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| Preparation of the Round Western-style Hamburg Cutlet |
| Pan Run-shu;Ma Han-jun;Sun Xiao-ming;Liu Qin-hua |
| Henan Institute of Science and Technology, Henan Xinxiang 453003 |
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Abstract The processing technology of the round western-style hamburg Cutlet was studied and the effect of addition levels of water, compound phosphate, composite modified starch and cooking methods on product’s quality were investigated. The results showed that the optimum addition levels of water, compound phosphate and composite modified starch are 20%, 0.4%, 10%, respectively.The best cooking method is fried.
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2008, Vol. 22 
