2) Restructured meat
重组肉
3) re-organized rabbit meat
重组兔肉
1.
The influences of the proportion of soybean protein,carrageen and corn starch on the sensory and the costs of the re-organized rabbit meat products were studied with rabbit meat as main raw materials.
以兔肉为原料,探讨了重组兔肉中大豆蛋白、卡拉胶和玉米淀粉配比对成本和产品感官的影响,并讨论了异抗坏血酸钠对产品发色的影响,确定了最佳辅料的配方和NaNO2的最低使用量,从而降低了NaNO2的使用量和产品的成本。
4) restructured beef
重组牛肉
1.
The restructured beef was prepared by adding transglutaminase(TG) and Sodium casetnate(SC) as cold-binding agent at a ratio of 1:4 (TG: SC) and the added quantity was 1.
将转谷氨酰胺酶和酪蛋白酸钠作为重组牛肉使用的黏合剂,添加量为原料牛肉质量的1。
5) pork with sweet soybean paste
重组酱肉
1.
Effect of microwave sterilization on texture characteristics of pork with sweet soybean paste was studied by texture profile analysis.
采用质地剖面分析法研究了微波杀菌对重组酱肉质构特性的影响。
6) fish musculature
鱼类肌肉组织
1.
Analysis of inosine monophosphate in six fish musculatures;
6种鱼类肌肉组织肌苷酸的检测分析
补充资料：鱼肉牛奶粥
鱼肉牛奶粥
原料：鱼白肉--1/6块，牛奶--1大匙，盐--若干
制法（1） 将鱼肉抬掇干净，炖熟并捣碎。
（2） 将鱼肉放在小锅里加牛奶煮，之后加盐调味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。