1) Chinese ham
中式火腿
1.
The paper discusses at which Xiang pig weight is well adapted to process Chinese ham.
鉴于不同体重的香猪生产的火腿 ,在感官状态和理化指标上存在着差异 ,将其划分为 5个体重梯度 ,共选择 2 9头香猪按照中式火腿的加工方法进行处理 ,对产品进行感官评定及氯化钠和水分含量的测定。
2) 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。
3) 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。
4) 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
5) farm-style ham
农家式火腿
补充资料：中式汉堡包
中式汉堡包
主料：馒头
辅料：生菜、酱豆腐、酱牛肉
调料：橄榄油
烹制方法：
1、将馒头切成两半，锅中倒入少许橄榄油，放入馒头煎至两面金黄后取出，抹上酱豆腐，夹入牛肉、生菜即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。