蛤肉

蛤肉栗子罐头的生产工艺技术

The Processing Technique of canned Clam - meat and Chestnut

切成了片的西红柿；切成了片的火腿；切细了的蛤肉；切细了的肉；切细了的卷心菜。

Sliced tomatoes ; sliced ham ; chopped clams ; chopped meat ; shredded cabbage .

利用菠萝汁中所含的粗蛋白酶对波纹巴非蛤肉进行水解，蛋白质水解率可达70%。

DH of the paphia undulate meat by the crude proteinase from the pineapple in70 % .

热处理温度和时间会影响蛤肉的质构和色泽。

The texture and colour of Cyclina Sinensis meat was affected by the temperature and time in following sterilization .

研究了用波纹巴非蛤肉水解液及菠萝汁制作营养口服液的工艺。

Using the hydrolyzed paphia undulate meat and pineapple liquid to make the nutrient oral liquid were studied in this paper .

多聚磷酸盐可改善蛤肉的组织质构，适宜的添加量为0.025%（w/v）。

Meanwhile , the polyphosphate was able to improve Cyclina Sinensis meat ' texture at the dosage of 0.25 % ( w / w ) .

以巴非蛤贝肉为原料，采用木瓜蛋白酶、菠萝蛋白酶和中性蛋白酶，水解获得氨基酸水解液。

Paphia undulate meat was hydrolyzed into amino acid hydrolysate using papain , pineapple protease and neutral protease .

冻藏时间对文蛤和波纹巴非蛤贝肉组织结构的影响显著；添加抗冻剂后，可以大大减少组织结构的变形，有效改善冻品的品质。

But their texture structure can be improved greatly by properly reduced the frozen storage temperature The frozen storage time also affected their texture structure remarkably .