摘要
调制生肉馅的主料普遍选用的是猪夹心肉,以冷却肉最佳,并随着肉的加工细度的增加,生肉馅的口感变得更好。生肉馅风味的形成,除了受生肉自身所含风味物质的影响外,还受调辅料如葱、姜、料酒、食盐、酱油、白糖、味精、水的影响,也受皮冻中大量的风味物质的影响,还受生肉馅的调制方法如调味品投放次序、调馅时的搅拌温度和方法、皮冻加入量和加入时机的影响,以及加热熟制对风味形成的影响。
The major ingredient used in raw meat fillings making is the pork with fillings and the frozen meat is the best. Further processing of pork will better the taste of the filling. Other than the flavor substance itself, the flavor development of raw meat filling is influenced by condiments, such as shallot, ginger, wine, salt, soy, white sugar and monosodium glutamate. Other factors such as flavor substance in the skin jelly, the amount and timing of skin jelly input, raw meat filling processing methods, processing temperature, condiments input order and heating bring about influence to the flavor of the final product.
出处
《扬州大学烹饪学报》
2007年第4期21-25,共5页
Cuisine Journal of Yangzhou University
关键词
面点生肉馅
风味
皮冻
调制方法
raw meat filling in pastry
flavor
skin jelly
processing method
作者简介
朱在勤（1966～），男，江苏扬州人，扬州大学旅游烹饪学院讲师，从事烹饪工艺学研究；
陈霞（1976～），女，新疆奇台人，扬州大学旅游烹饪学院讲师，硕士，从事食品工艺研究。
