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淡水鱼糜
相关语句
  fresh water fish paste
     The technique and equipment of fresh water fish paste processing
     淡水鱼糜加工工艺与设备
短句来源
  mincemeat of fresh water fish
     Study on the Freezing Preservation of the Mincemeat of Fresh Water Fish
     淡水鱼糜抗冷冻变性的研究
短句来源
     In this paper, with the sensory quality of fresh water fish mincemeat and recovery properties of water evaluated, the processing conditions and ingredients of the fresh water fish mincemeat were studied, the better process that improves the quality of mincemeat of fresh water fish was found.
     本文以淡水鱼糜解冻后的复水性和感官质量为评价指标,通过对淡水鱼糜生产过程中的添加物及加工工艺条件的 研究,得出一组能够生产出具有优良的抗冷冻变性性能的淡水鱼糜的加工工艺。
短句来源
  “淡水鱼糜”译为未确定词的双语例句
     Effect of Transglutaminase on Gel Properties of Freshwater Fishes
     转谷氨酰胺酶对淡水鱼糜凝胶特性的影响
短句来源
     Research of Control Subsystem for Minced Freshwater-Fish Product-Line Based on CAN Fieldbus
     基于CAN总线淡水鱼糜加工生产线控制子系统的研究
短句来源
     PROPERIES OF MINCED MEAT OF FRESHWATER FISH
     淡水鱼糜的特性
短句来源
     Effect of Adding Dietary Fiber on Elasticity of Fresh Fish Surimi Gel
     膳食纤维对淡水鱼糜凝胶弹性的影响
短句来源
     "Freshwater fish convenient food further process technology" is a national 948 subject, the mainly content of this subject is focused on facture and forming surimi of freshwater fish.
     “淡水鱼方便食品深精加工技术”是国家“948”项目,主要研究内容集中在淡水鱼糜制作和加工成型过程。
短句来源
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  相似匹配句对
     PROPERIES OF MINCED MEAT OF FRESHWATER FISH
     淡水鱼糜的特性
短句来源
     Study on the Freezing Preservation of the Mincemeat of Fresh Water Fish
     淡水鱼糜抗冷冻变性的研究
短句来源
     Freshwater Resources
     淡水资源
短句来源
     FRESH WATER & OUR LOVE
     淡水爱情
短句来源
     Mechanism of Fishing Paste Gel Formation
     鱼糜的凝胶机理
短句来源
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The stability,gelation property and effecting factors on gelation of freshwater fish paste were introduced in detail.Some advice on the development of freshwater fish minced meat and it products was given.

较详细的介绍了我国淡水鱼鱼糜的稳定性、凝胶性、凝胶影响因素等方面的研究情况 ,对淡水鱼糜及其制品在我国的发展提出了一些建议

The effect of transglutaminase(TGase) on the gelation of surimi was investigated. Results showed that the dosageof TGase, reaction temperature and reaction time affected the formation of surimi gel significently. When 10 units/g proteinof TGase was added and incubated at 42℃ under natural pH values for 2 hours, the maximal strength of surimi gel was obtainedwith the gel strength two times higher than that without the addition of TGase.

本文研究了转谷氨酰胺酶(TGase)对淡水鱼糜凝胶强度的影响。结果表明,TGase的用量、作用时间和作用温度对鱼糜凝胶强度有明显的影响。在自然pH值下,用10U/g蛋白质的TGase于42℃处理2h,鱼糜的凝胶强度达到最大,比未加酶的凝胶强度增加近1倍。

In this paper, with the sensory quality of fresh water fish mincemeat and recovery properties of water evaluated, the processing conditions and ingredients of the fresh water fish mincemeat were studied, the better process that improves the quality of mincemeat of fresh water fish was found.

本文以淡水鱼糜解冻后的复水性和感官质量为评价指标,通过对淡水鱼糜生产过程中的添加物及加工工艺条件的 研究,得出一组能够生产出具有优良的抗冷冻变性性能的淡水鱼糜的加工工艺。

 
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