1) low-fat sausage
低脂肉肠
2) low-fat meat
低脂肉
1.
The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI (such as decreasing the cooking loss and improving the freezing and melting stability).
添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。
3) low fat sausage
低脂香肠
4) low-fat meat products
低脂肉制品
1.
And finally the applications of fat replacers in low-fat meat products have also been introduced.
介绍了脂肪替代品的种类、特点和最新研究情况,主要介绍了脂肪模拟品在低脂肉制品中的应用进展。
5) low fat sausage
低脂火腿肠
1.
The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.
用籼米为基质的脂肪替代品替代高脂火腿肠中50%脂肪制得了低脂火腿肠;通过全质构分析和感官评定相结合的方式对低脂火腿肠进行了评价。
2.
The formulation of the low fat sausage products with peanut residue was optimized by orthogonal experiment.
以水酶法提油后分离得到的花生渣为原料,添加到肉糜制品中,研究添加不同比例的花生渣粉来替代火腿肠中部分动植物蛋白,通过正交实验,综合考察火腿肠的持水率、硬度和感官评分,确定最佳配方为:花生渣粉8%(w/w)、肥膘9%(w/w)、冰水36%(w/w),制备得到的低脂火腿肠品质最好。
6) sausage meat and fat hasher
香肠肉脂绞碎机
补充资料：意式肉肠
Image:11777384252422815.jpg
意式肉肠
意式肉肠(mortadella)是意大利一种猪肉香肠，用切细肥猪肉熏制，调味料包括黑胡椒、玉米粒 、桃金娘、肉豆蔻和香菜。
意式肉肠起于艾米利亚-罗马涅的首府博洛尼亚。在意大利别处，意式肉肠以bolognese方式制做。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。