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腌制     
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  curing
     As dry-cured meatcut concerned, the predictive mathematic model was: y=45.136+0.181x1-1.306x2-0.342x3,where y was sodium nitrite residue(mg/kg) x1、x2、x3 were the added amount of sodium nitrite (mg/kg),the curing time(d) , and total heme pigment (mg/kg) respectively.
     试验还得到干腌肉块亚硝酸钠残留量的预测模型,y=45.136+0.181x1-1.306x2-0.342x3,其中y为亚硝酸钠残留量(mg/kg),x1、x2、x3分别为亚硝酸钠添加量(mg/kg),腌制时间(d)和总色素含量(mg/kg)。
短句来源
     After protecting tint and curing, with soaking Toona sinensis Roem with CuAc of pH4.0,200mg·kg-1 for 20min and then with Na2CO3 of pH7.0, 0.5% for 10min,it could keep good green color.
     椿芽经护色、腌制后用pH值4.0、浓度200mg·kg-1的醋酸铜复绿液浸泡20min,再用0.5%Na2CO3溶液调pH值7.0左右并保持10min,可获得较好的复绿效果;
短句来源
     As for dry-cured meat, the predictive equation is: y=45.136+0.181x_1—1.306x_2~0.342x_3, where y means sodium nitrite content (mg/kg), x_1、 x_2、 x_3 means the added amount of sodium nitrite (mg/kg), the curing time (d) , and total heme pigment (mg/kg) respectively.
     本试验还得到了干腌肉块亚硝酸钠含量的预测模型为:y=45.136+0.181x_1-1.306x_2-0.342x_3,其中y为亚硝酸钠含量(mg/kg),x_1、x_2、x_3分别为亚硝酸钠添加量(mg/kg),腌制时间(d)和总色素含量(mg/kg)。
短句来源
     The main technological parameters were as follows: blanching at 100℃ for 3min, curing with spiced soup for 2 ~ 4hr,packaging in vacumm, sterilizing at 121℃ for 30min.
     其主要工艺参数为:100℃热烫3min,调味液腌制2~4hr,真空包装,121℃杀菌30min。
短句来源
     The results show that the flavour of Minced Chicken Breast Meat Roupu was g ood by adding2%NaCl,10%sug ar,13%~16%chicken fat and curing6hours under the temperature of 3~5℃.
     结果显示,肉糜中添加2%食盐、10%蔗糖、13%~16%鸡腹脂,3~5℃下腌制6h,产品的风味最佳。
短句来源
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  salting
     NaCl content in biceps femoris muscles is significantly and positively correlated with salting time (p<0.01)and salt dosage (p<0.05).
     回归试验因数的相关分析结果表明:NaCl含量与腌制时间呈极显著正相关(p<0.01),与用盐量也呈显著正相关(p<0.05)。
短句来源
     The optimum results are: 24h salting time, 0.12g/kg sodium nitrite, 0.64g/kg sodium ascorbate, 1h cooking time and 85℃ cooking temperature (for 250g meat size per piece) to keep the product in good color with low level of nitrosamine compound produced.
     研究表明,腌制时间控制在24h,亚硝酸钠的添加量为0.12g/kg,抗坏血酸钠的添加量为0.64g/kg,而煮制温度为85℃,煮制时间为1h(肉块大小为250g)时产品既能保持良好的色泽,又能使亚硝基化合物的含量降到最低水平。
短句来源
     Main factors which influence the quality of crisp fried Crucian carp were researched. The results showed that 1% salting solution,2 hours of salting time,180℃of frying temperature and 15 minutes of fry processing could let the final product has a better quality.
     对影响真空包装酥焅鲫鱼产品的主要工艺进行了研究,结果表明,以1%浓度的腌制液、腌制2h、180℃油炸15min可保证最终产品具有较好的品质和风味。
短句来源
     The results showed that the modern knead-salting technique effectively enhances the permeation rate of salt on surface layer and internal moisture transfer speed. Salted for 25 days, the NaCl content in biceps femoris muscles has achieved the traditional process level of 35 days salting, and the salt dosage has been reduced 30% in comparison to the traditional process with the uniformity improved 10%.
     结果表明:采用滚揉腌制能有效提高腌腿表层盐分和内部水分传质渗透速度,腌制25d股二头肌NaCl含量达到传统工艺35d水平,且用盐量比传统工艺降低30%,均匀性提高10%;
短句来源
     The conclusions of the test are:(1) In the prephase of modern process, microbe was not found after salting. But it increased in the stage of dehydration, after the processing step of ham washing and hanging, entering room for controlling temperature and humidity.
     (1) 金华火腿现代工艺前期的加工过程中,经过上盐的工序,内部及表面未检测到微生物,而在洗腿、晾腿工序后进入控温控湿房后,前期脱水阶段,表面和内部微生物数量增加,说明火腿中的微生物实在腌制完成之后,从外部进入火腿中的。
短句来源
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  salted
     Salted meat was negatively correlated to men's serum level ofβ-HCH and p,p'-DDT(β=-0.066 andβ=-0.0569).
     腌制肉类与男性的β-HCH、p,p’-DDT呈负相关(β=-0.066和-0.0569)。
短句来源
     The optimum deodorizing conditions were that the silver carp fish was salted with 4.5% complex perilla fluids, 5‰edible vinegar, 1% cooking wine and the 70 mg/L ethyl malt phenol and 5%salt, under 10~18 ℃ for 48 h.
     紫苏混合腌最优脱醒工艺是:在温度为10~18℃条件下,添加4.5%的紫苏液、5‰食用醋、1%料酒和70mg/L乙基麦芽酚与混合盐对鲜鲢鱼块进行脱腥腌制48h。
短句来源
     The most optimum deodorizing conditions were that the silver carp fish was salted with 4.5% complex purple perilla fluids,5‰edible vinegar,1% cooking wine and the 70mg/kg ethyl malt phenol and 5%salt,under 10 ~18℃ for 48h.
     最优脱腥工艺是:在温度为10~18℃条件下,添加4.5%的紫苏液、5‰食用醋、1%料酒和70mg/kg乙基麦芽酚与混合盐对鲜鲢鱼块进行脱腥腌制48h。
短句来源
     The L 9 (3 4 )design of experiment were applied fo r ascertaining the most suitable technological parameters in Gouda cheese. Optimum condition were addi tion of 0.9%starter,addition of 25m L/100L rennet,concentration of 18°Bx salt solution and salted time 4h.
     采用L9(34)正交试验确定了生产高达干酪的最佳工艺参数为:发酵剂添加量为0.9%,凝乳酶添加量为25mL/100L,食盐溶液浓度为18°Bx和腌制时间为4h。
短句来源
     The results showed that the modern knead-salting technique effectively enhances the permeation rate of salt on surface layer and internal moisture transfer speed. Salted for 25 days, the NaCl content in biceps femoris muscles has achieved the traditional process level of 35 days salting, and the salt dosage has been reduced 30% in comparison to the traditional process with the uniformity improved 10%.
     结果表明:采用滚揉腌制能有效提高腌腿表层盐分和内部水分传质渗透速度,腌制25d股二头肌NaCl含量达到传统工艺35d水平,且用盐量比传统工艺降低30%,均匀性提高10%;
短句来源
更多       
  sousing
     Study of the Quality Variation of China Toona in the Process of Sousing and Storing
     香椿腌制及储藏过程中品质变化的研究
短句来源
     This paper mainly studied the quality variation of China Toona such as Nitrous salt, Vitamin C, Total sugar, Chlorophyl, Protein during the process of sousing and storing.
     本文主要研究了香椿腌制过程中亚硝酸盐、抗坏血酸、总糖、叶绿素、蛋白质等品质指标含量的变化。
短句来源

