1) Weiyang spotty chickens
维扬麻鸡
1.
In ths paper,effect of different feeding modes (net,floor and free range)on meat quality of Weiyang spotty chickens patriline were studied,the results were as followed:①The crude fat content of breast muscle had no obvious difference in different feeding modes;the content of oleic acid was maximal,and then was Palmitic acid,Linoleic acid and Stearic acid.
本文研究了不同饲养方式(网养、平养与放养)对维扬麻鸡父系肌肉品质的影响,结果显示:①不同饲养方式对胸肌脂肪含量无显著影响(P﹥0。
2) Ma chicken
麻鸡
1.
The Salmonella was identified from dead Ma chicken tissue by morphological,germiculture,biochemical characteristics,motion ability inspection,protocaol of whole blood plate agglutination test and capsular tests.
通过菌落形态、革兰氏染色、生化试验、运动力检查、全血平板凝集试验以及动物致病性试验对死亡麻鸡组织中分离的细菌进行了鉴定,确定为鸡白痢沙门氏菌。
3) Chionanthus retusa
鸡麻
1.
Seeds of Chionanthus retusa and Rhodotypos scandens belong to two-year seed.
鸡麻和流苏属两年种子的范畴。
4) Huaiyang Crisp Chicken
准扬酥鸡
5) New Yangzhou Chicken
新扬州鸡
1.
Genetic diversity at HinfⅠsite within 5′non encoding region of IGF-1 gene and its associations with egg producing trait in New Yangzhou chicken;
新扬州鸡IGF-1基因5′调控区Hinf Ⅰ位点多态性与产蛋性状关系的研究
2.
Study on the growth curve fitness of bodyweight and some body measurements of new Yangzhou chickens in different environments;
新扬州鸡不同环境体重体尺生长曲线拟合研究
3.
Estimation of heritability for the early body weight of new Yangzhou chickens;
新扬州鸡早期体重的遗传力估计
6) New Yangzhou chickens
新扬州鸡
1.
DNA fingerprints were studied in New Yangzhou chickens with EAV (endogenous avian retroviral element)serving as the probe and EcoRI as the restriction endonuclease enzyme.
以EAV(禽内原性反转录病毒片段 )为探针 ,EcoRI为限制性内切酶 ,对新扬州鸡DNA指纹图谱进行了的研究。
补充资料：嵌桃麻糕(扬式)
嵌桃麻糕(扬式)
原料配方 炒熟糯米粉23千克 芝麻粉20千克 绵白糖54千克 核桃仁5千克
工艺流程 配料→湿糖拌粉→嵌桃炖制→切片烘制→冷却包装
制作方法 1.湿糖拌粉：制作前先将糖用水润湿、拌透，然后将湿糖、芝麻粉、糯米粉
拌均擦透。再用筛子将糕粉全部过筛。
2.嵌桃炖制：先把糕粉的1/2放入糕模内，压平糕粉，把核桃仁排在糕粉上，每模四排，
桃仁嵌好后再加入另一半糕粉，复压实，按平糕面。将糕模放入锅上水蒸或汽蒸，约7分
钟。炖制时汽量一定要掌握得当。炖制后参照雪片糕方法回汽。将回汽后的糕体切成4条放
入木箱静置，隔日后切片。
3.切片烘烤：把长方形糕条切成糕片，厚度为1.5毫米，每条糕切100片。糕片厚度可视
具体重量而定，大则厚，小则薄。切片后把糕片整齐摊平在烤盘内，炉温为130～140℃，烤
5分钟后出炉。
4.冷却包装：烤制后的水分只有2％左右，极易吸湿，因此，糕冷却后，要及时包装封口。
质量标准 形态：条形端正，糕片整齐。内嵌桃仁呈蝴蝶状。
色泽：黄色。
组织：糕粉细腻，结构紧密，无杂质。
口味：芝麻香味纯正，入口脆酥易化
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