1) Pig Feet in Brown Sauce
酱香猪蹄
2) sauced pettitoes
酱猪蹄
1.
Study on preservative technology of sauced pettitoes by surface compound antiseptic treatment;
保鲜剂表面处理对低温杀菌酱猪蹄保鲜效果研究
2.
Study on preservative technology of low-temperature sterilized sauced pettitoes by vacuum packing
真空包装对低温杀菌酱猪蹄的保鲜效果研究
3.
This article introduced several procedures of producting sauced pettitoes, including pickling, cooking, flavor treating and their influence factors.
主要介绍了酱猪蹄生产中的腌制、煮制、调味等几道工序及其影响因素,通过试验提出了酱猪蹄加工工艺的改进方法。
3) pig hoof
猪蹄
1.
The new retort pouch food was developed with special flavor, enough nutrition and convenient in eating with the chestnutand pig hoof as the main material and mixed with the soy, cooking wine and fragrant hard material etc.
以板栗和猪蹄为主要原料,配以酱油、料酒和香辛料等辅料,研制出了一种风味良好、营养丰富且食用方便的新型软罐头食品,并经过正交试验、脱壳试验、呈色和呈香反应试验优选出最佳工艺配方和技术条件。
4) pig's trotters
猪手(猪蹄)
5) soysauce-like aroms
酱香
1.
Study on protease purifying and soysauce-like aroms producing of two strains of Bacillus subtilis;
两株枯草芽孢杆菌蛋白酶的提取及产酱香研究
2.
Solid fermentation of two strains of Bacillus subtilis producing soysauce-like aroms on soybean were studied.
对两株枯草芽孢杆菌在大豆培养基上固体发酵产酱香进行了研究。
6) pro_stewed pig's feet
卤猪蹄
1.
This technique is improved on the basic of pro_stewed pig's feet.
本技术是在卤猪蹄原有的工艺基础上进行改进 ,稳定和提高了产品质量 ,较好地保持了产品原有的色、香、形
补充资料：酱猪蹄
酱猪蹄 主料：猪蹄4个 配料：酱油100克，精盐10克，桂皮，花椒各5克，葱50克，姜20克。制作方法：1将猪蹄用火烧一下，放入温水内泡一会。刮净污物洗净。葱切成段。姜切成块，拍破。2猪蹄放入开水锅内，烫一下捞出，用凉水过凉，再放入锅内，加水（以没过肉为佳）酱油，精盐，大料，桂皮，花椒，葱段，姜块，开后微火焖熟时，转旺火收汁，把猪蹄捞入盘内即成。
静心汤： 龙眼肉、川丹参各三钱，以两碗水煎成半碗，睡前30分钟服用。可达镇静的效果，尤其对心血虚衰的失眠者，功效较佳。
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