1) burned red
烧红
1.
Phenomena, character and reason of the abnormal burned red on ammonia oxidation stove in the production equipment of nitric acid was introduced, and the countermeasure for the prevention of abnormity was put forward.
介绍了云天化硝酸装置的氨氧化炉炉头出现异常烧红的有关情况 ,分析和探讨了炉头烧红的现象、特点和原因 ,提出了硝酸装置在开车过程中预防氨氧化炉炉头烧红的对策措施。
3) roast pigeon
红烧乳鸽
1.
Study of the roast pigeon′s making and its sterilizing technics;
红烧乳鸽的制备及其灭菌工艺的研究
4) stewed pork with brown sauce
红烧肉
1.
After canned stewed pork with brown sauce was cleaned,basketed,sterilized and incubated,we succeed in producing good quality stewed pork with brown sauce.
红烧肉是广大消费者都喜欢的菜肴,红烧肉罐头的出口量逐年增大。
2.
The flavouring substances in stewed pork with brown sauce are, in fact, the complicated mixtures formed through such chemical reactions in cooking process as heat decomposition of amino acid, thi-amine and esters, Millard reaction of sugar with amino acid and etc.
红烧肉的风味物质是在烹调过程中通过氨基酸、硫胺素、脂类的热分解、糖和氨基酸的美拉德反应等形成的复杂混合体。
5) firing red ore
焙烧红矿
1.
Enclosed sample-dissolving and flame atomic absorption for silver determination in the firing red ores;
封闭溶样火焰原子吸收法测定焙烧红矿中的银
6) infrared combustion
红外燃烧
补充资料：红腰豆烧海参
红腰豆烧海参
〖主料〗：水发海参500克、红腰豆、猪蹄1只、老鸡半只，赤肉500克，排骨500克
〖辅料〗：元贝2粒，虾米50克，猪皮适量
〖调料/腌料〗：老抽、精盐
【制作过程】
(1) 取水发海参500克，放入煲中和猪蹄1只，老鸡半只，赤肉500克，排骨500克，元贝2粒，虾米50克，猪皮适量，加水烧开后慢火炆1小时，调入老抽、精盐；
(2) 把炖好的海参切成长10厘米、宽5厘米的长方形小块，放六成热的油锅中略为走油，放在鲍鱼盘中；
(3) 红腰豆略为焯水后，放在鲍鱼上面，炆海参的原汤勾薄糊后淋上即成。
〖特点〗：“红腰豆烧海参”这款新派潮菜，在配料上采用进口的美国红腰豆，而海参的炆制，基本上还是运用传统潮菜的制法，这样既保留传统潮菜“红炆海参”的特点，而在造型、口味上更增添一点别致的韵味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。