1) Spice Fresh Grade Breast
五香鸡胸肉
1.
This experiment takes Spice Fresh Grade Breast as raw material,in order to study the date of minimum durability by non-vacuum packing with normal temperature store.
研究以五香鸡胸肉为原料进行非真空包装常温贮藏的保质期试验。
2) spicy dried chicken meat
五香鸡肉干
1.
The spicy dried chicken meat was studied with sensory evaluations and instrumental texture measurements.
主要是采用感官鉴评和机械测定的方法研究五香鸡肉干,结果发现,工艺条件为70℃之下热风干燥4h的鸡肉干水分含量为11。
3) chicken breast
鸡胸肉
1.
The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34).
本文以鸡胸肉为材料,采用L9(34)正交设计及混料回归分析研究了鸡胸肉盐溶蛋白热诱导凝胶保水性和凝胶超微结构。
2.
The pyrophosphatase was isolated and partially purified from chicken breast, by means of homogenation, 0.
6mol/L NaCl提取、硫酸铵分级分离、DEAE-纤维素离子交换柱层析,从鸡胸肉中纯化了焦磷酸酶。
3.
The gel functional properties of salt soluble proteins of chicken breast was studied here by Mixed regression design in this experiment.
本试验以艾维茵肉鸡鸡胸肉为试材,采用混料回归试验设计,在特定的条件下加入不同配比的磷酸盐TSPP、STPP、HMP,提取盐溶蛋白,制备热诱导凝胶。
4) phosphate
[英]['fɔsfeɪt] [美]['fɑsfet]
鸡胸肉
1.
This paper studied on improving the capability of holding water of chicken breast meat,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐对鸡胸肉蒸煮失水率的影响,在此基础上进行了正交实验,影响鸡胸肉蒸煮失水率的显著因素为柠檬酸钠和三聚磷酸钠。
2.
This paper studied on improving the capability of holding water of chicken breast meat ,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐单因次对鸡胸肉的保水性能的影响,并在此基础上进行正交试验,找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。
5) Breast
[英][brest] [美][brɛst]
火鸡胸肉
6) chicken breast meat
鸡胸肉
1.
The technology of flavored chicken breast meat was studied in this article.
采用鸡胸肉为原料,研究了原材料状态、搅拌时间、上浆浆液成分、油炸时间与温度对产品品质的影响。
2.
For enhanceing the chicken breast meat the retention water property by Compound food additive,and the improvement fries in oil the chicken breast meat the quality as a goal.
通过复合食品添加剂来提高鸡胸肉的保水性,改善油炸鸡胸肉的品质。
补充资料：拌五香狗肉
拌五香狗肉
五香狗肉
原料: 原 料：
狗肉1000克，姜片20克，苹果2克，丁香2克，硝水1克，白芷2克，八角10克，精盐15克，小茴香5克。
制法: （1）将狗肉切成4大块，放入缸内，加清水淹没，浸泡约8小时，除去血水，取出洗净，放入锅内，加清水淹没肉面约3厘米，放精盐、姜片。将八角、草果、丁香、小茴香装在布袋内，扎紧口，放在锅内，再加水、硝水，用旺火烧沸，撇去浮沫，改用小火烧约1个半小时，待肉酥烂捞出，趁热剔去骨头。
（2）食用时，用手撕片或切片装盘即成。
特点: 狗肉色嫩红，酥烂入味，鲜香味醇。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。