1) Dry-Braised Chicken in Chili Sauce
干烧鸡
3) roasted chicken
烧鸡
1.
Study on sterile thermal vacuum packing technology of roasted chicken;
烧鸡无菌真空热包装生产工艺的研究
2.
The roasted chicken were treated with two-stage sterilization of low temperature-heat (85 ℃, 30 min; 90 ℃, 30 min; 95 ℃, 30 min) and microwave (900 W, 2 min) sterilization respectively after vacuum packaged.
对真空包装后的烧鸡采用低温(85℃、30min;90℃、30min;95℃、30min)和微波(900W、2min)两种方式进行二次杀菌处理,结果表明,低温水浴杀菌效果明显优于微波杀菌。
4) Roast chicken
烧鸡
1.
Research on Changes of Main Nutrient Composition in Processing of Roast Chicken
烧鸡加工过程中营养成分变化研究
2.
The effects of different packaging and storage conditions on storage characteristics of roast chicken were investigated.
研究不同包装方式和贮藏条件对烧鸡贮藏特性的影响。
3.
To reserch the possibility of prolonging the roast chicken storaging with stable chlorine dioxide.
探讨稳定态二氧化氯(ClO2)对烧鸡保鲜效果及延长其货架期的可能性。
5) roast chicken technology
烧鸡工艺
6) Daokou Carbonado
道口烧鸡
1.
Studies on preparation of ultra-micro spice powder of Daokou Carbonado flavor by freeze grinding technology;
低温粉碎技术制备道口烧鸡风味超微辛香调味粉工艺研究
2.
Studies on supercritical CO_2 extraction of spice blends of Daokou Carbonado flavor were carded out in this paper.
在 CO_2流速和分离压力恒定的条件下,通过单因素和正交试验探讨了萃取压力、萃取温度、萃取时间、分离温度四个参数对本公司开发的道口烧鸡风味复合辛香料进行超临界 CO_2萃取的影响,并确定了最佳提取工艺:萃取压力30MPa、萃取温度50℃、萃取时间120min、分离温度30℃、CO_2流速为20g/min,分离压力为10MPa。
补充资料：土豆干烧鸡
原料：
仔公鸡1只(约1000克) 土豆干200克 豆瓣50克 姜片10克 葱花10克 蒜苗节25克 精盐、料酒、味精、白糖、胡椒粉、鲜汤、精炼油各适量
制法：
1.仔公鸡宰杀后治净，斩成3厘米见方的块；土豆干用温水浸泡至回软。
2.净锅上火，注入精炼油烧热，下入姜片、蒜苗节炒香，接着倒入鸡块翻炒至吐油，烹入料酒，下入豆瓣炒香出色后，掺入鲜汤，放入土豆干，调入精盐、味精、白糖、胡椒粉，烧至鸡肉熟透时，撒入葱花，起锅装盘，即成。
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