1) emulsion sausage
乳化香肠
1.
Study on the application effect of emulsion sausage by adding soybean protein
大豆蛋白在乳化香肠中的应用效果研究
2.
Influence of several additives on the quality of emulsion sausage
几种添加物对乳化香肠品质的影响
3.
The curing effect of a kind of nitrite-free curing agent consisted of various additives on emulsion sausage was studied.
研究一种由多种添加剂复合而成的无硝腌制剂对乳化香肠的腌制效果。
2) emulsification-type sausage
乳化型香肠
1.
Study on effect of final chopping temperature on the characteristics of emulsification-type sausage;
斩拌终温对乳化型香肠品质影响的研究
2.
Emulsification-type sausage has fresh and tender mouth feeling,and is rich in protein.
乳化型香肠口感鲜嫩,蛋白质含量丰富,日益成为消费者喜爱的肉食制品。
3) emulsion-type sausage
乳化型香肠
1.
Analysis of existing problems and the principle of processing emulsion-type sausage;
乳化型香肠生产原理和常见问题分析
2.
The preservative effects of compound four additives,sorbic acid,sodium lactate,nisin and EDTA,on the emulsion-type sausage were studied.
采用L9(34)正交试验设计确定各因素水平的比例,对乳化型香肠进行感官指标、pH、菌落总数的测定。
4) emulsification and fermentation sausage
乳化发酵香肠
1.
The technology and composition of emulsification and fermentation sausage(summer sausage)of yak meat were studied and the its composition was explored by means of orthodoxy design.
对牦牛肉乳化发酵香肠 (即夏天香肠 )工艺和配方进行了研究 ,并采用正交试验法对配方进行了探索。
5) Lactobacillus farciminus
香肠乳杆菌
1.
Optimization of medium composition for cell multiplication and culture conditions of Lactobacillus farciminus
香肠乳杆菌增殖培养基及培养条件的优化研究
6) emulsion-type sausage
乳化肠
1.
Effects of phosphate on water-holding capacity and texture of emulsion-type sausage during storage;
磷酸盐对乳化肠贮藏期间保水及质构性质的影响
2.
The effects of fat/lean ratio on the quality characteristics of emulsion-type sausage were investigated.
研究了肥肉及瘦肉的添加比例对乳化肠品质特性的影响。
3.
Plakett-Burman(PB) design was applied to screen eight hydrocolloids commonly added in food process for the purpose of improving gel qualities of emulsion-type sausage.
为改善乳化肠凝胶品质,采用Plackett-Burman(PB)试验设计方法对广泛应用于食品加工的8种亲水胶体进行筛选,并对筛选出来的亲水胶体进行凝胶品质实验验证。
补充资料：北京香肠
原料配方 猪肉100千克 精盐3千克 硝100克 白蔻2.5千克 砂仁120克 花椒粉120克 酱油3千克 白糖2.5千克 鲜姜700克
制作方法 1.选择新鲜的猪臀部肉及大腿肉，肉质要结实，色正，精肉在85%以上，切成1厘米大小的小方块。
2.肉料加精盐、硝揉搓7次左右，肉成粘连状时，放入缸中腌制10小时。
3.用白冠、砂仁、花椒粉、酱油、白糖、鲜姜作调料，均匀拌入腌好的肉里，并揉搓为粘性馅 ，准备灌肠。
4.肠衣用温水进行反复漂洗，然后灌入拌好的肉馅，灌好肉馅后，用竹针刺肠排除肠内的空气，再按每20厘米一节用绳扎成小段。
5.灌好的香肠要挂在通风干燥处晾挂，一般需要25天，当肠内有清香味，肉色老红时,制作即完成。
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