1) Sausage
[英]['sɔsɪdʒ] [美]['sɔsɪdʒ]
腊肠
1.
Determination of Moisture Content in Sausage by Microwave Heating;
微波加热法快速测定腊肠中水分含量
2.
Application Status of Acid Value Standard in Evaluation of Sausage Quality;
酸价标准在腊肠品质判定中的应用现状
3.
In this article,a rapid and simple method for DNA extraction from sausage was developed and.
本文建立了应用PCR技术鉴别腊肠中植物成分的方法。
2) Chinese sausage
腊肠
1.
The Study of Optimizing Edible Pigments in Chinese Sausage and Its Manufactureing Process;
腊肠中食用色素添加的优化及其生产工艺改造
3) sausage
[英]['sɔsɪdʒ] [美]['sɔsɪdʒ]
n.香肠,腊肠
4) Cantonese sausage
广式腊肠
1.
Effect of curing agents and roast parameters on acid value of Cantonese sausage
广式腊肠主要配料及烘烤工艺对酸价的影响
2.
Study on the changes of texture and color of Cantonese sausage during processing
广式腊肠加工过程中质构与色泽变化的研究
3.
Effect of VC and VE on peroxide value and color of Cantonese sausage was studied.
研究了VC和VE对广式腊肠过氧化值以及色泽的影响。
5) Chinese Cantonese Sausage
广式腊肠
1.
Study on the Control of Lipolysis and Oxidation in Chinese Cantonese Sausage;
广式腊肠脂质降解与氧化的控制研究
2.
Study on influential factors of acid value in Chinese Cantonese sausage;
广式腊肠贮存过程中酸价影响因素研究
3.
This paper introduced processing technology,food additives which are relative to inhibit lipid oxidation and control acid value in Chinese cantonese sausages,thereby try to find some ways to manage the problem against quality weakening and promote traditional meat products processes.
通过介绍广式腊肠加工工艺、添加剂,以及其风味色泽上出现的问题,进一步探讨酸价控制和抗氧化的方法,以改善广式腊肠脂质降解及酸价控制等加工体系,延长其货价期,提升传统广式腊味的品质。
6) instant la sausage
即食腊肠
1.
Concepts for producing instant la sausage are introduced and the processing technology of this product is discussed in brief.
本文提出了即食腊肠的概念,并概要介绍了即食腊肠的加工方法。
补充资料：冬菇腊肠鸡肉煲仔饭
做法：
1.冬菇浸软切片，腊肠切片，鸡肉洗净斩块，分别用葱姜，酱油，少许蚝油，胡椒粉，料酒腌好待用。
2.米洗好后，加入少许油，然后放在炉上按常规烧饭，待米成饭时，转微火焖。
3.将冬菇，腊肠，鸡肉放入煲中，用微火再焖6—7分钟，撒上葱花即可。
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