1)surimi[英]['srimi][美]['sr?m?]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
英文短句/例句
1.Effects of carnosine on color stability and lipid oxidation of beef patties肌肽对牛肉糜肉色及脂肪氧化的影响
2.who claims to have a recipe for the world's greatest meat loaf.声称拥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水和盐对猪里脊肉糜介电特性的影响
4.Antioxidant Effect of Spice Extracts on Cooked Pork Patties during Refrigerated Storage香辛料提取物对熟肉糜的抗氧化作用
5.Effects of Variation in Mincing Time of Postmortem on Quality of Ground Meat不同宰后时间切碎对肉糜质量的影响
6.The Antioxidant Activity of Whey Protein Hydrolysates on Cooked Pork Patties乳清蛋白水解物对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荧光光谱的研究
8.The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products斩拌条件和添加成分对肉糜类制品质量的影响
9.Effects of Microbial Transglutaminase Induced Protein Cross-linking of Porcine Leg Myofibrillar and Pork Batter Gel Properties;MTGase对促进猪后腿肌原纤维蛋白交联和猪肉糜胶凝性质的影响
10.Effect of Gellan Gum and Sodium Alginate on the Properties of Low-fat Ground Pork Gel;结冷胶与海藻酸钠对低脂猪肉糜凝胶性质的影响
11.Preparation of Corn Protein Antinoxidant Peptide and Its Application in Cooked Pork Patties玉米蛋白抗氧化肽的制备及其在熟肉糜中的应用
12.Effects of Modified Starch on the Quality and Microstructure of Chicken Meat Emulsion Products Under High Hydrostatic Pressure变性淀粉在高静压下对鸡肉糜品质及其微观结构的影响
13.Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Raw Pork Patties猪血浆蛋白水解物在生猪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大豆分离蛋白和变性淀粉对猪肉糜保水性的影响
15.Inhibition of Lipid Oxidation in Raw Pork Patties by Hydrolyzed Corn Protein玉米蛋白酶水解物对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.肉糜压缩饼一种北美印第安人用干瘦肉条捣碎并拌上油脂和浆果然后压制成小饼的食品
17.Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty.加入鸡蛋，罗勒碎，盐和胡椒粉搅拌均匀。手弄湿后，将肉糜揉成巴掌大团子。
18.A food made chiefly from beef, dried fruit, and suet, used as emergency rations.牛肉糜压缩饼一种主要由牛肉、水果干和硬脂肪压制成的干肉饼，用作食物紧缺时的定量配给口粮
相关短句/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。
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)steak ham肉糜火腿
1.Special mixing starch for the steak ham with 30% starch addition was developed in this study.肉糜火腿加工过程中,一般添加的淀粉量较多,对最终产品的质量和出品率影响较大,为此本实验研究开发了添加30%淀粉的肉糜火腿专用混配淀粉。
5)fish flake碎鱼肉糜
6)minced pork猪肉糜
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.通过检测猪肉糜的流变特性、质构及颜色变化,研究了水浴、加压蒸煮和微波辐射3种热处理方式下,蛋白质及转谷氨酰胺酶(MTGase)添加量对猪肉糜凝胶特性的影响。
延伸阅读
肉糜1.肉粥。
