1) Steamed beef ball
干蒸牛肉
2) beef slice
干切牛肉
1.
Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;
干切牛肉冷冻干燥中高速率升华条件的动态研究
2.
Dynamic simulation and optimization for desorption drying process during freeze drying of cooked beef slice
干切牛肉冷冻干燥中解析干燥过程的动态模拟及优化
3) beef jerky
牛肉干
1.
Study on the inhibitory effect of tea polyphenol on S.typhimurium in beef jerky;
茶多酚对牛肉干中沙门氏菌的抑制作用研究
2.
Effects of several additives on rehydration rate of beef jerky;
几种添加物对牛肉干复水率的影响
3.
Study on the inhibitive effect of mixture of Tea polyphenol and Vitamin C on S.typhimurium in beef jerky;
茶多酚与维生素C联合抑制牛肉干沙门氏菌研究
4) dried beef
牛肉干
1.
Technology and Critical Control for the Traditional chinese Dried Beef;
传统中式风味牛肉干生产工艺及要点控制
2.
The moisture sorption isotherms of the dried beef added sorbitol with different amounts were made to determine the reduction degree of water activity in this paper.
通过在牛肉干中添加不同比例的山梨糖醇,然后对制成的产品进行等温吸湿线的测定,了解其降低水分活度的效果,并对所测定的等温吸湿线进行了数值回归。
3.
L 9 (3 4 )orthogonal test showed that potassium sorbate was effective in inhibiting the mould growth in semi-dried beef.
应用L9(34)正交试验研究山梨酸钾对半干半湿牛肉干的防霉效果。
5) dehydrated beef
干制牛肉
1.
In dehydrated beef processing,studies on non-enzymatic-browning (NEB.
干制牛肉中的非酶褐变随加工中糖的浓度、干燥温度的增加而增大;牛肉干制品在水分活度(Aw)0。
6) beef jerk
牛肉干
1.
Three methods of tenderisation,electrical stimulation,injection of tenderisation agent and tumdling were compared on the tenderness of the beef jerk.
采用电刺激、注射嫩化剂和滚揉三种嫩化方法对牛肉干进行嫩化，通过力学性质的测定和组织形态学观察表明其嫩化效果依次为：滚揉＞电刺＞注射。
补充资料：平坝牛肉干
平坝周氏食品厂生产的平坝牛肉干系列产品，内含高蛋白、高热量、多种维生素、丰富的碳水化合物以及钙锌铁等人体所需的矿物质。既可作为宴席上的上佳菜肴，又可作为休闲小吃。长期食用，可调节肠胃，增进食欲，增强体质，能及时补充人体因劳累而消耗的能量。
本厂年产3000吨，产品远销武汉、深圳、上海等地。本产品以上乘的质量，良好的品质，独特的口味赢得市场，深受广大客户的欢迎。
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