rabbit-meat

基本解释

Adding sugar and other flavourings together can prevent stickiness of dried rabbit meat.
复煮时将糖与其他辅料一次加入能有效克服成品表面发粘现象;
As more rabbit meat containing protein, high nutritional value, containing less fat, fat people is the ideal meat.
由于兔肉含蛋白质较多，营养价值较高，含脂肪较少，因此是胖人比较理想的肉食。
Experiments show that in dried rabbit meat production, 1 % of fresh ginger added in early cooking can cover unusual smell effectively.
试验表明在兔肉干生产中,初煮时加入占原料肉重1%25的生姜能有效掩蔽兔肉自身的腥味;
The odor compounds of male rabbit meat combine tightly with the tissue, so sodium dodecylsulfate (SDS) was used to release them.
兔肉腥味(风味)物质与组织结合紧密,使用十二烷基硫酸钠(SDS)可使腥味物质解离释放。
With rabbit meat as raw materials,appropriate amount of Pleurotus ostreatus was added to produce rabbit meat sausage with mushroom flavor.
以兔肉为原料,添加适量的平菇,制作出菇味兔肉香肠。