1) pickled Jeyusalem artichoke tuber
腌渍菊芋
1.
The nonfigurative texture quality of pickled Jeyusalem artichoke tuber was made embodied and digitally by the above methods.
利用质构分析仪对腌渍菊芋进行TPA(texture profile analysis)质地剖面分析。
2) salting
[英]['sɔ:ltiŋ] [美]['sɔltɪŋ]
腌渍
1.
The material choosing,processing technology,quality standard and testing method of the exporting salting rokkyo products were introduced in this article.
对出口腌渍藠头产品从原料选择、加工工艺、质量标准、检验方法等方面进行了阐述,为加快我国头生产产业化经营,促进农业现代化步伐提供了科学依据。
3) pickling
[英]['pikl] [美]['pɪkḷ]
腌渍
1.
Study on Nutrients and Antioxidant Activity of Potherb Mustard during Pickling;
雪里蕻腌渍过程中理化成分及其抗氧化性变化研究
2.
This paper dealt with the main content of the innovation of traditional processing technology of pickles in detail, including ways of vegetables purchase, varieties of raw materials, technique of pickling, storage methods of salted vegetable, and technique of aging.
该文介绍了对酱腌菜传统生产工艺改革的主要内容,包括蔬菜收购方式、酱腌菜原料的品种、蔬菜腌渍工艺、蔬菜咸坯贮存方法、酱渍工艺等。
5) Jerusalem artichoke
菊芋
1.
Separation of Oligosaccharides in Juice of Jerusalem Artichoke by Thin Layer Chromatography;
薄层层析法分离菊芋汁中低聚糖
2.
Research on the characterization of polyphenol oxidase from Jerusalem Artichoke;
菊芋多酚氧化酶的酶学特性研究
6) Helianthus tuberosus L
菊芋
1.
Characterization of Lectin from Helianthus tuberosus L.and Effects of Crude Extract Proteins on Rabbit-isolated Ileum;
菊芋凝集素的分离鉴定及菊芋蛋白促进家兔离体回肠蠕动的研究
2.
Effects of Alkaline Stress on Biomass Allocation and the Contents of Soluble Osmoticum in Different Organs of Two Helianthus tuberosus L. Genotypes;
碱胁迫对不同品种菊芋幼苗生物量分配和可溶性渗透物质含量的影响
3.
Effects of Seawater on Chlorogenicacid and Low Molecular Weight Compounds in Seedlings of Helianthus tuberosus L.Determined by HPLC-CAD;
高效液相色谱-电化学(库仑电极)阵列检测海水处理对菊芋幼苗体内氯原酸及小分子物质的影响
补充资料：鲜菊芋元锅
鲜菊芋元锅
■菜品特色：汤味浓郁鲜美，鲜菊花使汤中混入菊花香味。
■原材料：虾仁、芋头、奶汤、鲜菊花
■制作方法：
1.将芋头蒸一下，打成泥，放入调料调味，做成球状。
2.把虾去头去壳，打成泥做成球状。
3.将虾元与芋元焯水，定型，捞出备用。
4.锅内加入奶汤，倒入元子，加入调料，煮五分钟即可关火。再撒上些鲜菊花瓣及甘蓝丝添香增色，既可起锅。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。