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1)  low fat sausage
低脂火腿肠
1.
The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.
用籼米为基质的脂肪替代品替代高脂火腿肠中50%脂肪制得了低脂火腿肠;通过全质构分析和感官评定相结合的方式对低脂火腿肠进行了评价。
2.
The formulation of the low fat sausage products with peanut residue was optimized by orthogonal experiment.
以水酶法提油后分离得到的花生渣为原料,添加到肉糜制品中,研究添加不同比例的花生渣粉来替代火腿肠中部分动植物蛋白,通过正交实验,综合考察火腿肠的持水率、硬度和感官评分,确定最佳配方为:花生渣粉8%(w/w)、肥膘9%(w/w)、冰水36%(w/w),制备得到的低脂火腿肠品质最好。
2)  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-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。
4)  Ham [英][hæm]  [美][hæm]
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
5)  Sausage [英]['sɔsɪdʒ]  [美]['sɔsɪdʒ]
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
6)  ham meal sausage
火腿肉肠
补充资料:低脂质脂蛋白
分子式:
CAS号:

性质:又称α-脂蛋白,高密度脂蛋白。用超速离心方法可将血浆脂蛋白分成乳糜微粒,极低密度脂蛋白,低密度脂蛋白,高密度脂蛋白。其中沉淀于离心管底部的那一部分称高密度脂蛋白。由于其脂质含量相对低于其他三个类别,故又称低脂质脂蛋白。含蛋白(45%~50%),甘油三酯(5%),胆甾醇(20%),磷脂(30%)。分子量2×105左右。相对密度1.063~1.2。直径约10nm。主要生理功能是转运磷脂和胆固醇。

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