1) refrigerated cooked ground meat
冷藏熟肉糜
1.
Study on synchronous fluorescence spectra of aqueous extract of refrigerated cooked ground meat
冷藏熟肉糜水提液同步荧光光谱的研究
2) cooked pork patties
熟肉糜
1.
The antioxidant properties and preservation effects of Alcalase digested whey protein isolate(WPI) were investigated using cooked pork patties as raw materials.
以熟肉糜为材料,研究了乳清蛋白的碱性蛋白酶(alcalase)水解物对肉糜的保鲜和抗氧化作用。
3) 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 。
4) 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
5) 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。
6) meat cooling plant
肉的冷藏库
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