1) dried mutton floss
羊肉松
2) mutton
[英]['mʌtn] [美]['mʌtṇ]
羊肉
1.
Preparation of flavor mutton silk and de-odoring of mutton with wash;
羊肉的漂洗脱膻及风味羊肉丝的研制
2.
The Present Situation and Trends of the Mutton Processing in China;
我国羊肉加工业的现状及发展趋势
3.
Effect of three kinds of preservative agent on quality of mutton at ambient temperature;
三种保鲜剂对常温下羊肉质量的影响
3) Sheep
[英][ʃi:p] [美][ʃip]
肉羊
1.
The effect of compound protein on the productive performance and serum parameters of sheep;
复合蛋白对肉羊生产性能和血清生化指标的影响
2.
Effect of glutathione on growth performance,carcass traits and meat quality in sheep;
谷胱甘肽对肉羊生长性能、屠宰性能及肉品质的影响
3.
The Lab.testing techniques of key pestilences of mutton sheep
肉羊重点疫病的实验室检测技术
4) Mutton sheep
肉羊
1.
Effects of different accession of cysteamine in daily feed on carcass quality and serum parameters of mutton sheep were studied by random trial.
试验旨在研究日粮中添加不同剂量半胱胺对肉羊血液生化指标及胴体品质的影响。
2.
Breeding three times within two gears were selected as the best suitable way of breeding in scale mutton sheep farm in Ningxia according to the basic principle of proceed from actual condition and suit measure,in order to stably develop millionmutton sheep industralization of Ningxia a gricultural and cultivation groups and companies.
为了稳步推进宁夏农垦企业集团百万肉羊产业化生产,根据宁夏农垦地理生态条件、肉羊品种资源和饲料资源情况、母羊的繁殖性能特点以及规模化羊场的管理能力、设备条件和技术水平等具体情况,按照从实际出发、因地制宜的基本原则,选择两年三胎密集繁殖体系作为宁夏农垦规模化羊场最适宜的繁殖方式;同时,从生产节律的确定、生产单元的组建、配种方式的选择、配种和产羔计划的制定等4个方面对两年三胎密集繁殖体系的具体实施方案进行了系统研究。
3.
Analysis for the prospect of mutton sheep production and its potentialities of market based on the present state of mutton sheep production and fully investigation about present state and developing trend of mutton sheep production.
在充分调查国内外肉羊生产现状和发展趋势的基础上 ,分析了吉林省肉羊生产的前景和市场潜力 ,对吉林省肉羊生产现状进行了评价 ,提出了建立吉林省现代化肉羊生产体系的相关措施和建
5) dried meat floss
肉松
1.
The study in the application of dried meat floss through gourmet evaluation has confirmed their substitution feasibility.
通过感官评定实验验证了此类脂肪替代品在肉松中应用的可行性,确定了最佳的脂肪替代品和替代率。
2.
Two kind of the new processing techniques and quality control system of Chinese Guangdong dried meat floss was studied, in order to make traditional Chinese Guangdong dried meat floss implement industrialization manufacture of modern times and meet the demand of export market.
为了使传统粤式肉松实现现代工业化生产和满足出口市场的需求,研究了2种粤式传统肉松生产新工艺及其质量控制方法。
3.
The influences of processing on the anti-digestion characteristics of pea product, its physical and chemical properties and its apea productlications in dried meat floss has been studied in this paper.
本文以豌豆为原料制备豌豆制品,系统研究了豌豆制品抗消化特性形成的工艺条件、产品的理化性质及其在肉松中的应用。
6) Minced Pork Pancake
肉松松饼
补充资料：羊肉松
羊肉松的产地为内蒙古，是少数民族喜爱的风味制品。
原料配方 羊肉5千克 精盐150克 白糖150克 葱末100克 姜末50克 茴香末5克 味精10克 丁香末2.5克 高梁酒10克
制作方法
1.原料整理：将羊肉除去皮、骨、肥膘、筋腱等，顺瘦肉的纤维纹路切成肉条，然后再切成长约7厘米、宽约3厘米的短条。
2.煮制：将肉块用白水煮3小时，以肉丝用手能撕烂为度。
3.炒松：将已经煮过的肉块放于石臼内，用木棒舂兼用手揉，使肉块散开。然后再转入锅内用文火干炒，边炒边用干净的洗衣板揉搓。炒约3小时左右加入除盐、糖和味精以外的所有配料，继续炒1小时，再加入白糖、精盐和味精，继续炒0.5小时，待肉块完全成为蓬松的纤维时即可出锅。
产品特点 黄亮酥香，品质柔软，丝细松散，食之咸甜适口，营养丰富。
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