1) dried sausage
风干肠
1.
Beside generation of offensive flavor,oxidation occurred during processing of dried sausage also caused changes in products nutrient such as damage of vitamins and essential amino acids.
风干肠的脂肪氧化,造成其营养成分改变,维生素和必需氨基酸减少,感观质量和结构变化较大。
2.
Due to an enhancement effect of Lumino-KbrO3 chemiluminescence system induced by nitrite, nitrite in dried sausages were determined using chemiluminescent method.
利用亚硝酸根对鲁米诺-溴酸钾化学发光体系具有显著增强作用的特点测定风干肠中的亚硝酸盐。
2) air-dried sausage
风干香肠
1.
Study on air-dried sausage improved by stater cultures and its physicochemical properties;
用发酵剂改良风干香肠及其理化特性的研究
3) the fermented sausage
发酵风干肠
4) Harbin fermented sausage spices
风干肠香辛料
1.
The essential fragrant ingredients of two famous Harbin fermented sausage spices were extracted by Headspace method.
为了获取关于香辛料在哈尔滨风干肠中的应用资料,利用静态顶空进样法从哈尔滨市售两种知名品牌的风干肠香辛料(FX)中收集到挥发性香气成分,连接GC/MC装置进行分析,分别测得FX1中有20种化合物,FX2中有22种化合物,这些化合物均以烯烃类、醇类、醚类、醛类、酮类、酸类、脂类及芳香类有机化学物质为主,而此类化学物质也均属于食品化学中所介绍的香辛料的主要成分的范畴,本实验利用峰面积归一化法通过G170LBA化学工作站数据处理系统得出各化学成分在每个样品中的相对百分比。
5) semi-dry fermented sausage
半风干发酵香肠
1.
The isolated strains from kimchi and its use in semi-dry fermented sausage;
主要研究从泡菜中提取的营养乳酸菌在半风干发酵香肠中的使用。
6) Harbin dry sausage
哈尔滨风干肠
1.
Harbin dry sausage for research, within fermentation process, separating and purifying the dominant strains, established dominant strains pool of Harbin dried sausage.
以哈尔滨风干肠为研究对象,在其发酵过程中,分离纯化其中的优势菌,建立哈尔滨风干肠优势菌菌库。
补充资料：肠肠儿粉
肠肠儿粉
又称冒根儿油条。即用炖好的象牙指环般的节节肥肠汤下的米粉。汤呈乳白色，面上漂着光闪闪的油花。此粉为中下层市民喜食之物。
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