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1)  off-flavor
异杂味
1.
Formation of off-flavors in liquors and its preventing measures;
白酒中异杂味产生的原因及防止措施
2.
However,the trace components which are responsible for liquor styles and liquor taste are only2%of the full weight and surely including the materials produced liquor off-flavors such as bitterness,odor,sourness,piquancy,astringent taste and grease taste etc.
由于这些异杂味的存在不仅破坏了浓香型大曲酒的风格,而且也影响了香气,干扰了口味,破坏了酒体,是名优白酒之大敌。
2)  peculiar smell
异味
1.
The causation of peculiar smell of pigskin garment leather was discussed, and the preventive measurement was brought forward.
分析了猪服装革产生异味的综合原因,提出了预防产生异味的具体措施。
3)  odor [英]['əudə]  [美]['odɚ]
异味
1.
Full-scale treatment of odorous emissions from burley tobacco processing plant;
白肋烟加工尾气中异味物质的大规模处理
2.
Full-scale test of odor and algae control for the Yellow River water;
黄河水异味和藻类控制的生产性试验研究
3.
This paper elaborated the necessity of odor removal in the mass living water, lake water, reservoir water and the latest study in this field in the world is discussed.
阐述了大生活用海水、中水、湖泊和水库水等水中异味去除的必要性,以及国内外对该技 术的研究进展。
4)  off-flavor
异味
1.
A preliminary study on the relationship between freshwater algae and the off-flavor in fishes;
淡水浮游藻类与鱼体异味关系的初步研究
2.
Identification of two off-flavor algae and effect of salinity on Dactylococcopsis rhaphidioides;
两种异味藻类的筛选及盐度对针晶蓝纤维藻生长的影响
3.
Effect of L-carnitine on off-flavor, growth, body muscle composition and some biochemical indexes in common carp;
L-肉毒碱对鲤异味、生长、身体组成和某些生化指标的影响
5)  Off-odor
异味
1.
The irradiated off-odor was assessed during the storage time.
将茶多酚、芝麻酚、壳聚糖单独以干粉或溶液的形式与猪肉混合均匀,经辐照后低温4℃±1℃冷藏,研究抗氧化剂对辐照异味的影响。
2.
During the storage time the irradiated off-odor was assessed.
8kGy剂量,低温4℃冷藏,研究包装方式对减轻猪肉辐照异味的影响。
3.
The formation mechanism, characteristic ingredients, analytical method of fishy off-odor and their removal technologies were reviewed.
本文对水产品中异味的形成机理及其特征成分、异味成分分析的前处理方法和检测技术、水产品中异味的去除方法进行综述,为深入研究水产品中异味的产生机理和成分分析提供一定的参考和借鉴,指出水产品中异味去除技术的发展方向。
6)  Off-flavour
异味
1.
Preliminary study on off-flavour compounds of algae and actinomycete in saline water ponds;
寡盐水鱼池藻菌土腥异味化合物研究
2.
Based on these studies, the ways how to reduce the production of off-flavour were also found.
但在研究开发过程中发现,橙汁经高压处理后会产生一种微弱异味。
补充资料:和味牛杂萝卜

是广东一道特色小吃,和味牛杂萝卜据说是光绪年间一个居住在光塔寺附近的回族厨师发明的。光塔寺是一座历史悠久的清真寺,附近一带曾是信奉伊斯兰教的回民聚居地。出于宗信仰,伊斯兰教教徒都不吃猪肉,故一个回民厨师就想到在光塔寺附近开了一家牛香店。他用牛肠、牛膀、牛肺、萝卜用加了花椒、八角等五种味料的酱汁慢火炆好几个小时,等牛杂炆透了,而萝卜又吸慢了加入牛杂味的酱汁后,再剪开小块,用小竹签串着醮辣椒酱吃,曰为和味牛杂萝卜,入口回味无穷。此味一出,果然吸引附近的回民甚至非回民都来光顾。于是,善食的广州人都纷纷仿效,和味牛杂萝卜一味流传至今了。

常见的和味牛杂有三类,一类是以牛心、牛肾、牛肝于水中白灼入汤的三星汤;一类是牛羊杂汤,和着酸萝卜一起吃;还有一类是剪牛杂,先是把牛肠、牛膀、牛肺在加入香料的汤里煮好,用剪刀剪成一节节的,以竹签串在一起,和煲好的萝卜、韭菜一块吃,吃时再放点酱料。酱料一般蒜蓉辣椒酱、油炸辣椒酱和甜酱三种。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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