1) pork meatball
猪肉丸
1.
Effect of high-pressure treatment on quality of pork meatballs was investigated.
采用单因素试验研究不同压力(100～500MPa)处理对熟制猪肉丸品质的影响。
2) pig meatball
猪肉丸子
1.
the research is mostly focus on sensory perception and technics through the TPA test on pig meatball,we can educe the influence by appending differernt greenstuff extract and colloid,the result shows that the celery is the best,the next is cabbage,the last one is tomato and the best colloid is agar.
采用物性测定仪对蔬菜汁猪肉丸子进行硬度、耐咀性等分析,从而得出不同蔬菜汁、胶体的加入对猪肉丸质地的影响。
3) Quick-frozen pork ball
速冻猪肉丸
1.
A perfect method is to produce quick-frozen pork ball.
本实验对影响速冻猪肉丸品质的主要原辅料因素进行研究，在传统配方基础上，通过正交试验设计L_9(3~4)，运用科学的感观评价方法，对主要原料与成品品质的关系进行研究，初步确定制作速冻猪肉丸的基本配方；研究添加黄原胶、鸡蛋清、复合磷酸盐和抗氧化剂等功能性添加物对猪肉丸品质的影响。
4) celery pork balls
芹菜猪肉丸
1.
The results showed that the processing of celery pork balls better-quality conditions are: starch addition 15%, carrageenan addition 1.
以芹菜猪肉丸为研究对象,结合感官评定和质构特性的分析,通过单因素试验研究了淀粉添加量、卡拉胶添加量、芹菜汁添加量对肉丸品质特性的影响。
5) Braised Pork Balls with Brown Sauce
红烧猪肉丸子
6) meatball
[英]['mi:tbɔ:l] [美]['mit'bɔl]
肉丸
1.
In view on the tendency of expense development and the generally present situation in lack of the calcium in China,It is beneficial exploration of developing new food resources,to utilize comprehensively sideline product of chicken processing to prepare fresh chicken-bone paste,and enable the meatball have dual effects of the nutrition and health care.
鉴于消费发展的趋势和我国人民普遍缺钙的现状,综合利用鸡肉加工的副产品制备新鲜鸡骨泥,使鲜鸡骨泥肉丸具有营养保健的双重功效,是开发食品新资源的有益探索。
2.
Factors influencing the quality of bone paste meatball were discussed by the orthogonal test,and the optimal formula of meatball was determined in this paper.
本课题采用正交试验法探讨了鸡脯肉、鸡骨泥、猪肥膘以及生粉对鸡骨肉丸的影响 ,确定了鸡骨泥肉丸的最佳配方。
3.
The influence of fructooligosaccharide(FOS) on meatball was investigated.
在肉丸中添加低聚果糖并研究其对肉丸质量的影响。
补充资料：酥炸虾皮肉丸
[原料/调料]
(1)虾皮 1/3杯
(2)绞肉 6两
蛋 1个
葱末、蒜末 各少许
胡椒粉 2小匙
糖 1/2大匙
香油 1/2大匙
面粉、太白粉 各适量
[制作流程]
(1)将材料(2)及调味料搅拌均匀后成为馅料，取1又1/2大匙的馅料，揉成肉丸，全部做好备用。
(2)将干虾皮倒入平盘中，再将肉丸放在虾皮上，将肉丸外表沾满虾皮固定，依序做好备用。
(3)起热油锅后，把肉丸子依序由锅边放入，用中火炸至外表呈金黄色后，改大火约10秒，再立即捞起，将油沥干后再盛入盘中即可食用。
虾皮本身已经含有咸分，所以本道肉丸子馅料中不需加入盐
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