山羊肉的烹调原则和方法

山羊肉的脂肪含量很低,在干燥和高温条件下加工,将丧失水分并迅速硬化.不适当的烹调方法会使山羊肉的嫩度、风味受到严重影响,并且使顾客大为不满,不适当的烹调方法也常常使人们对山羊肉作出错误的评价.正确的烹调技术必须依据于十分复杂的化学反应.事实上,必须掌握两个基本原则:在275—300°F温度下,慢火加温和湿加工(加水或油).

Growth, Survival and Physiological Condition of Cultured Marron, Cherax tenuimanus （Smith, 1912） Fed Different Levels of Organic Selenium

A 90-day feeding experiment was conducted to evaluate the effects of three levels of dietary supplementation of organic selenium （OS） on physiological and immunological responses of marron （Cherax tenuimanus）. Three levels viz. 0.1, 0.2 and 0.3 g kg^-1 of basal diet of Sel-Plex as a source of OS. were prepared and tested against the basal diet, which was used as a control. Each diet was fed to four replicated groups of marron, （initial mean weight of 39.43 ± 0.55 g）, at a rate of 3% body weight every second day. At the end of the feeding experiment, dietary inclusion of all Sel-Plex levels significantly improved specific growth rate （SGR） and survival of marron. Inclusion of Sel-Plex above 0.1 g kg^-1 resulted in significantly higher hepatopancreatic moisture level （HM） and wet hepatosomatic index （Hiw）, of marron than matron fed without Sel-Plex. Total Se level in the hepatopancreas was the highest （5.41 ± 0.28 μg g^-1） in the matron fed 0.2 g kg^-1 of Sel-Plex, whereas muscle accumulated significantly higher level of Se when man-on were fed 0.3 g kgl of dietary Sel-Plex. It is therefore suggested that the beneficial dietary supplementation levels of Sel-Plex in marron should range from 0.2 to 0.3 g kg^-1.

菱角鸡头荐晚杯

菱角是一种古老的水生植物,又称鸡头米或水栗子,多产于我国湖北地区。菱角一般种在池塘里,经过一冬的蛰伏,在春风的呼唤下开始冒出小嫩芽,向四周蔓延,之后菱秧钻出水面,并逐渐长出分枝,扩张其生长地盘,用不了多久,池塘上面就布满了绿莹莹的菱角秧,它由最初的稀稀落落儿簇,慢慢地挤挤挨挨地长满整个池塘,就像铺上一张绿色的地毯。