关键词：
猴头菇(Hericium erinaceus);鸡肉丸;配方
摘 要：
以鸡胸肉、猴头菇(Hericium erinaceus)等为原料,对猴头菇鸡肉丸的配方进行了研究.通过单因素试验和正交试验,以感官评价为指标,确定了猴头菇鸡肉丸的最佳配方为猴头菇添加量3%、料酒添加量20%、玉米淀粉添加量10%、卡拉胶添加量0.4%,其他配料添加量为猪肥膘20%、红枣2%、枸杞1%、姜粉1%、葱6%、盐1.6%、白胡椒粉0.5%、味精1%.
作 者：
JIANG Li-li;College of Biological and Pharmaceutical Engineering ,Huanggang Polytechnic College;
单 位：
JIANG Li-li%College of Biological and Pharmaceutical Engineering ,Huanggang Polytechnic College
关键词：
Hericium erinaceus;;chichen meatball;;recipe
摘 要：
Chicken and Hericium erinaceus were taken as the raw material,and the recipe of hericium erinaceus chichen meatball was studied. Sensory evaluation was taken as indexes,and the recipe of hericium erinaceus chichen meatball was determined through single factor and orthogonal experiment. The results showed that the optimum recipe was : Adding amount of hericium erinaceus 3%, adding 20% of cooking wine, adding 10% of corn starch and adding 0.4% of carrageenan,other auxiliary materials and its proportion were:pig fat 20%, red dates 2%, medlar 1%, ginger powder 1%, scallion 6%, salt1.6%, black pepper 0.5%, aginomoto 1%.
