1) emulsification-type meat product
肉糜类制品
1.
Chopping in the production of emulsification-type meat product plays a very important role, if the technological parameter changes a little,the product quality will has a very tremendous influence.
在肉糜类制品的生产加工中斩拌工序起着至关重要的作用,此工序的工艺参数稍有变化,就会对产品品质有很大影响。
2) Filled-meat products
肉类灌制品
3) Meat classification
肉制品分类
4) meat and its products
肉类及肉制品
1.
This paper summarized the current research development of nitrite-free curing agent for meat and its products.
本文综述了肉类及肉制品中无硝腌制剂的研究进展。
5) surimi-based products
鱼糜制品
1.
Effects of botanical sources,modified method and physicochemical properties of 16 modified starches on the texture properties of surimi-based products were investigated.
采用3种植物来源经过5种变性处理的16种变性淀粉加工鱼糜制品,通过对变性淀粉物化特性及鱼糜制品凝胶特性的测定,研究了变性淀粉来源、变性方式及其物化特性对鱼糜制品凝胶特性的影响。
2.
Quality assessment factors for surimi-based products were determined by analyzing the changes of aerobic bacterial counts, total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid (TBA) value and their correlations to fish-ball stored at 15℃, 5℃, 0℃ and -18℃.
以鱼丸为对象,通过研究15、5、0、-18℃四种贮藏温度下,鱼丸中细菌总数及TVB-N值、TBA值、总酸度的变化,分析这些变化与贮藏时间的相关性及化学指标与细菌总数变化的相关性,结果表明,细菌总数、TVB-N值、TBA值与贮藏时间呈显著性相关,TVB-N值、TBA值与细菌总数之间也具有明显的相关性,可将细菌总数与TVB-N值、TBA值、总酸度相结合,作为鱼丸等鱼糜制品的质量卫生评价指标。
6) surimi product
鱼糜制品
1.
Influences of blending conditions on elasticity of surimi product;
擂溃条件对鱼糜制品弹性的影响
2.
The quality of surimi product was evaluated by a method that to determined the changes of the addition amount of wheat gluten on the gel strength,water holding capacity,the whiteness and gel soluble rate of surimi product under different heating conditions.
通过测定不同加热方式下谷朊粉的添加量对鱼糜制品凝胶强度、持水性、白度以及凝胶溶解率的变化来评价鱼糜制品的品质,结果表明随着谷朊粉添加量的增加,鱼糜制品的凝胶强度逐渐增大,持水性逐渐增强,白度逐渐下降,蛋白溶解率也逐渐下降。
补充资料：肉糜
1.肉粥。
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