1) low-fat meat
低脂肉
1.
The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI (such as decreasing the cooking loss and improving the freezing and melting stability).
添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。
2) low-fat sausage
低脂肉肠
3) low-fat meat products
低脂肉制品
1.
And finally the applications of fat replacers in low-fat meat products have also been introduced.
介绍了脂肪替代品的种类、特点和最新研究情况,主要介绍了脂肪模拟品在低脂肉制品中的应用进展。
4) low-fat
低脂
1.
Study on processing technology of low-fat sweet potato ice cream;
低脂红薯冰淇淋的生产工艺研究
2.
Application of flaxseed gum in low-fat luncheon meat;
亚麻籽胶在低脂午餐肉中的应用
3.
A low-fat and low-sugar yogurt was investigated.
主要研制了一种低糖低脂酸奶,以粘度和感官鉴定评价为指标,研究了不同增稠剂组合对低糖低脂酸奶的品质的影响,比较阿斯巴甜取代不同量白砂糖对口感的影响及胶连性乳清蛋白在模拟脂肪口感的作用,从而确定一种高品质低糖低脂酸奶的最佳配方。
6) meat quality
肉脂品质
1.
They were analyzed in 62 meat quality parameters.
选取长江野生、湖泊放流、网围养殖及池塘养殖的中华绒螯蟹成蟹各10只,雌、雄各半,对其进行62个肉脂品质参数的测算。
2.
Yangtze River wild, shallow lake propagation, net cultured and pool cultured Chinese mitten crab mature individuals are collected, with 5 males and 5 females for each kind of ecological environment, and they are analyzed in 64 meat quality parameters.
选取长江野生、湖泊放流、网围养殖、池塘养殖4种生态环境的同规格成蟹,对其进行64个肉脂品质指标的测算。
补充资料：意式肉肠
Image:11777384252422815.jpg
意式肉肠
意式肉肠(mortadella)是意大利一种猪肉香肠，用切细肥猪肉熏制，调味料包括黑胡椒、玉米粒 、桃金娘、肉豆蔻和香菜。
意式肉肠起于艾米利亚-罗马涅的首府博洛尼亚。在意大利别处，意式肉肠以bolognese方式制做。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。