1) sausage
肉肠
1.
The paper introduced the use of linseed gum for improving the sausage quality.
本文研究了亚麻籽胶在肉制品中的应用,通过研究发现亚麻籽胶可以改善肉肠的加工和食用性能,增强肉肠弹性,增强复水性,消除淀粉感。
2) chicken sausage
鸡肉肠
1.
Effect of transglutaminase (TGase) and four hydrocolloids (к-carrageenan, xanthan ,sodium alginate and guargum) on hardness and yield of chicken sausage with two factors factorial experiment design was studied in this paper.
本实验采用两因素析因试验设计,研究了转谷氨酰胺酶和四种亲水胶体(卡拉胶、黄原胶、海藻酸钠、瓜尔豆胶)对鸡肉肠硬度和出品率的影响。
2.
Effects of sodium pypophosphate (SPP), sodium tripolyphosphate (STP) and sodium hexametaphosphate (SHMP) on the yield of chicken sausage were studied.
本文主要研究了焦磷酸钠(SPP)、三聚磷酸钠(STP)和六偏磷酸钠(SHMP)对鸡肉肠出品率的影响,并采用L9(34)正交试验设计确定了鸡肉肠中添加复合磷酸盐的最佳配比;通过复合磷酸盐(0。
3.
Effect of transglutaminase (TGase) and four non-meat proteins (NMP)(including soy protein, casein, egg white and whey protein concentrate) on hardness and yield of chicken sausage with two factors factorial experiment design were studied in this paper.
本文采用两因素析因实验设计,研究了转谷氨酰胺酶和四种非肉蛋白(大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白)对鸡肉肠出品率和硬度的影响。
3) Yak meati ntestinalp roduct
牦牛肉肠
4) low-fat sausage
低脂肉肠
5) beef sausage
牛肉肠
1.
As the starter,different species ratio were prepared for the beef sausage fermentation.
本试验对五种食用发酵菌进行了筛选 ,以不同的配比制成发酵剂 ,用于发酵牛肉肠的加工。
6) pork sausage
猪肉肠
1.
The 7S globulin by neutrase hydrolysis and application in pork sausage;
中性蛋白酶水解7S球蛋白及其在猪肉肠中应用
2.
The effects of the hydrolysates added into pork sausage on its texture and yield were investigated.
研究不同水解度酶解产物的乳化性、持水性、持油性等功能特性,比较不同水解度产物添加到猪肉肠中对其质构及得率等的影响。
参考词条
补充资料：麒麟青蔬肉肠
材料：
肉肠75克，云南小瓜100克，菜心100克，火腿50克
方法：
1、将肉肠切成厚片；
2、云南小瓜切成肉肠的形状，稍为厚一些；
3、火腿切薄片，造型上碟蒸熟后将炒好的菜心拼边，以精盐、味粉勾芡淋在上面即可
说明：补充资料仅用于学习参考，请勿用于其它任何用途。