1) fermented sausage
发酵香肠
1.
Isolation and identification of micrococcus and staphylococci from fermented sausages;
不同发酵香肠中微球菌与葡萄球菌的筛选与鉴定
2.
Research on processing technology and changes of physicochemical properties of fermented sausage;
发酵香肠工艺及理化性质变化研究
2) fermented sausages
发酵香肠
1.
Selection of probiotic lactobanillus stains for fermented sausages starter cultures;
发酵香肠益生型乳酸菌发酵剂的筛选
2.
Study on correlation between physics-chemistry characteristics and sensory qualities of fermented sausages;
发酵香肠理化特性和感官质量相关性研究
3.
The contribution of starter culture to volatile compounds in fermented sausages;
微生物发酵剂对发酵香肠中挥发性成分的影响
3) dry fermented sausage
发酵干香肠
1.
Research on changes of physical and chemical index of dry fermented sausage during processing;
发酵干香肠生产过程中的理化变化研究
2.
The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb.
采用同时蒸馏萃取方法结合气谱 /质谱联用仪 ,以壬烷作为内标 ,对发酵干香肠中的挥发性成分进行定性和半定量分析。
3.
In this paper the changes of pH, Aw, moisture content, acidity value, peroxide value, proteolysis index andmicroorganism were studied during the processing of dry fermented sausage.
本文揭示了发酵干香肠生产过程中水分活度、pH值、酸价、过氧化物值、蛋白水解指数等理化指标及微生物指标的变化情况。
4) dry fermented sausages
干发酵香肠
1.
Four batches of dry fermented sausages were prepared.
以戊糖乳杆菌31-1和木糖葡萄球菌为发酵剂生产干发酵香肠,就发酵剂对干发酵香肠成熟过程中游离氨基酸的影响进行了研究,同时对干香肠在成熟过程中微生物和pH值的变化进行了分析。
2.
The aim of this paper is to give an overview on the biogenic amines in dry fermented sausages, including the requirements for the accumulation of biogenic amines, the content of biogenic amines, chemico-physical factors influence the production of biogenic amines and microorganisms related to accumulation of biogenic amines in dry fermented sausages.
综述了干发酵香肠中生物胺产生的条件 ,国外干发酵香肠中生物胺的含量 ,与生物胺积累有关的微生物以及影响生物胺产生的理化因素 ,并提出了控制干发酵香肠中生物胺积累的措施。
5) dry fermented sausage
干发酵香肠
1.
Effect of Staphylococcus xylosus and Lactobacillus casei on content of biogenic amines in dry fermented sausages;
发酵菌株对干发酵香肠中生物胺含量的影响
2.
The effects of P. pentosaceus and combined starter cultures on the analysis (TPA) and color of dry fermented sausage from sheep meat
戊糖片球菌与复合发酵剂对羊肉干发酵香肠质地剖面分析(TPA)和色泽的影响
3.
typhimurium being representedenterobacteria to imitate dry fermented sausage.
本文以植物乳杆菌6003作为乳酸菌发酵剂,以大肠菌O139和鼠伤寒沙门氏菌代表肠道菌,添加于模拟干发酵香肠肉汤中,通过不同浓度的大蒜对模拟肉汤影响研究,表明0。
6) Dry sausages
干制发酵香肠
补充资料：鱼子香肠
原料
主配料：鲤鱼子500克、猪肥膘肉250克、猪肠衣1米、葱末50克、姜末50克。
调料：五香粉10克、辣椒粉15克、精盐10克。
制法
（1）取鲤鱼子洗净滤干。肥膘肉切成黄豆大小的丁。鱼子、肥肉丁一同放入盆内，加入精盐、辣椒粉、五香粉、葱末、姜末搅拌均匀，腌制1小时左右。
（2）肠衣洗净，将调好的鱼子、肉丁用漏斗灌入小肠内，以10厘米为一节，用细线系好。
（3）将鱼子肠用小火蒸制成熟。食用时切成薄片即成。
特点
黄白相间，色泽美观，鲜香适合，佐酒最佳，风味特佳。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条