1) cooked meat percentage
熟肉率
1.
34)%,cooked meat percentage is(60.
34)%、熟肉率是(60。
2) cooked meat
熟肉
1.
Influence of moisture movement on the muscular tissue during vacuum cooling of cooked meat;
熟肉真空冷却过程的水分迁移对其肌肉组织的影响
2.
Theoretic analysis and experimental study on the mechanism of moisture movement during vacuum cooling of cooked meat;
熟肉真空冷却过程中水分迁移理论分析和实验
3) cooked meats
熟肉
1.
The vacuum cooling of cooked meats was studied in this paper.
该文主要针对熟肉的真空冷却进行了研究,并模拟了真空冷却过程中的系统的压力变化、产品温度变化以及质量损失。
4) cooked streaky pork
熟五花肉
1.
The effects of antioxidants on lipid oxidation of vacuum packaged irradiated cooked streaky pork were studied.
本文研究了几种抗氧化剂对真空包装辐照熟五花肉中脂肪氧化的影响。
5) cooked meat
熟肉制品
1.
This paper discusses a method for detecting benzoic acid sorbic and acid of cooked meat products with HPLC.
用液相色谱法测定熟肉制品中苯甲酸、山梨酸含量的分析方法,针对样品具有高脂肪、高蛋白的特点,可以改进相应国家标准中样品前处理方法。
2.
The effects of the bio-active compound produced by Streptomyces 702 on the cold storage of cooked meat were studied.
研究了冷藏条件下经链霉菌702所产生物活性物质处理的熟肉制品的保藏效果。
3.
Showed that: After being treated with the combined antiseptic germicide of 60% ethanol, 0 5% lactic and 0 2% acetic acid, together with calcium alginate coating, the cooked meat was left unspolled at 28 ℃ for 7 days.
将两种可食性涂膜材料 ,分别与无毒抑菌剂联合使用 ,对熟肉制品进行保鲜处理 ,研究表明 ,经 60 %乙醇、 0 。
6) cooked beef
熟牛肉
1.
The study showed that yellow pigment in rape flowers has good antiseptic effect on cooked beef when the concentration is above 0.
研究了油菜花黄色素对熟牛肉的防腐作用。
补充资料：腌熟肉法
腌熟肉法
凡有事，余剩之熟鸡、猪等肉，欲久留以待客，鸡当破作两半，猪肉切作条子，中间剖开数刀，用盐于内外及剖缝处搓得极匀，但不可太咸。装入盆内，用蒜头捣烂，和好米醋泡之。以石压其上，一日须翻一遍，二三日捞起，晾略干，将铁锅抬起，用竹片搭十字架于灶内。或铁丝编成更妙。将肉铺排竹上，仍以锅覆之，塞勿出烟。灶内用粗糠或湿革蔗粕生火薰之，灶门用砖者塞，不时翻转，总以干香为度。取起收入新罈内，口盖紧，日久不坏而且香。
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