1) steamed pork with maize power
营养型粉蒸肉
2) steamed pork bacon with rice powder
粉蒸肉
1.
Effects of soy,sugar,salt on the texture characteristics of steamed pork bacon with rice powder;
酱油、白糖、食盐对粉蒸肉质构特性影响的研究
2.
Study on variation rules of physical and chemical properties of steamed pork bacon with rice powder during storage
粉蒸肉贮藏中理化性质变化规律的研究
3) steamed pork with rice flour
粉蒸肉
1.
As an example of the dishes with excellent color, good smell, delicious taste and delicate shape, the cooking quality of steamed pork with rice flour depends on its scientific and reasonable compatibility and ingenious cooking methods.
粉蒸肉作为色、香、味、形俱佳的菜品典范,取决于科学、合理的配伍和巧妙的烹制方法。
4) nutritional broth
营养肉汤
1.
This article mainly developed the mathematic models of Bacillus cereus growth in nutritional broth and Wienerwurst at 25℃ and 37 ℃.
本文比较了蜡样芽孢杆菌在营养肉汤和维也纳香肠中的生长曲线,发现它们具有很好的相关性,可用芽孢杆菌在营养肉汤中的生长情况指导维也纳香肠的生产。
2.
The growth status of Bacillus cereus at different NaCl concentration,pH and temperature in the nutritional broth were studied and the optimal growth conditions were determined.
主要研究了在不同氯化钠浓度、pH、温度条件下营养肉汤中蜡样芽孢杆菌生长状况,建立了25、37℃下蜡样芽孢杆菌在营养肉汤中和维也纳香肠中的生长模型。
3.
Mainly researches that the growth status of at different temperature in the nutritional broth was studied and the optimal growth temperature were determined.
主要研究在不同温度下蜡样芽孢杆菌在营养肉汤中的生长状况,建立15℃～44℃下蜡样芽孢杆菌在营养肉汤中的生长模型。
6) nutrient broth
营养肉汤
1.
It was found that freeze drying was the best in the five kinds of preserved ways with revival rate of 100% in twenty-one month period, followed by 4℃ nutrient broth and 4℃ of frost glycerin storage with revival rate of 67% in seventeen month period.
作者对噬菌蛭弧菌Bdellovibriobacteriovorus的不同保藏方法进行了试验研究,并对其保藏效果进行了比较,结果表明,5种保藏方法中以冷冻干燥法保藏效果最好,21个月的复活率为100%,其次为4℃营养肉汤液保藏法和-20℃甘油保藏法,17个月复活率均为67%。
补充资料：丁家粉蒸肉
新郑丁家粉蒸肉始自清末丁家饭庄，距今有一百二十年历史，曾经皇帝御厨指点，会南北风味精华，在传统基础上创造的一道名菜。新郑古为'九省通衢'，南北交通要道，行人很多。清末民初住在城里'察院'来往京城的皇差，常到北街丁家'萃宾楼'用饭，把南北各地风味，官府烹饪技艺传到这里。又经丁家五代一百多年来不断改进提高，使色、味、形、质越来越好，声誉越来越高。现在制作者是丁家五世代孙六十八岁的丁广洲老师傅（红案二级厨师）。他手艺高超，制作精细，保持名菜质量，能掌握烧、扒、煨、靠、炒、拌、调、滑、炖等四十多种烹饪方法，默写出六百多种菜肴品名。
丁家粉蒸肉的用料和作法：选硬肋上猪肉一斤，有肥有瘦，切成二指宽、二寸半长、半指厚的肉块；小米或糯米三钱，淘净晒干、掺花椒炒成柿黄色，出香味，擀开；糖六钱，面酱三钱，葱、姜丝少许，用酱油拌开调好。下垫排骨，一碗十块，上笼蒸烂为止。上席时红光透亮，样如水晶，香气扑鼻，诱人食欲。
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