1) spiced chicken
五香鸡
2) spiced Ma-chicken
五香麻鸡
1.
Technology of soft can of Chong-ren spiced Ma-chicken;
崇仁五香麻鸡软罐头的加工技术
3) spiced chicken gizzard
五香鸡肫
4) 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。
5) 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。
6) Haidaxiang chicken
香鸡
1.
A range of male Haidaxiang chickens were intrasubcutaneously infected with Escherichia coli ATCC25922 (4×10 9 ~5×10 9 mL -1 ) and were employed to do the intramuscularly curative experiment by the injection made from Elephantopus scaber Linn.
给香鸡皮下接种大肠埃希氏菌ATCC259220。
补充资料：麻鸡
麻鸡
麻鸡
主料：柴鸡
调料：香油、料酒、盐、姜、鸡精、水
做法：
1、 将煎盘中倒入香油放进微波炉2分30秒，取出放入姜片加热1分钟；
2、 将鸡洗净切成块，装入煎盘中放进微波炉3分钟，取出加入盐、料酒、鸡精、水再放进炉中15分钟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。