1) new type rabbit meat jerky
新型兔肉脯
2) dried hare meat
兔肉脯
1.
The processing and storage of dried hare meat with bone meal;
带骨兔肉脯的加工与贮藏
3) rabbit pu
兔脯
1.
Processing each part in rabbit as the main raw material to produce a series of rabbit meat product with different flavor,such as lobster sauce rabbit head,five spices drying rabbit,curry rabbit pu,chilli rabbit leg,ect,had conrtibuted for enriching rabbit meat market as primary research.
以兔肉为主要原料 ,对其各部位分别进行加工 ,制作出风味各异的兔肉系列产品 ,如豆豉兔头、五香兔干、咖喱兔脯、麻辣兔腿等 ,为丰富市场的兔肉产品作了初探。
4) New Zealand rabbit
新西兰肉兔
1.
A total of 60,two month old New Zealand rabbits were randomly assigned to five treatments to investigate the effect of Methionine on growth performance,immunity performance and TP,Alb and BUN levels in serum.
本文探讨蛋氨酸对2~3月龄新西兰肉兔的生长发育、免疫性能及血清中总蛋白、白蛋白、血清尿素氮的影响。
2.
In this study, we compared the effects of five combinations of fresh Puna chicory and feed on the growth of New Zealand rabbits.
利用普那菊苣配合精料育肥新西兰肉兔,在5个精青料搭配组合中,精青料比为1:20时,只日均增重为 22。
3.
Effect of dietary vitamin E supplement levels on growth performance,vitamin E retention and antioxygen capability of New Zealand rabbits;
本试验旨在研究日粮中添加不同水平的VE对新西兰肉兔生长性能、血清及组织中α-生育酚浓度及抗氧化能力的影响。
5) slice dried meat
肉脯
1.
Production technology of paguma larvata-vegetable slice dried meat;
果子狸蔬菜肉脯加工技术研究
6) rabbit meat
兔肉
1.
Establishment of Indirect Competitive Enzyme-linked ImmunosorbentAssay for Detecting the Residues of CAP in rabbit meat;
间接竞争ELISA检测兔肉中氯霉素残留方法的确定
补充资料：肉脯蛋卷
肉脯蛋卷
猪肉300克，鸡蛋4只，蛋清2只，料酒2茶匙，面粉3茶匙，葱、姜、香油、生粉各适量。
制作：
①将鸡蛋打在碗内，加生粉、盐搅匀。葱姜切成茸。
②将猪肉剁成泥，用鸡蛋清、葱姜茸、味精、盐、料酒、香油搅匀成馅。面粉加水和成稀糊。
③净锅置火上，用油擦净，周围烧热，把搅好的蛋液分3次倒入锅内，吊成3张蛋皮，每张从中间一分为二。
④把蛋皮逐块摊平，在刀口处抹上肉馅，半圆挂上面糊，卷成直径约2厘米的蛋卷。
⑤烧热油锅至八成熟时，放入蛋卷，炸熟至金黄色，捞出滤干油，放入碟内即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。