1) Mongolian beef jerky
蒙古牛肉干
1.
To improve traditional Mongolian beef jerky making technology ,beef leg muscles were selected as raw material and vacuum drying was employed in stead of traditional air drying.
本试验以牛肉后腿为原料,用真空干燥代替传统风干方法,对蒙古牛肉干传统工艺及其参数进行了改进研究。
2) Sautéed Mongolian Beef
蒙古牛肉
3) Mongolian beef with bamboo shoots
蒙古牛肉片
4) mongolian Cattle
蒙古牛
1.
In 1970s ,specialized beef cattle breeds such as Angus,Limousin,Charolais,Simmental were introduced to crossbreed the Mongolian cattle.
上世纪70年代以来锡林郭勒盟先后引进安格斯、利木赞、夏洛来、西门塔尔等肉牛品种改良蒙古牛。
2.
The selective grazing behaviour of Mongolian sheep and Mongolian cattle during 24-hour period was observed in spring,summer,autumn,and winter respectively.
分别在春、夏、秋、冬四季对蒙古牛和蒙古羊24小时放牧周期内的选择性采食行为进行了观测研究。
3.
The grazing behavior of Mongolian cattle during 24-hour period, including the behavior of foraging, standing, wandering, resting, ruminating, drinking, urinating and defacating, was observed in the spring of 1997 at a natural pasture in Duolun County.
１９９７年春季（５月中下旬）在内蒙古锡林郭勒盟多伦县测定了蒙古牛的牧食习性，研究了蒙古牛的采食、站立、游走、卧息、反刍、饮水和排泄行为。
5) Mongolia cattle
蒙古牛
1.
Six DNA sequence polymorphisms were identified in the Mongolia cattle,o f which three were amino acid substitution,and three were silent mutatio ns.
实验以2头双肌皮埃蒙特牛和30头蒙古牛基因组DNA为模板,针对牛myostatin基因设计了3对引物并扩增了3个外显子和部分5'调控区。
2.
The grazing behavior of Mongolia cattle during 24-hour period,including the behavior of foraging,standing,wandering,resting,ruminating,urinating and defacating,was observed during May and December,1997,at a natural pasture in Duolun County.
１９９７年５月～１２月在内蒙古锡林勒盟多伦县测定了蒙古牛四季的牧食习性，研究了蒙古牛的采食、站立、游走、卧息、反刍和排泄行为。
补充资料：蒙古石锅牛肉
蒙古石锅牛肉
蒙古石锅牛肉（创新湖南菜）
蒙古牛肉最大的特色就是以大片的牛肉为主要原料，为了适合湖南人的口味， 在做法上溶入了香辣的口感。
原料：牛肉，姜、蒜子、生粉、孜然粉、十三香、牛肉酱、辣妹子、松肉粉等。青红椒，花生碎
制作：
（1）牛肉横切成大片。
（2）腌制，将生油、生粉、松肉粉、盐、味精、麻油与牛肉一起腌制，搅拌均匀。把腌好的牛肉，放入四成热的油里煎一小会，这样煎出来的牛肉才会鲜嫩，而且煎制的味道也是香气四溢。
（3）放入调酱汁，牛肉酱，孜然粉，辣妹子酱，下入青红椒圈翻炒均匀。
（4）将炒好的牛肉放入石锅内撒花生碎上桌即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。