食品专业英语6食品加工工艺.ppt

* * 6.1 肉制品的加工 * I、Answer questions 1.They are cutting, chopping, comminuting, mixing, tumbling, salting, curing, utilization of spices, non-meat additives, stuffing, filling into casings or other containers, fermentation and drying, heat treatment and smoking 2.Meat processing technologies include on the one hand purely technical processes such as cutting, chopping, comminuting, mixing, tumbling, stuffing and heat treatment. On the other hand, chemical or biochemical processes, which often go together with the technical processes, are also part of meat processing technology such as salting and curing, utilization of spices and additives, fermentation , drying and smoking. 3.There are five methods included in cutting. 4.Sodium nitrite has the ability to react with the red meat pigment to form the heat stable red curing colour. 5.The most known undesirable effect of smoking is the risk of residues of benzopyrene in smoked products which can be carcinogenic if the intake is in high doses over long periods. * II、Fill in the blanks with the proper words 1.steps procedures 2.physical chemical 3.cutting, chopping, comminuting, stuffing, heat treatment. 4.slices, cubes , flakes 5.1.5-3% 6.pink , red 7.preservation , colouring 8.firm, liquid , gaseous 9.Cold smoking 10.temperatures * III、Translation 1.肉制品的加工涉及到大量的物理和化学方法的应用，通常是多种方法结合起来使用。 2.根据产品的不同，烟熏也适用于不同的温度。 3.亚硝酸钠可以和肉红色素起反应从而形成稳定的固化后的红色。 4.Bowl cutters are used to chop and mix fresh or frozen lean meat, fat (and edible offal, if required) together with water (often used in form of ice) functional ingredients (salt, curing agents, additives) and extenders (fillers or binders). 5.Besides adding to flavour and taste, salt also is an important functional ingredient in the meat industry, which assists in the extraction of soluble muscle proteins. * 6.2 乳制品的加工 * I、Answer questions 1.Milk power and Yogurt 2.Approximately 13 kg of whole milk powder (WMP) or 9 kg of skim milk powder (SMP) can be made from 100 L of whole mi