1) meatball
[英]['mi:tbɔ:l] [美]['mit'bɔl]
肉丸
1.
In view on the tendency of expense development and the generally present situation in lack of the calcium in China,It is beneficial exploration of developing new food resources,to utilize comprehensively sideline product of chicken processing to prepare fresh chicken-bone paste,and enable the meatball have dual effects of the nutrition and health care.
鉴于消费发展的趋势和我国人民普遍缺钙的现状,综合利用鸡肉加工的副产品制备新鲜鸡骨泥,使鲜鸡骨泥肉丸具有营养保健的双重功效,是开发食品新资源的有益探索。
2.
Factors influencing the quality of bone paste meatball were discussed by the orthogonal test,and the optimal formula of meatball was determined in this paper.
本课题采用正交试验法探讨了鸡脯肉、鸡骨泥、猪肥膘以及生粉对鸡骨肉丸的影响 ,确定了鸡骨泥肉丸的最佳配方。
3.
The influence of fructooligosaccharide(FOS) on meatball was investigated.
在肉丸中添加低聚果糖并研究其对肉丸质量的影响。
2) meat ball
肉丸
1.
In this paper, different meat ball (beef/pork=1/1) were processed.
用猪、牛肉（各５０％）为原料，通过添加不同的配料生产肉丸子，并用仪器对各组肉丸的品质特性进行客观评价。
3) chicken meatball
鸡肉丸子
4) tribute-bolus of beef
牛肉贡丸
5) chicken meatball
鸡肉丸
1.
In order to find the best way to improve the chicken meatball's sensory quality, springiness and rigidity, and fill in the blank of the market, we have carried on researches on some key factors of the ingredient such as salt, phosphate, starch, soybean protein, baking soda, water, etc.
为填补市场上肉丸制品中鸡肉丸的空白,本文对影响鸡肉丸质量的一些配方组成如食盐、混合磷酸盐、淀粉、大豆分离蛋白、碳酸氢钠、水等进行了研究,考查了其对鸡肉丸的感官质量、弹性、硬度等的影响,找出了稳定和提高鸡肉丸质量的方法。
2.
In order to find the best way to improve the quality of the new product-chicken meatball,some key factors of processing and sensory evaluation,such as the mouthfell,elasticity,taste,color and texture were studied.
为填补市场上肉丸制品中鸡肉丸的空白,文中对鸡肉丸生产工艺的一些关键因素进行了研究,从口感、弹性、味道、色泽、切面质构5个方面评价鸡肉丸的感官质量,找出了稳定和提高鸡肉丸质量的方法。
6) minced meat ball
肉末丸子
补充资料：蘑菇红参肉丸汤
菜谱名称 《中国益寿食谱》之延年益寿食谱（二）补益气血益寿----蘑菇红参肉丸汤
所属菜系 其它菜系
所属类型 健康菜谱
基本特点 补气养血
基本材料 前夹肉、鲜蘑菇各200克，红参枣（去核），鳝肉
原料：前夹肉、鲜蘑菇各200克，红参枣（去核）洗净，与鳝肉一齐放入锅内，加清水适量，武火煮沸后，文火煲1小时，调味供用。
功效：补气养血。
用法：佐餐食用。
应用：适用于气血不足之人。
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