The effect of different cooling methods on sauce beef;
不同冷却方式对酱牛肉冷却效果的影响
The paper initially studies the preservative measures of sauce beef under the normal temperature(25℃).
初步研究了常温(25℃)条件下酱牛肉的防腐保鲜措施。
Sauce beef was packed with nano-packing at room temperature for 28 days,Sensory quality,physical and chemical quality and micro indexes were analyzed to investigate the effects of nano-packing on preservation quality of sauce beef.
用纳米包装材料和普通聚乙烯材料包装酱牛肉,分别对其理化指标、感官指标和微生物指标进行分析。
Effects of pasteurization on the shelf -life and keeping -quality of vacuum -packed spiced beef;
低温杀菌对真空包装酱牛肉货架期及品质的影响
Analysis of Odors from Beijing Spiced Beef by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
固相微萃取和气相色谱-质谱法测定北京酱牛肉中的挥发性成分
There are obvious decreases of total bacterial counts,TVB-N value,TBA value and lipid oxidation of the spiced beef with low temperature water bathing sterilization during storage.
对真空包装后的酱牛肉采用低温水浴杀菌和微波两种方式进行二次杀菌处理,结果表明,低温水浴杀菌效果优于微波杀菌。
According to the producing technology condition of traditional braised beef with soy sauce,volatile flavor compounds in the heating process were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.
根据传统酱牛肉的生产工艺条件,采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)法,分析检测了传统酱牛肉加热过程中的挥发性风味成分。
Volatile flavor compounds of traditional Chinese Hongkong braised beef with soy sauce were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.
采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)法,分析检测了香港酱牛肉的挥发性风味成分,共鉴定出78种风味化合物,包括醛类(15种)、酮类(4种)、烃类(17种)、酯类(10种)、醚类(2种)、醇类(12种)以及含氮含硫及杂环化合物(18种)。
Study on applying microwave heating to Chinese Spiced Beef preservation
微波杀菌在酱牛肉保鲜中的应用研究
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
Processing technology and quality control of spiced and sauced beef with flexible package
软包装酱牛肉的加工工艺及质量控制
In Beijing, the best-known spiced beef is made in Yue Sheng Zhai.
月盛斋的酱牛肉在北京，最有名的牛肉制作工艺就是月盛斋。
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
Isolation, Identification and Microflora Compositions of Spoilage Bacteria in Vacuum-packaged Beef
真空包装酱牛肉中腐败细菌的分离、初步鉴定与菌相变化分析
Analysis of Odors from Beijing Spiced Beef by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
固相微萃取和气相色谱-质谱法测定北京酱牛肉中的挥发性成分
Study on Microbial Contamination and Solution in Naked Soled Sauce Beef
酱牛肉裸露销售与简易包装销售中微生物变化的研究
Application of Fuzzy Integrated Evaluation to Sensory Quality Analysis of Chinese Traditional Spiced Beef
模糊数学综合评判法在酱牛肉感官评价中的应用
Chutney veal curry French style
法国查尼酱小牛肉咖喱
Goulash is seasoned with paprika.
用辣酱粉给菜炖牛肉调味。
Put the beef, the lettuce and some salad dressing into the bread.
把牛肉，生菜和沙拉酱夹进面包里。
Well, it is sliced veal fillet, served with a wild mushroom sauce.
侍者: 嗯，是奶油野菇酱拌小牛肉丝。
Study on the Relationship of Pretreatment and Shivering Technology with the Quality of Beef Jam
细化加工技术与牛肉酱品质特性研究
beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled.
牛肉或鸡肉、海鲜浸泡在香酱油里，烤或炸。
"beef Wellington:a fillet of beef covered with paté de foie gras, encased in pastry, and baked."
威灵顿牛肉馅饼:夹在馅饼或点心里的涂以鹅肝酱的牛肉片。
(Japanese) thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce.
（日本）薄的牛肉（或鸡肉、猪肉）条，和洋葱、青菜和酱油在餐桌上简单烹制。
Filet steak in chips to cook with hot sauce that made up of garlic, chili, Szechuan pepper, butter and cream.
菲力肉切为牛柳薄片，佐以蒜末、牛油、鲜奶油制成的四川麻辣红酱。