The effects of knea- ding,cooking and some food additives on iridescence in beef semi-tendinosus(ST)were studied.
文中主要研究了滚揉和煮[制]以及一些常用添加物对半腱肌中彩虹色斑点的影响。
The feasibility of cooking meat method assistant with ultrasonic was discussed using salted duck as materials.
以盐水鸭为煮[制]材料,对超声波用于辅助传统加热方式煮[制]肉品的可行性进行了探讨。
After goose was unfrozen and pickled scientifically,advanced dry-cured system and automatic temperature control continuous cooking tunnel are used to maintain stable processing technology.
严格按照有关规范设计现代风鹅加工企业,采用机械化屠宰设备,科学合理的解冻腌制设施和操作程序,先进的风干系统和自动控温连续煮[制]设备,维持稳定的风鹅加工工艺条件。
The antioxidant capability and processing technology including boiling time,pH value and solid-liquid ration were studied in this paper.
通过对红小豆煮[制]时间、pH值、料液比的分析,研究了红小豆汤的抗氧化能力和煮[制]工艺。
The best craft condition is :The garlic under 95℃ conditions boiled in the pH values of 3 water made 5min ,the garlic and the water volume ratio was 1∶2; After slicing garlic is soaked in the solution about 2 times volume of 27% ethyl alcohol and 0.
将多种方法复合对大蒜进行处理使其除臭 ,最佳工艺条件为 :大蒜在pH值为 3的水中 95℃条件下煮[制] 5min ,蒜与水的用量比为 1∶2 ;切片后的大蒜浸泡于 2倍大蒜量的 2 7%乙醇 +0 。
It is made up after carefully choosing,treating,and made by pickling,rolling and rubbing,boiling and baking.
西式兔肉火腿肠以兔肉为主要原料,经选择与处理、腌制、滚揉、煮[制]、烘烤等工艺制成。
The boiling experiments show that the overall shape of bean curd is well formed and its color is stabile without bleaching.
通过煮[制]实验,豆腐整体形态完整,色泽稳定,未出现褪色现象。
Effects of low-voltage electrical stimulation and chilling on pork quality characteristics,including muscle temperature,pH,drip loss,cooking loss and shear force,were evaluated with 2×2 factors factorial experiment design in this studies.
采用2×2析因设计研究了低压电刺激和冷却方式对猪肉品质特性,包括背最长肌温度、pH、肉汁损失、煮[制]损失和剪切力的影响。
Improving processing technology of boiled sunflower seed to increase scorched flavor, it can attract more customers and increase economic benefit of enterprises.
煮[制]葵花籽是市场上最受欢迎的瓜子，但是煮[制]瓜子丧失了传统炒制瓜子特有的焦香味(焙烤焦香风味)。
The steam explosion and cooking pulping process is a method improved for chemico mechanical pulping.
喷爆蒸煮[制]浆可认为是改良的化学机械制浆技术 。