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1)  m eat sciences
肉品科学
2)  meat science
肉类科学
1.
As a technology of amplification of DNA in vitro,Polymerase chain reaction (PCR) with the characterization of simplicity,sensitivity and specificity is widely applied,thus it is potential for it to be applied to meat science.
综述了PCR在肉类科学中的应用,如微生物的检测、肉类品种的鉴定等。
3)  sarcoma/surgery
肉瘤/外科学
4)  polyps/SU
息肉/外科学
5)  food science
食品科学
1.
Investigation on the design of bachelor degree of food science and engineering specialized subject;
食品科学与工程专业大学生毕业设计工作思考
2.
In this paper,the applications and some recent advances of Raman spectroscopy in food science were reviewed,including the applications in the detection of pesticide residue,the quality analyses of meat products,the determination of fake and bad quality food,etc.
本文综述了激光喇曼光谱技术在食品科学中的应用及其新进展。
3.
The characteristics of running food science and engineering speciality determine that practical teaching, especially graduation thesis writing link has its special position and role in the cultivation of specialized personnel.
食品科学与工程专业的特点,决定了实践性教学,尤其是毕业论文环节在其专业人才培养过程中的特殊地位和作用。
6)  scientific character
科学品质
1.
This article considers that in teaching organic chemistry experiment, high normal college should push forword self-qualified education, foster students' scientific quality;It must wake efforts both to train students' scientific character and ability and to impart science in order to develop students into the people's teachers of the 21st century with high scientific knowledge and creativity.
高等师范院校的有机化学实验教学应推行素质教育 ,提高学生的科学素质 ,就必须在培养学生的科学品质、科学能力、传授科学知识上下功夫 ,使学生成为具有高科学素质的 2 1世纪的人民教
补充资料:一品南乳肉

原料:

净猪五花条肉500克(长方形整块),味精0.5克,葱、姜2克,绿蔬菜200克,红曲粉5克,绍酒15毫升,精盐2.5克,白糖20克,熟猪油15毫升。

做法:

1、将五花条肉用铁筷钗住,皮面朝下放到炉火上烤至肉皮起泡,用刀刮去焦炭,刀在皮然后再放到炉火上烤至发泡炭化,再刮去焦黑的部分,留下焦黄的皮层,然后用刻面的四周雕出花纹,中间刻“一品”两个字(也有不刻字的,而采用横直或其他花纹)。

2、将肉在沸水锅中略氽,洗净,锅内放小竹架,将皮肉朝下放入锅,将葱、姜、绍酒酱油、白糖、腐乳卤和精盐一克,水250毫升,旺火煮沸,小火焖烧约半小时,加红曲粉,继续烧约半小时,至八小时捞出,皮朝下将入碗内,加入原汤汁,盖以平盘上笼用旺火蒸酥为止。

3、将肉从笼中取出,滗去卤汁,覆扣在盘中。卤汁入锅收,淋于肉上。

4、用熟猪油下锅烧热,放入绿蔬菜,加精盐、味精,炒熟起锅,滗去汁水,放入肉的两边即成。

特点:

肉皮经反复烧烤、蒸制,香气浓郁,肉红菜绿,红绿相衬,色泽鲜艳,肉酥而不腻,菜绿而爽口,是杭州传统名菜。

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