CAJ | 학술논문

采用单因素试验，结合感官评定和质构特性分析，探讨斩拌时间、煮制时间、水分添加量、肥瘦比例对牛肉丸质构特性的影响，通过正交试验确定牛肉丸的最佳加工工艺条件为斩拌时间10 min，煮制时间5 min，水分添加量20%，肥瘦比例3∶7。
채용단인소시험，결합감관평정화질구특성분석，탐토참반시간、자제시간、수분첨가량、비수비례대우육환질구특성적영향，통과정교시험학정우육환적최가가공공예조건위참반시간10 min，자제시간5 min，수분첨가량20%，비수비례3∶7。
In this paper, with single experiment the effects of chopping time, heating time, water addition and proportion of fat and lean on the quality property of the beef ball are studied by sensory test and texture property analysis. Through orthogonal test, the best processing conditions of beef ball are obtained. The results are as follows: chopping time is 10 min, heating time is 5 min, the amount of water added is 20%, and the proportion of fat and lean is 3∶7.