Optimization of curing condition in production of flavor vinasse fish;
风味醉鱼生产过程中腌制条件的优化研究
Effect of different frequency ultrasonic on curing of low salted pork;
不同频率超声波处理对低盐咸肉腌制的影响
R&D of pickle chayote;
佛手瓜系列产品的腌制技术
Progress on research of reduction methods of nitrite content in pickled vegetables;
降低腌制蔬菜亚硝酸盐含量方法的研究进展
The biochemical changes of nutriments during pickle of sweet melon were introduced,as well as the effects of NaCl content and pH on enzyme activity.
并提出了在加工腌制中防止甜包瓜产生酸败现象的方法。
The pickling technology of some special pickled vegetables;
几种特色酱腌菜的腌制技术
Effects of Salting and Frying on Quality of Crisp Fried Crucian Carp;
腌制和炸制工艺对酥焅鲫鱼品质的影响
The salting technic,processing condition and operation requirement were introduced in this paper.
介绍了金花菜、葱白系列产品的腌制加工工艺条件及操作要求,对开发腌制新产品具有指导意义。
the product's color,flavor and microstructure shape affected by salt,compound spices,salting time were discussed by using orthogonal test to settle the best salting preparation.
运用正交试验讨论食盐、复合香辛料、腌制时间对产品的色泽、风味与组织形态的影响 ,确定最佳腌制配方。
Content Changes of Nitrate and Nitrite in Pickled Cucumber;
腌制黄瓜硝酸盐与亚硝酸盐的动态变化
Effects of nitrogen and sulphur application on nutritional quality of pickled leaf mustard(Brassica juncea,cv.
通过对不同氮硫处理的两个品种叶用芥菜(雪里蕻和包包青菜)进行腌制加工,研究氮硫对其营养品质的影响。
Combined with traditional pickled Bullacta exarata technique, the key processing technology of Zhoushan pickled Bullacta exarata was studied in three items in detail, including sand removal, immobilization and pickle.
结合传统的泥螺腌制方法,详细研究了舟山泥螺加工工艺的几个关键步骤,主要包括吐沙、形态固定和腌制三个方面,结果表明:舟山泥螺较佳的吐沙工艺为盐水浓度2。
The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method.
通过干腌火腿现代滚揉腌制成套技术装备进行滚揉腌制工艺正交试验,研究用盐量、腌制时间、上盐次数等试验因素对腌制效果的影响。
An advanced and practicable way for the large production of spiced Ma-chicken soft can were provided,after the problems about color-forming,flavouring and tenacity of the product were solved very well following the process composed of pickle salting,parching,frying and cooking.
该工艺主要由湿法腌制、烘烤、油炸及卤煮等工序组成,较好地解决了产品的上色、入味及韧性等问题,为五香麻鸡软罐头的工厂化生产提供了一个先进可行的模式。
