1) Minced Chicken Breast Meat Roupu
鸡胸肉糜脯
1.
Effect of curing conditions,added amount of chicken fat in product and methods of drying on tissue structure,mouth feel and flavour of Minced Chicken Breast Meat Roupu were studied.
试验对鸡胸肉糜脯的腌制条件、鸡腹脂添加量及脱水方法对产品组织状态、口感和风味的影响进行了研究。
2) chicken meat emulsion
鸡肉糜
1.
In this study,the qualities of chicken meat emulsion product,including water-holding capacity(WHC),texture,gel strength and color,were investigated by adding 0%-10% modified starch under high hydrostatic pressure(HHP) at 300 MPa.
通过在鸡肉糜制品中添加0%-10%变性淀粉并结合高静压300MPa处理下考察对其保水性、质构、凝胶强度、色泽等品质特性的影响,并从微观结构上分析其作用机理。
3) chicken cargui
鸡肉脯
4) chicken ham
鸡肉糜火腿
1.
Microwave technology which fast developed recently was applied to improve the processing and sterilizing of chicken ham.
利用微波技术改善鸡肉糜火腿的生产工艺和杀菌工艺。
5) chicken breast
鸡胸肉
1.
The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34).
本文以鸡胸肉为材料,采用L9(34)正交设计及混料回归分析研究了鸡胸肉盐溶蛋白热诱导凝胶保水性和凝胶超微结构。
2.
The pyrophosphatase was isolated and partially purified from chicken breast, by means of homogenation, 0.
6mol/L NaCl提取、硫酸铵分级分离、DEAE-纤维素离子交换柱层析,从鸡胸肉中纯化了焦磷酸酶。
3.
The gel functional properties of salt soluble proteins of chicken breast was studied here by Mixed regression design in this experiment.
本试验以艾维茵肉鸡鸡胸肉为试材,采用混料回归试验设计,在特定的条件下加入不同配比的磷酸盐TSPP、STPP、HMP,提取盐溶蛋白,制备热诱导凝胶。
6) phosphate
[英]['fɔsfeɪt] [美]['fɑsfet]
鸡胸肉
1.
This paper studied on improving the capability of holding water of chicken breast meat,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐对鸡胸肉蒸煮失水率的影响,在此基础上进行了正交实验,影响鸡胸肉蒸煮失水率的显著因素为柠檬酸钠和三聚磷酸钠。
2.
This paper studied on improving the capability of holding water of chicken breast meat ,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐单因次对鸡胸肉的保水性能的影响,并在此基础上进行正交试验,找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。
补充资料：软鸡胸配小茴香
材料
鸡胸 (12片) 1.5千克;大蒜细碎30克;马佐林,鲜,细碎5克;小茴香,鲜,细碎3克;鼠尾草,鲜细碎;1克;柠檬汁30毫升;橄榄油60毫升;洋葱酱25克;红胡椒碎3克;胡椒调至够味;盐调至够味; rice:橄榄油45毫升;红洋葱,细丁125克;大蒜细碎20克;墨西哥辣椒,去籽的2克;意大利米350克;香菜,鲜细碎4克;盐调至够味;黑胡椒,碎调至够味;鸡汤400毫升;柠檬,一半3个;时令配沙拉6个;面包12个;份装黄油250克;沙拉装饰。
作法
1: 用腌汁将鸡胸腌一晚,并冷藏于冷库中;
2: 将鸡胸扒上条纹,先扒有皮的一面备用,放在烤盘中,置入170℃的烤箱中盖上盖烤12－15分钟或汁出,并在烤炙过程中不断涂上腌肉汁,上餐时再次淋上热汁;
3: 放入装有米饭的餐盒中,配以1蔬菜及装饰。
rice:
步骤 1: 在有热油的锅中炒洋葱,大蒜辣椒几分钟,加入米并撑几分钟;
步骤 2: 根据前面的要求配用。
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