1) steamed beef with shrimp paste
虾酱蒸美国牛肉
2) Rice with Shrimps in Maggie Sauce
美极酱肉虾饭
4) spiced beef
酱牛肉
1.
Effects of pasteurization on the shelf -life and keeping -quality of vacuum -packed spiced beef;
低温杀菌对真空包装酱牛肉货架期及品质的影响
2.
Analysis of Odors from Beijing Spiced Beef by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
固相微萃取和气相色谱-质谱法测定北京酱牛肉中的挥发性成分
3.
There are obvious decreases of total bacterial counts,TVB-N value,TBA value and lipid oxidation of the spiced beef with low temperature water bathing sterilization during storage.
对真空包装后的酱牛肉采用低温水浴杀菌和微波两种方式进行二次杀菌处理,结果表明,低温水浴杀菌效果优于微波杀菌。
5) sauce beef
酱牛肉
1.
The effect of different cooling methods on sauce beef;
不同冷却方式对酱牛肉冷却效果的影响
2.
The paper initially studies the preservative measures of sauce beef under the normal temperature(25℃).
初步研究了常温(25℃)条件下酱牛肉的防腐保鲜措施。
3.
Sauce beef was packed with nano-packing at room temperature for 28 days,Sensory quality,physical and chemical quality and micro indexes were analyzed to investigate the effects of nano-packing on preservation quality of sauce beef.
用纳米包装材料和普通聚乙烯材料包装酱牛肉,分别对其理化指标、感官指标和微生物指标进行分析。
6) braised beef with soy sauce
酱牛肉
1.
According to the producing technology condition of traditional braised beef with soy sauce,volatile flavor compounds in the heating process were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.
根据传统酱牛肉的生产工艺条件,采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)法,分析检测了传统酱牛肉加热过程中的挥发性风味成分。
2.
Volatile flavor compounds of traditional Chinese Hongkong braised beef with soy sauce were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.
采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)法,分析检测了香港酱牛肉的挥发性风味成分,共鉴定出78种风味化合物,包括醛类(15种)、酮类(4种)、烃类(17种)、酯类(10种)、醚类(2种)、醇类(12种)以及含氮含硫及杂环化合物(18种)。
补充资料：虾酱
1.用虾做成的酱。
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