牛肉汁,beef broth,beef juice,在线英语词典,英文翻译,专业英语

1) beef broth,beef juice

牛肉汁

2) Beef

牛肉

Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action;

嫩化和TG酶交联作用改善牛肉制品质构的初步研究

Effect of calcium chloride and vitamin c injection on beef quality;

注射氯化钙和Vc对牛肉品质的影响

Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef;

电刺激和延迟冷却对牛肉食用品质的影响

3) bovine muscle

牛肉

[OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples.

【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。

A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described.

建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。

4) beef and beef products

牛肉及牛肉制品

5) artificial beef

仿生牛肉

Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment;

辣椒红色素的微波提取及在仿生牛肉中的应用研究

The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched.

以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。

6) beef slice

干切牛肉

Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;

干切牛肉冷冻干燥中高速率升华条件的动态研究

参考词条

牛肉片牛肉凝胶熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉晨光1865 不同年生

补充资料：风味牛肉汁瓜子

原料配方西瓜子500克精盐50克大料2瓣小茴香5克牛肉汁500毫升生石灰50克

制作方法

1.将生石灰倒入大碗内，注入500毫升清水，拌匀，兑成石灰水，再倒入西瓜子浸泡4～5小时，然后捞出，用清水漂洗干净，去掉壳上粘膜。

2.将洗净的西瓜子倒入锅中，放入精盐、大料、小茴香和牛肉汁浸泡3～4小时，然后置于旺火上煮沸至熟。牛肉汁应选用浓度较高的，否则味淡。采用鸡汁浸煮，可制成鸡汁瓜子。

3.将煮好的西瓜子捞出，沥去牛肉汁和香料，然后再放入烧热的铁锅中，用文火翻炒至干(要勤翻搅，以免炒糊)。

产品特点味道鲜美，营养丰富。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

首页 \| 翻译 \| 影视 \| 论坛 \| 索引牛肉香肠牛肉香精清炖牛肉牛肉干酱制牛肉猪牛肉

1) beef broth,beef juice 牛肉汁 2) Beef 牛肉 1. Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action; 嫩化和TG酶交联作用改善牛肉制品质构的初步研究 2. Effect of calcium chloride and vitamin c injection on beef quality; 注射氯化钙和Vc对牛肉品质的影响 3. Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef; 电刺激和延迟冷却对牛肉食用品质的影响 3) bovine muscle 牛肉 1. [OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples. 【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。 2. A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described. 建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。 4) beef and beef products 牛肉及牛肉制品 5) artificial beef 仿生牛肉 1. Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment; 辣椒红色素的微波提取及在仿生牛肉中的应用研究 2. The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched. 以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。 6) beef slice 干切牛肉 1. Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice; 干切牛肉冷冻干燥中高速率升华条件的动态研究参考词条牛肉片牛肉凝胶熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉晨光1865 不同年生补充资料：风味牛肉汁瓜子原料配方西瓜子500克精盐50克大料2瓣小茴香5克牛肉汁500毫升生石灰50克制作方法 1.将生石灰倒入大碗内，注入500毫升清水，拌匀，兑成石灰水，再倒入西瓜子浸泡4～5小时，然后捞出，用清水漂洗干净，去掉壳上粘膜。 2.将洗净的西瓜子倒入锅中，放入精盐、大料、小茴香和牛肉汁浸泡3～4小时，然后置于旺火上煮沸至熟。牛肉汁应选用浓度较高的，否则味淡。采用鸡汁浸煮，可制成鸡汁瓜子。 3.将煮好的西瓜子捞出，沥去牛肉汁和香料，然后再放入烧热的铁锅中，用文火翻炒至干(要勤翻搅，以免炒糊)。产品特点味道鲜美，营养丰富。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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