1) Rugao sausage
如式香肠
1.
The mixed culture system of Staphyloccus auricularis C131,Dabaryomyces hansenii Y163 and Lactobacillus sake L04 was construct for production of Rugao sausage.
将这两种混培养液以3%加入如式香肠结果酸度适中,品质优良。
2) Si Chuan-type sausage
川式香肠
1.
Si Chuan-type sausage is accepted by consumers as o ne of characteristic food of Chinese conventional sausages.
川式香肠是传统中式香肠里的特色产品,深受消费者喜爱,但由于产品的脂肪含量较高,不利于贮藏,货架期往往较短,而且口味和营养比较单一。
3) Chinese sausage
中式香肠
1.
Effect of salting and baking technology on the quality of Chinese sausage
腌制和烘烤工艺对中式香肠品质的影响
2.
The text investigates the effects of the use of AOB on Chinese sausage.
本文探索了竹叶抗氧化物(AOB)在中式香肠中的应用效果。
3.
This paper figured out a high performance meat additive consisted of bamboo-leaf- flavonoids (BLF) and iso-ascorbyl sodium via a serial of application tests in Chinese sausage.
实验选用中式香肠体系 ,通过测定过氧化值 (POV)、酸价 (AV)和亚硝酸盐含量 ,辅以感官评定等手段 ,评价此复合抗氧化剂的抗氧性能以及对产品风味和质量的整体影响。
5) chinese style sausage
中式香肠
1.
The research of fermentation of Chinese style sausage by multi-lactobacillus;
混合乳酸菌发酵生产中式香肠的研究
6) western sausage
西式香肠
1.
The western sausage produced by tea protein had similar appearance, flavor, taste and texture with that produced by soybean protein isolate.
茶叶蛋白质应用于西式香肠中,在外观、香气、口味、肉质等品质上与添加大豆分离蛋白质的西式香肠相比,均未有明显区别,是一种较好的功能性蛋白质资源。
2.
western sausage is one of the major manu factured meat which is favoured by most people.
西式香肠是主要的肉制品之一，深受人们喜爱。
3.
The actuality and present problem of domestic formula design in western meat product were summa-rized,the essential principile a and foundation in cooked sausage of western sausage formula design was espe-cially introduced.
综述我国西式肉制品配方设计的现状及存在的问题,着重介绍西式香肠配方设计中应该遵循的基本原则以及配方设计中需要的依据和资料。
补充资料：如如如说
【如如如说】
（术语）二教论上曰：“不中之法离于三相，不见处所，如如如说。一是约于离空实非空实三相之义，显三种平等，而重三如也。”维摩经不二门品曰：“如言说如，如耳听如。”
（术语）二教论上曰：“不中之法离于三相，不见处所，如如如说。一是约于离空实非空实三相之义，显三种平等，而重三如也。”维摩经不二门品曰：“如言说如，如耳听如。”
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