 

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  curing
Leaves of Phyllanthus singampattiana, locally known as Aathuchadai by the Kanis of Tamil Nadu in India is consumed for curing jaundice, diarrhea and dysentery.
      
Fourier transform infrared (FTIR) analysis was used to identify the chain structure of the UV-curable polyurethane prepolymer based on HTPB and the curing process.
      
when the ESO content is 30% and the curing agent content is 7%, the ESO toughened phenolic resin possesses optimal performance.
      
When the content of nano-SiO2 was below 1.5%, the amount of free formaldehyde decreased, and the viscosity and bonding strength of resin increased with an increase in the added nano-SiO2, which did not prolong the curing time.
      
The curing behavior of BLF resin adhesive, studied by TG-DSC and IR analyses, showed that BLF resin adhesives had a lower curing temperature than PF adhesives but had the same characteristic trough in IR spectra as PF adhesives.
      
更多          
  salting
The method involves salting out with ammonium sulfate at 40-80% saturation, gel filtration on Ultrogel AcA 44, and double isoelectric focusing.
      
by salting out with (NH4)2SO4, gel chromatography on Sephadex G-75, and ion exchange chromatography on DEAE cellulose.
      
A new method of protein immobilization into polyelectrolyte microparticles by alternative adsorption of the oppositely charged polyelectrolytes on the aggregates obtained by salting out of protein is proposed.
      
Pichia pastoris β-glucosidase was purified to apparent homogeneity by salting out with ammonium sulfate, gel filtration, and ion-exchange chromatography with Q-Sepharose and CM-Sepharose.
      
The salting-out electrolytes decrease the cloud point while salting-in electrolytes increase it.
      
更多          
  salted
Ultrasonication of microparticles obtained using salted out protein aggregates resulted in the formation of stable nanoparticles (100-200 nm).
      
Consolidation and Melioration of Salted Sandy Soils Using a Compound of Acetone-Formaldehyde Resin with Silk Sericin
      
Curing of the compound of acetone-formaldehyde resin with natural silk sericin in the presence of inorganic salts and its effect on a salted sandy soil were studied.
      
Determination of salt-transport model parameters for leaching of saturated superficially salted soils
      
The applicability of the method to the analysis of salted swine casings, salted sheep casings and dry casing samples was demonstrated.
      
更多          
  salination
Effect of Salicylic Acid on the Activity of Antioxidant Enzymes in Wheat under Conditions of Salination
      
The effect of pretreatment with 0.05 mM salicylic acid (SA) on the activity of superoxide dismutase (SOD) and peroxidase in the roots of four-day-old seedlings of wheat (Triticum aestivum L.) was studied under conditions of salination.
      
Recharge and salination processes in the carbonate aquifers in Israel
      
The reasons for the rapid degradation and salination of the shallow aquifer in the northern Jordan Valley were investigated.
      
Salination of organic soils in the sacramento-San Joaquin Delta of California
      
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