2) deep-fried beef
油炸牛肉
1.
The antioxidant effects of cassia oil and clove oil used in processing of deep-fried beef were systematically studied,as well as the main processing factors affecting the antioxidant effects.
以黄牛肉为研究对象,应用正交试验设计和理化分析方法研究丁香油和肉桂油在油炸牛肉加工中的抗氧化性,比较不同加工参数对其抗氧化性的影响。
2.
In this paper, antioxidant effect of cassia essential oil and clove essential oil to deep-fried beef during the frying process and storage have been systematically researched, as well as the main influence of factors to antioxidant effect of cassia essential oil and clove essential oil in deep-fried beef.
本文对香辛料精油(肉桂油和丁香油)在油炸牛肉加工和贮藏过程中的抗氧化作用的规律，以及各种因素对肉桂油和丁香油发挥抗氧化性的影响做了系统研究。
3) Pickled with Beef
炸菜牛肉
4) deep-fried veal slices
炸小牛肉片
5) Deep-fried beef with egg and noodles
炸牛肉蛋面
6) Deep-fried veal croquettes
炸小牛肉圆
补充资料：酥炸牛肉
主料：牛肉400克。
辅（调）料：鸡蛋1个、淀粉10克、面粉50克、清油1000克。备
常用调料若干。
烹调方法：牛肉切成长方块，投沸水锅中焯水后洗净。沙锅中加清水，放入牛肉、姜、葱、桂皮、八角、花椒、料酒、糖、酱油、盐、味精，旺火烧沸，再用小火焖酥，大火收干卤汁，牛肉晾凉待用。用鸡蛋、面粉、清水调成蛋糊。
净锅置旺火上添入清油，烧至五六成热时，将牛肉挂上蛋糊，入油锅肉炸至金黄色捞出装盘，随带椒盐和番茄沙司上桌。
成品特点：色泽金黄，香酥肥美。
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