1) duck liver in salt
盐水鸭肝
3) salted duck
盐水鸭
1.
Primary analysis of main components and flavor elements of old brine for salted duck;
盐水鸭生产中老卤成分及风味物质初步分析
2.
The effects of different brine process on the muscle color,pH,water loss and tenderness of different part of salted duck were studied.
研究不同盐水复卤对盐水鸭不同部位肌肉颜色、pH、失水率和嫩度的影响。
3.
The feasibility of cooking meat method assistant with ultrasonic was discussed using salted duck as materials.
以盐水鸭为煮制材料,对超声波用于辅助传统加热方式煮制肉品的可行性进行了探讨。
4) Nanjing water boiled duck
南京盐水鸭
1.
Nanjing water boiled duck was taken as sample and time\temperature\the quantity of sample and fiber were taken as factorsusing SPME-GC-MS to get the optimum test conditions of duck flavour.
本文以南京盐水鸭为样品,以处理时间、温度、样品量、萃取头为因素对SPME方法进行优化选择,确定南京盐水鸭SPME方法的最佳分析测试条件。
5) brine pig liver
盐水猪肝
补充资料：盐水鸭肝
原料
鸭肝若干只，花椒（纱布包好）少许，葱结、姜块（拍松）适量，精盐、绍酒适量。
制法
鸭肝洗净，锅中加清水烧开，下葱、姜、花椒包稍煮一会，放进鸭肝、盐、酒，煮至八成熟捞出，原汤过滤倒入盛器，把鸭肝浸入。临食时，把鸭肝取出切片装盘，淋点原汤即成。
特点
鲜嫩，清淡。
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