肉汤

基本解释 (translations)

bouillon  ·  brewis  ·  broth  ·  gravy  ·  broths  ·  bouillons

与肉汤相关的网络例句 [注：此内容来源于网络，仅供参考]

Add broth, pumpkin, apple, apple cider, sage, allspice, and cinnamon; cover and bring to a boil.

这个时侯你就可以把肉汤、南瓜、苹果、苹果醋、红根草和肉桂，然后盖上盖子把这一大锅煮沸。

Since ancient times, people here do not like go to a restaurant, because the more traditional Scottish food is home-style cooking, a bowl full of oatmeal broth , a thick Scottish sirloin steak, accompanied by mashed potatoes and vegetables, and finally, on a cream filled apple butter pudding, which ...

此地人自古不爱去饭馆，因为传统的苏格兰食物多是家常烹饪，满满一碗燕麦肉汤，一片厚墩墩的苏格兰牛腰肉，配上马铃薯泥和蔬菜，最后再上一只淋满奶油的苹果布丁，这。。。

In cooking , a consomméis a type of clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining processinvolving egg protein.

清炖肉汤是一种清羹汤，用味道丰富的原汤或肉汤制成，通常经过用蛋白质澄清的过程。

METHODS: Rats were subjected to 30% TBSAⅢ°scald on the back and followed by feed with medicined diet, bouillon and physiological saline with 2 mL per order for 2 times per day, respectively.

药膳喂养组、肉汤喂养组、常规喂养组实施背部30%体表面积Ⅲ度烫伤，伤后早期分别给予药膳、肉汤和生理盐水，2 mL/次，2次/d。

This study also developed math-ematic models for Bacillus cereus growth in nutritional broth and in Wienerwurst at 25,37℃.

主要研究了在不同氯化钠浓度、pH、温度条件下营养肉汤中蜡样芽孢杆菌生长状况，建立了25、37℃下蜡样芽孢杆菌在营养肉汤中和维也纳香肠中的生长模型。

Having thus fed him with boil'd Meat and Broth, I was resolv'd to feast him the next Day with roasting a Piece of the Kid; this 1 did by hanging it before the Fire, in a String, as I had seen many People do in England, setting two Poles up, one on each side the Fire, and one cross on the Top, and tying the String to the Cross-stick, letting the Meat turn continually: This Friday admir'd very much; but when he came to taste the Flesh, he took so many ways to tell me how well he lik'd it, that I could not but understand him; and at last he told me he would never eat Man's Flesh any more, which I was very glad to hear.

可是，后来没有碰到任何可以值得开枪的目标，就只把那只小羊带回了家。当晚我就把它剥皮，把肉切好。我本来就有一只专门煮肉的罐子，就把一部分肉放到里面煮起来，做成了鲜美的羊肉汤。我先吃了一点，然后也给了点他吃。他吃了之后，感到非常高兴，并表示很喜欢吃。但最使他感到奇怪的是，他看到我在肉和肉汤里放盐。他向我做手势，表示盐不好吃。他把一点盐放在嘴里，做出作呕的样子，呸呸地吐了一阵子，又赶紧用清水嗽了嗽口。

Scotch broth Hotch-Potch make this delicious broth , the main materials are cooked lamb, beef, chicken (or chicken broth over chicken stew).

苏格兰式肉汤 Hotch-Potch 制作这种鲜美的肉汤，主要的材料有煮熟的羊肉，牛肉，鸡骨。

Few studies about the flavor of chicken broth were reported.

目前国内外对鸡肉汤特别是老母鸡汤香味的研究很少，研究鸡肉汤香味的组成和含量以及风味物质的形成机理有重要意义。

Theestablished French classifications of clear soups are bouillon and consommé.Thick soups are classified depending upon the type of thickening agent used: purées arevegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream ; creamsoups may be thickened with béchamelsauce ; and veloutés are thickened with eggs , butter andcream.

