1) chicken toe with pickle pepper
泡椒凤爪
2) pickled chicken feet
泡凤爪
1.
Aim: providing some references for the safety assessment of pickled chicken feet.
实验为泡凤爪安全性评价提供了参考。
3) chicken paws
凤爪
1.
Total amount of bacteria, amount of coliform bacteria, amount of pathogenetic bacteria and TBARS value of soft- canned chicken paws irradiated with different doses of 60Co-γ were measured at intervals of 20 d up to 60 d of storage.
研究60Co-γ射线辐照对凤爪软罐头的灭菌作用及对其品质的影响。
4) bittern chicken claws
卤凤爪
1.
Study on process of Si-chuan flavor bittern chicken claws;
川味卤凤爪的生产工艺研究
5) Baiyun Chicken Claw
白云凤爪
1.
A swelling technology for Baiyun chicken claw was developed and the effects of processing parameters on the expansion rate of the chicken claw were investigated.
本文研究了白云凤爪膨润工艺中各参数对其膨胀率的影响,并采用质构分析仪对凤爪产品的弹性进行分析,利用扫描电子显微镜观察凤爪产品在不同膨胀率下结构的变化。
6) vegetarian chicken feet soup
凤爪汤
补充资料：香菇凤爪汤
≮美食原料≯
嫩肥鸡爪10个，水发香菇45克，葱节、姜片20克，绍酒10克，精盐2克，味精2克，火腿片15克，鸡清汤700克。
≮美食做法≯
鸡爪剔去小腿骨，放沸水锅里水焯洗净，放入大锅里，加香菇片、火腿片、鸡清汤、盐、葱节、姜片、味精、置蒸笼里蒸至酥烂，拣去葱姜即可。
≮美食特色≯
汤质鲜香，鸡爪酥烂。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条