1) Chicken nugget
鸡肉块
2) Saute chicken in sauce
煎烹肉鸡块
3) broiler
[英]['brɔɪlə(r)] [美]['brɔɪlɚ]
肉鸡
1.
Tracing the Origin of Pigments in Broilers by Stable Istope Ratio Mass Spectrometry;
用稳定同位素质谱技术检测肉鸡色素的来源
2.
Rapid near infrared prediction of broiler manure nutrient contents;
近红外技术快速测定肉鸡粪便主要肥料成分含量的研究
3.
Effects of Sodium Butyrate on Mucosal Immunity-associated Cells in Small Intestine of Broiler;
丁酸钠对肉鸡小肠黏膜免疫相关细胞的影响
4) chicken meat
鸡肉
1.
The effect of B-carotene and V_E on the composition of fatty acids and their peroxidation stability in chicken meat;
β-胡萝卜素和V_E对饲喂鱼油日粮鸡肉中脂肪酸组成及其氧化稳定性的影响
2.
Studies on the Role of β-Carotene & VE Protecting Chicken Meat Enriched with ω-3 Polyunsaturated Fatty Acids and It s Effect on Meat Quality of Broiler;
β-胡萝卜素和VE对富含ω-3多不饱和脂肪酸鸡肉的保护作用和肉质的影响
3.
Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry.
由于人们更加注重鸡肉的营养价值和风味品质,因此鸡肉的风味品质研究已经成为畜牧业的热点问题,但同时也是一个难点。
5) chicken
[英]['tʃɪkɪn] [美]['tʃɪkɪn]
肉鸡
1.
Application of HACCP in processing of soft caned chicken;
HACCP在肉鸡软包装罐头生产中的应用
2.
Immunity effects study of using the H120、C30,C30 and oils Newcastle disease vaccines immunizing to the GUANG-XI Da Fa chickens;
新城疫H120、C30、C30+油剂苗疫苗免疫大法肉鸡免疫效果
3.
Studies on hemorrheological and biochemical indexes of chickens with fatty liver syndrome;
肉鸡脂肪肝综合征血液流变学和生化指标变化的研究
6) chicken muscle
鸡肉
1.
Simultaneous determination of four fluoroquinolone residues in chicken muscle by supercritical fluid extraction and High Performance Liquid Chromatography;
超临界流体萃取和高效液相色谱同时测定鸡肉中4种氟喹诺酮类药物残留
2.
The effect of combined high,pressure and heat treatment on pH,tenderness and lipid oxidation of chicken muscle;
高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响
3.
Determination of clopidol in chicken muscle by high-performance liquid chromatography method;
鸡肉中氯羟吡啶的高效液相色谱法测定
补充资料：唐扬鸡肉块饭团
去骨鸡腿肉1只 约200公克
盐 适量
水 100cc
酒 15cc
白饭 320公克
海苔香松 适量
a.酱油 1大匙
酒 1大匙
蛋 1/2个
姜汁 1小匙
盐、胡椒粉 1小匙
b.太白粉 2大匙
面粉 1大匙
水 3大匙
制作：
1.将鸡腿肉洒上少许盐，放置10分钟，然後用水100cc、酒15cc混合液将鸡腿肉洗净，沥乾水份，切成一口大小，再与材料a混合腌渍入味。
2.将材料b调成面糊，再将腌渍入味的鸡肉块沥乾，加入面糊中拌匀。
3.以160℃油温将作法3的鸡肉块炸至变硬後捞起，再用180℃油温全部一起炸至酥酥的金褐色即可起锅。
4.将炸好的鸡肉块直接包进白饭中，捏成饭糰即可食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条