1) minced pork
猪肉糜
1.
The changes of rheology,texture and color of minced pork after the cooking respectively in water bath,retort and microwave were tested,based on which the effects of muscle protein and transglutaminase(MTGase) contents on the gel properties of minced pork were then investigated.
通过检测猪肉糜的流变特性、质构及颜色变化,研究了水浴、加压蒸煮和微波辐射3种热处理方式下,蛋白质及转谷氨酰胺酶(MTGase)添加量对猪肉糜凝胶特性的影响。
2) temperature/minced pork
温度/猪肉糜
3) pork heart extract
猪心肉糜提取液
4) apparent viscosity/minced pork
表观粘度/猪肉糜
5) batters
[英]['bætə] [美]['bætɚ]
肉糜
1.
This paper discussed water and oil holding capacity of oatgum,studied its suitable additive amount on pork batters.
研究了燕麦胶的持水性、持油性和在肉糜中的适宜添加量;通过感官评定、肉糜持水性、乳化性的测定评价了燕麦胶肉糜的品质。
2.
A comparison of the measurement results of the texture of meat batters by using the Warner-Bratzler shear force test, the penetration test and the compression test, respectively, was discussed in this paper.
肉糜制品的质地测定有多种方法 ,如W -B剪切、穿刺和压缩试验等 。
6) surimi
[英]['srimi] [美]['srɪmɪ]
肉糜
1.
Effect of modified starch on the quality of hen surimi;
变性淀粉对鸡肉糜品质影响的研究
2.
Determination of Properties of Several Modified Starches and Application in Hen Surimi;
几种变性淀粉性能的测定及其在鸡肉糜中的应用研究
3.
Effects of Washing on Spent Hen Surimi and Thermal Gelation Properties;
漂洗对淘汰蛋鸡肉糜蛋白质含量以及凝胶特性的影响
补充资料：肉糜炒豆腐
辅料：肉糜
调料：低钠盐、料酒、豆豉辣酱、味精、糖
操作：
1、先将豆腐沸水；
2、然后，锅入油，倒入肉糜进行煸炒，加入料酒、豆豉辣酱调味；
3、接着，放入沸过水的豆腐，加盖焖煮2分钟左右；
4、最后加入味精、低钠盐和糖，再翻炒一下，就可以出锅装盘了。
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