Effect of Different Adding Order of Materials on Elasticity and Juiciness of Coriander Pork Meatballs
In view of the problems of soft taste,insufficient elastic brittleness and poor juiciness of the pork ball products on the market,the effects of adding order of 40.0％pork,30.0％chicken breast,0.3％glutamine transaminase and 12.0％fat on the elasticity and juiciness of the products were studied,and the optimal adding sequence of materials for pork meatballs with cilantro was determined by sensory evaluation method.Pork and L-Glutamine transaminase were added at the first step,and chicken breast were next,then fat were added at the last step.The experiment provides important theoretical value for the research and development of power animal and poultry meatballs,the improvement of product quality and the guidance of actual production in workshop.
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