1) Sautéed Shredded Duck in Soy Sauce
香酱爆鸭丝
2) duck slices in brown sauce
酱爆鸭片
3) Spiced duck
五香酱鸭
4) spiced crisp duck
香酥酱鸭
1.
The effectiveness of a single treatment with nisin, glycin, natamycin or lysozyme in the preservation of vacuum-packed spiced crisp ducks stored at 37 ℃ was investigated by examining the change of total bacterial count at intervals of 7 d.
使用乳酸链球菌素(Nisin)、甘氨酸(Glycin)、纳他霉素(Natamycin)、溶菌酶(Lysozyme)四种天然防腐剂处理香酥酱鸭,以37℃恒温贮存7d时酱鸭中菌落总数、挥发性盐基氮(TVB-N)值测定结果为基础进行综合评分,通过双指标正交试验确定天然复合防腐剂应用于酱鸭生产的最佳配方。
5) sherded pork with hot bean sauce
酱爆肉丝
6) Quick-fried sliced Beijing duck with vegetable
酱爆鸭片菜心
补充资料：香酥
1.芳香酥软。
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