1) instant sea food
海味即食品
1.
The techology and characteristcs of the Dong Fang Spiral Shell preared instant sea foods are introduced, together with an analysis onto the processing criticals; and relevant technological parameters are presented.
介绍以东方螺为原料制造海味即食品工艺和特点，并对制作关键问题进行了探讨，提供有关技术参数。
2) Instant foods
即食食品
1.
According to four respects of risk assessment and joined with limiting index of Listeria monocytogenes in Regulation(EC) No 2073/2005, many new opinion on risk assessment of Listeria monocytogenes in instant foods were described in this paper.
从风险评估的4个方面并结合欧盟法规(Regulation(EC) No 2073/2005)中单核细胞增生李斯特菌的限量指标,介绍关于即食食品中单核细胞增生李斯特菌风险评估的新观点,并指出需要改进微生物标准中的单核细胞增生李斯特菌的限量指标。
3) instant kelp
即食海带
1.
Smell removal and sterilization processes of instant kelp;
即食海带的脱腥与杀菌工艺
4) Ready-to-eat food
即食制品
6) eating quality
食味品质
1.
Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;
米饭质地特征及其与食味品质的关系
2.
Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;
稻米食味品质指标间的关系及其简易评价方法的研究
3.
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.
蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
补充资料：山珍海味
| 山珍海味 原指山野和海洋所产的珍贵烹饪原料。又称山珍海错 、水陆之珍。后泛指用这些原料制作的菜肴等食品，有时指丰盛的肴馔。 珍，自古就指美好的食物。中国隋唐以前，美食多用山野所产烹饪原料制作，俗有山珍之称，至唐代始见于文字 。海味之称，始见于《南齐书·虞悰传》。至明代有《海味索隐》专集，专指海产烹饪原料。至明清之际，出现了记海产烹饪原料的专著《闽中海错疏》、《记海错》、《海错百一录》，海错一词原指众多的海产品，在此专指海产烹饪原料。此外尚有同义的海食、海物、海鲜等。旧时交通不便，海产烹饪原料内运以后，多被视为珍物，便和山珍组合一起，构成美馔佳肴，被称为山珍海错或山珍海味，逐渐形成专用名词。 |
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