1) crystal chicken sausage
晶肉鸡肠
1.
The processing technology of a kind of low temperature sausage product-crystal chicken sausage made mainly by chicken as raw material is expanded.
本文详细介绍了以鸡肉为主要原料的低温灌肠制品——晶肉鸡肠的制作工艺。
2) chicken sausage
鸡肉肠
1.
Effect of transglutaminase (TGase) and four hydrocolloids (к-carrageenan, xanthan ,sodium alginate and guargum) on hardness and yield of chicken sausage with two factors factorial experiment design was studied in this paper.
本实验采用两因素析因试验设计,研究了转谷氨酰胺酶和四种亲水胶体(卡拉胶、黄原胶、海藻酸钠、瓜尔豆胶)对鸡肉肠硬度和出品率的影响。
2.
Effects of sodium pypophosphate (SPP), sodium tripolyphosphate (STP) and sodium hexametaphosphate (SHMP) on the yield of chicken sausage were studied.
本文主要研究了焦磷酸钠(SPP)、三聚磷酸钠(STP)和六偏磷酸钠(SHMP)对鸡肉肠出品率的影响,并采用L9(34)正交试验设计确定了鸡肉肠中添加复合磷酸盐的最佳配比;通过复合磷酸盐(0。
3.
Effect of transglutaminase (TGase) and four non-meat proteins (NMP)(including soy protein, casein, egg white and whey protein concentrate) on hardness and yield of chicken sausage with two factors factorial experiment design were studied in this paper.
本文采用两因素析因实验设计,研究了转谷氨酰胺酶和四种非肉蛋白(大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白)对鸡肉肠出品率和硬度的影响。
3) chicken sausage
鸡肉香肠
1.
The effect of the multiple type and the single type preservative on chicken sausage were studed by measuring the amount of the microbe in different store time and sense organs analysis.
本文将乳酸链球菌素、丙酸钙、山梨酸钾、乳酸钠作为复合型防腐剂加入到鸡肉香肠中,通过对不同储存时间的香肠中菌落总数的测定和感官分析,研究单一型、复合型防腐剂对鸡肉香肠防腐的作用。
2.
Method for chicken sausage processing was introduced.
本文简要介绍了鸡肉香肠的生产工艺及原理 ,探讨了鸡肉香肠的发展前
5) chicken meat sausage
鸡肉火腿肠
1.
Effect of maize starch phosphate ester on the texture of chicken meat sausage;
玉米磷酸酯淀粉对鸡肉火腿肠制品质构的影响
6) chicken cooked sausage
熟鸡肉香肠
补充资料：多晶莫来石晶须(纤维)
分子式：
CAS号：
性质：莫来石相为主晶相的多晶纤维。化学成分为Al2O3 72％～77％，SiO222％～17％，B2O3 3％～5％，P2O51.5％～3.0％。纤维直径2～7μm，纤维长度20～125μm。使用温度1350℃。多采用溶胶-凝胶法制造。主要用作补强填料，也可作为轻质、隔热保温材料使用。
CAS号：
性质：莫来石相为主晶相的多晶纤维。化学成分为Al2O3 72％～77％，SiO222％～17％，B2O3 3％～5％，P2O51.5％～3.0％。纤维直径2～7μm，纤维长度20～125μm。使用温度1350℃。多采用溶胶-凝胶法制造。主要用作补强填料，也可作为轻质、隔热保温材料使用。
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