1)surimi[英]['srimi][美]['sr?m?]肉糜
1.Effect of modified starch on the quality of hen surimi;變性淀粉對雞肉糜品質影響的研究
2.Determination of Properties of Several Modified Starches and Application in Hen Surimi;幾種變性淀粉性能的測定及其在雞肉糜中的應用研究
3.Effects of Washing on Spent Hen Surimi and Thermal Gelation Properties;漂洗對淘汰蛋雞肉糜蛋白質含量以及凝膠特性的影響
英文短句/例句
1.Effects of carnosine on color stability and lipid oxidation of beef patties肌肽對牛肉糜肉色及脂肪氧化的影響
2.who claims to have a recipe for the world's greatest meat loaf.聲稱擁有世界上最棒的肉糜糕的配方
3.Effects of Water and Salt on Dielectric Properties of Minced Pork Loin水和鹽對豬里脊肉糜介電特性的影響
4.Antioxidant Effect of Spice Extracts on Cooked Pork Patties during Refrigerated Storage香辛料提取物對熟肉糜的抗氧化作用
5.Effects of Variation in Mincing Time of Postmortem on Quality of Ground Meat不同宰后時間切碎對肉糜質量的影響
6.The Antioxidant Activity of Whey Protein Hydrolysates on Cooked Pork Patties乳清蛋白水解物對熟肉糜抗氧化作用的研究
7.Study on synchronous fluorescence spectra of aqueous extract of refrigerated cooked ground meat冷藏熟肉糜水提液同步熒光光譜的研究
8.The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products斬拌條件和添加成分對肉糜類制品質量的影響
9.Effects of Microbial Transglutaminase Induced Protein Cross-linking of Porcine Leg Myofibrillar and Pork Batter Gel Properties;MTGase對促進豬后腿肌原纖維蛋白交聯和豬肉糜膠凝性質的影響
10.Effect of Gellan Gum and Sodium Alginate on the Properties of Low-fat Ground Pork Gel;結冷膠與海藻酸鈉對低脂豬肉糜凝膠性質的影響
11.Preparation of Corn Protein Antinoxidant Peptide and Its Application in Cooked Pork Patties玉米蛋白抗氧化肽的制備及其在熟肉糜中的應用
12.Effects of Modified Starch on the Quality and Microstructure of Chicken Meat Emulsion Products Under High Hydrostatic Pressure變性淀粉在高靜壓下對雞肉糜品質及其微觀結構的影響
13.Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Raw Pork Patties豬血漿蛋白水解物在生豬肉糜中抗氧化效果的研究
14.Effects of Isolated Soybean Protein and Modified Starch on Ground Pork Meat Water Holding Capacity大豆分離蛋白和變性淀粉對豬肉糜保水性的影響
15.Inhibition of Lipid Oxidation in Raw Pork Patties by Hydrolyzed Corn Protein玉米蛋白酶水解物對生肉糜脂肪氧化的抑制研究
16.A food prepared by Native Americans from lean, dried strips of meat pounded into paste, mixed with fat and berries, and pressed into small cakes.肉糜壓縮餅一種北美印第安人用干瘦肉條搗碎并拌上油脂和漿果然后壓制成小餅的食品
17.Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty.加入雞蛋，羅勒碎，鹽和胡椒粉攪拌均勻。手弄濕后，將肉糜揉成巴掌大團子。
18.A food made chiefly from beef, dried fruit, and suet, used as emergency rations.牛肉糜壓縮餅一種主要由牛肉、水果干和硬脂肪壓制成的干肉餅，用作食物緊缺時的定量配給口糧
相關短句/例句
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 ,通過對不同脂肪含量 (30 %、2 0 %、1 0 % )肉糜乳化穩定性、色澤、質構等性質的測量 ,發現隨著脂肪含量的降低 ,產品硬度值下降。
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.將宰后4、12、24和48h的分割豬后腿肉進行常規冷凍,經0～4℃解凍后制成肉糜,于0～4℃存放1W,測定蒸煮損失、系水力、pH值等指標隨貯藏時間的變化狀況,以確定不同宰后時間凍結對肉糜品質指標的影響規律。
3.It is hinted that storage,especially for long time storage,does harm to the ground meat.將宰后4、12、24、48h的分割豬后腿肉制成肉糜,于0～4℃存放1w,測定蒸煮損失、系水力、pH值等指標隨貯藏時間的變化狀況,以確定不同宰后時間切碎對肉糜品質指標的影響規律。
3)batters[英]['b?t?][美]['b?t?]肉糜
1.This paper discussed water and oil holding capacity of oatgum,studied its suitable additive amount on pork batters.研究了燕麥膠的持水性、持油性和在肉糜中的適宜添加量;通過感官評定、肉糜持水性、乳化性的測定評價了燕麥膠肉糜的品質。
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.肉糜制品的質地測定有多種方法 ,如W -B剪切、穿刺和壓縮試驗等 。
4)steak ham肉糜火腿
1.Special mixing starch for the steak ham with 30% starch addition was developed in this study.肉糜火腿加工過程中,一般添加的淀粉量較多,對最終產品的質量和出品率影響較大,為此本實驗研究開發了添加30%淀粉的肉糜火腿專用混配淀粉。
5)fish flake碎魚肉糜
6)minced pork豬肉糜
1.The changes of rheology,texture and color of minced pork after the cooking respectively in water bath,retort and microwave were tested,based on which the effects of muscle protein and transglutaminase(MTGase) contents on the gel properties of minced pork were then investigated.通過檢測豬肉糜的流變特性、質構及顏色變化,研究了水浴、加壓蒸煮和微波輻射3種熱處理方式下,蛋白質及轉谷氨酰胺酶(MTGase)添加量對豬肉糜凝膠特性的影響。
延伸閱讀
肉糜1.肉粥。
