1) Dezhou Braised Chicken[0]
德州扒鸡
1.
Volatiles of Dezhou Braised Chicken[0] were isolated by Solid-Phase Microextraction (SPME) and Accelerated Solvent Extraction - Solvent Assisted Flavor Evaporation (ASE-SAFE) and identified by GC-MS and GC-O.
本文选用德州扒鸡为原料,分别采用固相微萃取(SPME)和加速溶剂萃取-溶剂辅助蒸发(ASE-SAFE)方法对扒鸡挥发性香气成分进行了提取,采用GC-MS和GC-O进行分析。
2) braised chicken
扒鸡
1.
Absorbing the technique and taste characteristics of famous quality braised chicken at home and abroad, the essay makes a research and progress in the following important technique sector ranging from coloring, water preservation, pot stewing to asepsis.
在吸收国内名优扒鸡产品技术和风味特点的基础上 ,在上色、保水、卤制、灭菌等几个重要的工艺环节上进行了研究和改
3) Traditional Dezhou Braized Chicken
正宗德州烧鸡
4) Grilled Spring Chicken
香扒春鸡
5) Braised chicken in brown sauce
红扒鸡
6) Braised chicken with lettuce
生菜扒鸡
补充资料：酿扒鸡翅
用料：生鸡翅（２０只）、鸡胸脯肉（２５０克）、猪肥膘（４０克）、青菜叶（２００克）、黄酒（４０克）、菱粉（２克）、精盐（６.５克）、 鸡蛋白（１只）
制法：
一、把鸡翅放入开水烫一下，就原汤煮六成熟，取出拆骨抽筋去两头。
二、再将鸡脯、肥膘切细捶茸，加盐、酒、蛋白、菱粉拌匀，塞入鸡翅内，整齐地排在盘内，加上约７５克的清汤和少许酒，上笼约蒸一小时。
三、起锅前，一面用原汤、菱粉调匀，下锅勾薄芡浇在上面；一面把青菜叶入油锅炒好，镶在旁边。
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