查询词典 mess beef

Miao of beef products from "Dengying beef," fourth-generation Dizhuan, food senior engineer in charge of Mr. He Yuequan, has been developed Dengying beef, Zhang beef tea, beef jerky, beef, grain, beef Lu Zhi, Shousi beef, beef -, Longxu in high-grade beef and gifts such as the nine series with more than 50 varieties.

妙达牛肉制品由"灯影牛肉"第四代嫡传、食品高级工程师何跃全先生主理，现已开发灯影牛肉、樟茶牛肉、牛肉干、牛肉粒、卤汁牛肉、手撕牛肉、牛肉松、龙须牛肉及中高档礼品装等九大系列50余个品种。

Our main business are: spicy beef, beef jerky, crispy beef, asparagus beef, beef juice, beef tea, beef song.

我们主要经营的有∶麻辣牛肉、牛肉干、香酥牛肉、龙须牛肉、果汁牛肉、香茶牛肉、牛肉松。

Aili licensing existing family of products: Pingyao beef, Spiced beef, Spiced Donkey Meat, stewed pork, smoked chicken, bullwhip, donkey-bao, pig meat, cattle cut, half chickens, six delicious beef, a commodities-beef, fragrant and hot rabbit meat, dog meat, one-Donkey Meat, one-dog meat a goods-Spiced beef, a 1,419-beef products, a commodities-beef meat, a goods-Eleusine indica, a Chicken gizzards, a Chicken necks, Spiced Chicken Claw, cattle tendons, and so more than 20 varieties more than 40 specifications, product as the more than 20 provinces and municipalities autonomous regions, and companies in Beijing, Tianjin, Stone City , Zhengzhou, Xian and so have offices.

冠云牌系列产品现有：平遥牛肉、五香牛肉、五香驴肉、红烧猪蹄、熏鸡、牛鞭、驴宝、牛腱肉、牛里脊、半只鸡、六味香牛肉、一品香牛肉、香辣兔肉、狗肉、一口香驴肉、一口香狗肉、一品香五香牛肉、一品香鲜辣牛肉、一品香牛腱肉、一品香牛筋、一口香鸡胗、一口香鸡脖子、五香凤爪、牛蹄筋等20多个品种40多个规格，产品远销全国20多个省市自治区，公司在京、津、石市、郑州、西安等均设有办事处。

No sleep no time no mercy i gotta hit em low low ground i'm low key when i spit it less carb more protein my body fitted one step to two step the routine no sign of morphine my body need iy take a trip to oc to cop live it just sip the caffeine i gotta get it one step to step the routine got it now it's going down now no time dont mess boy let's show you how just to move it let me show you just to groone now come inside let me show you how no time dont mess around boy let show you how just to move it work it out lets do girl so flwxible, accessible so hot like the sunshine mexico just feel the beat mr.bexter flow so hot so hot hot check the routine work it out just work it out mr.bexter jc turm it out sing it so fly show you what i'm about so hot so hot hot check the routine got it now it's going down now no time dont mess boy no time baby dont mess around check the routine now lets get down come inside let me show you how no time dont mess around boy no time baby dont mess around check the routine now lets get down

没有睡的时间没有怜悯我得打时间低低地，我低调，当我吐出来减少碳水化合物的蛋白质我的身体装一步一步的两个常规没有迹象吗啡需要我的身体是Iy 采取以法团，前往现场有警察刚喝咖啡因我得得到它一步步走向常规现在得到它现在下降没有时间请勿乱男孩让我们告诉您如何只将它让我告诉你现在只是groone 里面让我来告诉你如何周围没有男孩的时间请勿乱让我们告诉您如何只将它的工作中可以做女孩如此flwxible，访问这么热的阳光一样墨西哥只是觉得节拍mr.bexter流这么热这么热热例行检查工作，这只是工作中出 mr.bexter Jc的页转到出来这样唱飞告诉你什么，我对这么热这么热热例行检查现在得到它现在下降没有时间请勿乱男孩没有时间大约婴儿请勿乱现在的例行检查可以坐下里面让我来告诉你如何周围没有男孩的时间请勿乱没有时间大约婴儿请勿乱现在的例行检查可以坐下

The 16 cuts, according to their meat quality, were classified into 3 major characteristics groups: tenderloin, high rib, ribeye and striploin were classified as one group, belonging to high grade meet; fore beef shank, rear beef shank, beef flank, beef neck, knuckle, triangle meat and beef shoulder were classified into the second group; silverside, topside, beef rump, rib cut, and brisket, the third group.

聚类分析结果表明牛柳、上脑、眼肉、西冷4个部位的牛肉在品质上相似而聚为一类，属于高档牛肉；会牛扒、米龙、臀肉、肋条和胸肉则划归为第二类，属于中档牛肉；前腱、后腱、牛腩、牛前、和尚头、前柳和肩肉则聚为第三类，属于一般档次的牛肉。

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。

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。。。

The system can be widely used in belt weighing and batching process control,etc.

介绍了基于智能模糊控制的嵌入式配料系统的设计方法，对模糊PID控制过程和系统调零作了重点的讨论，同时给出了PID控制的程序流程图和系统定长调零子程序。

"I dunno," she answered,"but if you show me aroun', I'll recognize it from the lighthouse just outside the porthole."

"我不知道，"她回答说，"如果你能带我转转，我能认出来的，因为灯塔就在舷窗外。"