。结果表明,油炸豆腐渣虾肉丸制作最佳工艺条件为:豆腐渣36.0%,虾肉36.0%,香菇12.0%,奶油4.0%,木薯生粉5.6%,鸡粉2.1%,五香粉0.3%,油炸粉4.0%。生产出的油炸豆腐渣虾肉丸营养丰富,风味独特,安全性好。
Fried shrimp meatballs by bean curd residue was made by processing and deep-fry with bean curd residue powder,shrimp meatballs,mushrooms,butter,cassava starch,chicken powder,spicy,das Paniermehl and so on.The optimum technology of fried shrimp meatballs by bean curd residue was determined with a single factor and orthogonal experiments,and nutrient content,health and safety index was detected.The results show that the best technology is bean curd residue powder 36.0 %,shrimp 36.0 %,mushrooms 12.0 %,butter 4.0 %,cassava starch 5.6 %,chicken powder 2.1 %,spicy 0.3 %,fried powder 4.0 %,fried shrimp meatballs by bean curd residue is nutritive,distinctive flavour,safe and reliable.
出处
《食品研究与开发》
CAS
北大核心
2012年第12期108-112,共5页
Food Research and Development
关键词
豆腐渣
油炸虾肉丸
营养成分
安全检测
bean curd residue
fried shrimp meatballs
nutrient content
safety testing
