1) Cut and roll
斩拌与滚揉
2) cutting-mixingmachine
斩拌滚揉机
3) chopping
[英][tʃɔp] [美][tʃɑp]
斩拌
1.
This paper briefly introduced the purpose and principle of chopping,summarized the effects of chopping on the characteristics and microstructure of sausages,and discussed the problems on optimizing chopping parameters.
本文简要介绍了斩拌乳化的目的和原理,阐述了斩拌条件对香肠品质和微结构的重要影响,讨论了我国乳化型香肠生产中斩拌的工艺参数优化问题。
2.
The related factors including recipe, emulsification,chopping,cooking and smoking are significantly influence the end products.
对于这类产品的配方,乳化斩拌,和烟熏蒸煮等步骤都会对最终产品产生影响。
3.
The effects of pH value and chopping time on the physical characteristics of beef surimi were studied and the optimal processing parameters were obtained.
主要研究pH值和斩拌时间对牛肉糜凝胶特性及颜色的影响 ,确定最佳的斩拌条件。
4) roll
[英][rəʊl] [美][rol]
滚揉
1.
Tenderizing effect comparison of rolling,calcium chloride injecting and papain methods;
滚揉法、氯化钙法与木瓜蛋白酶对羊肉嫩化效果的比较研究
5) final chopping temperature
斩拌终温
1.
Study on effect of final chopping temperature on the characteristics of emulsification-type sausage;
斩拌终温对乳化型香肠品质影响的研究
补充资料：揉眼
揉眼 揉眼 导引动作名。即熨眼。《饮膳正要·养生避忌》：“凡夜卧，两手摩令热，揉眼，永无眼疾。”参见拭目、眼保健操条。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条