1) fresh meat
生鲜肉
1.
The fresh meat was irradiated with ultraviolet for 10 min, 20 min,diped in 5%, 10%, 15% ginger juice respectively, and then stored at the analogical condition of supermarket at 4℃.
生鲜肉经30W紫外灯分别照射10min、20min后,用5%,10%,15%姜汁浸涂,然后模拟超市销售条件贮存于4℃恒温箱中,每天取样测定挥发性盐基氮(TVB N值)、细菌总数、大肠杆菌数,并作感官评定。
2) fresh pork
生鲜猪肉
1.
Study on the quality changes of fresh pork under the logistics modes
生鲜猪肉物流品质变化研究
2.
Taking fresh pork as experiment material, antimicrobial effect of several natural perfumes was studied.
选用丁香、桂皮、茴香、生姜、大蒜、辣椒6种天然香辛料,制成不同浓度的溶液,以生鲜猪肉为试验材料,对其抑菌性能进行了研究。
3.
Measures of improving fresh pork safety were point out according to the fresh pork production, slaughter anddistribution in China.
本文根据目前我国生鲜猪肉生产、屠宰加工和流通的实际情况,提出了改善生鲜猪肉安全品质的几项措施;为了以最快的方式进行追溯,建立了一套生鲜猪肉产销过程中的安全品质跟踪体系。
3) fresh beef appetizer
生鲜牛肉
4) fresh chicken
生鲜鸡肉
1.
Comparison of air and water chilling on fresh chicken quality
风冷和水冷生鲜鸡肉品质的比较
5) fresh pork in supermarket
超市生鲜肉
6) Baozi Stuffed with Shrimp and Pork
鲜虾生肉包
补充资料：鲜肉生煎包
Image:11793275698243627.jpg
鲜肉生煎包
成份：赤内、腩肉、鸡肉、冲肉、羊肉、香油、面粉、白芝麻
制法：做好后，发酵1个小时后，蒸6分钟至熟，再用热油煎，底和面至金黄。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。