牛肉清汤,Beef Soup,在线英语词典,英文翻译,专业英语

1) Beef Soup

牛肉清汤

2) Beef Consommé

牛肉清汤

3) Beef

牛肉

Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action;

嫩化和TG酶交联作用改善牛肉制品质构的初步研究

Effect of calcium chloride and vitamin c injection on beef quality;

注射氯化钙和Vc对牛肉品质的影响

Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef;

电刺激和延迟冷却对牛肉食用品质的影响

4) bovine muscle

牛肉

[OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples.

【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。

A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described.

建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。

5) beeves

牛肉

6) beef and beef products

牛肉及牛肉制品

7) artificial beef

仿生牛肉

Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment;

辣椒红色素的微波提取及在仿生牛肉中的应用研究

The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched.

以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。

8) beef slice

干切牛肉

Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;

干切牛肉冷冻干燥中高速率升华条件的动态研究

9) beef sausage

牛肉香肠

Study on beef sausage of low-nitrite by lactobacillus;

利用乳酸菌发酵生产低硝牛肉香肠的研究

10) beef flavor

牛肉香精

The technology of preparing beef flavor with natural materials of animal and plant(beef,spice etc)by enzymatic hydrolysis,Mallard reaction was discussed.

探讨了以天然动植物资源(牛肉、辛香料等)为主要原料,通过酶解、美拉德反应制备牛肉香精的工艺技术,确定了相对优化的工艺条件,并利用气味指纹分析技术对牛肉香精的热稳定性进行了表征。

On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor-loaded nanoparticles was studied by adopting ionic gelation method and spray-drying technology.

本文研究了以壳聚糖和三聚磷酸钠为载体,采用离子凝胶化法以及喷雾干燥技术制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微粒,确定了其最佳制备工艺参数并通过透射电镜、动态激光光散射仪和紫外分光光度计对其进行了分析检测,得到了香气稳定、粒经分布较好的纳米微粒香精产品。

Maillard reaction was used to produce beef flavoring, and the effects of reaction conditions such as reaction time,temperature, etc.

采用氨基酸、多肽 (特别是含硫物 )与还原糖进行美拉德反应制备牛肉香精 ,并对反应条件的各因素如反应时间、反应温度等进行了研究。

补充资料：牛肉清汤

【菜名】牛肉清汤

【所属菜系】韩国

【特点】汤清味郁，味鲜不腻，色泽淡黄

【原料】

牛腱子肉500克，葱头1个，牛骨500克，胡萝卜50克，生姜10克，芹菜25克，酱油50克，精盐5克，味精3克，辣椒油2克，清水2500毫升，芝麻（焙好）

【制作过程】

1、将牛肉洗净，切成6厘米长，2厘米宽的条，把牛棒骨用砍刀砸断，洗净；将芹菜去根，洗净，把葱头、胡萝卜去皮，洗净，用刀切两半，放在炉板上，烤成深黄色。以便提色和保持汤正 2、往煮锅内入2500毫升清水，把牛肉和牛骨放入在旺火上煮开，把血沫撇去再稍煮片刻，改小火浸煮，同时，将葱头、胡萝卜、芹菜放入锅内，因牛肉、牛骨血污多，要边煮边打泡沫，否则会使汤色不正而味发腥 3、煮3个小时后，用叉子叉进一下牛肉，能叉进去，即为熟透，将牛肉取出，将汤用罗或细布过滤，清除杂质 4、煮锅净后，放入牛肉汤、牛肉条、生姜末，烧开，再放入酱油、盐、味精，调好口味，淋入辣椒油，撒上芝麻，出锅，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。

参考词条

熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉牛肉灌肠荧光寿命成像技术

清炖牛肉牛肉干酱制牛肉猪牛肉牛肉片牛肉凝胶
1) Beef Soup 牛肉清汤 2) Beef Consommé 牛肉清汤 3) Beef 牛肉 1. Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action; 嫩化和TG酶交联作用改善牛肉制品质构的初步研究 2. Effect of calcium chloride and vitamin c injection on beef quality; 注射氯化钙和Vc对牛肉品质的影响 3. Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef; 电刺激和延迟冷却对牛肉食用品质的影响 4) bovine muscle 牛肉 1. [OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples. 【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。 2. A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described. 建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。 5) beeves 牛肉 6) beef and beef products 牛肉及牛肉制品 7) artificial beef 仿生牛肉 1. Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment; 辣椒红色素的微波提取及在仿生牛肉中的应用研究 2. The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched. 以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。 8) beef slice 干切牛肉 1. Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice; 干切牛肉冷冻干燥中高速率升华条件的动态研究 9) beef sausage 牛肉香肠 1. Study on beef sausage of low-nitrite by lactobacillus; 利用乳酸菌发酵生产低硝牛肉香肠的研究 10) beef flavor 牛肉香精 1. The technology of preparing beef flavor with natural materials of animal and plant(beef,spice etc)by enzymatic hydrolysis,Mallard reaction was discussed. 探讨了以天然动植物资源(牛肉、辛香料等)为主要原料,通过酶解、美拉德反应制备牛肉香精的工艺技术,确定了相对优化的工艺条件,并利用气味指纹分析技术对牛肉香精的热稳定性进行了表征。 2. On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor-loaded nanoparticles was studied by adopting ionic gelation method and spray-drying technology. 本文研究了以壳聚糖和三聚磷酸钠为载体,采用离子凝胶化法以及喷雾干燥技术制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微粒,确定了其最佳制备工艺参数并通过透射电镜、动态激光光散射仪和紫外分光光度计对其进行了分析检测,得到了香气稳定、粒经分布较好的纳米微粒香精产品。 3. Maillard reaction was used to produce beef flavoring, and the effects of reaction conditions such as reaction time,temperature, etc. 采用氨基酸、多肽 (特别是含硫物 )与还原糖进行美拉德反应制备牛肉香精 ,并对反应条件的各因素如反应时间、反应温度等进行了研究。补充资料：牛肉清汤【菜名】牛肉清汤【所属菜系】韩国【特点】汤清味郁，味鲜不腻，色泽淡黄【原料】牛腱子肉500克，葱头1个，牛骨500克，胡萝卜50克，生姜10克，芹菜25克，酱油50克，精盐5克，味精3克，辣椒油2克，清水2500毫升，芝麻（焙好）【制作过程】 1、将牛肉洗净，切成6厘米长，2厘米宽的条，把牛棒骨用砍刀砸断，洗净；将芹菜去根，洗净，把葱头、胡萝卜去皮，洗净，用刀切两半，放在炉板上，烤成深黄色。以便提色和保持汤正 2、往煮锅内入2500毫升清水，把牛肉和牛骨放入在旺火上煮开，把血沫撇去再稍煮片刻，改小火浸煮，同时，将葱头、胡萝卜、芹菜放入锅内，因牛肉、牛骨血污多，要边煮边打泡沫，否则会使汤色不正而味发腥 3、煮3个小时后，用叉子叉进一下牛肉，能叉进去，即为熟透，将牛肉取出，将汤用罗或细布过滤，清除杂质 4、煮锅净后，放入牛肉汤、牛肉条、生姜末，烧开，再放入酱油、盐、味精，调好口味，淋入辣椒油，撒上芝麻，出锅，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。参考词条熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉牛肉灌肠荧光寿命成像技术
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