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腌牛肉
相关语句
  corned beef
     A Study on the Technology for Soft Can Corned Beef
     腌牛肉条软罐头生产技术研究
短句来源
  “腌牛肉”译为未确定词的双语例句
     Detection of physicochemical characteristics for quality control points on traditional Chinese beef products
     传统干、腌牛肉制品的质量控制点及其理化性质
短句来源
     The Microbiological Change, Function and Mechanism of Dried Beef in the Processing
     干腌牛肉加工过程中微生物变化、作用及机理
短句来源
     The flavor compound of hexanal, octanal, 1-nonanal, 2-pentyl- furan which determine the flavor ofdry cured ham have been found in the Chinese-made Bundnerfleisch.
     干腌牛肉含有己醛、辛醛、壬醛、长链脂肪酸酯、3-羟基-2-丁酮、2-戊基呋喃等干腌火腿呈味成分。
短句来源
     Most of the volatile compounds of beef and cured beef could not be found in the Bundnerfleisch and also there are many kinds of volatile compounds which do not exist in Bundnerfleisch.
     研究了Bundnerfleisch干腌牛肉营养、卫生、感官质量与加工过程中产品成分变化。
短句来源
     The difference of the volatile compounds composition among the beef,cured beef and Bundnerfleisch shows that the formation of volatile compounds in Chinese-made Bundnerfleisch mainly formed in the drying process except the aldehyde.
     研究发现,Bundnerfleisch干腌牛肉水分含量、蛋白质含量、脂肪含量与灰分含量分别为44.56%、37.51%、6.92%与9.08%,营养成分含量与德国同种产品及同类产品Bresaola、Cecina、牛干巴存在差异。
短句来源
  相似匹配句对
     Reaction of Nitrite During Wet Preserving of Beef
     牛肉在湿过程中亚硝酸盐的变化
短句来源
     A Study on the Technology for Soft Can Corned Beef
     牛肉条软罐头生产技术研究
短句来源
     Hand-Pulled Noodles with Beef
     兰州牛肉拉面
短句来源
     Study of Beef Sausage
     牛肉肠的研制
短句来源
     The Process of Low-salt Dry-cured Ham
     低盐干火腿的加工
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  corned beef
Comminuted meat products such as luncheon meats, sausages, paté, etc, and whole meat cuts such as ham, corned beef, steaks, and roast are two principal forms in which meat is consumed.
      
Five meat groups (ham, bacon, or sausage; hot dogs; hamburgers; bologna, pastrami, corned beef, salami, or lunch meat; charcoal broiled foods) were assessed.
      
Food items of principal interest were: breakfast meats (bacon, sausage, ham); luncheon meats (salami, pastrami, lunch meat, corned beef, bologna); hot dogs; oranges and organge juice; and grapefruit and grapefruit juice.
      
In some products, such as corned beef, whole spices as well as spice extracts are added to the cover brine.
      
Prior to the advent of canning, corned beef was shipped across continents to feed armies stationed abroad.
      
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In the present study ,curing ,pre - cooking ,packaging and sterilization were applied , and through many experiments the optimal technological parameters were obtained for producing soft can Corned Beef.In addition ,the flavor and shelf -life of the product were improved .

本试验主要采用腌制、蒸煮、包装杀菌等处理, 通过多次试验确定了腌牛肉条软罐头生产的最佳工艺参数, 较好地解决了产品的入味及保质问题。

 
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