1) smoking chicken
熏鸡
1.
ABSTRAC T The Processing technology of traditional meat product-Goubangzi smoking chicken is expand-ed in this article.
本文详细叙述了传统沟帮子熏鸡的加工制作方法。
2) smoked frog
熏田鸡
3) Smoked spring chicke
米熏仔鸡
4) smoke-cured chicken
烟熏腊鸡肉
1.
Volatile flavouring compositions from smoke-cured chicken were trapped onto a solid adsorbent (Sep-PakC_(18) cartridge) and in organic solvent using the nitrogen purge-and-trap (NPT) method.
用氮气冲洗、Sep PakC18固相萃取柱吸附和冷有机溶剂捕集提取烟熏腊鸡肉的挥发性成分,用色谱-质谱联用法测定结构,用气相色谱(FID检测器)法进行定量分析。
5) Adam and Eve on a raft
熏肉加鸡蛋
6) Quick-fried shredded smoked chicken in bean sauce
酱爆熏鸡丝
补充资料:麻辣干贝熏鸡
(1)干贝 6颗
南瓜(小) 1/4个
葱 1支
(2)燻鸡 1/4只
盐 1又1/2小匙
辣椒渍 1/2大匙
香油 1/3大匙
制作:
(1)将干贝用温水浸泡约2~3小时,再放入电锅略蒸15~20分钟後取出沥乾,再将干贝剥丝备用。
(2)将南瓜蒸熟挖取南瓜肉压泥,取1/2杯备用,葱洗净切成1公分段备用。
(3)燻鸡切片排盘,将材料(1)与所有调味料一起拌匀後,淋於燻鸡片上即可食用。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。