1) crisp cake with jam and cocoanut filling
果酱梆茸酥
2) mashed garlic cake
蒜茸香酥
3) chicken paste
鸡茸酱
4) spiced crisp duck
香酥酱鸭
1.
The effectiveness of a single treatment with nisin, glycin, natamycin or lysozyme in the preservation of vacuum-packed spiced crisp ducks stored at 37 ℃ was investigated by examining the change of total bacterial count at intervals of 7 d.
使用乳酸链球菌素(Nisin)、甘氨酸(Glycin)、纳他霉素(Natamycin)、溶菌酶(Lysozyme)四种天然防腐剂处理香酥酱鸭,以37℃恒温贮存7d时酱鸭中菌落总数、挥发性盐基氮(TVB-N)值测定结果为基础进行综合评分,通过双指标正交试验确定天然复合防腐剂应用于酱鸭生产的最佳配方。
5) cracked juice sac
果茸
1.
Technology of joint production of citrus cracked juice sac and juice
柑橘果茸与果汁联产工艺技术
6) Deep-Fried Boneless Duck with Taro Puree
芋茸香酥鸭
补充资料：果酱
用水果加糖、果胶制成的糊状食品。也叫果子酱。
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