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liquid smoking
相关语句
  液熏
     Some items such as flavouring prescription,stoving,liquid smoking, roasting, etc were also discussed.
     对调味配方、烘干、液熏、烘烤等方面也进行了研究和选择。
短句来源
  相似匹配句对
     SmokingNo smoking
     一嗔一笑见人生“吸烟/不吸烟”
短句来源
     Smoking equipment
     食品的烟熏设备
短句来源
     Magnetic Liquid
     磁性液体
短句来源
     Liquid Light
     液体光阀
短句来源
     Some items such as flavouring prescription,stoving,liquid smoking, roasting, etc were also discussed.
     对调味配方、烘干、液熏、烘烤等方面也进行了研究和选择。
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The Paper reported the technique for preparation of smoke-roasted mackerel fillets.To treat chub macherel fillets with compound organic acid of around1.3% could produce comprehensiveeffects such as anti-oxidstion,removing histumine,eliminating smelling of fish and defat, etc,and much raised the quality of products and approved their storage.Some items such as flavouring prescription,stoving,liquid smoking, roasting, etc were also discussed.The result Showed:the product which moisture content is below 25%...

The Paper reported the technique for preparation of smoke-roasted mackerel fillets.To treat chub macherel fillets with compound organic acid of around1.3% could produce comprehensiveeffects such as anti-oxidstion,removing histumine,eliminating smelling of fish and defat, etc,and much raised the quality of products and approved their storage.Some items such as flavouring prescription,stoving,liquid smoking, roasting, etc were also discussed.The result Showed:the product which moisture content is below 25% still has Soft taste;the products,if kept under normal atmospheric temperature over six months,do not become mildewed and fat-oxidized.The technology,appraised by experts in Oct.,1994,was in the lead at home.

研究了熏烤鲐片的加工技术。用1.3%左右的复合有机酸处理鲐片,,收到了抗氧化、去组胺、去腥去脂等综合效果,制品品质和保藏性大大提高。对调味配方、烘干、液熏、烘烤等方面也进行了研究和选择。结果:制品在含水量25%以下仍有松软口感;在常温下贮藏6个月以上,未发现发霉和脂肪氧化。1994年10月8日专家鉴定认为,本工艺技术达到国内领先水平。

Using sinonovacula constricta as raw material, we produced a new liquid smoked food. The optimal flavoring ingredients and the liquid-smoking technology were studied with orthogonal experiment and single-factor tests. This liquid-smoked sinonovacula constricta meat was a kind of delicious and convenient food.

以养殖缢蛏为原料,利用正交试验和单因素试验确定缢蛏液熏制品调味液的配方和液熏工艺条件,所得产品食用方便、滋味鲜美且具有特殊的烟熏香味。

>=Disadvantages of conventional smoking practice in food industry and advantages of liquid smoking practice are described. A new concept of liquid smoke flavorings which include liquid smoke and its derivatives is put forward.The new concept will have significant influence on development and spreading of food with smoke flavorings.

叙述了食品烟熏法的缺点和液熏法的优点,提出了烟熏调味品新概念,将烟熏液及其衍生产品统称为烟熏调味品,提供烟熏香味,这对烟熏食品的发展和普及,具有重要意义。

 
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