1) duck floss
鸭肉松
1.
The combination of traditional cooking,nutrition and health caring,and modern food manufacturing technology will make deep process of such duck products possible as crispy fried duck,eight-treasure sauced duck and duck floss,which will enrich the varieties,better the r.
将传统烹饪、营养保健与现代食品高新技术相结合发展鸭肉制品深加工,制成酥香鸭、八珍酱鸭、鸭肉松等制品,必将大大丰富鸭肉制品的种类,提高产品的科技含量和档次。
2) meat duck
肉鸭
1.
Effect of egg weight or shape index on hatching ratio of breeding egg from meat ducks;
肉鸭种蛋重与蛋形指数对孵化效果的影响
2.
Effects of xylanase on the growth performance and ileal digesitibilities of nutrients in meat duck;
木聚糖酶对肉鸭生长性能及营养物质回肠消化率的影响
3.
The effects of antibiotic peptide addition in feed on the body weight gain,serum urea nitrogen and total protein level in meat duck;
饲粮中添加抗菌肽对肉鸭增重及血清尿素氮、总蛋白水平的影响
3) duck meat
鸭肉
1.
Changes of ultra-structure and tenderness of duck meat under curing and cooking treatment;
鸭肉在加热和盐腌过程中嫩度和超微结构变化
2.
Preliminary research on extraction of phospholipases in duck meat and model system of hydrolysis
鸭肉磷脂酶的提取及水解模拟体系初探
3.
Taste compounds of different processed duck meats were analyzed by high performance liquid chromatography (HPLC) and amino acid auto-analyzer.
采用高效液相色谱和氨基酸自动分析仪分析比较了不同加工鸭肉的滋味成分。
4) Duck
[英][dʌk] [美][dʌk]
肉鸭
1.
Technology and Processing Key of Cooked Duck;
肉鸭制作的工艺及其操作要点
2.
Formula Screening of Paddy Enzyme and Its Effect on Utilization Rate of Duck Nutrient;
肉鸭稻谷专用酶制剂配方的筛选及其应用效果研究
3.
Effect of catechins on production performance,carcass traits and blood biochemical indices of meat ducks;
儿茶素对肉鸭生产性能与屠宰性能及血液生化指标的影响
5) duck
[英][dʌk] [美][dʌk]
鸭肉
1.
Effect of duck quality in cold storage with fluctuating temperatures;
温度波动对冷藏鸭肉品质的影响
2.
Comparison of the duck quality between cold storage and ice-temperature storage;
冷藏与冰温贮藏鸭肉的实验比较
3.
Experimental research of duck quality stored under refrigeration and middle-temperature area
冷藏与中间温度带下鸭肉的贮藏品质研究
6) meat-type duck
肉鸭
1.
A one-factor experiment was designed to investigate the effects of plant extracts on growth performance and slaughter characteristics in meat-type ducks in the late growth stage.
采用单因子试验设计,研究了天然植物提取物对生长后期肉鸭生长性能和屠宰性能的影响。
2.
In a comparative experiment with 36 Tianfu meat-type ducks and 36 Avain broilers, a modified Sibhald “TME” method was adopted to study the true metabolizable energy (TME) in 18 kinds of widely used feedstuff, involving cereals, cake meals and brans.
选用肉鸭和肉鸡各 36只 ,以Sibbald“真代谢能 (TME)”法测定了肉鸡和肉鸭谷物、饼粕和糠麸等三大类 1 8种常用植物饲料的TME。
3.
In this experiment, Aspergillus oryzae, Aspergillus niger, Bacillus subtilis and Candida utilis were used to be the strain to produce the feed of meat-type duck by fermenting the material of rice bran, starch residue, pomace, brewery mash, rapeseed dregs, cottonseed dregs, vegetable waste and so on.
本试验利用米曲霉(Aspergillus oryzae)、黑曲霉(Aspergillus，niger)、枯草芽孢杆菌(Bacillus subtilis)和产朊假丝酵母(Candida utilis)作为菌种，以米糠、粉渣、苹果渣、啤酒糟、菜籽粕、棉籽粕以及蔬菜加工废弃物等为原料，进行发酵生产肉鸭饲料。
补充资料：雪里蕻肉松拌饭
材料：
盒装嫩豆腐2块
肉松4大匙
雪里蕻50克
米饭1碗
葱末1-2大匙
调味料：
香油1/4小匙
盐1/4小匙
作法：
1、 嫩豆腐以冷水冲洗一下；葱洗净、切末；雪里蕻洗净，放入热油锅中略炒一下。
2、 嫩豆腐沥干水分放入盘中，铺上雪里蕻、肉松、葱末，淋上拌匀的香油及盐即可配饭食用。
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