牛肉米果

牛肉米果 1．配方（单位kg） （1）原料                          （2）调味粉 粳米粉                         60                                蔗糖粉                         25 土豆淀粉                     3                                 蔬菜粉                         8 小麦淀粉                     1                                 香料                            8 变性淀粉                     0.3                               味精                            12 蔗糖                            1                                 I+G                             0.5 食用盐                         0.2                               食用盐                         12 牛肉调味料                  0.8                               牛肉香精                     0.5 水                                8                                 水解植物蛋白              8                                                                       糊精                            6                                                                           牛油                            2                                                                       牛肉粉                         18     2．工艺流程     粳米一浸泡一制粉一配料一蒸煮一揉面一成型一千燥一调质老化一二次 干燥一焙烤一淋油一喷调味粉一包装     3．操作要点     （1）制坯方式与黑芝麻米果基本相同。     （2）淋油调味淋油时温度以70～80℃为宜，以调味粉调味，调味粉的重量约占饼重的5％～8％，着粉要均匀。     4．质量标准 米果表面呈金黄色，质地疏脆，牛肉香气浓郁。