1) Stewed Pig Feet with Preserved Tofu
腐乳猪蹄
2) 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。
3) pig's trotters
猪手(猪蹄)
4) 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。
5) 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
6) pig tendon
猪蹄筋
补充资料：腐乳
豆腐乳。
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