1) pork flavor
猪肉风味
1.
Based on analysis results,it indicated that adding biogas residue in diet will not bring adverse effect to pork flavor and other meat performance from the content of intramuscular fatty acid,but should pay attention to the tendency of adding high ratio biogas residue in diet will lead to the increase of polyunsaturated fatty acids content,thus may cause the meat quality becoming worse.
通过分析认为,日粮中添加沼渣不会从肌内脂肪酸含量上对猪肉风味及其他肉质性能产生不利影响,但日粮中添加过高比例的沼渣会使猪肉中多不饱和脂肪酸增多,从而导致肉品质变差。
2.
Based on analysis adding biogas residue in diet will not bring adverse effect to pork flavor and other meat performance from the composition and content of intramuscular fatty acid,but should pay attention to the tendency of adding high ratio biogas residue in diet will lead to the increase of polyunsaturated fatty acids content,thus may cause meat quality becoming worse.
通过分析认为,日粮中添加沼渣不会从肌内脂肪酸组成及含量上对猪肉风味及其他肉质性状产生不利影响,但需要注意日粮中添加过高比例的沼渣可使猪肉中多不饱和脂肪酸增多,有导致肉品质变差的倾向。
2) pork sandwich
猪肉三味夹
3) Some seafood and pork.
海味和猪肉。
4) The meat relishes of pork.
这肉有猪肉味。
5) meat flavor
肉类风味
1.
The paper reviewed the research meat flavor,it included precursors of meat flavor,reaction producing meat favor and volatile aroma compounds.
本文介绍了国内外关于肉类风味的研究,其中包括肉类风味前体物质、产生肉类风味的反应和产生肉香的挥发性风味化合物,着重论述了产生羊肉气味和风味的化学物质以及影响羊肉风味的因素。
2.
The paper introduces the research situation of meat flavor,summaries the mechanism of duck flavor formation,analyzes and sums up the influence facts on duck flavor.
介绍了肉类风味的研究现状,对鸭肉风味的成香、成味机理的研究进行了概括,并对影响鸭肉风味的因素加以分析和总结。
3.
The meat flavor is characterized by the formation of abundant volatiles derived from flavor precursors,while,lipids oxidation and Maillard reaction between reduced sugars and amino acids play key roles in flavor profile.
肉类风味是香气前体物质发生化学反应产生的大量挥发性物质的综合反映,其中以Maillard反应和脂质氧化产物对香气的贡献最大。
6) sheep meat flavor
羊肉风味
1.
The reaction and chemical substance producing sheep meat flavor and effect factor was also emphasized here.
本文介绍了国内外关于肉类风味的研究,其中包括肉类风味前体物质、产生肉类风味的反应和产生肉香的挥发性风味化合物,着重论述了产生羊肉气味和风味的化学物质以及影响羊肉风味的因素。
补充资料：腐味橄榄猪肉
材料：腐乳2块，橄榄菜100克，猪里脊肉150克，腐乳汁1匙，植物油、胡椒粉、盐、味精、淀粉少许。
做法：
1、先将腐乳捣成泥，与腐乳汁搅拌均匀；
2、把猪肉切片，用盐、味精调味，淀粉上浆；
3、炒锅加热，放入植物油，油温至六成，放入肉片滑炒，然后捞起；
4、油锅继续烧热，放入腐乳料煸炒出香味，接着放橄榄菜、肉片煸炒，撒上少许胡椒粉，即可出锅。
贴士：单是肉片与腐乳，味道稍寡，加入橄榄菜则味道丰富些；橄榄菜与肉片煸炒时，动作要快，能让腐乳汁均匀裹上即可，如果煸炒时间过长，肉片易老。
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