1) fried potato chips
鲜切油炸薯片
1.
On-line control of concentration of acrylamide inhibitors during processing of fried potato chips;
抑制鲜切油炸薯片中丙烯酰胺产生的在线控制研究
3) fried purple sweet potato
油炸红薯片
1.
The effects of mainly processing operations such as color protection,harding,seasoning,frying on the quality of fried purple sweet potato were investigated by single factor,and the processing operations were optimized by orthogonal and uniform test designed methods in this study.
通过单因素、正交及均匀试验设计方法,探讨了护色、硬化、调味、油炸等主要加工工序对油炸红薯片品质的影响。
4) fried potato chips
油炸马铃薯片
1.
The objecive of this study is to develop a method of determination for acrylamide in fried potato chips by high performance liquid chromatography (HPLC).
本研究建立了一种针对性的利用高效液相色谱仪分析测定油炸马铃薯片中丙烯酰胺含量的方法。
5) fresh-cut sweet potatoes
鲜切甘薯
1.
The selection of browning control inhibitors combination for fresh-cut sweet potatoes was studied and its effectson PPO activity and browning degree(BD) of fresh-cut sweet potatoes during storage period was investigated.
试验筛选了鲜切甘薯能取代亚硫酸盐的化学褐变抑剂组合,分析了其对甘薯贮藏期间PPO活性和褐变度的影响。
6) potato crisps
炸薯片
1.
Arapid GC-MS method was developed for analysis of acrylamide in potato crisps in this study,which included extracting,defatting,clean-up,brominating,extraction and final converting to 2-bromopro-penamide before GC-MS analysis.
开发了一种用于分析炸薯片中丙烯酰胺的快速GC-MS方法,经过提取、脱脂、净化、溴化衍生、萃取等过程,最后转化成2-溴丙烯酰胺进行GC-MS分析。
补充资料：鲜茹猪扒烩薯条
菜 名： 鲜茹猪扒烩薯条
主 料： 猪扒3件（约1/2斤/320克），速冻薯条3两（120克），洋葱1/2个，番茄1个，蒜蓉2茶匙。
配 料： 腌料：盐及糖各1/2茶匙，生抽2茶匙，生粉1茶匙，胡椒粉少许，水及油各1/2汤匙。芡汁：水3/4杯，茄汁2汤匙，生抽1茶匙，盐1/2茶匙，糖1汤匙，生粉1茶匙。
做 法： 1、猪扒洗净抹干，用刀背拍松，拌入腌料待10分钟。2、洋葱切条；番茄切角。3、烧热1/4锅油，将薯条放下炸至金黄香脆，取出，沥干油分。4、放下猪扒炸熟，取出切成粗条。5、烧热2汤匙油，爆炒洋葱，番茄及蒜蓉，加芡汁煮滚。6、猪扒回锅与汁料拌匀，放于炸好薯条上即成。
备 注： 制作时间：30分钟
分量：4人
速冻薯条不需解冻可即放热油内炸至金黄香脆。
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