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以‘南煎丸子’一菜为研究对象，运用油温，加热时间和油料比等不同因素在不同水平的９种组合，对制成的半成品进行感官评定和成分分析。结果表明：油煎最佳工艺条件是。油温１１０℃时下锅油煎，中小火煎制３ｍｉｎ，油料比是３：４。此条件下煎制的丸子蛋白质损失最小。氨态氮含量最多．水分含量较大，感官性状最好。
Taking Nancan meatballs as the research object, sensory evaluation and composition analysis of the semi-finished products were conducted by using 9 different combinations of different factors such as oil temperature, heating time and fuel ratio. The results show that: the best processing conditions are. When the oil temperature is 110 ℃, the frying pan is fried, the medium and small fire frying system is 3min, and the oil-to-oil ratio is 3: 4. Under this condition, the loss of protein in fried meatballs is the smallest. Ammonia nitrogen content up. Large moisture content, the best sensory traits.