• 乳鸽肉鸽生产一种特定商品

    Squabs is a special kind of goods of pigeon production.

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  • 乳鸽洗净,放半煲飞水,隔干。

    Wash pigeon, parboil in boiling water, remove.

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  • 天上乳鸽嘴里?。

    Stop dreaming that heaven will drop a roasted quail into your mouth.

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  • 毕竟饲养乳鸽(也)作为食物已有几百年的历史。

    After all, young pigeons, called squab, have been raised for centuries for food.

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  • 但他们人均认为养殖乳鸽需要耗费大量食物

    Both men said it takes a lot of food to raise squab.

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  • 本文乳鸽水解液氨基酸组成进行分析评价

    The composing of Amino acid of Young Pigeon was analyzed and evaluated in this paper.

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  • 适合士、烤鸭乳鸽等中味型中餐菜肴食。

    Best food match: Light red meat dishes, roast goose, roast pigeon or a cheese platter.

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  • 乳鸽内脏杂物洗净放入加水枸杞,熟时加少许。

    The pigeon to hair and viscera wash, sundry, put in the pot, add water and medlar altogether when a salt stew.

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  • 先将乳鸽、开边、去,然后胯肉洗净,分别乳鸽滚水烫过,备用。

    Clean the pigeon, halve, remove skin and chop into pieces. Clean pork, scald the pigeon and pork in boiling water, remove and set aside.

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  • 以珍禽肉鸽原料腌制、预煮、烟熏、烤制真空包装杀菌制成美味乳鸽软罐头。

    Meat pigeons were used as an ingredient and made into delicious baby pigeon tins through salting, pre-boiling, smudging, roasting, vacuum packaging and sterilizing.

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  • 乳鸽体重变异系数对照组41.5%,这种效果随雏鸽增加越一未越明显

    Coefficient Varieties of body weight of squabs at ten days of age were 41.5% as low as control group and the effects were very manifest with squabs of days age increasing.

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  • 并窝3乳鸽体重增长非并窝的乳鸽相似饲料报酬明提较高,重料比差异极显著(P<0.01);

    The weight of 3 co-nesting pigeons and non-nesting pigeons is similar, but the repayment of fodder evidently increases(P<0.01).

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  • 建议配餐:适合配、烧乳鸽椒盐、蟹类波尔多干红葡萄酒波尔多世界最大优质葡萄酒产地。

    Catering recommendations: for with roast duck, roast goose, roast pigeon, salt and pepper shrimp, crabBordeauxred wineBordeauxis the world's largest high-quality wine production.

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  • 建议配餐:适合配、烧乳鸽椒盐、蟹类波尔多干红葡萄酒波尔多世界最大优质葡萄酒产地。

    Catering recommendations: for with roast duck, roast goose, roast pigeon, salt and pepper shrimp, crabBordeauxred wineBordeauxis the world's largest high-quality wine production.

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