1) meat goose
肉鹅
1.
To effectively develop the source of fungus chaff and improve economic benefit of meat goose,the study of fungus chaff feeding on meat goose was conducted.
为有效开发菌渣废弃物资源,提高肉鹅的生产效益,进行了菌糠混合料喂饲肉鹅试验研究。
2.
This feeding and slaughter trial determined the weight gain and protein deposition at different growing stages of meat goose.
采用凯氏定氮法,测定配套杂交肉鹅不同生长阶段羽毛、胴体和内脏的增重和蛋白质沉积量。
2) broiler geese
肉鹅
1.
Study on the requirements of energy and protein for broiler geese;
5~8周龄肉鹅能量和蛋白质营养需要量研究
3) goose meat
鹅肉
1.
Study on formula of carrot flavor goose meat sausage
胡萝卜鹅肉火腿肠配方的研究
2.
This study took the goose meat and the pork as raw materials,and took the soybean separation protein and the corn starch as the supplementary material,using the single factor experiment and the orthogonal experiment as the analysis method,studied the salting materials of the product and prescription of the low temperature spicy goose meat ham.
以鹅肉为主料,猪肉为配料,以大豆分离蛋白和玉米淀粉为辅料,通过单因素试验和正交试验,对产品的腌制料和香辣鹅肉低温火腿的配方进行了研究。
3.
According to the characteristics of goose meat, sausage was prepared with goose meat supplemented with cylodextrin,denatured sharch and cumin after salting, choping,filling and boilin
根据鹅肉的特点 ,加入环状糊精以除去鹅肉的腥味 ,用改性淀粉改善火腿肠的品质 ,在鹅肉中加入孜然 ,经斩拌、灌制、煮制 ,制成具有孜然风味的鹅肉火腿
4) goose
n.(pl.geese)鹅,雌鹅,鹅肉
5) goose product
鹅肉制品
6) goose red sausage
鹅肉红肠
1.
processing technology for goose red sausage is researched, the optimal formula is ensured by practice, thus the red sausage with special flavor is produced.
本课题对鹅肉红肠的加工工艺进行了研究。
补充资料：白斩鹅肉
鹅肉 1/4只(约1斤)
姜 1块
葱 2支
米酒 适量
(1)桔酱 3大匙
(2)九层塔末 大
红辣椒末 1/2大匙
酱油 少许
酒 少许
制作：
(1)姜用菜刀拍松，葱切长段备用。
(2)将鹅表面的细毛拔除，再把内部洗净备用。
(3)在锅中放入鹅、加入水及酒，份量需淹过鹅肉约5公分高，酒的份量请依照个人喜好斟酌加入。
(4)加入作法1的材料，用大火煮磙後转小火，加盖焖约1小时後，将鹅肉取出，盖上乾净的湿布，以免鹅肉表面被风乾。等鹅肉凉後，切片摆盘。
(5)将调味料2混合均匀即为九层塔沾酱，另取一碟倒入桔酱，吃肉的时候可沾桔酱或九层塔酱均可。
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