1) Baiyun Chicken Claw
白云凤爪
1.
A swelling technology for Baiyun chicken claw was developed and the effects of processing parameters on the expansion rate of the chicken claw were investigated.
本文研究了白云凤爪膨润工艺中各参数对其膨胀率的影响,并采用质构分析仪对凤爪产品的弹性进行分析,利用扫描电子显微镜观察凤爪产品在不同膨胀率下结构的变化。
2) chicken paws
凤爪
1.
Total amount of bacteria, amount of coliform bacteria, amount of pathogenetic bacteria and TBARS value of soft- canned chicken paws irradiated with different doses of 60Co-γ were measured at intervals of 20 d up to 60 d of storage.
研究60Co-γ射线辐照对凤爪软罐头的灭菌作用及对其品质的影响。
3) chicken toe with pickle pepper
泡椒凤爪
4) bittern chicken claws
卤凤爪
1.
Study on process of Si-chuan flavor bittern chicken claws;
川味卤凤爪的生产工艺研究
5) vegetarian chicken feet soup
凤爪汤
6) pickled chicken feet
泡凤爪
1.
Aim: providing some references for the safety assessment of pickled chicken feet.
实验为泡凤爪安全性评价提供了参考。
补充资料：白云凤爪
白云凤爪
凤爪，即鸡爪。将凤爪放入烧开的沸水中，将火调小，慢慢浸熟。捞起后在流动的清水中泡两小时左右，滤干水分，再放进用糖、醋、盐、味精调至适度的水中浸泡两小时即可。吃时酸甜爽口、不肥腻。
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