已确立的法式分类中清羹汤是肉汤和清炖肉汤，浓羹汤又按照使用的食材而划分为：素糊是用淀粉增稠的蔬菜羹汤；海味奶油浓汤是由海贝酱和蔬菜制成，用奶油增稠；忌廉羹汤可能由贝夏梅尔调味白汁；而白汁沙司则用蛋，牛油和奶油增稠。

Optimization technology was acetidin: N-hexane (3:7) as low-pole solvent system, methanol: dichloromethane (1:9) as polar solvent system, 20% glycerol filter paper as moisturizer, 14 h age Bacillus subtilis as indicating strain seed on thin layer plate cultivated for 14~18 h, 1% TTC staining time 1~2 h, bacterial mix method suitable to 0.2%~0.6% agar semisolid bouillon culture-medium, bacterial spread method suitable to 1% agar semisolid bouillon culture-medium.

结果：该方法展开系统筛选简单，抑菌斑位置准确、斑点清晰，其优化条件为：以乙酸乙酯：正己烷(3：7)为弱极性展开系统，甲醇：二氯甲烷(1：9)为强极性展开系统，用20%甘油滤纸对湿室保湿，以14h菌龄的枯草芽孢杆菌为指示菌种子液，自显影薄层板36℃培养14~18h，1%TTC显色时间为1~2h，含0.2%~0.6%琼脂的半固体肉汤培养基应使用混菌法生物自显影，含1%琼脂半固体肉汤培养基应使用涂布法生物自显影。

与肉汤相关的网络解释 [注：此内容来源于网络，仅供参考]

bouillabaisse：浓味鱼肉汤

Yue-Sai: 我喜欢的法国餐是油浸鸭腿(Confit de Canard)、蜗牛(Escargot)、法国棍子面包(Baguette)、火腿(Ham)、浓味鱼肉汤(Bouillabaisse)等. Confit de Canard是用一种特殊的方法烹制鸭腿,非常好吃. 蜗牛也很美味,我几乎愿意顿顿吃.

bouillon cube：肉汤块状浓缩料

bouillabaisse 法式鱼肉羹 (名) | bouillon cube 肉汤块状浓缩料 | boulder 卵石, 大圆石; 巨砾 (名)

Bouillon：法国肉汤

法国浓汤 French thick soup | 法国肉汤 Bouillon | 法国椰子布丁 French coconut pudding

nutrient bouillon：营养肉汤

nutrient agar medium 营养琼脂 | nutrient bouillon 营养肉汤 | nutrient broth 营养肉汤

brewis：牛肉汤,泡在牛肉汤中的面包

brewing | 酿造 | brewis | 牛肉汤,泡在牛肉汤中的面包 | brewmaster | 酿酒专家

broth：肉汤

密封低温保存. 常用的保存液有pH7.2-7.4的灭菌肉汤(见第A.3章)或磷酸盐缓冲盐水,如准备将待检标本接种组织培养,则保存于含0.5%乳蛋白水解物的汉克氏(Hanks)液中. 一般每支拭子需保存液5mL. A.1 阿(Alserer)氏液A.3 肉汤(broth)

beef broth：牛肉汤

Broiled Fish烤鱼 | Beef broth牛肉汤 | o Beef broth with meatballs made from ground beef加入牛肉丸的牛肉汤

broth culture：肉汤培养物,肉汤培养

broth cultivation 肉汤培养 | broth culture 肉汤培养物,肉汤培养 | brown algae 褐藻

Bromcresol Purple Dextrose Broth：溴甲酚紫葡萄糖肉汤

牛津琼脂(OXA)基础 Oxford Agar Base | 溴甲酚紫葡萄糖肉汤 Bromcresol Purple Dextrose Broth | 酸性肉汤 Acid Borth

Broth concentrates：肉汤浓缩汁

290014 肉汤 Broth | 290023 肉汤浓缩汁 Broth concentrates | 290081 食用动物骨髓 Animal marrow for food