1) chicken meat emulsion
鸡肉糜
1.
In this study,the qualities of chicken meat emulsion product,including water-holding capacity(WHC),texture,gel strength and color,were investigated by adding 0%-10% modified starch under high hydrostatic pressure(HHP) at 300 MPa.
通过在鸡肉糜制品中添加0%-10%变性淀粉并结合高静压300MPa处理下考察对其保水性、质构、凝胶强度、色泽等品质特性的影响,并从微观结构上分析其作用机理。
2) Minced Chicken Breast Meat Roupu
鸡胸肉糜脯
1.
Effect of curing conditions,added amount of chicken fat in product and methods of drying on tissue structure,mouth feel and flavour of Minced Chicken Breast Meat Roupu were studied.
试验对鸡胸肉糜脯的腌制条件、鸡腹脂添加量及脱水方法对产品组织状态、口感和风味的影响进行了研究。
3) chicken ham
鸡肉糜火腿
1.
Microwave technology which fast developed recently was applied to improve the processing and sterilizing of chicken ham.
利用微波技术改善鸡肉糜火腿的生产工艺和杀菌工艺。
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：软鸡胸配小茴香
材料
鸡胸 (12片) 1.5千克;大蒜细碎30克;马佐林,鲜,细碎5克;小茴香,鲜,细碎3克;鼠尾草,鲜细碎;1克;柠檬汁30毫升;橄榄油60毫升;洋葱酱25克;红胡椒碎3克;胡椒调至够味;盐调至够味; rice:橄榄油45毫升;红洋葱,细丁125克;大蒜细碎20克;墨西哥辣椒,去籽的2克;意大利米350克;香菜,鲜细碎4克;盐调至够味;黑胡椒,碎调至够味;鸡汤400毫升;柠檬,一半3个;时令配沙拉6个;面包12个;份装黄油250克;沙拉装饰。
作法
1: 用腌汁将鸡胸腌一晚,并冷藏于冷库中;
2: 将鸡胸扒上条纹,先扒有皮的一面备用,放在烤盘中,置入170℃的烤箱中盖上盖烤12－15分钟或汁出,并在烤炙过程中不断涂上腌肉汁,上餐时再次淋上热汁;
3: 放入装有米饭的餐盒中,配以1蔬菜及装饰。
rice:
步骤 1: 在有热油的锅中炒洋葱,大蒜辣椒几分钟,加入米并撑几分钟;
步骤 2: 根据前面的要求配用。
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