1) Simmered beef shank
卤牛腱
2) Marinated Beef Shank
卤水牛腱
3) bovine tendon
牛肌腱
1.
Collagen fibrous gels was prepared from bovine tendon by acid swelling-pepsin digestion method.
采用酸-酶结合法制备牛肌腱胶原纤维凝胶。
2.
Objective :Type I collagen was extracted and purifiedfrombovine tendon,then made to base matrix scaf-fold of artificail bone .
目的:从牛肌腱中提取I型胶原,制作适宜于人工骨材料的基质支架。
3.
Purpose Type Ⅰ collagen was extracted and purified from bovine tendon and then made to base matrix scaffold of artificial bone.
目的从牛肌腱中提取Ⅰ型胶原,制作适宜于人工骨材料的基质支架。
4) Yak tendon
牦牛腱子
5) Spiced Beef Shank
五味牛腱
6) Special Flavored Beef Shank
怪味牛腱
补充资料：卤牛腱
卤牛腱
卤牛腱
原料: 原 料：
牛腱600克、葱1根、姜3片、辣椒1个、百香卤汁1锅。
制法: （1）将牛腱用沸水汆烫去血水，等到牛腱肉一收缩，马上捞起冲冷水，至凉备用。
（2）将葱洗净切长段，辣椒切末备用。
（3）起油锅，放入葱段、姜片、辣椒末爆香，舀入1杯百香卤汁，煮滚后再将牛腱放入，用中火以便煮以便翻动，让牛腱上色，煮约3分钟。
（4）将百香卤汁烧滚，把做法3完成的材料倒入卤汁中，用中火卤约20分钟，转小火卤10分钟，熄火后再焖10分钟后即完成。牛腱切片排盘，再撒上少许葱花、辣椒末后即可上桌食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。