牛肉风味料,beef flavoring,在线英语词典,英文翻译,专业英语

1) beef flavoring

牛肉风味料

Extractions of the aroma components in beef flavoring were conducted by two methods, that is, adsorption desorption by using Tenax Gc absorbent and SDE.

采用Tenax Gc(Diphenyl PhenyleneOxide)吸附剂吸附 -解吸法和同时蒸馏萃取法 (SDE)两种方法提取牛肉风味料中的挥发性香气成分 ,并利用GC MS(色质联用 )进行了成分的分离与鉴定。

2) Beef

牛肉

Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action;

嫩化和TG酶交联作用改善牛肉制品质构的初步研究

Effect of calcium chloride and vitamin c injection on beef quality;

注射氯化钙和Vc对牛肉品质的影响

Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef;

电刺激和延迟冷却对牛肉食用品质的影响

3) bovine muscle

牛肉

[OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples.

【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。

A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described.

建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。

4) beef and beef products

牛肉及牛肉制品

5) artificial beef

仿生牛肉

Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment;

辣椒红色素的微波提取及在仿生牛肉中的应用研究

The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched.

以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。

6) beef slice

干切牛肉

Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;

干切牛肉冷冻干燥中高速率升华条件的动态研究

参考词条

牛肉片牛肉凝胶熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉珠光体基体路由记录分析

补充资料：风味牛肉煲

风味牛肉煲

主料：牛腱子肉

辅料：小土豆、小萝卜、番茄、葱、姜

调料：盐、白糖、酱油、高汤精、辣椒面、料酒、胡椒粉、香叶、八角

烹制方法：

1、将牛肉切成块，加入酱油、料酒、胡椒粉、姜末腌制片刻；

2、将小土豆和小萝卜一起放入水中，加盐煮熟；

3、坐锅点火倒油，下葱、姜爆香，放入番茄煸一下，放入牛肉翻炒，加酱油、辣椒面、料酒、香叶、八角、糖调味，倒入适量开水，转入电沙锅中炖两小时，炖好后放入小萝卜；

4、将小土豆放入炒锅中干煸至表皮发黄，倒入炖好的牛肉与汤，加少许糖大火收汁即可。

特点：味道醇厚，新鲜味美。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

首页 \| 翻译 \| 影视 \| 论坛 \| 索引牛肉香肠牛肉香精清炖牛肉牛肉干酱制牛肉猪牛肉

1) beef flavoring 牛肉风味料 1. Extractions of the aroma components in beef flavoring were conducted by two methods, that is, adsorption desorption by using Tenax Gc absorbent and SDE. 采用Tenax Gc(Diphenyl PhenyleneOxide)吸附剂吸附 -解吸法和同时蒸馏萃取法 (SDE)两种方法提取牛肉风味料中的挥发性香气成分 ,并利用GC MS(色质联用 )进行了成分的分离与鉴定。 2) Beef 牛肉 1. Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action; 嫩化和TG酶交联作用改善牛肉制品质构的初步研究 2. Effect of calcium chloride and vitamin c injection on beef quality; 注射氯化钙和Vc对牛肉品质的影响 3. Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef; 电刺激和延迟冷却对牛肉食用品质的影响 3) bovine muscle 牛肉 1. [OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples. 【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。 2. A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described. 建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。 4) beef and beef products 牛肉及牛肉制品 5) artificial beef 仿生牛肉 1. Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment; 辣椒红色素的微波提取及在仿生牛肉中的应用研究 2. The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched. 以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。 6) beef slice 干切牛肉 1. Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice; 干切牛肉冷冻干燥中高速率升华条件的动态研究参考词条牛肉片牛肉凝胶熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉珠光体基体路由记录分析补充资料：风味牛肉煲风味牛肉煲主料：牛腱子肉辅料：小土豆、小萝卜、番茄、葱、姜调料：盐、白糖、酱油、高汤精、辣椒面、料酒、胡椒粉、香叶、八角烹制方法： 1、将牛肉切成块，加入酱油、料酒、胡椒粉、姜末腌制片刻； 2、将小土豆和小萝卜一起放入水中，加盐煮熟； 3、坐锅点火倒油，下葱、姜爆香，放入番茄煸一下，放入牛肉翻炒，加酱油、辣椒面、料酒、香叶、八角、糖调味，倒入适量开水，转入电沙锅中炖两小时，炖好后放入小萝卜； 4、将小土豆放入炒锅中干煸至表皮发黄，倒入炖好的牛肉与汤，加少许糖大火收汁即可。特点：味道醇厚，新鲜味美。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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