1) meat patty former
用肉糜制肉排;肉饼的成机型
2) hamburger patty forming machine
牛肉饼成型机
3) be crushed into a hamburger
压成肉饼
4) 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 。
5) 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
6) ground meat
肉糜
1.
The experiments were conducted to determine the effect of different fat content (30%,20% and 10%) on emulsion stability,color, texture properties of ground meat.
在低脂肉制品制作中脂肪被水所取代 ,通过对不同脂肪含量 (30 %、2 0 %、1 0 % )肉糜乳化稳定性、色泽、质构等性质的测量 ,发现随着脂肪含量的降低 ,产品硬度值下降。
2.
Results showed that the cook loss and pH raise significantly but the water holding capacity descends significantly during storage,suggesting that storage,especially long time storage,do harm to the ground meat.
将宰后4、12、24和48h的分割猪后腿肉进行常规冷冻,经0～4℃解冻后制成肉糜,于0～4℃存放1W,测定蒸煮损失、系水力、pH值等指标随贮藏时间的变化状况,以确定不同宰后时间冻结对肉糜品质指标的影响规律。
3.
It is hinted that storage,especially for long time storage,does harm to the ground meat.
将宰后4、12、24、48h的分割猪后腿肉制成肉糜,于0～4℃存放1w,测定蒸煮损失、系水力、pH值等指标随贮藏时间的变化状况,以确定不同宰后时间切碎对肉糜品质指标的影响规律。
补充资料：冬菇蒸牛肉饼
用料：
牛肉75克，冬菇2只，鸡蛋白1只，青豆1汤匙。
调味：
生抽1汤匙，糖1/4茶匙，生粉1茶匙，水3汤匙。
做法：
1．青豆洗净，滴干水。
2．冬菇浸软，约需1小时，揸干水去梗，切小粒。
3．牛肉洗净，抹干水剁细，加入调味及鸡蛋白搅至起胶。加入冬菇、青豆搅匀，加油1汤匙半又搅匀，放在碟上做成汉堡牛肉饼模样，蒸6分钟至熟。
说明：
牛肉饼既嫩滑，又易于咀嚼，是适宜小朋友的菜式。
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