1) nucleus material of pidan pickle agent
皮蛋腌制剂核心料
1.
On the basic of visual index and proportion of the eggs with eggwhite sticking shell and rotten heed, the stability of the pidan made by utilizing zine, copper,zine-copper mixture and nucleus material of pidan pickle agent was compared.
采用GB9694 -88标准比较了用锌法、铜法、铜锌合剂法、皮蛋腌制剂核心料法生产皮蛋的稳定性 ,以及皮蛋腌制剂核心料在不同季节 ,不同添加量按感观指标和粘壳、融头蛋产生的比例检验其稳定性。
2) cured egg
腌制蛋
3) curing agent
腌制剂
1.
Influence of curing agent and processing technology on the color characteristics of meat products;
腌制剂和加工工艺对传统肉制品色泽特性的影响研究
2.
The effects of curing agents(NaCl,NaNO2),natural antioxidants(vitamin C,tea polyphenols),and some other processing and storage conditions such as heat treatment,temperature,light,oxygen,on the color of chicken product were studied.
研究了腌制剂(食盐、亚硝酸盐)、天然抗氧化剂(维生素C、茶多酚)、其他加工(热处理)和贮藏条件(温度、光线、氧气)对鸡肉制品颜色的影响。
4) nitrite-free curing agent
无硝腌制剂
1.
This paper summarized the current research development of nitrite-free curing agent for meat and its products.
本文综述了肉类及肉制品中无硝腌制剂的研究进展。
5) compound curing agent
复合腌制剂
1.
In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.
采用低温、复合腌制剂、干燥、真空包装、发酵成熟等工艺过程,进行低咸度腌肉制品安全性研究。
6) curing ingredients
腌制用配料
补充资料：脆皮皮蛋
脆皮皮蛋
[原料/调料]
皮蛋5个。花生油500克（实耗油50克）、椒盐少许，生粉30克、面粉50克、泡打粉3克、清水适量。
[制作流程]
1、皮蛋煮熟去壳切块拍上干生粉，撒上椒盐待用。
2、生粉、面粉、泡打粉加清水拌匀，加入少许生油制成脆浆，静放10分钟，然后把皮蛋块放入。
3、烧锅下油，待油温100时，放入挂上脆浆的皮蛋，炸至外脆里嫩即可入碟。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。