1) powdered bone soup
骨汤精粉
2) bone soup
骨汤
1.
①There’s a high content of protein both in bone power and bone soup under pressure 0.
以羊骨为原料,采用不同压力、时间和骨水比高压羊骨,分析骨渣及骨汤中蛋白质、氨态氮和脂肪的变化,并分别筛选最优方案。
2.
The technology and flavoring property of the bone soup are briefly introduced.
本文简介了骨汤的生产工艺和调味特性， 并阐述了骨汤的主要营养成分骨胶原与人体健康的关系。
3.
The calcium content and magnesium content in the cooked pig bone soup which added different vinegar was assayed and the effect of cooking time on calcium content and magnesium content in bone soup was studied in this paper.
研究了一种新型香醋粉对骨汤中钙、镁离子含量的影响。
4) Tangjing
汤精
1.
The trait and standard and usage of Tangjing and other condiments such as monosodium glutamate and Jijing which used in the food were studied in this paper.
文中论述了鲜味氨基酸、鲜味核苷酸的的作用机理,分析了味精、鸡精和汤精的区别,并阐述了汤精的特点和质量标准及其在菜肴传统烹制技法中的应用。
5) bone meal
骨粉
1.
The dried hare meat was made of bone meal and minced meat of hare.
将兔骨制成食用骨粉,兔肉斩成肉糜,制成带骨兔肉脯。
2.
The bone meal was resolved by neutral protease, pancreatin and alkaline protease.
以中性蛋白酶、胰酶和碱性蛋白酶 3种不同蛋白酶水解骨粉溶液 ,结果表明 ,胰酶作用骨粉液生成可溶性钙的比率最大 ,进一步试验找到该酶分解骨粉液的最适酶加量和最适作用时
3.
Through the animal experiment, it was demonstrated that thermospray puffing bone meal had an advantage of importing fish meal and ordinary bone meal on mice s body weight gain, apparent digestibility of protein and the absorption and utilization of calcium when 2% bone meal were added in the diet.
利用热喷技术对骨粉进行处理,通过动物试验证明,在饲料中添加热喷骨粉2%的小鼠在体增重、蛋白质表观消化率、钙吸收利用率方面均优于添加进口鱼粉和普通骨粉的小鼠。
6) bone powder
骨粉
1.
The fast extract method of determining calcium and phosphor from bone powder:;
骨粉全量钙、磷测定的快速提取技术
2.
The main material of the snack is the bone powder,the maize,the soy and the many kinds of spice,it is extruded and very nutrient.
骨粉膨化休闲食品是以骨粉、玉米、大豆为主要原料、多种调味品为辅料,通过膨化等工序精细加工而成的一种富有营养的膨化休闲食品。
3.
Bone powder was decomposed by using oxygen - flask method, then the phosphor content in bone powder was determined by colorimetry and the calcium content was determined by complexometry.
采用氧瓶燃烧法消化骨粉样品,比色法测定其磷含量,络合滴定法测定其钙含量。
补充资料：骨汤长寿面
原料：高筋粉，清水，鹌鹑蛋，圣女果，尤菜心，香菇，榨菜丁，骨汤各适量，油、盐、鸡精、胡椒粉、汤皇各少许。
制法：1、将精粉倒入盆内加盐搅拌均匀，加入水调和成面团，和硬扎软饧30分钟。
2、将饧好的面放在案上，搓成粗细均匀长条（稍细），然后盘入油盘内，直至将和好的面盘完。
3、将盘好的面直接甩拉进开水锅内，煮熟捞入碗中。
4、把滚烫的骨汤加入盐、鸡精、胡椒粉、汤皇调好味，倒入面内，面上再摆上熟鹌鹑蛋、圣女果、尤菜心、煨好的香菇呈一定的造型，最后撒上榨菜丁即可。
特点：面筋利口，营养丰富，是老人过寿的最佳食品之一。
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