1) dry-salted duck
风鸭
1.
Effects of Staphylococcus xylosus on proteolysis of dry-salted duck;
木糖葡萄球菌对风鸭蛋白质降解的影响
2.
Effects of Dabaryomyces hansenula on proteolysis of dry-salted duck;
德汉逊氏酵母对风鸭肌肉蛋白降解的影响
3.
SDS—PAGE was used to analyze proteolysis of dry-salted duck samples at dif- ferent processing phases and the free—amino acid (FAA) were tested.
以米酒乳杆菌(Lactobacillus sake)为发酵剂加工风鸭,研究其在风鸭加工过程中对肌肉蛋白降解的影响。
2) dry duck
风鸭
1.
In the present study, effects of proteases, salted time, temperature on flavor and free amino acid content of dry duck, and sodium nitrite, sodium ascorbate, lactic acid, salted time on color of dry duck were investigated by orthogonal test method.
采用正交试验设计 ,探讨了蛋白酶种类、腌制时间、腌制温度对风鸭风味和游离氨基酸产生 ,及亚硝酸钠、异抗坏血酸钠、乳酸用量和腌制时间对风鸭发色的影响 。
2.
In the present study, the effects of bacteria kinds, wind speed, relative humidity, drying time and temperature on flavor and free amino acid content of dry duck were investigated by orthogonal tests.
采用正交试验探讨了微生物菌种、风速、相对湿度、风干时间、温度对风鸭风味及游离氨基酸产生的影响 。
3) traditional dry-cured duck
传统风鸭
4) Sichuan air-dried duck
四川风鸭
5) Flavor duck egg
风味鸭蛋
6) dry-cured fermented duck
发酵风鸭
1.
Effects of microorganism starter culture on the lipid of dry-cured fermented duck;
微生物发酵剂对发酵风鸭中脂类物质的影响
补充资料：风鸭
风鸭
主料：精鸭一只（二斤重）调料：精盐40克、花椒25克、大葱25克、姜片25克、味精25克、料酒50克、香油50克、白酒100克克。制作：将鸭子从胸脯处劈开，加入精盐、花椒、葱、姜、味精、料酒、淹制4天，每天翻一翻用手搓一搓。然后将淹好的鸭子用竹棍从肚子撑到胸腔，挂阴凉通风处风干。把风干好的鸭子放在坛子内，加入白酒，盖严坛盖，放12小时后，装盘上笼屉蒸40分钟，切块装盘即成。
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