查询词典 beef extract

Natural creatural beef extract: beef bone extract powder,chicken bone extract powder,pork bone extract powder,etc.

天然动物骨物抽提系列：牛骨白汤、牛骨汤粉、鸡骨白汤、鸡骨汤粉、猪骨白汤、猪骨汤粉等。

Eight Qinchuan cattles(3 males,3 females and 2 steers) were slaughtered and carcass were divided up to 16 retail cuts: tenderloin, striploin, ribeye, high rib, brisket, rib cut, beef rump, topside, knuckle, silverside, fore beef shank, rear beef shank, triangle meet ,beef neck and beef shoulder, from which the following items, including content of water, crude ash, crude fat, crude protein, meat colour, pH value, tenderness and water holding capacity were measured.

本研究选取发育正常、健康无病、年龄在1.5岁的秦川牛公牛3头、母牛3头、阉牛2头共8头牛进行屠宰，对牛柳、西冷、眼肉、上脑、胸肉、肋条肉、臀肉、米龙、膝圆、黄瓜条、牛前腱、牛后腱、牛腩、牛前柳和牛前等16个部位取样进行水分、粗灰分、粗脂肪、粗蛋白、肉色、pH、嫩度和系水力8项指标测定。

Water, Beta-glucan, Ascorbic acid, Tri Sodium Ascorbyl Palmitate Phosphate, Magnesium L-ascorbyl -2-phosphate, PEG-60 hydrogenated castor oil, Lecithin, Coceth-7 / PPG-1-PEG 9 lauryl glycol ether/PEG 40 hydrogenated castor oil, DL-panthenol, Retinyl, palmitate, Anthemis Nobilis Flower extracts, Pinebark extract, Phellinus linteus extract, Phellinus linteus / Rice Ferment Extract, Onion extract, Aralia Elata Root Extract, Grape extract, Sandalwood oil, Myrtle oil, Orange oil, 1,3-Butylene glycol, Glycerin, Xanthan gum, Tocopheryl acetate, Ethanol, Methyl paraben

水， β-葡聚糖，抗坏血酸、三磷酸抗坏血酸棕榈酸酯钠、维他命 C 磷酸镁盐、聚乙二醇- 60氢化蓖麻油、卵磷脂、椰油醇聚醚-7 / PPG-1-PEG-9 月桂二醇醚/聚乙二醇40氢化蓖麻油，消旋泛酰醇，视黄醇，棕榈酸盐，白花春黄菊花提取物， Pinebark提取物，桑黄提取物，桑黄/水稻发酵提取物，洋葱提取物，辽东楤木根提取物，葡萄提取物，檀香油，桃金娘油，橙油， 1，3 -丁烯乙二醇，甘油，黄原胶，生育酚，乙醇，羟苯甲酯

Ingredients: Water, Olive Leaf Extract, Peppermint Extract, Thyme Extract, Lavender Extract, Zinc Sulphate, Witch Hazel Distillate, Azulene, Sodium Hyaluronate, Rosemary Extract, Eucalyptus Extract, Phenoxyethanol, Polysorbate 20

无酒精配方，含橄榄叶、薄荷、薰衣草、金缕梅及锌盐等收敛滋润成分，同时透明质酸钠提供了良好的保湿效果，有助于恢复肌肤干净清爽并具有良好的杀菌消炎能力，适合混合到暗疮皮肤使用。

Ingredients: Water, Olive Leaf Extract, Peppermint Extract, Thyme Extract, Lavender Extract, Zinc Sulphate, Witch Hazel Distillate, Azulene, Sodium Hyaluronate, Rosemary Extract, Eucalyptus Extract, Phenoxyethanol, Polysorbate 20

无酒精配方，含橄榄叶、薄荷、薰衣草、金缕梅及锌盐等收敛滋润成分，同时透明质酸钠提供了良好的保湿效果，有助於恢复肌肤干净清爽并具有良好的杀菌消炎能力，适合混合到暗疮皮肤使用。

For the extract flavor、beef extract 、 pork extract 、 chicken extract drying and sterilization.

