1) chicken ham
鸡肉糜火腿
1.
Microwave technology which fast developed recently was applied to improve the processing and sterilizing of chicken ham.
利用微波技术改善鸡肉糜火腿的生产工艺和杀菌工艺。
2) steak ham
肉糜火腿
1.
Special mixing starch for the steak ham with 30% starch addition was developed in this study.
肉糜火腿加工过程中,一般添加的淀粉量较多,对最终产品的质量和出品率影响较大,为此本实验研究开发了添加30%淀粉的肉糜火腿专用混配淀粉。
3) 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
4) chicken and ham sandwich
火腿鸡肉三明治
5) chicken meat emulsion
鸡肉糜
1.
In this study,the qualities of chicken meat emulsion product,including water-holding capacity(WHC),texture,gel strength and color,were investigated by adding 0%-10% modified starch under high hydrostatic pressure(HHP) at 300 MPa.
通过在鸡肉糜制品中添加0%-10%变性淀粉并结合高静压300MPa处理下考察对其保水性、质构、凝胶强度、色泽等品质特性的影响,并从微观结构上分析其作用机理。
6) Minced Chicken Breast Meat Roupu
鸡胸肉糜脯
1.
Effect of curing conditions,added amount of chicken fat in product and methods of drying on tissue structure,mouth feel and flavour of Minced Chicken Breast Meat Roupu were studied.
试验对鸡胸肉糜脯的腌制条件、鸡腹脂添加量及脱水方法对产品组织状态、口感和风味的影响进行了研究。
补充资料：火腿鸡丝卷
火腿鸡丝卷
原 料：瘦火腿、精白面粉
制 法：熟瘦火腿用刀剁成细末；精白面粉加入面粉和清水揉成面团，发醇后，放食碱扎正碱色，加入少量化猪油揉匀，放案板上用面杖擀成0.5厘米厚的片，在面皮上刷上一层化猪油，再将火腿的细末均匀的撒上，然后将面皮卷成圆筒状，搓长，切成长段，对剖开后刀口向下，压平，顺切成丝，并成一束，用手抓住丝的两头，向外稍扯长，放入蒸笼中大气蒸熟，取出，用刀切去两头不齐之外，中间切成长约6厘米的段即成。
特 点：因形如一堆切好后堆码整齐的鸡丝而得名。火腿鸡丝卷松泡滑润，具有火腿香味，为蒸点中的高档品种。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。