鸡肉味,chicken flavor,在线英语词典,英文翻译,专业英语

1) chicken flavor

鸡肉味

2) chicken flavor

鸡肉味香精

It was found that the optimum reaction conditions in preparing chicken flavor of Maillard reaction were:m(amino acid)∶m(glucose)=4∶1,m(glycocoll)∶m(alanine)=1∶1,120 ℃,40 min,water content 50%,hydrolysates of animal protein=30 g(hydrolyzed by Flavorzyme).

根据Maillard反应原理 ,通过正交实验对天然鸡肉味香精的制备进行了研究 ,遵循以下反应条件可以得到较满意的结果 :m(氨基酸 )∶m(葡萄糖 ) =4∶1 ,m(甘氨酸 )∶m(丙氨酸 ) =1∶2 ,热反应温度 1 30℃ ,热反应时间 40min ,含水量w(H2 O) =40 % ,鸡肉蛋白使用Flavorzyme酶水解。

3) chicken flavoring

鸡肉味香料

4) chicken meat

鸡肉

The effect of B-carotene and V_E on the composition of fatty acids and their peroxidation stability in chicken meat;

β-胡萝卜素和V_E对饲喂鱼油日粮鸡肉中脂肪酸组成及其氧化稳定性的影响

Studies on the Role of β-Carotene & VE Protecting Chicken Meat Enriched with ω-3 Polyunsaturated Fatty Acids and It s Effect on Meat Quality of Broiler;

β-胡萝卜素和VE对富含ω-3多不饱和脂肪酸鸡肉的保护作用和肉质的影响

Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry.

由于人们更加注重鸡肉的营养价值和风味品质,因此鸡肉的风味品质研究已经成为畜牧业的热点问题,但同时也是一个难点。

5) chicken muscle

鸡肉

Simultaneous determination of four fluoroquinolone residues in chicken muscle by supercritical fluid extraction and High Performance Liquid Chromatography;

超临界流体萃取和高效液相色谱同时测定鸡肉中4种氟喹诺酮类药物残留

The effect of combined high,pressure and heat treatment on pH,tenderness and lipid oxidation of chicken muscle;

高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响

Determination of clopidol in chicken muscle by high-performance liquid chromatography method;

鸡肉中氯羟吡啶的高效液相色谱法测定

6) Chicken

鸡肉

Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken;

有机酸盐处理对鸡肉保鲜效果的研究

Research on the new type preservative for chicken product;

新型鸡肉制品防腐保鲜剂研究

HPLC Determination of Several Residual Veterinary Medicines in Chicken;

高效液相色谱法测定鸡肉中几种兽药残留量

参考词条

鸡肉制品鸡肉风味鸡肉丸仿生鸡肉鸡肉香肠鸡肉脯鸡肉松冰鲜鸡肉辐照鸡肉蒸煮鸡肉鸡肉参生鸡肉鸡肉产品鸡肉品质血清β_2-微球蛋白孔雀属

补充资料：味噌鸡肉串

味噌鸡肉串

原料

日本面豉酱（甜味）1汤匙、黄糖1/4汤匙、酒1汤匙、老抽1/4汤匙、生粉1/2茶匙、盐、胡椒粉少许

做法

1、鸡胸肉去筋去皮，切在一口大，以腌料腌10分钟。大葱切段。鲜冬菇去蒂，酒上盐及胡椒粉。

2、用竹签将鸡肉及大葱交替地串起来。冬菇另外也用竹签串起，放在预先加热的炉内以180度焗10分钟即可食用。

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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1) chicken flavor 鸡肉味 2) chicken flavor 鸡肉味香精 1. It was found that the optimum reaction conditions in preparing chicken flavor of Maillard reaction were:m(amino acid)∶m(glucose)=4∶1,m(glycocoll)∶m(alanine)=1∶1,120 ℃,40 min,water content 50%,hydrolysates of animal protein=30 g(hydrolyzed by Flavorzyme). 根据Maillard反应原理 ,通过正交实验对天然鸡肉味香精的制备进行了研究 ,遵循以下反应条件可以得到较满意的结果 :m(氨基酸 )∶m(葡萄糖 ) =4∶1 ,m(甘氨酸 )∶m(丙氨酸 ) =1∶2 ,热反应温度 1 30℃ ,热反应时间 40min ,含水量w(H2 O) =40 % ,鸡肉蛋白使用Flavorzyme酶水解。 3) chicken flavoring 鸡肉味香料 4) chicken meat 鸡肉 1. The effect of B-carotene and V_E on the composition of fatty acids and their peroxidation stability in chicken meat; β-胡萝卜素和V_E对饲喂鱼油日粮鸡肉中脂肪酸组成及其氧化稳定性的影响 2. Studies on the Role of β-Carotene & VE Protecting Chicken Meat Enriched with ω-3 Polyunsaturated Fatty Acids and It s Effect on Meat Quality of Broiler; β-胡萝卜素和VE对富含ω-3多不饱和脂肪酸鸡肉的保护作用和肉质的影响 3. Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry. 由于人们更加注重鸡肉的营养价值和风味品质,因此鸡肉的风味品质研究已经成为畜牧业的热点问题,但同时也是一个难点。 5) chicken muscle 鸡肉 1. Simultaneous determination of four fluoroquinolone residues in chicken muscle by supercritical fluid extraction and High Performance Liquid Chromatography; 超临界流体萃取和高效液相色谱同时测定鸡肉中4种氟喹诺酮类药物残留 2. The effect of combined high,pressure and heat treatment on pH,tenderness and lipid oxidation of chicken muscle; 高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响 3. Determination of clopidol in chicken muscle by high-performance liquid chromatography method; 鸡肉中氯羟吡啶的高效液相色谱法测定 6) Chicken 鸡肉 1. Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken; 有机酸盐处理对鸡肉保鲜效果的研究 2. Research on the new type preservative for chicken product; 新型鸡肉制品防腐保鲜剂研究 3. HPLC Determination of Several Residual Veterinary Medicines in Chicken; 高效液相色谱法测定鸡肉中几种兽药残留量参考词条鸡肉制品鸡肉风味鸡肉丸仿生鸡肉鸡肉香肠鸡肉脯鸡肉松冰鲜鸡肉辐照鸡肉蒸煮鸡肉鸡肉参生鸡肉鸡肉产品鸡肉品质血清β_2-微球蛋白孔雀属补充资料：味噌鸡肉串味噌鸡肉串原料日本面豉酱（甜味）1汤匙、黄糖1/4汤匙、酒1汤匙、老抽1/4汤匙、生粉1/2茶匙、盐、胡椒粉少许做法 1、鸡胸肉去筋去皮，切在一口大，以腌料腌10分钟。大葱切段。鲜冬菇去蒂，酒上盐及胡椒粉。 2、用竹签将鸡肉及大葱交替地串起来。冬菇另外也用竹签串起，放在预先加热的炉内以180度焗10分钟即可食用。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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