1) smoke-drying bowels
熏干肠
3) smoked and cooked sausage
熏煮香肠
1.
Application of HACCP in smoked and cooked sausage products;
HACCP在熏煮香肠生产中的应用
2.
Study on the application in smoked and cooked sausage made of degeneration amylum;
变性淀粉在熏煮香肠中的应用效果研究
3.
Study on the storage characteristics of low-temperature heated smoked and cooked sausage;
低温熏煮香肠的贮藏特性研究
4) smoked-and-cooked sausage
熏煮香肠
1.
The texture is one of the important characteristics of smoked-and-cooked sausage, and the content of fat, salt, starch and water are key factors.
质构是熏煮香肠的重要品质特征之一,脂肪、食盐、淀粉和水分含量是影响其质构的主要原辅料组成。
2.
Prediction of sensory texture evaluation of smoked-and-cooked sausage was obtained and improved with back propagation neural network(BPNN) ,which had been analyzed on the basis of multiple regressions by Dong and Luo previously.
应用BP神经网络对熏煮香肠质构的感官评定预测进行了改进。
5) smoking sansage
熏煮肠
6) sausage cage
熏(香)肠架
补充资料：哈尔滨羊干肠
哈尔滨羊干肠
原料配方：新鲜猪瘦肉77公斤，肥肉19公斤，羊小肠衣6把，干淀粉4公斤，味精0.2公斤，胡椒粉0.15公斤，白糖0.5公斤，桂皮粉、蒜泥、精盐、硝石适量 制作方法： 1.制馅及灌肠：将瘦肉洗净后切成块，用盐、硝石腌渍72小时左右，肥肉用盐腌制。腌好的瘦肉用10毫米直径筛板孔眼绞肉机绞碎；肥肉切成7立方毫米的小丁，加入淀粉及其它配料搅拌均匀。用灌肠机或手工将肉馅灌入已洗干净的肠衣内，然后用细绳扎紧拧节。 2.烤煮及熏烟：将灌肠用木柴或无烟煤烘烤20分钟，放进84℃热水中煮15分钟，待肠冷却再上杆熏制6小时左右。 产品特点：表面枣红色，切面玫瑰红色，肥肉丁乳白色，鲜味适口。
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