1) Delicatessen and braised food
熟食卤味
4) Eating quality
食味
1.
In this study, in order to analysis the relationship between compositions of different protein subunits and eating quality in rice, the SDS-PAGE detection technology of protein subunits in rice and treatment technology of image and date of electrophoresis were groped in laboratory.
摸索水稻蛋白亚基SDS-PAGE实验室检测技术及电泳图像数据处理技术,分析不同蛋白质体组成与米饭食味的关系。
2.
Protein, amylose, fatty acid contents and eating quality of superior grains, middle grains and inferior grains were measured after harvest.
于水稻分蘖期、长穗期、抽穗后1～10d,11～20d熏21～30d及1～30d分别进行土壤水势为-30～-35kPa熏-60～-65kPa的控水处理,对不同粒位的蛋白质含量、直链淀粉含量、脂肪酸含量和食味值进行了测定。
5) taste value
食味
1.
In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years,30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety,Liaojing 294.
为明确辽宁省不同年代育成水稻品种食味状况及其与糙米粒质的关系,以优质品种辽粳294为对照,通过品尝试验和食味计分析2种方法分析了直、弯2种穗型30份试材的食味,并分析了充实糙米类别。
2.
In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.
为在理论上明确辽宁省不同年代育成水稻品种食味状况及其与糙米质地的关系,以著名优质品种辽粳294为对照,通过品尝试验与食味记分析两种方法分析了直、弯两种穗型记30份试材的食味,并分析了充实糙米类别。
6) palatability
['pælətəbɪlɪtɪ]
食味
补充资料：卤味拼盘
卤味拼盘
主料： 老豆腐、鹅肫、鹅肝各适量，卤制的腩肉、鹅肉、大肠、猪耳、金钱肚、鸡蛋各适量。
配料： 白醋、蒜茸、红椒粒、糖各适量。
做法： 卤水制作方法：1、用老鸡、汤骨、桂圆煲浓汤。2、将煲好的汤倒入桶内，加少许生抽、老抽、冰糖、红糖，滴入少许鱼露，使汤变为淡咖啡色，加盐，略微咸一点，放入香料（南姜、八角、桂皮、丁香、陈皮、川椒、芫荽仔、小茴香、草果、甘草、沙姜片）。3、将汤烧开，倒入香油即可。
制作：1、取一大盘，豆腐垫底。2、取鹅肫、鹅肝、卤水腩肉、卤水鹅肉、卤水大肠、卤水猪耳、卤水金钱肚，一般选用四个品种放在豆腐上，最后在盘边围上卤水蛋即可。白醋、蒜茸、红椒粒、糖拌匀，作为调料蘸食。
特点： 鲜、香、嫩，肥而不腻。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。