3) Porcupine meat sausage
豪猪肉香肠
4) fresh Thuringer sausage
图林根鲜猪肉香肠
5) pork sausage
猪肉肠
1.
The 7S globulin by neutrase hydrolysis and application in pork sausage;
中性蛋白酶水解7S球蛋白及其在猪肉肠中应用
2.
Functional properties of 11S globulin hydrolysised enzymatically and affection to pork sausage quality
11S球蛋白水解产物功能特性及其对猪肉肠质构影响
3.
The effects of the hydrolysates added into pork sausage on its texture and yield were investigated.
研究不同水解度酶解产物的乳化性、持水性、持油性等功能特性,比较不同水解度产物添加到猪肉肠中对其质构及得率等的影响。
6) pork flavor
猪肉香精
1.
Study on pork flavor preparation by oxidized lard combining with Maillard thermal reaction;
氧化猪脂-热反应制备猪肉香精研究
2.
Effect of enzymatic hydrolysis on fragrance of pork flavor
猪肉酶解对热反应猪肉香精香气的影响
3.
Using proteinase hydrolysates of pork as the precursor to produce pork flavor by thermal reaction can obviously enhance the fragrance intensity arid similarity.
利用猪肉酶解物作为前体反应物进行热反应生产猪肉香精,明显提高香精的香气强度和香气逼真性。
补充资料：咖哩猪肉饺子馅
[原料/调料]
鲜肉馅 250公克
洋葱末 3大匙
九层塔末 1大匙
盐 1/3大匙
糖 1/3大匙
香油 1/2大匙
咖哩粉 1大匙
[制作流程]
将所有材料及调味料一起放入容器中搅拌均匀即可。
15粒水饺份量。
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