1) Cooked pork stuffing
熟制肉馅
2) minced meat
肉馅
1.
The research and application of a kind of new ingredient for minced meat;
新型肉馅配料及其在肉馅中的应用
2.
Sterilization and disinfection kinetic models of minced meat by high density CO_2 with different pressure,treating temperature and exposure time were investigated.
研究了不同压力、温度和时间的高密度CO2对肉馅的杀菌效果及杀菌动力学模型,以相对均方误(RMSE)和决定系数(R2)为衡量指标考察了线性(Linear)、威布尔(Weibull)和逻辑斯谛(Log-Logistic)模型拟合的效果。
3.
38 MPa) on bacteria in minced meat was investigated,and was analyzed using two models.
38 MPa)对肉馅中细菌的杀菌效果并应用两种模型进行了分析。
3) cooked meat
熟肉制品
1.
This paper discusses a method for detecting benzoic acid sorbic and acid of cooked meat products with HPLC.
用液相色谱法测定熟肉制品中苯甲酸、山梨酸含量的分析方法,针对样品具有高脂肪、高蛋白的特点,可以改进相应国家标准中样品前处理方法。
2.
The effects of the bio-active compound produced by Streptomyces 702 on the cold storage of cooked meat were studied.
研究了冷藏条件下经链霉菌702所产生物活性物质处理的熟肉制品的保藏效果。
3.
Showed that: After being treated with the combined antiseptic germicide of 60% ethanol, 0 5% lactic and 0 2% acetic acid, together with calcium alginate coating, the cooked meat was left unspolled at 28 ℃ for 7 days.
将两种可食性涂膜材料 ,分别与无毒抑菌剂联合使用 ,对熟肉制品进行保鲜处理 ,研究表明 ,经 60 %乙醇、 0 。
4) cooked meat products
熟肉制品
1.
Factors of affecting lipid oxidation of cooked meat products by irradiating;
影响熟肉制品辐照所致脂肪氧化因素分析
2.
Cooked meat products sold in Shaanxi Province of food-borne pathogen contamination of results of analysis of pro-active monitoring
陕西省市售熟肉制品食源性致病菌污染状况主动监测结果分析
3.
Survey of knowledge,attitude and practices on food safety among personnel who produce or manage cooked meat products in Xinxiang city
新乡市熟肉制品生产经营人员食品安全知识及态度和行为调查
5) Cooked poultry
熟制禽肉
补充资料：肉馅面包
肉馅面包
材料：
全麦面包2片·沙拉酱或蛋黄酱1汤匙·沙拉叶数片·熟熏肉片50克·胡椒·油或奶油1茶匙·蛋1个·盐·番茄2个·葱花1匙
做法：
1、在面包片涂上沙拉酱或是蛋黄酱。放上清洗过的沙拉叶，之后将熏肉片均匀摆在菜叶上，并撒些胡椒调味。
2、在不沾锅中热油，煎一个荷包蛋，撒些盐调味后，摆在面包上。清洗番茄，去除蒂梗，一个切为8块，放在熏肉面包旁，并撒上盐、胡椒和葱花，即可食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。