1) Spiced beef
五香牛肉
2) spiced beef cube
五香牛肉丁
3) low-temperature spiced beef
低温五香牛肉
1.
In this paper, low-temperature spiced beef was manufactured with fresh beef as experimental materials through coating it with spices extrication, vacuum packaging, sterilizing.
以新鲜牛肉为原料,经过嫩化、煮制、用三种香辛料提取液浸渍、真空包装、二次灭菌生产出质量符合国家标准的低温五香牛肉。
4) mixture of five spices
五香
1.
Study on non-lead mixture of five spices preserved eggs fast;
快速无铅五香皮蛋的研制
5) five spice flavoring
五香型
6) fragrant eggs
五香蛋
7) spiced donkey meat
五香驴肉
1.
Technology and Quality Control for Soft-packed Spiced Donkey Meat;
软包装五香驴肉生产工艺及质量控制
2.
And the processing technology of spiced donkey meat,donkey meat jerky,sausage of donkey meat and Guangrao donkey meat were introduced.
主要介绍了驴肉的营养成分及其特点,并介绍了国内五香驴肉、驴肉干、驴肉火腿、广饶肴驴肉的生产工艺。
8) 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
9) Spiced mutton
五香羊肉
10) Spicy Shank
五香肘子
补充资料：五香牛肉
五香牛肉
【菜名】 五香牛肉
【原料】
牛肉一斤，花椒、姜一块，五香桂皮少许，葱一棵红曲米适量、酒糖适量。
【制作过程】
１、牛肉洗净过水沥干，２、烧热锅，下油，下五香及水，旺火烧滚放盐调味，下牛肉，红曲米、酒糖，再转文火烧至熟透。取出牛肉待凉后切成薄片便可供食用。
【特点】
该菜色彩红润、牛肉香烂味浓、且回味深长，宜饭宜酒。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。