1) Cantonese cured meat
广式腊肉
1.
Study on the effect of compound packaging material on quality of Cantonese cured meat;
不同包装材料对广式腊肉储藏保鲜效果的研究
2.
Study on the volatile compounds of Cantonese cured meat
广式腊肉风味物质成分分析的研究
3.
The application of TBHQ on Cantonese cured meat during storage was studied according to peroxide value and acid value.
以过氧化值和酸价为指标,研究了TBHQ在广式腊肉中的应用效果。
2) Cantonese curing meat
广式腊味
1.
The research on oxidation in cantonese curing meat
广式腊味氧化问题的研究
2.
Cantonese curing meat is a kind of traditional meat products in our country, which faced a large challenge after the establishment of a new national standard on Chinese curing meat.
广式腊味是我国传统的风味食品,在新的国家卫生标准冲击下面临着巨大的挑战。
3.
The history, market situation, production process and quality standards of Cantonese curing meat were introduced simply in this paper.
本文介绍了广式腊味制品的历史渊源、市场占有情况及其生产工艺与质量标准,重点阐述了广式腊味在贮存中发生的化学变化和其主要的质量监控指标,并针对这些质量上的变化情况,综述了一些可行的控制措施,以展望未来,利用科学技术给予广式腊味一个好的发展。
3) Cantonese sausage
广式腊肠
1.
Effect of curing agents and roast parameters on acid value of Cantonese sausage
广式腊肠主要配料及烘烤工艺对酸价的影响
2.
Study on the changes of texture and color of Cantonese sausage during processing
广式腊肠加工过程中质构与色泽变化的研究
3.
Effect of VC and VE on peroxide value and color of Cantonese sausage was studied.
研究了VC和VE对广式腊肠过氧化值以及色泽的影响。
4) Chinese Cantonese Sausage
广式腊肠
1.
Study on the Control of Lipolysis and Oxidation in Chinese Cantonese Sausage;
广式腊肠脂质降解与氧化的控制研究
2.
Study on influential factors of acid value in Chinese Cantonese sausage;
广式腊肠贮存过程中酸价影响因素研究
3.
This paper introduced processing technology,food additives which are relative to inhibit lipid oxidation and control acid value in Chinese cantonese sausages,thereby try to find some ways to manage the problem against quality weakening and promote traditional meat products processes.
通过介绍广式腊肠加工工艺、添加剂,以及其风味色泽上出现的问题,进一步探讨酸价控制和抗氧化的方法,以改善广式腊肠脂质降解及酸价控制等加工体系,延长其货价期,提升传统广式腊味的品质。
5) Cantonese style sausage
广式腊肠
1.
The effect of Cassia mimosoides extracts on acid value inhibition and anti-oxidation of Cantonese style sausage;
水皂角提取物对广式腊肠酸价抑制和抗氧化作用的研究
2.
Lipolysis causes an increase in free fatty acid(FFA) in Cantonese style sausage.
广式腊肠中脂肪水解导致游离脂肪酸的生成,游离脂肪酸是风味形成的物质基础,因而对广式腊肠独特的风味有一定贡献,但游离脂肪酸同时也是进一步氧化酸败,导致产品变质并存在安全风险的物质基础,因此,反应脂肪水解程度指标的酸价受到严格控制,国标(GB2730-2005)规定广式腊肠酸价标准为≤4。
6) Chinese bacon
腊肉
1.
Study on changes of free fatty acids during the processing of Chinese bacon;
腊肉加工过程中游离脂肪酸的变化研究
2.
Study on lipolysis and oxidation during the processing of Chinese bacon;
腊肉加工过程中脂质分解及氧化的研究
3.
The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied.
以中国传统腌腊肉为对象,研究用近红外光谱分析技术快速准确检测肉制品品质的可行性。
补充资料：广式腊肉
广式腊肉
广式腊肉（广东地道风味）
用料：带皮五花肉（切成薄长条状，市场有售）2.5公斤，温开水
调料：盐50克、白砂糖50克、生抽50克、白酒少许
用具：东方红腌泡专家
做法：
1、五花肉买回后不能水洗，放mm长方2号盒中，用盐把肉抹匀，腌10小时左右。
2、用温开水清洗干净，挂起晾半天左右。
3、把肉放mm长方2号盒中，把白砂糖、生抽和白酒拌匀，淋在肉上，把盖子合上，上下摇匀，腌半天时间，期间把肉翻转一下，使其均匀放味。
4、把腌肉挂起晾干（用太阳晒），直到滴油2天，即可密封收藏，随时食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。