1) meat color
鲜肉色泽
2) Fresh meat
鲜肉
1.
Review on production of fresh meat by cryogenic cooling and freeze preservation;
鲜肉制品低温冷却与冷冻保藏
2.
The general studies and development trend of natural preservative used in fresh meat are reviewed.
天然防腐剂在鲜肉保鲜中已成为今后食品防腐剂发展的方向 ,具有广阔前景。
3.
In this paper an approach for measuring the water content in fresh meat is studied.
采用电导法的原理 ,利用鲜肉所含水分与其导电性之间的关系测定鲜肉的水分 ,取得与鲜肉电导成比例的信号 ,经信号变换处理电路后 ,利用单片机对其进行数据处理和校正 ,并显示水分含量 。
3) meat
鲜肉
1.
Study on determination of crude ammonia in meat by Indophenol-blue colorimetry;
靛酚蓝光度法测定鲜肉中粗氨的研究
2.
In the present study, an assay using Polymerase Chain Reaction(PCR) was developed for the detection of Staphylococcus aureus in meat.
在采用浮选与溶剂萃取相结合方法的基础上,使用FTA膜可高效地从鲜肉中提取金黄色葡萄球菌的DNA,消除PCR反应的抑制因子。
4) chilled meat
冷鲜肉
1.
Along with the advances in preservation technology, the safe, healthy chilled meat will become the main current of the meat consumption.
随着社会进步和人民生活水平的提高,肉类在消费者日常生活中所占比重逐年上升,但消费者仍然习惯于购买“热鲜肉”或者“冻鲜肉”,随着保鲜技术的进步,安全、健康的冷鲜肉将成为肉类消费的主流。
2.
The chilled meat packaged in plastic tray stored under 5℃, 10℃ and 15℃ were investigated on microorganism quantity, and the parameters of pH and aw of the chilled meat were investigated also at 5℃ and 10℃.
对在5℃、10℃和15℃条件下托盘包装的冷鲜肉进行了微生物数量的测定与分析,对5℃和10℃条件下pH值与水分活度(aw)进行了测定,结果表明:低温有利于延长冷鲜肉的货架期,且在低温条件下pH值、水分活度对微生物的生长影响较小。
5) fresh meat
生鲜肉
1.
The fresh meat was irradiated with ultraviolet for 10 min, 20 min,diped in 5%, 10%, 15% ginger juice respectively, and then stored at the analogical condition of supermarket at 4℃.
生鲜肉经30W紫外灯分别照射10min、20min后,用5%,10%,15%姜汁浸涂,然后模拟超市销售条件贮存于4℃恒温箱中,每天取样测定挥发性盐基氮(TVB N值)、细菌总数、大肠杆菌数,并作感官评定。
6) Fresh meat
热鲜肉
参考词条
补充资料：韭菜鲜肉馄饨
韭菜鲜肉馄饨
原料：猪肉馅150克、韭菜75克、厚的大馄饨皮150克、香菜1棵
辅料：
(1)盐1/2茶匙、香油1/2大匙
(2)高汤1碗、盐少许
做法：
1 韭菜洗净，切碎；猪肉馅再剁细，加入韭菜及调味料(1)调匀成馅料。
2 每张馄饨皮包入少许馅料，捏成长枕形馄饨，放入开水中煮熟至浮起。
3 调味料(2)放碗内，盛入煮好的馄饨，再加入洗净、切碎的香菜即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。