2) Pasteurized ham
低温火腿肉
3) pasteuried mutton ham
低温羊肉火腿
4) low fat sausage
低脂火腿肠
1.
The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.
用籼米为基质的脂肪替代品替代高脂火腿肠中50%脂肪制得了低脂火腿肠;通过全质构分析和感官评定相结合的方式对低脂火腿肠进行了评价。
2.
The formulation of the low fat sausage products with peanut residue was optimized by orthogonal experiment.
以水酶法提油后分离得到的花生渣为原料,添加到肉糜制品中,研究添加不同比例的花生渣粉来替代火腿肠中部分动植物蛋白,通过正交实验,综合考察火腿肠的持水率、硬度和感官评分,确定最佳配方为:花生渣粉8%(w/w)、肥膘9%(w/w)、冰水36%(w/w),制备得到的低脂火腿肠品质最好。
5) autoclaved ham sausage
高温火腿肠
1.
In this article,the bone powder of livestock & poultry according to the ultra-fine comminuting technology was used as nutritional ingredient to process autoclaved ham sausage with fortified nutrient calcium.
本文利用超细粉碎技术制得的超细鲜骨粉作为钙营养强化剂,以高温火腿肠作为钙营养强化载体,制得钙营养强化火腿肠。
6) Low temperature tempering
低温回火
1.
The microstructure and mechanical properties of 1 250 MPa grade new type bainite wear resistance steel plate were studied as hot rolling and low temperature tempering.
研究了热轧、低温回火状态1 250 MPa级新型贝氏体耐磨钢板的组织和力学性能,测试了埋弧焊和CO2焊焊接接头的力学和机械加工性能。
2.
Throught several powerful shot peening contrast tests of carbonitriding gears,the effect of powerful shot peening with different parameter,and the influence of low temperature tempering to contact fatigue strength of bearing surface were researched.
通过对碳氮共渗齿轮试片进行了多次强力喷丸试验 ,研究了不同喷丸参数下的强力喷丸的效果及喷丸后的低温回火处理对提高齿轮试片表面接触疲劳强度的影响。
3.
A kind of low temperature tempering treatment is designed to increase the hardness of 50CrV steel.
设计了低温回火工艺 ,使 5 0CrV钢的硬度提高 。
补充资料：低温
低温
hypothermia
低温状态下脑组织对缺氧的耐受性明显增加。体温低于37℃时，每减低1℃，脑组织代谢率减少6.7%，颅内压减低5.5%，在人工呼吸、心脏按压的同时或稍后应给予降温处理，可采用正规冬眠疗法使体温降至肛温35℃左右，目前尤为重视头部局部降温，戴冰帽，头温降至32℃左右，重症要降温3～5天。
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