用于调味浸膏-牛肉浸膏、猪肉浸膏、鸡肉浸膏的烘干杀菌。

The mixed sown pasture of white clover and cocksfoot, which was the most typical grassland type on the Yun-Gui plateau, and the ideal beef cattle varieties such as shorthorn and cross-bred breed cattle by three components , which were adapted to be raised and grazed on the pasture in the south of China were studied as follows: Firstly, the basic data regarding pasture production, beef cattle production, grazing management and running management inside and outside of China were collected in flocks on the basis of collectivity optimization for beef cattle grazing system on sown pasture and a whole set of system of indicator management for beef cattle production had been studied on the whole aspects in order to manage every factor affecting on grazing system in fix quantity.

在对人工草地肉牛放牧系统进行总体优化的基础上，收集大量国内外有关牧草生产、肉牛生产、放牧管理和经营管理等方面的大量基础资料，从系统角度研究出一套完整的肉牛生产的指标管理体系，以对影响放牧系统的各个因素进行定量化管理；2。

Simultaneously, the total extractible myoglobin decreased and the proportion of metmyoglobin increased significantly when the pressure above 400MPa. Beef discoloration after pressure processing may result from oxidation of ferrous myoglobin to ferric metmyoglobin, globin denaturation and structural changes. At 40℃, the changes of beef color was similar to that of room temperature's. When the temperature rise to 60℃, most of muscle proteins denatured, a small quantity of native myoglobin could not affect the color of beef significantly. Therefore, protein denaturation was attributed to the main cause of discoloration in beef muscle after pressurization at 60℃.

压力处理导致色泽变化的直接原因可能是由于二价铁的肌红蛋白氧化成三价铁的高铁肌红蛋白、球蛋白的变性及结构的变化所致。40℃时的压力处理，色泽的变化规律与室温下相似，只是色泽变化的程度更为剧烈，蛋白质变性在色泽变化中起到的作用逐渐加强。60℃下的压力处理，绝大部分蛋白质发生变性，少量未变性的肌红蛋白对色泽不会产生明显的影响，此温度的压力处理，蛋白质变性是造成肌肉失去红色的主要原因。

The invention discloses a convenient, rapid manufacturing method of Chinese libanom sausage, which comprises the following steps: 1 preparing pickling agent with 2% salt, 0.3% calcium chloride, 0.45% composite phosphate, 15-18g/100kg beef sodium nitrite, 170-180g/100kg beef sodium nitrite, 2 allocating condiment material with 100kg mother beef, 450-550g salt, 3.5-4.5kg sugar, 450-550g mustard, 0.8-1.2kg ginger and garlic (1: 1), 32-38g meat, 350-450g white pepper powder, 180-220g chili powder and 650-680g cumin powder, 3 cutting beef into blocks, pickling for 5-6 days, fermenting at 43 deg.c for 1-2 days, controlling moisture at 80-90% to reduce at 50-70% within 3-4 days, stopping manufacturing when the weight loss is 20-30%.

内容包括：1以占牛肉重量2％比例的食盐、0.3％的氯化钙和0.45％的复合磷酸盐与15～18g/100千克牛肉的亚硝酸钠、170～180g/100千克牛肉的硝酸钠构成中式黎巴嫩香肠加工用腌制剂。2中式黎巴嫩香肠的香辛料配方为母牛肉：100kg、食盐450～550g、糖3.5～4.5kg、芥末450～550g、姜蒜(1∶1)0.8～1.2kg、肉蔻32～38g、白胡椒粉350～450g、辣椒粉180～220g、孜然粉650～680g.3中式黎巴嫩香肠加工工艺特点为，将发明的腌制剂涂抹于卫生安全牛肉修割切块表面，腌制时间为5～6天；发酵加工温度条件为：43℃，发酵加工1-2天内湿度控制在80％～90％，在3-4天下降为50～70％，当失重为20％～30％的时候结束加工。

LION : Let's see roast beef, beef wellington, chipped beef, beef tartar...

让我想想，有什么可吃的。烤牛肉、惠灵顿牛肉、削牛肉片、 TARTAR 牛肉。。。

If you were not , and OS X just booted normally, have no fear.

如果你没有，和OS X刚刚启动通常，没有恐惧。

I only want to preserve our all .

我只想保存好我们的一切