1) spicy dried chicken meat
五香鸡肉干
1.
The spicy dried chicken meat was studied with sensory evaluations and instrumental texture measurements.
主要是采用感官鉴评和机械测定的方法研究五香鸡肉干,结果发现,工艺条件为70℃之下热风干燥4h的鸡肉干水分含量为11。
2) Spice Fresh Grade Breast
五香鸡胸肉
1.
This experiment takes Spice Fresh Grade Breast as raw material,in order to study the date of minimum durability by non-vacuum packing with normal temperature store.
研究以五香鸡胸肉为原料进行非真空包装常温贮藏的保质期试验。
3) spicy beef jerky
五香牛肉干
1.
The application of HACCP system in spicy beef jerky processing guarantee it\'s safety and traditional Chinese flavor,in order to provide reference to the later application of HACCP system in spicy beef jerky processing and new ideas for the development of traditional Chinese food.
在五香牛肉生产中应用HACCP,既保证了五香牛肉干的安全性又使它保持传统风味,为HACCP体系在五香牛肉干生产中的建立和应用提供理论依据,也为传统食品的发展提供了思路。
5) chicken sausage
鸡肉香肠
1.
The effect of the multiple type and the single type preservative on chicken sausage were studed by measuring the amount of the microbe in different store time and sense organs analysis.
本文将乳酸链球菌素、丙酸钙、山梨酸钾、乳酸钠作为复合型防腐剂加入到鸡肉香肠中,通过对不同储存时间的香肠中菌落总数的测定和感官分析,研究单一型、复合型防腐剂对鸡肉香肠防腐的作用。
2.
Method for chicken sausage processing was introduced.
本文简要介绍了鸡肉香肠的生产工艺及原理 ,探讨了鸡肉香肠的发展前
6) Fried crispy chicken
香酥肉鸡
补充资料：鸡肉豆腐
材料： 豆腐四件，鸡肉150克，上等淡口咸鱼肉50克。
调料： 色拉油两大匙，湿淀粉一大匙，绍酒、精盐、白糖、胡椒粉、芝麻油、味精、葱花各少许。
做法： ①将豆腐切成小粒，用开水淋一次，用筲箕盛起沥水。
②鸡肉切粒，用湿淀粉拌匀；咸鱼肉切成小粒。
③在器皿中加入色拉油，将豆腐过油，倒入笊篱沥去油；鸡粒也过油至半熟。
④器皿中加色拉油爆香咸鱼粒，放入绍酒，加汤水、豆腐及精盐、白糖、味精调味，低火20分钟，加鸡粒、胡椒粉，待鸡粒熟后，用淀粉埋芡，加芝麻油、葱花、熟油即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条