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金华火腿

网络Jinhua ham; Kam Wah Ham; Chinese Ham

金华火腿

网络释义

金华火腿

Jinhua ham

【初学者必读】西点的基础知识_OH熊猫HO_新浪博客 ... American Ginseng 花旗参 Jinhua Ham 金华火腿 Fox Nut 芡实 ...

Kam Wah Ham

Other ... Fish Lips 鱼唇 Kam Wah Ham 金华火腿 Suckling Piglet 乳猪 ...

Chinese Ham

Cookery Family - 中英日西点材料用语翻译 ... 米粉 Vermicelli 金华火腿 Chinese Ham 芫荽 Coriandor ...

Yunnan Ham

Lunar New Year 2009 ... 蚝豉 Dried Oyster 金华火腿 Yunnan Ham 花旗参 American Ginseng ...

small is more nutritious

生活共生 Taiwan... ... 小羊排 Lamb Steak 金华火腿 small is more nutritious 国际慢食台北会 Slow Food International ...

Fila

安徽餐饮美食 -安徽合肥龙门炭烤羊腿店... ... 三木 sunwood 金华火腿 Fila 玛格 MACIO ...

Country style

... Processed cheese，经过调和，包装成片的，台湾市面常见 Country style， 金华火腿 乳酸发酵 II Lactic Fermentation II ...

例句：

Ingredients : Water Jinhua ham, pork, chicken, abalone, salt, sugar, longan, ginger, Monosodium Glutamate and IMP+GMP.

配料：水、金华火腿、猪肉、鸡、盐、糖、龙眼、姜、谷氨酸钠、核苷酸二钠。

Lay the fish fillet, dry mushrooms, winter melon and cooked ham in alternative layers on a plate .

把鱼片、冬菇、冬瓜片及金华火腿相间排碟上。

Pour sauce over the cabbage and arrange Chinese ham on top.

芡汁淋于绍菜上，再排上金华火腿。

The Properties and Traditional Processing Technology of 'Jinhua Huotui'

中国金华火腿的特点及传统加工工艺

Thinly slice Chinese ham , arrange on a plate , sprinkle with sugar and wine, steam for 20 minutes .

金华火腿切薄片，排放碟上，洒糖及酒调味，隔水蒸 20 分钟。

Inaddition, the mixture will usually contain candied winter melon , jinhuaham, or pieces of rock sugar as additional flavouring .

此外，该混合物通常包含蜜饯冬瓜，金华火腿，或件冰糖额外调味。*

Rinse yunnan ham with boiling water and shred .

金华火腿过滚水后切幼丝。

One half will become salty flavored duck , the other half will become ham .

一半做成盐水鸭，做成金华火腿。

The change of subcutaneous lipids during the processing of traditional Jinhua Ham

传统金华火腿加工过程中皮下脂肪的变化

Studies of the protein degradation during the processing of Jin-hua Ham

金华火腿加工过程中蛋白质降解情况的研究

Research on producing Jinhua Ham flavor base by modulating the exogenous enzyme activity

外源酶调控生产金华火腿风味调味料的研究

Correlation Study Between Proteolysis and Processing of Jinhua Ham

金华火腿工艺过程蛋白质水解及其相关性研究

Prospect of Study on the Jinhua Ham Maturating and Microorganism Fermenting

金华火腿成熟与微生物发酵的研究进展

Isolation and Identification of Jin-Hua Ham Flavor and Their Forming Mechanism

金华火腿重要香味化合物的分离鉴定及其生成机理初探

Studying on Flavor Characteristics of Different Grades Jinhua Ham

不同等级金华火腿风味特点研究

Time Related Changes in Flavor Compounds of Jinhua Dry-Cured Ham during Processing

金华火腿生产过程中风味成分的变化

Study on the characteristics of lipolysis during processing of Jinhua ham

金华火腿生产过程中脂质水解特性研究

Changes of Fatty Acid in Intramuscular Lipids during Processing of Jinhua Ham

金华火腿加工过程中肌肉肌内脂的水解变化研究

Predictive Growth Model of Aspergillus versicolor in Jinhua Ham

金华火腿中杂色曲霉的生长预测模型

Enzymatic extraction of flavor precursor from jinhua ham

酶法提取金华火腿中的风味前体物质

金华火腿

金华火腿

Jinhua ham

Kam Wah Ham

Chinese Ham

Yunnan Ham

small is more nutritious

Fila

Country style

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