1) traditional Chinese soycured pork
传统酱肉
1.
The analysis of dominant microbes in traditional Chinese soycured pork produced by natural fermentation was investigated in the present study.
本实验利用微生物学分离鉴定方法,对传统酱肉中的优势微生物进行研究。
3) pork cured with sweet soybean paste
酱肉
1.
After dry-salt, traditional pork cured with sweet soybean paste was fermented with microorganism coming from sweet soybean paste, then dried under natural environment.
酱肉是我国传统肉制品，风味独特，深受人们喜爱。
4) meat sauce
肉酱
1.
Production technology for shiitake mushroom health care meat sauce
香菇保健肉酱的生产工艺
5) traditional raw cured fermented meat
传统酸肉
1.
This study is to investigate the effect of glucono-delta-lactone (GDL) and different carbon sources on the quality of the traditional raw cured fermented meat.
为了研究添加小米饭、糯米饭、籼米饭、再接种籼米饭以及加入葡萄糖酸内酯对传统酸肉制品中肉毒梭状芽孢杆菌、生物胺含量及产品品质的影响,对预腌和发酵期间产品的水分含量、水分活性、pH及菌相的变化进行了分析。
6) traditional Chinese cured-meat
传统腊肉
1.
Study on effect of preservation about decreasing the additive dose of traditional Chinese cured-meat;
降低传统腊肉中食盐含量对其贮藏稳定性影响的研究
补充资料：香菇酱肉面
材料：拉面200克，高汤3杯，水发香菇100克，色拉油1大匙，酱肉150克，葱少许，红辣椒适量，姜末少许，青菜适量。
调味料：精盐1/2小匙，酱油1大匙，味精1/2小匙，白糖1/3小匙，绍酒1大匙。
做法：1、香菇、酱油、红辣椒分别切小丁；青菜切段。
2、铝锅上火烧热，下油，放入葱、姜末炝锅，加香菇、酱肉、红辣椒丁煸炒片刻，再加入调味料，添汤，见汤沸，下入青菜，离火，盛入面碗中即可。
特点：香醇味浓。
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