陕北黄土地区,loess region in northern Shaanxi
1)loess region in northern Shaanxi陕北黄土地区
英文短句/例句
1.Study on the Non-pollution Control of Main Diseases and Pests of Almond-apricot in the Loess Region of North Shaanxi陕北黄土地区仁用杏主要病虫害无公害防治试验
2.The Floristic Geography of Vascular Plant in the Loess Plateau of Northern Shaanxi Province;陕北黄土高原维管植物区系地理研究
3.Study on the Relationship between Geological Disasters and Precipitation in the Loess Plateau in North Shaanxi Province陕北黄土高原区地质灾害与降水关系
4.Vegetation Carrying Capacity of Soil Water in Steep Slope of Loess Region in Northern Shaanxi陕北黄土区陡坡地土壤水分植被承载力研究
5.The Study on Remote Sensing Classification Method of Slope Field in the Loess Hill and Gully Area of Northern Shaanxi陕北黄土丘陵地区坡耕地遥感分类方法研究
6.Desertification in the transition zone between Mowusu sandy land and Loess Hill Region;陕北毛乌素沙地与黄土区过渡地带荒漠化研究
7.Study of seismic data processing methods in loess covered area of Shanbei Fuxian陕北富县黄土塬地区地震资料处理方法研究
8.Problem of Eco-environment and the Counter-measures in the Loess Plateau of North Shanxi Province;陕北黄土高原地区生态环境问题及对策研究
9.Anti-scourability of microbiotic soil crust in the loess area of northern Shaanxi Province,northwestern China陕北黄土区生物土壤结皮抗冲性研究
10.Analysis on Land_Use Dynamic Change of the North Shaanxi Loess Plateau陕北黄土高原土地利用动态变化分析
11.Quantitative Analysis of Landuse Change in Suburban Countryside in the Loess Hilly-Gully Region of Northern Shaanxi Province;陕北黄土丘陵沟壑区城郊农村土地利用变化定量分析
12.Dynamic characteristics analysis of land-use landscape pattern in the Hilly-gully region of Loess Plateau of Northern Shaanxi;陕北黄土丘陵沟壑区土地利用景观格局动态变化特征分析
13.Soil Water Carrying Capacity of an Apricot Forest on Loess Region in Northern Shaanxi陕北黄土丘陵沟壑区杏林地土壤水分植被承载力
14.Integrated Methodology of Digital Loess Geomorphological Information in North Shaanxi Province Based on RS and GIS;基于RS与GIS陕北地区数字黄土地貌信息集成方法研究
15.Slope Spectrum of Positive and Negative Terrains of Loess Plateau in Northern Shaanxi Province陕北黄土地貌正负地形坡度组合研究
16.Effects of different site conditions on growth and some physiological properties of Eucommia ulmoides in loess hilly region of Northern Shaanxi陕北黄土丘陵区不同立地条件对杜仲生长及某些生理特性的影响
17.Study on the Soil and Water Conservation Function of Microbiotic Soil Crusts on Loess Area of Northern Shaanxi Province陕北黄土区生物土壤结皮水土保持功能研究
