1) chilled mutton
冷却羊肉
1.
Study on the initial microflora of chilled mutton made in Tacheng area;
新疆塔城地区冷却羊肉初始腐败菌相分析
2.
Isolation and identification of spoilage bacteria of chilled mutton andanalysis on composition of initial microorganism;
冷却羊肉中腐败菌的分离、初步鉴定与初始菌相分析
3.
Study on optimization of formula of nisin,tea polyphenol and chitosanin compound preservation of chilled mutton;
Nisin、茶多酚、壳聚糖复合保鲜冷却羊肉的配比优化研究
2) chilled goat meat
冷却山羊肉
1.
The paper used chilled pork and chilled goat meat as the material, including three parts: The effects of different packaging on chilled pork qualities were studied; Focused on the applications of preservatives and packaging in the .
本论文以冷却猪肉和冷却山羊肉为原材料，研究了不同包装方式对冷却猪肉品质的影响；保鲜剂与包装方式联用在冷却猪肉保鲜中的应用；包装中气体与肉不同体积比对冷却肉品质的影响。
3) refrigerated beef
牛肉冷却肉
1.
In this study ,sodium lactate was used in the preservation of refrigerated beef.
本研究将乳酸钠用于牛肉冷却肉的保鲜 ,主要是探讨了以下 2方面的内容 :第一 ,应用单因子试验配置 5个不同浓度的保鲜液 ,用浸泡的方式对肉块进行处理 ,真空包装 ,冷藏 ,用挥发性盐基氮为指标找出有效的保鲜浓度 ;第二 ,利用四因子二次正交旋转设计 ,探讨乳酸钠与保鲜剂山梨酸钾、丙酸钙和乳酸链球菌素 (nisin)之间的相互作用。
4) chilled pork
冷却肉
1.
Study on metmyoglobin reductase activity during chilled pork storage;
不同包装冷却肉在贮藏过程中高铁肌红蛋白还原系统活性变化
2.
Extension of the shelf life of chilled pork by modified atmosphere packaging and preservative;
气调包装与复合保鲜剂协同对冷却肉的保鲜研究
3.
Study on the antioxidant activity of garlic extract and its effect on preservation of chilled pork;
大蒜提取物对冷却肉保鲜及抗氧化性的研究
5) chilled meat
冷却猪肉
1.
The issues existed in the shelf life of chilled meat are bottle-neck problems to restrict the further development of chilled meat industry in China.
为了提高冷却肉品质,延长冷却猪肉货架期,本文阐述了冷却肉保鲜技术、各种保鲜方法原理和特点,同时对保鲜冷却肉存在的问题和研究方向也进行了探讨。
2.
Using chilled pork as materials,the effect of different lights on the changes of the meat reduction system and the color stability of the chilled meat during storage were studied.
本文采用猪冷却肉为原料,在相同光照强度(40～80Lux)下,研究不同波长光照对冷却猪肉肉糜中MetMb还原酶活性及肉色稳定性的影响。
3.
In order to protract the limited shelf life of chilled meat, which is one of the main obstacles hindering the further development of chilled meat, the effect of preservation that chilled meat was dealed with 8 different natural preservatives and then stored at 0～4℃ was studied in this paper.
为了延长冷却猪肉货架期,本文对8种复合保鲜剂喷洒处理冷却猪肉在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明:不同保鲜剂处理可不同程度降低肉表面的初始菌数,保鲜剂乙酸1g+乳酸1g+壳聚糖0。
6) cooling meat
冷却肉
1.
Study on the Fresh-keeping Technologies in the Production of Cooling Meat ——The orthogonal test on cooling meat preservation with lysozyme, Nisin, potassium sorbic acid;
冷却肉生产中保鲜技术的研究——溶菌酶、Nisin、山梨酸钾保鲜正交试验
2.
The fresh-keeping effects of GNa Solution, Nisin and lysozyme on t he cooling meat were studied in this test.
本试验详细研究了GNa液、乳酸菌肽(Nisin)、溶菌酶在冷却肉保鲜中的效果。
补充资料：鸡子羊肉面
羊肉味甘，性温，含美容必需的维生素b1、b2，能温补气血，驻颜，悦白皮肤，与鸡蛋清面条合用，再加入适当调料，是一道味道鲜美、补益美容、健脾开胃，益气补血，泽颜白面的佳肴。原书本方名叫“鸡子素饼方”，鸡子即鸡蛋，素饼即今之面条。
制作方法：
白面120克，鸡蛋4个，羊肉120克。先将羊肉剁细做羹，取鸡蛋清和白面做成面条，加适量的鸡清面条于沸水中，煮面令熟；再加调料及羊肉 羹。
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