carp in brown knots

Study of the roast pigeon′s making and its sterilizing technics;

红烧乳鸽的制备及其灭菌工艺的研究

After canned stewed pork with brown sauce was cleaned,basketed,sterilized and incubated,we succeed in producing good quality stewed pork with brown sauce.

红烧肉是广大消费者都喜欢的菜肴,红烧肉罐头的出口量逐年增大。

The flavouring substances in stewed pork with brown sauce are, in fact, the complicated mixtures formed through such chemical reactions in cooking process as heat decomposition of amino acid, thi-amine and esters, Millard reaction of sugar with amino acid and etc.

红烧肉的风味物质是在烹调过程中通过氨基酸、硫胺素、脂类的热分解、糖和氨基酸的美拉德反应等形成的复杂混合体。

Fifteen rice trace in sintering soil of Duling ao ruin were studied with scanning microscope.

用扫描电镜对独岭坳遗址红烧土中解剖出来的 15粒稻谷印痕进行了观察研究 ,发现其粒形似籼而双峰乳突纵横排列特征近于粳稻 ,尚留有茶陵野生稻的某些特征 ,推测属于二向演化的原始小粒栽培粳稻类