Study on the Processing Technology of Pork Balls with Onion Corn and Celery
In this paper,onion,corn,celery and pork were used to make pig meatballs,and the formula and process of onion,corn and celery pig meatballs were studied.With sensory score as the evaluation index,the optimal formula of the product was determined by orthogonal test on the basis of single factor test as follows:Onion puree 15%,celery puree 10%,corn kernels 14%,pork 45%,salt 2.1%,carrageenan 0.4%,egg white 9%.The optimum process conditions are:chopping for 3 min,frying for 3 min at 150℃.The product has golden color,delicious taste,rich aftertaste,dense section,good elasticity and no large porosity.
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