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(yǔ)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”，也有包紅豆沙和鹹蛋黃的。

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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,在醃制溫度爲(wèi)20～25℃下,無(wú)鉛雞蛋皮蛋最佳醃制液配方爲(wèi):NaOH濃度爲(wèi)5.5%、NaCl濃度爲(wèi)4.5%、金屬離子爲(wèi)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