西式火腿

西式火腿切面渗水及其关键控制点的研究

Research on seeping of western-style ham section and critical control point

西式火腿肠生产工艺的探讨

Discussion on the Processing Technology of Western Style Ham Sausage

结果表明：柚皮提取物的最佳提取条件是：料液比为7：3，柚皮原料在60℃的水浴锅中加热3h，在西式火腿中加入1.6%的该柚皮浸提液对亚硝胺的阻断效果最好。

The result shows the optimum condition for extraction of citrus grands peel is that the ratio of water and citrus grandis peel is 7:3 in the incubation at 60 ℃ for three hours , and the best adding content is 1.6 % .

魔芋加入量对猪耳西式火腿物性的影响研究

Research on Physics Property of Pig 's Ears Sandwich Ham

添加膳食纤维对西式火腿质构特性和色度的影响

Effect of Dietary Fiber on Texture Properties and Color of Western-style Ham

3种磷酸盐对西式火腿质构影响的大小顺序：焦磷酸钠>磷酸三钠>六偏磷酸钠。

The influence order is : pyrophosphate > trisodium phosphate > hexametaphosphate .

西式火腿配方设计原则及调配方法

Western-style ham and its blending method Design principle of the formular for making

西式火腿肠滚揉和斩拌温度的控制

Temperature control of mixing and mincing western style hams

探讨食用胶在西式火腿中的应用。

Food gum 's application in ham was studied .

浅谈西式火腿肠质量控制

A Preliminary Discussion on the Quality Control for Ham-sausage

发酵西式火腿加工工艺的研究

Improved Technique Study on Fermented Western Ham Processing

影响西式火腿质量的因素及质量保证措施

Factors and measures of controlling sandwich ham quality

西式火腿罐头中添加浓缩大豆蛋白工艺技术研究

A research on the Technology of adding concentrated soybean albumen powder to style hams

猪耳西式火腿的研制

Research the western ham of pig ear

食用胶在西式火腿的应用效果比较

Food Gum 's Application Effect in Ham

西式火腿滚揉加工方式的研究

A Research on Tumbling style in Hams

3由得到的发酵西式火腿的最佳加工工艺进行制品理化特性研究。

The physiochemical properties of fermented western hams were studied under the optimal processing technique .

茶多酚和柚子皮等复配对阻断西式火腿中N-亚硝基化合物合成的效果研究

Study on the nitrosamine reduction in western ham by adding tea polyphenol and citrus grandis peel

菌种配比对发酵猪耳西式火腿品质的影响

Effects on the Quality of Fermented Pig 's Ear Sandwich Ham Caused by Different Strain Mixture Ratioes

确定了柚皮提取物的最佳提取条件和不同添加量的柚皮提取物阻断西式火腿中亚硝胺形成的效果。

This paper studied on blocking nitrosamine synthesizing in the Western-style ham by adding the active extraction of citrus grandis peel .

主要介绍了西式火腿切片的配方、加工工艺、并详细地说明了关键操作要点。

The formula and processing technique of western-style ham slice were introduced in this paper , and the key operation was explained in detail .

调查发现52%的消费者仍然以鲜肉为主要肉类消费，火腿及灌肠以16%的比例占据第二，而西式火腿占15%的比例。

The survey found 52 percent of the consumers still with fresh meat as the main consumption of meat , ham and with the proportion of clyster of 16 % , and western-style occupies the second for 15 % proportion .

西式烟熏火腿HACCP体系的建立

Foundation of HACCP of Quality Control System about Western-style Fumatory Ham

磷酸盐对西式蒸煮火腿质构影响研究

Effects of phosphates on texture of western - style cooked ham

西式盐水火腿工艺与产品质量浅析

Brief Study on the Technique and Quality of Western Style Brine Ham

嫩化西式兔肉火腿肠的研制

The Development of Ham of Western Rabbit Meat

西式兔肉火腿肠以兔肉为主要原料，经选择与处理、腌制、滚揉、煮制、烘烤等工艺制成。

It is made up after carefully choosing , treating , and made by pickling , rolling and rubbing , boiling and baking .

其中，酱卤肉类合格率为75.0%，肉灌肠类合格率为92.5%，西式蒸煮、烟熏火腿类合格率为97.5%。

The qualified rate of the sauce meat , the sausages and the cooked and smoked ham were 75 % , 92.5 % and 97.5 % respectively .

本实验是以传统的发酵肉制品、西式发酵肉制品和西式火腿的加工理论为基础，结合现代发酵技术，对发酵西式火腿的加工工艺进行了研究。

Based on the processing theory of Chinese traditional and foreign fermented meat products , with modern fermented technology , the processing technique of fermented western ham was studied .