1) Haidaxiang chicken
香鸡
1.
A range of male Haidaxiang chickens were intrasubcutaneously infected with Escherichia coli ATCC25922 (4×10 9 ~5×10 9 mL -1 ) and were employed to do the intramuscularly curative experiment by the injection made from Elephantopus scaber Linn.
给香鸡皮下接种大肠埃希氏菌ATCC259220。
2) spiced Ma-chicken
五香麻鸡
1.
Technology of soft can of Chong-ren spiced Ma-chicken;
崇仁五香麻鸡软罐头的加工技术
3) tea scented chicken
茶香鸡
5) chicken sausage
鸡肉香肠
1.
The effect of the multiple type and the single type preservative on chicken sausage were studed by measuring the amount of the microbe in different store time and sense organs analysis.
本文将乳酸链球菌素、丙酸钙、山梨酸钾、乳酸钠作为复合型防腐剂加入到鸡肉香肠中,通过对不同储存时间的香肠中菌落总数的测定和感官分析,研究单一型、复合型防腐剂对鸡肉香肠防腐的作用。
2.
Method for chicken sausage processing was introduced.
本文简要介绍了鸡肉香肠的生产工艺及原理 ,探讨了鸡肉香肠的发展前
6) Croton crassifolius
鸡骨香
1.
Study on the Chemical Constituents of Croton crassifolius
药用植物鸡骨香的化学成分研究
2.
A volatile oil from the root of Croton crassifolius was extracted by steam distillation and the chemical constituents were analyzed by capillary GC-MS method.
采用水蒸汽蒸馏法提取,运用毛细管气相色谱-质谱联用法对鸡骨香根挥发油成分进行分析,用气相色谱面积归一法测定了各成分的相对质量分数。
补充资料：鸡骨香糕
鸡骨香糕(绍式)
原料配方 甲白粳米100千克 白砂糖25～26千克 精盐1.6千克 香料100克
制作方法 1.烘粉：需视气温高低与粉质干温程度确定，一般除炎热的夏季节外，均宜
进低湿烘房稍加热。
2.成型：用30×30×8.5厘米木质高横箱，将糕切成小四方形。
3.烘糕：将糕坯平摊在铁棣上放入50～60℃散热器烘房烘16小时。
质量标准 形态：小四方形，垂直，不歪，不翘。
色泽：雪白色，均匀一致。
组织：粉质细腻，糕体干燥，无糖粒。
口味：硬而不僵，咸甜适宜。
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