查询词典 meat grinder

Because in the society, if everybody is eating meat then it is very difficult to give up meat, but if there is a society and the whole environment is not eating meat then it's easy not to eat meat.

因为在一个社会里如果人人都吃肉那么将很难戒肉，但如果一个社会或整个大环境都不吃肉，就很容易能戒掉肉食。

His friend goes out to seek to eat of thing, bring back the penguin meat, but his friend get hurt, hence he ate the penguin meat, coming to spirit, so he can escape from danger, but his friend didn't eat the …… famished.be he eats to the real penguin meat of time, just know a friend is mow own meat down, so~~commit suicide

他的朋友出去找吃的东西，带回了企鹅肉，但是他的朋友却受伤了，于是他吃了企鹅肉，来了精神，所以他能脱险，但是他的朋友却没有吃……饿死了。当他吃到真正的企鹅肉的时候，才晓得朋友是把自己的肉割下来了，所以~~自杀了

Tenderness of rabbit meat declined after slaughter, then it increased slowly. Different temperature treatment affected tender process significantly after rigor mortis (P.05): Aging rates of rabbit meat on moderate(15℃) or high(25℃) temperature condition were higher than that of low(4℃)temperature condition, but the latter had better meat quality after a slowly acid excluding period. Chilled meat (4℃) had the longest shelf life (6 days), compared with 15℃ for 3 days and 25℃ for only one day.

而低温贮藏兔肉(4℃)条件下，兔肉颜色维持的时间比较长久，同时低温也抑制了兔肉的氧化作用，TBARS值较小；宰后兔肉的嫩度呈开始下降，随后逐渐上升的趋势，不同的温度处理，对于兔肉僵直后的嫩化作用影响显著(P.05)；中温(15℃)和高温(25℃)贮藏条件下的兔肉成熟速度快，低温(4℃)贮藏兔肉经历缓慢排酸后，品质好；在4℃条件下的兔肉即冷却肉货架期比较长，可以保存6d，15℃条件下3d，而25℃条件下只能保存1d。

This produce can cut meat and scissor meat, it have the characteristic of cutting meat machine and scissoring meat machine.

本机将切肉、铰肉两大功能集一身，具备切肉机和铰肉机各自的特点。

The discussions which the study investigated were chicken and pork meat processing for elders via different tender mode. In this study, we want to evaluate the nutritions of elders and focus on animal protein. The experiment was injected marination with CaCl2, NaHCO3 and enzyme on pork and chicken meat quality traits. Treatment on the meat was analyzed proximent quality and textural properties by response surface stepwise regression. The best tender method was discovered the elder's sensory evaluation of different tender mode and observed degradation of myoglobulin by muscle tissue slice and SDS-PAGE (10%). The function of sous-vide cooking collocated with tenderization that was evaluated by textural properties and sensory evaluation. It looks for discussion about meat processing for elders.

中文摘要本试验目的在利用市售禽畜肉为原料，针对高龄者之营养需求，分别使用氯化钙、碳酸氢钠与嫩化酵素等常见之嫩化方式对禽畜肉进行嫩化处理，搭配反应曲面法分析一般特性与物性测定，并进行高龄者品评测试以探讨不同嫩化方式之口感影响以求得不同禽畜肉之最佳嫩化处理，并以肌纤维组织切片与电泳分析观察肌肉蛋白质之分解现象，最后利用真空调理法搭配嫩化处理并分析物性测定与品评测试，评估真空调理法增进嫩化之效果，探讨禽畜肉开发为适合高龄者之加工产物模式。

There was a significant inverse correlation between sarcomere length and A/I (r=-0.686, P.05). 4 Relations of the skeletal muscle histological characteristics and meat quality The muscle fibre and the myofibrils diameter were thinner, the muscle fiber density was denser, the sarcomere length was longer and the meat color was redder. The A/I was bigger, the meat color was whiter, contrarily was redder. The right amount of fat content may improve the meat brightness. The muscle fiber diameter and the myofibrils diameter were the biggest factors to influence the skeletal muscle shearing force, their assumed the obvious linear correlation. The muscle fiber density influence on the shearing force was only inferior to the muscle fiber and myofibrils diameter. Mensurate the IFA from tectology angle may reflect in intramuscular fat content. However intramuscular fat was not enough to carry weight on the shearing force, it may mostly affected on the smack, but not the tenderness expression.

猪骨骼肌组织学特性与肉质性状的关系肌纤维和肌原纤维直径越小、肌纤维密度越大、肌节长度越长，肉色鲜红；肌节中暗带比例越大，肉色偏白，而明带比例大，肉色偏红；适量的脂肪含量可以改善肉的亮度；肌纤维直径和肌原纤维直径对骨骼肌剪切力的贡献率最大，呈明显的线性相关，肌纤维密度对剪切力的贡献率仅次与肌纤维和肌原纤维直径；从组织形态学角度测定肌内脂肪面积比一定程度上可以反映肌肉内的脂肪含量，而肌内脂肪对肌肉剪切力的贡献率比较微弱，对肉食用品质的影响可能更多表现在改善肉的风味，而不是嫩度的表达。

When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites , and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits , or vegetables . Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.

这是一款冷菜，常用作&头盘&，制作时需要准备好模具，清汤通常用来做基础汤底（为了让清汤更清澈，制作前我们可以先将蛋白与肉搅在一起，并打上劲儿，这样做出来的清汤会有浓郁的味道和透明度），把明胶放入基础汤中，融化后加入事先准备好的各种肉类和蔬菜（通常会把他们切成块或片），搅拌均匀后倒入准备好的模具中，然后放入冰箱冷藏即可。

Ice Shaver, Ice Planer, Ice Crusher, Meat Grinder, Meat Slicer, Asquid Machine, Sugar Can Juice Presser, Lemon/Orange Pressing Juicer, Shake Black Tea...

刨冰机、雪花冰机、碎冰机、削冰机、绞肉机、切片机、香肠机、鱿鱼机、切肉丝机、甘蔗榨汁机、柳丁/柠檬机。。。

Put the cut fish meat into the meat grinder, and then the fishpaste is finished.

将切下来的鱼肉，放进绞肉机绞碎，这样鱼茸就做好了。

Process the meat with a meat grinder and I will use it as the filling for

你去把这些肉用铰肉机加工一下，一会儿包饺子。

A small, rubber-headed hammer used in examination or diagnosis by percussion.

叩诊槌用在通过''。'振荡'。''所作的检查或诊断中的橡皮头的''。'小'。''槌

Affixes are limited in number in a language, and are generally classified into three subtypes, namely, prefix, suffix, and infix, depending on their position with reference to the root or stem of the word.

语言中词缀的数量总是有限的，根据它们跟词根或词干的相对位置，一般可以把词缀分外三小类：前缀，后缀和中缀。