18.Soil polarization of pure forests in the semi-humid loess hilly area of North Shaanxi,China陕北半湿润黄土丘陵区纯林土壤性质极化
相关短句/例句
loess region in North Shaanxi陕北黄土区
1.Soil moisture ecological environment of artificial vegetations in steep slope ofloess region in North Shaanxi Province;陕北黄土区陡坡地人工植被的土壤水分生态环境
3)Loess Hilly Regions in Northern Shaanxi陕北黄土丘陵区
1.Part two briefly analyzes formation, evolution and its layout characteristics of rural settlement in Loess Hilly Regions in Northern Shaanx陕北黄土丘陵区生态环境脆弱、农民生活贫苦,研究该区农村聚落发展建设与生态环境的关系,对指导全国建设生态型农村,促进农村建设与生态环境和谐发展具有典型意义。
4)Loess of northern Shaanxi陕北黄土
5)northern Shaanxi陕北地区
1.Study on relationship between annual sediment reduction benefit and reservoir indices in Northern Shaanxi;陕北地区坝库参数与年均减沙效益关系研究
2.A Discussion on the Practical Techniques with Drought-resistant Afforestation in Northern Shaanxi;陕北地区节水抗旱造林实用技术的探讨
3.Sustainable Development of Resource-Rich Areas in Northwestern China:An Example From Northern Shaanxi Province;从陕北地区面临的问题看资源富集区可持续发展
6)Shanbei area陕北地区
1.Oil reservoir enrichment patterns of large delta systems and application of exploration techniques inShanbei area;陕北地区大型三角洲油藏富集规律及勘探技术应用
延伸阅读
陕北缸腌腊猪肉陕北家制：“缸腌腊猪肉”已有近100年的历史，广泛流传于陕西榆林地区和延安地区，用民间传统的盐理法和油封法腌制而成。制作方法1.选用健康的，在比较卫生的条件下宰杀的猪肉。除净残留毛，刮洗净血污脏垢，去骨(肋骨可带骨)、去蹄膀，然后按要求切成10～12厘米宽、5～7厘米厚的方块备用。2.将缸及石板盖准备好，用清水刷洗干净，然后盖好盖放在适当的地方备用。缸的大小，应视肉量的多少来选择，一般要求肉装至离缸口20～30厘米为宜，过大、过小都不利于肉的保存。3.炒盐：将所需要的盐(陕西定边产的大青盐)放入铁锅内炒，炒至微黄时为宜。炒盐对产品质量影响很大，是“缸腌腊肉”成败的关键。4.滚雪球(上盐)：将炒好的盐放于盆内，在盐未凉时，把肉块放进盐中滚几下，使肉块表面粘上较厚的一层盐，提起肉块轻抖几下，以不掉下盐粒为度。5.腌晒：将上好盐的坯块摆放在干净的盖片(用高梁秆的盖子)上，放在太阳下腌晒，腌晒时间，夏、秋季大约为1天，冬、春节约为3天，以晒至表面渗出水分为好。6.搓盐：将晒好的肉坯块，再拿盐搓上一次，其目的是搓出多余的水分，补增些盐分。7.复腌：将搓好的坯肉块，抖擦去多余的盐粒和水分，使表面相对干燥，再进行复腌。8.半熟加工及腌制：有咸味较浓的盐埋法与盐味较淡的油封法两种。(1)盐埋法：①笼蒸：将腌好晾凉的肉块，皮面向上摆放在笼里蒸10～15分钟后，取出晾凉。②入缸：先将炒好的盐进行压底，其厚度约5厘米，然后将肉块肥瘦搭配，排列整齐，稍留空隙，皮面向上，放入缸内一层，然后撒上一层盐，盖没肉面，轻压一下，接着装第二层，直至装完为止。最后一层盐应撒约5～8厘米厚一层，稍压实即可。③加盖封口：装毕肉后，用石板盖将缸口盖严，然后用绳在缸口中间轧几圈固定，以防缸体裂炸。整个加工过程完毕。(2)油封法：①油浸：将猪的板油、五花油等油脂炸炼，除去油渣后，把油加热，控制在6～7成熟，将腌好晾凉的肉块逐块放入油锅内浸泡，炸至肉边起色时为度，捞出晾凉，直至炸完。②净油：将泡炸过的油，继续加温炼至水分耗净后，澄清，除去渣质，待用。③入缸：将油浸过的肉块逐块放入缸内，要求皮向向上，排列整齐，肥瘦相间，上层与下层肉块错位，左右留有空隙，层层装进，装至离缸口约25～30厘米时为宜。④油封：将除干水分的澄清油，油温降至40～50℃时，徐徐倒入缸内，淹过肉面5～10厘米时为止。⑤加盖封口：先将石板盖盖好，一边隔起空隙，待油冷却后盖严。即腌制加工完毕。产品特点 外形整齐洁美，呈10～12厘米宽、约5～7厘米厚的方块状，每块0.4～0.6千克重。瘦肉呈红色或暗红色，肥肉呈白色或淡黄色。肉质结构良好，肥瘦相间的肉块，红、白(或淡黄色)分明，色泽鲜艳，外观肉质鲜嫩多汁，咸淡适中，香味纯正、浓郁，具有特殊的腌腊风味；久存(2～3年)不变质。
