1) sausage boiling box
香肠蒸煮槽
2) cooked sausage
蒸煮香肠
1.
Effect of nitrite on the texture of cooked sausage during cold storage;
亚硝酸盐对冷藏过程中低温蒸煮香肠质构的影响
2.
The flavor characteristics of cooked sausage with different amounts of nitrite addition((0, 50, 100 and 150 mg/kg) were studied.
应用顶空固相微萃取法(solid phase microextraction,SPME)对不同亚硝酸盐添加量(0、50、100和150mg/kg)的低温蒸煮香肠冷藏10d的挥发性物质进行了分离,并应用气相色谱-质谱联用方法(gas chromatography/mass spectrometry,GC-MS)对挥发性物质进行了分析和鉴定。
3.
Cooked sausages like frankfurter-type were prepared at 4 levels of sodium nitrite(0,50,100,150 mg·kg~(-1))added during curing.
PC1和 PC2构成了亚硝酸盐影响蒸煮香肠冷藏期内的主要质构因素。
3) sausage cooker
香肠蒸(煮)箱
4) sausage cooking tank
香肠蒸煮锅
5) 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
6) 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。
补充资料：多段蒸煮
分子式：
CAS号：
性质：又称多段蒸煮。以pH值、组成或者浓度不同的两种以上的蒸煮药液、用于木片浸渍或蒸煮的制造纸浆的方法。有(1)两段的中性-酸性亚硫酸盐蒸煮法。(2)两段的碱性-酸性亚硫酸盐蒸煮法，前段以烧碱或纯碱蒸煮，后段在其中加入硫黄或二氧化硫蒸煮。(3)两段的酸性-中性亚硫酸盐蒸煮法，前段以亚硫酸氢盐蒸煮，后段以亚硫酸氢盐或中性亚硫酸盐蒸煮。(4)两段的酸性-碱性亚硫酸盐法蒸煮等。多段蒸煮法可以缩短蒸煮周期、增加产量，还可以改善成浆性能，提高纸浆质量。
CAS号：
性质：又称多段蒸煮。以pH值、组成或者浓度不同的两种以上的蒸煮药液、用于木片浸渍或蒸煮的制造纸浆的方法。有(1)两段的中性-酸性亚硫酸盐蒸煮法。(2)两段的碱性-酸性亚硫酸盐蒸煮法，前段以烧碱或纯碱蒸煮，后段在其中加入硫黄或二氧化硫蒸煮。(3)两段的酸性-中性亚硫酸盐蒸煮法，前段以亚硫酸氢盐蒸煮，后段以亚硫酸氢盐或中性亚硫酸盐蒸煮。(4)两段的酸性-碱性亚硫酸盐法蒸煮等。多段蒸煮法可以缩短蒸煮周期、增加产量，还可以改善成浆性能，提高纸浆质量。
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