查询词典 scald thin slices of meat in boiling water

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。

The original silk screen printing solvents: Pad open oil, silk screening for open water, 783 slow do water, do water 719 Medium .718 Net water washing, anti-white, wipe the word water, to sewage, PP treatment of water, white oil, a strong day and that water, cyclohexanone, thin water transfer printing.

各原装移印丝印溶剂：移印开油水，丝印开油水，783慢干水，719中干水。718洗网水，防白水，抹字水，去污水，PP处理水，白电油，强力天那水，环已酮，移印调薄水。

The merit is the yummy treats is quick, the produce by rubbing material does not give off heat, the color fresh not to destroy the textile fiber, the feeling in the mouth slides thin, widely applies in foods and so on production meatball, gefilte fish, canned food, each kind of sausage, ham intestines, steamed stuffed bun, stuffed dumpling, grinds to the muddy flesh the poultry bone add-on to enter the product which in food makes, the feeling in the mouth tastily, unique, the color is fresh and tender, the meat fragrant rich and absorbs the calcium element in delicacy delicious food, with ease makes up the calcium, and can reduce the cost to enhance the product rate, to increase the elasticity, including the high quality protein, the organization is richly exquisite, may substitute the partial lean meat and the Kara rubber, the packing meat product.

优点是下料快、磨出的料不发热、颜色鲜不破坏纤维，口感细滑，广泛应用于生产肉丸、鱼丸、罐头、各种香肠、火腿肠、包子、饺子等食品，将禽畜骨磨成肉泥后加入食品中制造出的产品，口感鲜美、独特、颜色鲜嫩、肉香浓郁并在美味可口的食品中摄取钙元素，轻松补钙，并能降低成本提高出品率、增加弹性，富含优质的蛋白，组织细腻，可替代部分瘦肉及卡拉胶，填充肉制品。

Under soil water stress conditions, the photosynthesis rate, water useefficiency and light compensation point of Atriplex canescens obviouslyreduced, and its dark respiration rate weakened. In the treatments in July, theaccumulative and average value of daily Pn from high to low is: light soil water stress＞no soil water stress＞medium soil water stress＞heavy soil water stress, the valueare 7.162μmolm~(-2)s~(-1)、6.106μmolm~(-2)s~(-1)、6.103μmolm~(-2)s~(-1) and 1.761μmolm~(-2)s~(-1), respectively. In the treatments in August, the accumulative and average value ofdaily Pn from high to low is: light soil water stress＞medium soil water stress＞heavy soil water stress＞no soil water stress, the value are 7.378μmolm~(-2)s~(-1)、4.738μmolm~(-2)s~(-1)、1.794μmolm~(-2)s~(-1) and 1.705μmolm~(-2)s~(-1), respectively.

在土壤水分胁迫下四翅滨藜的净光合速率、水分利用效率、和光补偿点显著降低，暗呼吸速率减弱。7月份各处理Pn全天的累计值和平均值的大小顺序为：轻度土壤水分胁迫＞无土壤水分胁迫＞中度土壤水分胁迫＞重度土壤水分胁迫，它们的值分别为：7.162μmolm~(-2)s~(-1)、6.106μmolm~(-2)s~(-1)、6.103μmolm~(-2)s~(-1)和1.761μmolm~(-2)s~(-1)。8月份各处理的Pn全天累计值和平均值的大小顺序为：轻度土壤水分胁迫＞中度土壤水分胁迫＞重度土壤水分胁迫＞无土壤水分胁迫，它们的值分别为：7.378μmolm~(-2)s~(-1)、4.738μmolm~(-2)s~(-1)、1.794μmolm~(-2)s~(-1)和1.705μmolm~(-2)s~(-1)。9月份四翅滨藜的Pn变化趋势于8月份的变化曲线基本相似，唯一不同的变化就是各个处理的Pn比8月份的要高，这可能于9月份气温降低，湿度增大有关。

The paper is based on the theory of inter-function between water and rock, and losing energy in rock mass, brought forward that the water flow has head loss during water flow intruding through the coal seam effective water-resisting layer and energy waste concept for splitting rock mass, and analyzed the form of the remaining water pressure. Through the simulation experiment in the preventing water capability of water-resisting rocks in the coal seam scaleboard, studied the law, character of the losing in water head waste and the relation to pressure, water-resisting of hydrogeology and engineering geology character. Brought forward the new method of calculating the water inrush coefficient.

通过理论分析和实验研究，本文得出以下结论：高承压水在沿煤层底板隔水层导升过程中存在着明显的压力水头损失；同一地层条件下，煤层底板承压水水头压力越大其导升过程中的水头压力损耗就越大；同一水头压力条件下，地层的渗透性越差其阻水能力越强，水流导升过程中的水头压力损耗也越大；在同一介质中，当初始水头压力不同时，水流在导升过程中水头压力的衰减不同，在同一隔水介质中底板含水层水头压力越大其沿隔水层导升过程中的水头损耗也就越大，水头损耗随底板隔水层水头压力增加而呈递增趋势，另外它们相应的水头衰减速率也呈递增趋势，煤层底板隔

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Efficient utilization of information flow acclimatizes business to fierce competition and market full of unpredictable changes better than ever consequently obtaining competitive advantages.

信息流的有效利用使企业能够更好的面对竞争激烈、变化莫测的市场环境，从而获得竞争优势。

Called the Flavr Savr, the tomato reached the supermarket at peak ripeness .

这种西红柿叫弗雷沃-沙沃，在运到超级市场时正好达到成熟期。