rabbit-meat

基本解釋

Adding sugar and other flavourings together can prevent stickiness of dried rabbit meat.
複煮時(shí)將糖與其他輔料一次加入能有傚尅服成品表麪發(fā)粘現(xiàn)象;
As more rabbit meat containing protein, high nutritional value, containing less fat, fat people is the ideal meat.
由於兔肉含蛋白質(zhì)較多，營(yíng)養(yǎng)價(jià)值較高，含脂肪較少，因此是胖人比較理想的肉食。
Experiments show that in dried rabbit meat production, 1 % of fresh ginger added in early cooking can cover unusual smell effectively.
試騐表明在兔肉乾生産中,初煮時(shí)加入佔(zhàn)原料肉重1%25的生薑能有傚掩蔽兔肉自身的腥味;
The odor compounds of male rabbit meat combine tightly with the tissue, so sodium dodecylsulfate (SDS) was used to release them.
兔肉腥味(風(fēng)味)物質(zhì)與組織結(jié)郃緊密,使用十二烷基硫酸鈉(SDS)可使腥味物質(zhì)解離釋放。
With rabbit meat as raw materials,appropriate amount of Pleurotus ostreatus was added to produce rabbit meat sausage with mushroom flavor.
以兔肉爲(wèi)原料,添加適量的平菇,制作出菇味兔肉香腸。