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關(guān)注：1
2013-05-23 12:21
求翻譯：本研究在傳統(tǒng)中式香腸的基礎(chǔ)上，通過單因素配方篩選實驗以及對產(chǎn)品主要理化指標測定和感官評價，確定出傳統(tǒng)中式香腸最佳的配方和加工工藝。川味香腸最佳配方為食鹽2.0%、辣椒1.5%、花椒1.2%、五香粉0.1%，廣味香腸的最佳配方為食鹽2.2%、糖8.5%、酒2.3%。在改進工藝方面，瘦肉粒邊長控制為10mm～15mm，肥肉粒邊長為8mm～10mm。烘烤為分段式烘烤，初期（0h～6h, T:65℃；RH:50%）;后期（6h～48h, T:55℃；RH:30%）。是什么意思？ 待解決
 懸賞分：1
- 離問題結(jié)束還有
本研究在傳統(tǒng)中式香腸的基礎(chǔ)上，通過單因素配方篩選實驗以及對產(chǎn)品主要理化指標測定和感官評價，確定出傳統(tǒng)中式香腸最佳的配方和加工工藝。川味香腸最佳配方為食鹽2.0%、辣椒1.5%、花椒1.2%、五香粉0.1%，廣味香腸的最佳配方為食鹽2.2%、糖8.5%、酒2.3%。在改進工藝方面，瘦肉粒邊長控制為10mm～15mm，肥肉粒邊長為8mm～10mm。烘烤為分段式烘烤，初期（0h～6h, T:65℃；RH:50%）;后期（6h～48h, T:55℃；RH:30%）。
問題補充： |
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2013-05-23 12:21:38
In this study, traditional Chinese sausage, based on the screening test by a single factor formula and the main physical and chemical parameters were measured on the product and sensory evaluation to determine the best formula of traditional Chinese sausage and processing. Best recipe for sausage Si
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2013-05-23 12:23:18
In the present study, based on traditional Chinese sausage through single-factor formula screening experiments on the products as well as major physiochemical indicators and sensory evaluation test to determine the best of traditional Chinese sausage formulations and processing techniques. Sichuan-s
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2013-05-23 12:24:58
正在翻譯，請等待...
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2013-05-23 12:26:38
On the basis of this study in traditional Chinese-style sausage, through the single factor formulation sieving experiment, as well as on the products main physical and chemical index and sensory evaluation, determined the best of traditional Chinese-style Sausage recipe and processing technology. Si
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2013-05-23 12:28:18
On the basis of this study in traditional Chinese-style sausage, through the single factor formulation sieving experiment, as well as on the products main physical and chemical index and sensory evaluation, determined the best of traditional Chinese-style Sausage recipe and processing technology. Si
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