研制一种新型日式鹿肉汉堡饼,并对其工艺条件进行优化。以感官评价为依据,通过正交试验得到鹿肉日式汉堡的优化工艺条件为鹿肉脂肪绞制直径分别为6 mm/3 mm,鹿肉及油添加质量比为7∶1,食盐添加量1.5%,黑胡椒添加量0.5%,通过上述优化工艺条件制得的鹿肉汉堡饼品质最佳。 Development of a new Japanese-style venison burger cake, and optimize its process conditions. Based on the sensory evaluation, the optimum conditions of deer meat hamburger obtained by orthogonal experiment were as follows: the diameter of deer fat stranding was 6 mm / 3 mm, the venom and oil were added at the mass ratio of 7:1, 1.5%, black pepper added 0.5%, through the above optimization process conditions made of deer burger cake best quality.