1)Sausage[英]['s?s?d?][美]['s?s?d?]火腿肠
1.Study on a kind of super-fine bone meal sausage that good for calcium absorption;具有补钙功能的超微粉碎骨泥火腿肠的研究
2.Application of high activity transglutaminase in sausage products高效谷氨酰胺转胺酶在火腿肠加工中的应用研究
英文短句/例句
1.The ham intestines for save the question and the solution which exists;火腿肠储存中存在的问题及解决办法
2.The research on the preservation effect of oxygen absorber to the ham sausage食品用脱氧剂对火腿肠的保鲜效果研究
3.Development and nutritional evaluation of sausages enriched with wheat bran dietary fiber麦麸膳食纤维火腿肠的研制与营养价值评价
4.Effects of Flaxseed Gum on Textural Properties of Low-temperature Chicken Sausages亚麻籽胶对低温鸡肉火腿肠质构特性的影响
5.Effects of Experimental Conditions on Texture Profile Analysis (TPA) of Chicken Sausage测试条件对鸡肉火腿肠TPA质地参数的影响
6.Lunch: ￥10/p include: Chinese bread , sausage ,coke or sprit, pickle, some fruit.中餐:10元/人包含：饼子，火腿肠，可乐或者雪碧，榨菜和一些水果。
7.Studies on Functional Properties of F. Esculentum Moench Protein Fractions and Their Effects on Texture Properties of Sterilized Sausage;甜荞蛋白质组分功能特性评价及对火腿肠质构特性的影响研究
8.Effect of High Pressure Processing and Natural Antimicrobials on Preservation of Low-temperature Sausage超高压和天然抑菌剂对低温火腿肠保鲜效果的研究
9.Application of high activity transglutaminase in sausage products高效谷氨酰胺转胺酶在火腿肠加工中的应用研究
10.DETERMINATION OF COMPONENTS IN SUBMERGED FERMENTATION MONASCUS MYCELIA AND ITS APPLICATION IN SAUSAGE红曲霉液态发酵菌丝体成分分析及其在火腿肠中的应用
11.Effects of Ultrahigh Pressure and Nisin on Microbiologcial Quality and Color of Low-temperature Sausage超高压处理与Nisin对低温火腿肠微生物及色泽的影响
12.Changes of functional characters inchicken's breast protein in sausage processing鸡肉火腿肠加工过程中鸡胸肉粗蛋白功能特性的变化
13.Design and Implementation of Automatic Control System for Ham Sausage Encasing Machine Based on PLC基于PLC的火腿肠装箱机自动控制系统的设计与实现
14.We have bread with ham, bacon, sausage, cakes and cereal.我们有面包夹火腿、熏肉、香肠、蛋糕和麦片。
15.I got fatback, salt pork, Vienna sausage, ham slices,我加了五花肉、咸猪肉、奥地利香肠、火腿片
16.Here are pork chops, ham, bacon, sausage and TV dinners.这儿有猪排、火腿、熏猪肉、香肠，还有快餐食品。
17.We make: olive oil, canned olives, cheese, ham and sausages.产品有：橄榄油、橄榄罐头、干酪、火腿和香肠。
18.What kind will you have? Bolony? Salami? Spiced ham? Liverwurst? Head cheese?您要什么样儿的？意大利熏肠呢？意大利咸腊肠呢？香火腿呢？肝末腊肠呢？还是猪头肉膏呢？
相关短句/例句
ham sausage火腿肠
1.Effect of the powder of whole wheat germ on the quality characteristic of mixed ham sausage;全麦胚粉对复合火腿肠品质特性的影响
3)Ham[英][h?m][美][h?m]火腿肠
1.The application of HACCP in process of producation of Ham intestines;HACCP在火腿肠生产中的应用
2.Study on Antioxidative Activity of Tannins in Fructus Rosae Laevigatae Added to Ham;金樱子鞣质用于火腿肠的抗氧化研究
3.Application of modern quality management methods to prevent ham from mould infection;应用现代质量管理方法对火腿肠霉变的控制
4)ham-intestines火腿肠
1.Taking pond smelt and pork as key raw,combining with the productive technology of high temperature sterilizing,makes a kind of fish-pork combination ham-intestines.以池沼公鱼、猪肉为主要原料,结合高温杀菌火腿肠的生产工艺,制成一种鱼肉复合型火腿肠。
2.In industrial kingdom of machining ham-intestines,the technology of on-line image-recognizition and image-checking by use of computer is urgently required,by means of capturing and checking many kinds of ham-intestines,the key problems are researched,and two index models for checking ham-intestines,linearity index model and diameter-equality index model,are put forwarded.为满足乳化肠类肉食产品加工行业对在线图像识别及检测处理技术的迫切需要,通过对多品种火腿肠产品的大量采集和检测,研究了该项技术在火腿肠产品在线检测中的应用问题,提出了火腿肠产品感官检测的两种指标数学模型,即线性度指标模型和直径均匀度(肠衣包扎无破损)指标模型。
5)ham meal sausage火腿肉肠
6)ham sausage火腿香肠
延伸阅读
金城火腿肠火腿肠是根据西式肠类的工艺特点，结合我国人民食用习惯的一种肠类制品，各地均有生产，品牌多种多样，加工过程大同小异。现以金城火腿肠为例，介绍如下。①配料标准：主料：猪瘦肉50公斤。辅料：淀粉4公斤，大豆蛋白粉250克，增稠剂1公斤（加3倍热水溶化），食盐1．25公斤，白糖500克，白酒500克，胡椒面100克，肉蔻面50克，丁香面10克，亚硝酸钠3克，清水5公斤。②加工方法：原料整理：选用卫生合格的新鲜猪瘦肉，洗净沥水后，切成条状肉块，每块重约25克。腌制：把食盐和亚硝酸钠充分混合在一起，撤在肉块上，搅拌均匀，盛入木盆中，放进0～3℃的冷库或冰柜中，冷却腌制3天。制馅：把腌好的瘦肉块，留下一半，其余的用绞肉机绞碎，要求2毫米的孔径，绞成肉糜状。将白酒、味精、白糖、大豆蛋白粉、胡椒面、肉蔻面、丁香面、淀粉、清水、增稠剂液体等充分混合，倒进肉糜里。再把留下的那一半瘦肉块放进肉糜里。用拌馅机充分搅拌，为防止温度升高，可加入冰屑或冰水。经过10-15分钟，即搅拌成肠馅。灌制：选用玻璃纸肠衣，用灌肠机将肠馅灌入。每隔20厘米，结扎为二节。将灌好的肠体串在竹竿上，肠体间留适当空隙，以便通风。烤、熏、蒸：原竿挂进烤炉里，炉温控制在70℃左右，烘烤15分钟。再改用锯末烟熏炉，炉温70℃，熏烤30分钟。最后，用喷雾蒸熟。温度80℃以上，约经15分钟左右，肠体中心温度达到72℃时，说明已经蒸熟。出锅后，用自来水喷淋降温，然后放在通风处凉透，即为成品。③产品特点：适合工厂化生产，产品规格一致，耐贮存，在15℃以下保存6个月不变质。携带方便，直接食用，鲜香适口。
