1) fermented western ham
发酵西式火腿
1.
Based on the processing theory of Chinese traditional and foreign fermented meat products, with modern fermented technology, the processing technique of fermented western ham was studied.
本实验是以传统的发酵肉制品、西式发酵肉制品和西式火腿的加工理论为基础,结合现代发酵技术,对发酵西式火腿的加工工艺进行了研究。
2) fermented ham
发酵火腿
3) Sandwich ham
西式火腿
1.
This thesis is a research on the sense quality,physical and chemical characteristics of the fermented pig's ears sandwich ham, with the purpose of providing some experimental basis for the development of the sandwich ham and developing a new way for the use of pig's ears.
本实验以猪耳为原料经乳酸菌发酵加工西式火腿,探讨了发酵猪耳西式火腿的加工过程中发酵时间对产品理化特性和感官品质的影响。
2.
In this study, the effects of added four gums including gelatin, carrageenan, sodium alginate and xanthan gum on the texture characteristics of sandwich ham were investigated.
探讨以猪肉为原料的西式火腿加工过程中,食用胶加入的种类、加入方式和加入量对产品物性的影响,并采用正交试验研究不同食用胶在西式火腿中的应用效果。
4) western-style ham
西式火腿
1.
Research on seeping of western-style ham section and critical control point
西式火腿切面渗水及其关键控制点的研究
2.
During the preparation process of western-style ham, different addition amounts of dietary fiber (0, 2%, 4%, 6% and 8%) were investigated.
以猪肉为原料,在西式火腿加工过程中分别添加0、2%、4%、6%、8%的膳食纤维,利用物性测定仪和色差计研究不同膳食纤维添加量对西式火腿的剪切力、硬度、弹性、黏聚性、胶着性、咀嚼性、回复性以及色泽的影响。
5) square west ham
西式方火腿
1.
Study on hazard analysis and critical control point during processing square west ham;
西式方火腿加工中危害分析及关键控制点的研究
补充资料：西式脆饼
材料
牛肉糜400克，洋葱半个，芹菜一棵，番茄一只，生菜丝半杯，胡萝卜丝半杯，墨西哥脆饼六只。
调料
番茄酱两大匙，精盐一中匙，胡椒粉少许，辣酱油一小匙，色拉油三大匙，牛肉30克，黄油适量。
做法
①洋葱切碎，芹菜与番茄切粒。
②取一盘，加色拉油三大匙，高火4分钟，放入牛肉糜、洋葱、芹菜、番茄、黄油及调料拌匀，高火2分钟，中途搅拌一次。
③将脆饼每面高火30秒，取出后放入适量牛肉糜混合物，面铺上生菜丝和胡萝卜丝，可与汁拌吃。
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