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- First, study on knead-salting modern processing of jinhua ham. 不同滚揉腌制工艺金华火腿挥发性风味物质分析。 具体研究内容和结果如下:
- Anze from Jinhua ham is ham, say there is still a historical story. 安泽火腿应该是源自金华火腿,说起来还有一段历史故事呢。
- Jinhua ham is Both fresh and salty, and can Be conveniently made into a palataBle steamed dish or savory soup. 金华火腿,鲜咸合一,清蒸烧汤,方便可口。
- This article introduced the study present situation and main problems on Jinhua ham producing. 本文对金华火腿生产的研究现状、存在的主要问题做了详细的描述。
- County magistrate to do, and "Jinhua Ham" will be spread to here, then on home security. 县太爷如愿以偿,而“金华火腿”也就在这里流传开来,从此就安了家。
- The second, time-related changes of muscle proteolysis, proteolytic enzyme activities and flavor substances during processing of Jinhua ham. 二、金华火腿传统加工过程中肌肉蛋白质水解变化规律、蛋白酶活力变化规律及挥发性风味物质形成规律的研究;
- About 66.67% and 77.22% of the totalphospholipids in biceps femoris and subcutaneous fat were hydrolyzed during processing of Jinhua ham. 磷脂的变化比较大;股二头肌中约有66.;67%25的磷酯发生了水解;皮下脂肪中约有77
- The company produces the "Jin Zi "brand Jinhua ham, ham inner wrapping series, pickles the series of prepared food (soft-packing ) and hard tinned food mainly. 公司主要生产“金字”牌金华火腿、火腿小包装系列、腌制熟食系列(软包装)及硬罐头食品。
- The special flavor of Jinhua ham comes form the long ripening process, in which a large number of physical and biological reaction take place in muscles. 其特点是都经过长时间的成熟过程,在该过程中肌肉内部发生了大量的物理化学和生物学反应,使其成为风味独特的肉制品。
- In the flavor substances of the final product of Jinhua ham, the contents of aldehydes, carboxylic acids, alcohols and ketones were 45.07%, 18.39%, 13.93% and 9.00%, respectively. 在金华火腿产品的风味成分中;醛类占化合物总数的45.;07%25;酸占18
- Free-amino acid(FAA)accumulation and its correlations with temperature,NaCl content as well as tradition flavor compounds were studied in Jinhua ham processing. 通过对金华火腿传统加工过程中游离氨基酸 (FAA)和挥发性风味物质的分析 ,研究确定FAA的形成变化与温度条件、NaCl含量及其传统特色风味的相关性。
- By experiment design, the research comprises three parts. The first, study of the processing parameters of traditional Jinhua ham processing technology and its optimization. 从试验设计上,本研究内容主要包括三个方面,一、金华火腿传统工艺参数研究和工艺优化;
- The company produces the " Jin Zi " brand Jinhua ham, ham inner wrapping series, pickles the series of prepared food (soft-packing ) and hard tinned food mainly. 公司主要生产“金字”牌金华火腿、火腿小包装系列、腌制熟食系列(软包装)及硬罐头食品。
- During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down ,but rising totally, the degree of lipid oxidation increased continuously. 在金华火腿加工过程中,肌内脂肪和皮下脂肪的酸价一直上升,过氧化值、羰基价和TBA值有升有降,但总体呈上升趋势,脂肪氧化程度不断增强。
- Studies on the lipolysis during processing of Jinhua hamExperimental Jinhua ham were processed by traditional processing technology with 60 hind legs weighed 6.2-6.9 kg from local Liangtouwu cross-bred. 金华火腿生产过程中脂类物质的水解研究 以当地重量和年龄相似的两头乌杂交猪为原料;取60只重量在6.;2-6
- Later, he came up with a way: a production come from his hometown of Jinhua ham master, in accordance with the traditional processing of Jinhua ham skills, starting in Yueyang, "Jinhua Ham" to. 后来他想出一个办法:从家乡请来一位制作金华火腿的师傅,按照金华火腿的传统加工技艺,在岳阳做起“金华火腿”来。
- Jinhua ham is one kind of traditional Chinese dry-cured hams which is known for its unique flavour. 金华火腿是我国传统的干腌火腿,以其特殊的风味而著称。
- STUDY THE EFFECTS OF RAW MATERIAL ON JINHUA HAM 金华火腿质量与原料选择的关系研究
- Chicken slices and jinhua ham in aspic on a bed of 金华玉树鸡
- Braised vegetable with Jinhua ham 上汤金华时蔬