preserved chicken egg

基本解釋

• [機(jī)械工程]雞蛋皮蛋
• [食品科學(xué)技術(shù)]速成雞皮蛋

英漢例句

雙語例句

• Jiaxing zongzi use chicken and "eight treasure" stuffing, as well as the more common red bean paste and preserved duck egg yolk 11.
  嘉興的粽子填料用的是雞肉和“八寶”，也有包紅豆沙和咸蛋黃的。

• preserved chicken egg更多例句

專業(yè)釋義

機(jī)械工程

• 雞蛋皮蛋

  The result shows that when the soaking temperature was among 20～25℃, the best soaking fluid formula of lead-free preserved chicken egg is the following: The content of NaOH was 5.5%, NaCl was 4.5%, metallic ions was 0.1%Zn~(2+)+0.1%Cu~(2+)+0.1%Fe~(2+).
  結(jié)果顯示,在腌制溫度為20～25℃下,無鉛雞蛋皮蛋最佳腌制液配方為:NaOH濃度為5.5%、NaCl濃度為4.5%、金屬離子為0.1%Zn~(2+)+0.1%Cu~(2+)+0.1%Fe~(2+)。

  食品科學(xué)技術(shù)

• 速成雞皮蛋