1) Peking Duck
北京片皮鸭
2) ROAST DUCK,BEIJING STYLE
京式片皮鸭
3) Beijing roast ducks
北京烤鸭
1.
Preliminary research on gas chromatographic fingerprint of Beijing roast ducks aroma;
北京烤鸭香味气相指纹图谱技术研究初探
2.
(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,2-acetylthiazole,2-methyl-3-furanthiol,2,3,5-trimethylpyazine,3-hydroxy-4,5-dimethyl-2(5H)-furanone and 2pentyl-furan were identified from Beijing roast ducks.
同时蒸馏提取法提取北京烤鸭香味成分,提取物经V igreux柱浓缩后,用气-质联用仪对其进行分析。
3.
Using simultaneous distillation-extraction technique,the volatile aroma compounds of Beijing roast ducks was investigated by means of GC-MS.
采用同时蒸馏提取法提取北京烤鸭香味成分,提取物经V igreux柱浓缩后,用气-质联用仪对其进行分析。
4) Beijing Duck
北京鸭
1.
The Structure of Lecithin∶Cholesterol Acyltransferase(LCAT) cDNA and Its Protein from Beijing Duck;
北京鸭卵磷脂胆固醇酰基转移酶的cDNA和蛋白质的结构分析
2.
Cloning and sequencing analysis of VIP gene from Beijing duck;
北京鸭血管活性肠肽基因cDNA片断的克隆及序列分析
3.
Molecular cloning of IGF-1 partial cDNA and the development change of expression in the Beijing duck s breast muscle;
北京鸭IGF-1cDNA部分序列的克隆及其在胸肌组织表达的发育性变化
5) Pekin duck
北京鸭
1.
Size, distribution, and density of retinal ganglion cells of the Pekin duck;
北京鸭视网膜节细胞的大小、密度和分布
2.
Study of Synthetic Selection Index of Breast Meat Weight and Breast Meat Rate with Main Body Size and Body Weight Traits in Pekin Duck;
用北京鸭主要体尺体重指标制定胸肉重、胸肉率的综合选择指数初探
3.
Cell size,number and density in the retina ganglion cell layer of Pekin duck retina at different embryonic age;
不同胚龄北京鸭视网膜节细胞层细胞大小、数量及密度
6) Peking duck
北京鸭
1.
Cloning,expression and polyclonal antibodies production of Peking duck CD8α;
北京鸭CD8α分子克隆与表达及其多克隆抗体制备
2.
Ultrastructure of the lymphotic sinus in lymph node of Peking duck;
北京鸭淋巴结中淋巴窦的超微结构
3.
Study on bioefficacy of methionine hydroxy analogue relative to methionine in Peking duck;
北京鸭蛋氨酸羟基类似物相对蛋氨酸生物学效价的研究
补充资料：北京片皮鸭
原料:北京鸭1只,糖水,葱,甜面酱,鸭饼.
做法:
1．用气筒从鸭脖子刀口处打气到皮下脂肪和结缔之间，使气体均匀地充满填鸭全身；
2、取出内脏，用高粱杆支撑于脊骨和胸脯三岔骨之间；
3、由刀口处灌水，从肛门处放出，反复清洗干净为止；
4、在颈上将铁钩斜穿颈上，将鸭挂起
5、用开水浇烫皮，使皮肤光滑紧绷
6、用糖水淋鸭身
7、将鸭子吹干
8、在鸭肛门做堵塞。灌入八成满的开水，鸭入挂炉，烤至上色成熟时出炉。
9、将鸭切成片，食用时同葱白段、甜面酱各少许，卷入鸭饼即可。
全聚德烤鸭的制作方法是挂炉烤制。首先要用独家拥有的佐料涂于生鸭之上。然后是掌握火候。火欠则生，火过则黑。烤好的鸭子色呈枣红，鲜艳油亮，皮脆肉嫩。
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