1) tenderizing enzyme
嫩化酶
1.
This paper summarized the property,kind,mechanism of rejuvenation and advances ofits research of tenderizing enzyme.
综述了肉类嫩化酶的种类、性质、嫩化机理以及研究现状。
2.
This paper summarized the property, kinds and mechanism of the rejuvenation and advances of its research on tenderizing enzyme.
对肉类嫩化酶的种类、性质、嫩化机理以及国内外的研究现状进行综述,探讨了不同肉类嫩化酶在畜产品加工中的最新应用进展及存在的问题,并对肉类嫩化酶的发展趋势作一展望。
3.
The tenderness is the main edible quality of the meat,this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
嫩度是肉的主要食用品质,在查阅大量资料的基础上,综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
2) enzyme tenderization
(肉的)加酶嫩化
3) enzymatic tenderizing method
(肉的)加酶嫩化法
4) tenderness
[英]['tendənis] [美]['tɛndɚnɪs]
嫩化
1.
Effects of composite protease on marinated pork’s tenderness;
复合蛋白酶对腌制猪肉嫩化效果的影响
2.
In this paper,the effect of papain on the tenderness of Bos grunniens meat was studied by analysis of the sensory qualities,changes of shear stress,diameters of myofibrillae and pH value after treated.
本文对木瓜蛋白酶对牦牛肉嫩化效果进行研究,并对处理后的样品的感观品质、剪切力变化、肌纤维直径和pH值进行测定。
5) tender
[英]['tendə(r)] [美]['tɛndɚ]
嫩化
1.
Investigation on beef-tenderizing by Reorganizes the tender fluid;
重组嫩化液对牛肉嫩化研究
2.
Protease application for tender beef research;
应用蛋白酶进行牛肉嫩化的研究
3.
The lamb kept is tendered well 12hrs later at 10±2℃ after fresh lamb of Mongolian Sheep has been injected with 2%(mL/g.
以分割的新鲜蒙古绵羊后腿为原料,研究了温度与几种盐对羊肉中钙激酶活性的影响以及CaCl2对羊肉的嫩化效果。
6) tenderize
[英]['tendəraɪz] [美]['tɛndə'raɪz]
嫩化
1.
Researches on several methods to tenderize beef;
几种牛肉嫩化方法的研究
2.
CaCl 2 and Papain were injected to tenderize M.
宰后向牛的股二头肌注射 Ca Cl2 和木瓜蛋白酶 ( Papain)来嫩化牛肉 ,并于后熟2 4 h左右进行了肌原纤维小片化指数 ( MFI)、粗钙激活因子活性 ( CAF)和可溶性胶原蛋白含量等指标的测定。
3.
The results revealed that the optimal conditions of protease to tenderize pork jerky was 0.
采用酶法嫩化技术,研究蛋白酶的种类,加酶量和酶解时间对猪肉脯嫩化的影响。
补充资料：白嫩嫩
1.形容雪白粉嫩。
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