1) shell eggs
鲜壳蛋
1.
Eggshell disinfection and its effect on fresh-keeping of shell eggs.;
鲜壳蛋蛋壳灭菌处理与鲜壳蛋保鲜效果对比研究
2) egg ,poultry, whole, not in shell, fresh
去壳鲜整禽蛋
3) egg ,birds', whole, not in shell, fresh
整个鲜鸟蛋,去壳
4) fresh egg
鲜蛋
1.
Salmonella was separated from 50 eggs obtained from chicken houses and markets by cheek routine of egg products according to government standard to understand the contaminate information of salmonella and physiological nature in the fresh eggs.
为了了解鲜蛋中沙门氏菌的污染情况及其生理特性,按照国家标准中蛋制品的检验程序,对养鸡场及市场共50个鸡蛋样品中的沙门氏菌进行分离,并对分离出的可疑菌株做生理生化鉴定试验,根据试验结果分析,确定其中1株为沙门氏菌,对其在温度37℃下的生长曲线进行数学分析,得出最适生长模型为MMF模型。
5) egg shell
蛋壳
1.
A feasible way to produce lactulose, employing milk ultrafiltrate as source of lactose and egg shell as catalyst, is proposed as an alternative means for utilising these industrial wastes.
采用牛乳超滤液作为乳糖来源,蛋壳作为催化剂。
2.
The optimal conditions are shown as following: the egg shell was reduced to ashes at 1000℃ for 2h, then put water (10mL) into the ash (1g) so as to form lime.
以蛋壳为原料制备丙酮酸钙,最佳工艺条件为:鸡蛋壳在1000℃温度下煅烧2h,1g蛋壳灰分加10mL蒸馏水,6mol/L的丙酮酸用量为7mL,在80℃温度条件下进行中和,反应时间3h。
3.
The technological processing of calcium Pyruvate form egg shell is studied.
对蛋壳为原料制备丙酮酸钙的工艺条件进行了研究 。
6) Egg shells
蛋壳
1.
Introducing a method of using egg shells to produce a new type of nutritional agent citrate -malate calcium.
介绍了1种利用蛋壳制备新型钙营养强化剂柠檬酸-苹果酸钙的方法。
补充资料：鲜虾三色杯蒸蛋
Image:11833668450125327.jpg
鲜虾三色杯蒸蛋
原料：鲜虾、鸡蛋、青椒、番茄酱、黑胡椒、上汤和两只杯子
做法：
1、鲜虾去肠、去头，洗净备用；
2、鸡蛋打散加上汤和盐，将蛋液注入杯中，撒上青椒粒；
3、锅内注水，蒸蛋至六分熟，将虾摆入杯中造型（我弄了两种不同的），撒上黑胡椒粉；
4、继续蒸约5分钟就好了;
5、吃之前，可以淋上少许番茄酱提鲜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。