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”，也有包紅豆沙和鹹蛋黃的。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,在醃制溫度爲(wèi)20～25℃下,無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