1) smoke-cured chicken
烟熏腊鸡肉
1.
Volatile flavouring compositions from smoke-cured chicken were trapped onto a solid adsorbent (Sep-PakC_(18) cartridge) and in organic solvent using the nitrogen purge-and-trap (NPT) method.
用氮气冲洗、Sep PakC18固相萃取柱吸附和冷有机溶剂捕集提取烟熏腊鸡肉的挥发性成分,用色谱-质谱联用法测定结构,用气相色谱(FID检测器)法进行定量分析。
2) smoke-cured mutton
烟熏腊羊肉
3) smoke-cured beef
烟熏腊牛肉
4) smoked bacon
烟熏腊猪肉
1.
Aroma components of smoked bacon, a traditional food in southwest China,were abstracted by solid phaseextraction(SPE)-assisted extraction.
采用固相萃取辅助提取中国西南地区传统食品-烟熏腊猪肉的香气成分,用气相色谱法以邻二氯苯为内标对提取的烟熏腊猪肉香气成分进行定量分析,用气相色谱-质谱联用法对提取的烟熏腊猪肉香气成分进行定性分析。
2.
Aroma components of smoked bacon were extracted by steam distillation.
用水蒸汽蒸馏法提取收集烟熏腊猪肉的香味成分,在蒸馏过程中,接受瓶加入200ml无水乙醚并用冰浴冷却。
6) Adam and Eve on a raft
熏肉加鸡蛋
补充资料：熏胡椒鸡肉冰
梅子 8颗
梅子汁 2大匙
燻鸡肉 1/2杯
桔仔酱 1大匙
细冰 1盘
制作：
(1)将燻鸡肉切成细丁备用(或以不同的腊肠冷藏食品均可)。
(2)将冰盛入盘中，再排入燻鸡肉丁、梅子，最後再淋上梅子汁及桔子酱即可食用。
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