1) yuba quality
腐竹品质
1.
The influences of some factors on the yuba quality were studied and the processing conditions were optimized by uniform design.
利用均匀实验设计方法,探讨了腐竹生产过程中多种因素对腐竹品质的影响并优化了生产工艺条件。
2) bamboo quality
竹品质
3) shoot quality
竹笋品质
5) sensory and physiochemical quality
腐乳品质
1.
Through kernel principal composition analysis, a new method of comprehensive evaluation was made for the sensory and physiochemical quality of sixteen kinds of fermented bean curd from markets.
应用KPCA得到的腐乳品质的评价结果具有一定的客观
6) bamboo shoots quality
毛竹笋品质
1.
Regarding the bamboo stand as the object of study on Tongkou forest farm in Minhou of Fujian Province,the response to copper element from aluminum poisons was studied,in order to understood the effect of aluminum poisons on bamboo shoots quality.
以福建省桐口国有林场毛竹林为研究对象,通过研究铜元素对铝毒害之响应,以期了解铝毒害对毛竹笋品质的影响。
补充资料：鲜蘑腐竹
【菜名】 鲜蘑腐竹
【所属菜系】 全部
【特点】 色、香、味俱佳。
【原料】
鲜蘑150克，腐竹150克，花生油50克，精盐7克，味精2克，料酒5克，鸡汤200克，姜2克，水淀粉10克。
【制作过程】
.干腐竹放入盆内用冷水泡上，压一重物，泡发5小时，待胀发后，切成3厘米长的段，鲜蘑洗净，撒成小块。2.炒锅上火，放清水烧开，下入腐竹、鲜蘑，开锅后捞出待用。3.炒锅上火，放油烧热，下入姜末略炸一下，加入料酒、鸡汤、精盐、调好味，投入腐竹、煨入味后，
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