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- Microbial leaven as an agent used in fermented sausage production enhances the sausage flavor,depresses the growth of harmful microbes and prolongs the time on the goods shelf. 香肠发酵剂具有改善发酵香肠的风味,抑制有害微生物的生长,延长货架期等作用。
- fermented sausage product 发酵香肠
- The function of nitrate reductase, hydrogen peroxidease, proteaseand lipase that produced by microorganism in fermented sausage were elaborated. 本文阐述了发酵香肠中由微生物产生的硝酸还原酶、过氧化氢酶、蛋白酶和脂酶的作用。
- The harm of Salmonella、Staphylococcus aureus、 Listeria monocytogenes and Biogenic amines in fermented sausage and the step of cut down harm wasi ntroducedi nt hist ext. 本文着重介绍了发酵香肠中沙门氏菌、金黄色葡萄球菌、李斯特氏菌和生物胺对健康的危害以及将这些危害降到最低程度的措施。
- Flavour compounds of fermented sausage are formed through carbohydrate fermentation ,fat metabolism, nitrogenous compounds decompound and spices . 发酵香肠的风味物质主要来自于碳水化合物、脂肪、蛋白质的代谢和氧化,以及人为添加的香辛料。
- Shunping County casings production all kinds of fresh sausage semi-finished products, dry sausage product tube, dry sets. 顺平县肠衣企业生产各种规格鲜肠衣半成品、成品，干肠衣制品套管、干套。
- The fermented sausage samples were collected from three different factories in Xinjiang, Shandong and Hunan province respectively and taken in three different fermentation stages. 所用的发酵香肠来自三个地区:新疆、山东、湖南,每个地区选择两个厂,香肠出自制作的的三个不同阶段。
- Study of fermented sausage and its exploitation 发酵香肠及其产品开发的研究现状
- A Review of the Safety of Fermented Sausage 发酵香肠安全性的研究进展
- Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages. 采用干酪乳杆菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠,并对其理化性质进行了研究。
- Chinese - style dry fermented sausage 中式发酵干香肠
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久，就会发酵。
- And also the application of protamine and its mixture in sausage products were studied. 1‰ potassium sorbate mixing with 1‰ protamine has the best bacteriostasis effecti n sausage. 研究了鱼精蛋白和复配制剂在香肠制品中的应用,发现1‰山梨酸钾与1‰鱼精蛋白对香肠中的腐败菌抑制作用最好。
- The AW of fermented sausages was 0.975 at the beginning , and was 0.929 at the end of ripening. S. 发酵香肠起始的水分活度为0.;975，成熟结束后为0
- The company has from Japan, Germany, the United States, the introduction of the high temperature sausage production lines, low temperature meat production lines, slaughtering partition line. 公司拥有从日本、德国、美国等国家引进的高温火腿肠生产线、低温肉制品生产线、屠宰分割线。
- Histamine is a kind of harmful element possibly existed in fermenting sausage,which is also a important factor affecting the safety of fer-mented sausage. 组胺是干发酵香肠中的一种有害物质,是影响其安全性的重要因素之一。
- This paper briefly discusses the uses of tea poly phenols (TPP) as a kind of anti-oxidizer for food industry, and analyzes the anti-rot and freshness-keeping mechanism of TPP used in sausage products. 简述了茶多酚作为一种天然抗氧化剂在食品行业的广泛用途和茶多酚用于香肠制品中的防腐保鲜效果;浅析了茶多酚在香肠制品中的防腐保鲜机理。
- The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 采用同时蒸馏萃取方法结合气谱/质谱联用仪,以壬烷作为内标,对发酵干香肠中的挥发性成分进行定性和半定量分析。
- The volatile compounds extracted with SDE method from dry fermented sausages, which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 摘要采用同时蒸馏萃取方法结合气谱／质谱联用仪，以壬烷作为内标，对发酵干香肠中的挥发性成分进行定性和半定量分析。
- The new product became a goldmine for the company. 该项新产品成了该公司的聚宝盆。
