1) clear juice
清汁
1.
Study on the Influence of the Quality of Lime on the Calcium Content in Clear Juice;
石灰质量及工艺偏差对清汁钙盐的影响研究
2) Clarified juice
清汁
1.
Analysis of reducing sugar in clarified juice by near infrared spectroscopy;
近红外光谱法测定清汁中还原糖含量
3) clear juice
清汁型果汁
1.
Research on clear juice market based upon AHP-fuzzy decision;
基于AHP-模糊决策的清汁型果汁市场研究
4) clear juice
澄清汁
1.
In this paper the processing technology of swawben-y clear juice was studied,in which the low dosage pectinases compound was used.
本文采用复合果胶酶酶解的方法,研究了草莓澄清汁的加工工艺,得到草莓澄清汁最佳的酶解工艺条件为:复合果胶酶添加量0。
6) clarified pomelo juice
柚子清汁
1.
Rheology for concentrated pomelo juice and clarified pomelo juice were determined using a coaxial cylinder viscometer NDJ-79.
利用ND J-79型旋转式粘度计测定柚子浓缩汁、柚子清汁的流变特性值并绘制流变曲线,分析结果表明,柚子浓缩汁为假塑性流体,柚子清汁为牛顿流体。
补充资料：煎清汁冬菇
煎清汁冬菇
煎清汁冬菇
原料: 原 料：
原料：水发冬菇100克，鲮鱼胶30克。调料：花生油10克，盐10克，味精12克，白糖3克，干生粉30克。
制法: （1）冬菇整个去蒂，鲮鱼胶加入盐，味精，白糖，干生粉拌匀。
（2）冬菇抹平水分，拍上干生粉，把调好味的鲮鱼酿在冬菇上待用。
（3）煎锅下油，放入酿好的冬菇，用小火煎至金黄熟透，铲起即可。
特点: 冬菇要洗净，煨透。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。