1) fresh fruits and vegetables
新鲜果蔬
1.
Combining the modified atmosphere packing principle of fresh fruits and vegetables,it analyzes the influ-ence of different factors on the modified atmosphere packing of fruits and vegetables,describes the established way of different modified atmosphere in packing and the effect of modified atmosphere packing undertheconditionof some technical parameters.
结合新鲜果蔬气调包装保鲜原理,分析了不同因素对果蔬气调包装效果的影响,介绍了气调包装内不同气调的建立方式,以及某些技术参数条件下果蔬气调包装的效果。
2) fresh-cut fruit and vegetable
鲜切果蔬
1.
According to a large number of research results, discussing molecular structure and characteristic of chitosan on keeping freshness, reviewing application of chitosan on fresh-cut fruit and vegetable and food keeping freshness.
对壳聚糖特有的分子结构和良好的防腐保鲜性能及其在鲜切果蔬和食品保鲜中的应用研究作一论述,展望其应用前景。
2.
The number of microorganism is an important index that can be served as one of determinations of shelf life of fresh-cut fruit and vegetable.
微生物数量往往被作为衡量鲜切果蔬产品货架期的一个重要指标,针对鲜切果蔬中微生物的感染途径,对感染鲜切产品常见微生物的类型及生产贮藏中控制微生物的措施进行概述。
3) fruits and vegetables preservation
果蔬保鲜
1.
The components and the mechanism of propolis were introduced,the prospect and the application of propolis in fruits and vegetables preservation were expounded in this paper.
介绍了蜂胶的成分和保鲜机理,同时阐述了蜂胶在果蔬保鲜领域中的应用研究和前景。
2.
In recent years the research of fruits and vegetables preservation has also increased day by day,especially the irradiation technology,high-voltage static electric field technology and ultra-high pressure technology.
近年来,果蔬保鲜技术的研究也日益增多,特别是辐照技术、高压电场技术、超高压技术等非热技术作为一类新型、简捷的技术也逐渐开始被应用在果蔬保鲜领域,且较其他保鲜技术有其独到之处。
4) Fresh-cut fruits and vegetables
鲜切果蔬
1.
The microbial infection and sterilization techniqueof fresh-cut fruits and vegetables
鲜切果蔬的微生物污染及其杀菌技术
2.
Enzymatic browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
酶促褐变是影响鲜切果蔬品质的重要原因之一。
3.
The paper discusses the factors affecting the quality of fresh-cut fruits and vegetables from the aspects of physiological and biochemical reactions, nutrition changes and microbial infection.
从鲜切果蔬生理生化反应、营养成分变化、微生物侵染等几个方面阐述了影响其品质的若干因素,对当前已实施的几种实用保鲜技术作了介绍。
5) fresh maintenance technique for vegetables and fruits
蔬果保鲜
1.
Application and analyses of fresh maintenance technique for vegetables and fruits on warship
蔬果保鲜技术在舰船中的应用分析
补充资料：酥蜜鲜果夹
【菜名】 酥蜜鲜果夹
【所属菜系】 浙江菜
【特点】 甜绵香酥，老幼皆宜。
【原料】
大苹果2个、鸡蛋2个、百果糖料50克、蜜饯青梅1颗。 细沙100克、熟猪油1000克、白糖100克（实耗油75克）、玫瑰花5瓣、糖桂花2克、面粉50克、湿淀粉5克。
【制作过程】
苹果洗净去皮去核，切成4厘米长、2厘米宽、0.6厘米厚的片，每片平批一刀（深度为4／5）。果夹两面蘸上少许面粉。百果料切末和细沙、糖桂花拌匀，分12份，嵌入苹果夹中。鸡蛋磕在碗里打散，放入面粉和白糖15克，加适量水调成糊，青梅切片。锅加猪油置中火上，烧至六成热（约132℃）时，离火，将苹果夹逐片涂上蛋糊下锅。苹果片下完后将锅移至中火上，用手勺不断轻翻（如油温升到七成热以上时要离火）。炸至金黄色捞出，沥尽油，拣去碎末，整齐装入盘中。另取炒锅，加水75克，煮沸加白糖85克，溶化后撇去浮沫，用湿淀粉勾薄芡，均匀淋在苹果夹上，撒上玫瑰花瓣、青梅即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条