1) Jinggang red rice
井冈红米饭
1.
Research on Jinggang red rice treated with microwave and its texture evaluation;
微波调理井冈红米饭的研制及质构评定
2.
In this article, we studied the processing techniques of the instant Jinggang red rice,and obtained the optimal production conditions by parameter selecting.
3g/100g大米,浸泡料液比1∶5,浸泡时间20min,制成的井冈红米饭成品滋味好,营养丰富,香气诱人。
2) Jinggangshan red rice wine
井冈山红米酒
1.
The local culture of Jinggangshan for local product packaging was analyzed and the design methods of Jinggangshan red rice wine in graph,color,and form of expression were discussed.
从分析地方特色产品的包装要突出地方文化入手,探讨井冈山红米酒的包装在图形、色彩和表现形式上的设计方法。
5) cooked rice
米饭
1.
Effect of cooking technology and chemical components on stress-relaxation property of cooked rice;
蒸煮工艺和化学成分对米饭应力松弛特性的影响
2.
Research progress of the effect factors of quality and stalling mechanisms of cooked rice;
米饭品质影响因素及其老化机制研究进展
3.
The volatile compounds from cooked rice obtained by atmosphere cooking,pressure-boiling cooking,and pressure-nonboiling cooking were extracted by solid phase micro-extraction and analyzed with gas chromatographymass spectrometry(GC-MS).
以大米为原料,采用固相微萃取方法提取常压蒸煮、高压蒸煮和压力无沸腾蒸煮的米饭挥发性成分,用气相色谱质谱联用仪(GC-MS)对挥发性成分进行测定,分析比较不同蒸煮方法制作的米饭香气的差异。
6) rice
[英][raɪs] [美][raɪs]
米饭
1.
The effect of domestic microwave oven cooking on acrylamide in rice;
家用微波炉烹制米饭对生成致癌物质丙烯酰胺的影响
2.
Influence of cooking treatments on digestion of rice carbohydrate;
烹制处理条件对米饭碳水化合物消化特性的影响
3.
Effects of cooking technologies on in vitro starch digestibility of cooked rice
蒸煮工艺对米饭中淀粉消化性能的影响
补充资料：小冈遗址
小冈遗址，位于长垣县城东北4公里的满村乡小冈村北 400米。1978年 2月定为省级文物保护单位。遗址面北长220米，东西宽120米，面积26400 平方米。遗址北高南低，中心高出地面3米。文化层较厚，中心钻探 5米不到底。灰土露于地面，陶片标本有瓮、罐、盆、鬲、豆、壶等。纹饰有绳纹、篮纹、弦纹、附加堆纹等，陶色多为灰陶。文化性质为新石器龙山文化，商、周、春秋战国至汉代的文化遗存。与小岗遗址同类型的还有苏坟、大冈、宜丘、青岗、耿村等文化遗址。
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