1) bamboo vinegar
竹醋
1.
The application of bamboo charcoal, bamboo vinegar and extract of bamboo leaf prepared from bamboo surplus materials was summarized in this paper, that can provide references for compressive development and utilization of bamboo resources.
文章对利用竹加工剩余物制备的竹炭、竹醋及竹叶提取物的应用进行了综述,为竹资源的综合开发利用提供了参考。
2.
In order to bamboo vinegar be applied widely,the paper studied the removal protechny technics in bamboo vinegar liquid by the basis HSGC.
利用顶空气相色谱技术鉴定了竹醋液中烟火味的含量,研究了竹醋液烟火味的脱除工艺。
2) bamboo vinegar
竹醋液
1.
Productive technology of high purify bamboo vinegar;
高纯度竹醋液的生产技术
2.
Analysis on bamboo vinegar produced in Fujian;
福建产竹醋液(竹沥)的组分分析
3.
Study on antimicrobial functions of bamboo vinegar & aloe extractions;
竹醋液、芦荟汁复配液的抑菌效果研究
3) bamboo-vinegar
竹醋原液
1.
The sterilization effects on staphylococcus aureus of bamboo-vinegar distillates,which were separated by vacuum distillation,were determined according to the quantitative sterilization experiment standard.
结果表明:在19~21℃时,体积浓度为2∶11的馏分Ⅰ、馏分Ⅳ及竹醋原液对于金黄色葡萄球菌,均有显著的杀菌作用(杀菌率>90%)。
4) bamboo pyroligneous liquid
竹醋液
1.
The bamboo charcoal rate is about 25-28%, the bamboo pyroligneous liquid rate is approximately 40-50%, and no any energy from exterior is needed.
竹炭得率约25%～28%,竹醋液得率约40%～50%,不需外加能源。
5) bamboo vinegar
竹醋酸
1.
Nitrogen conservation in composting swine waste by bamboo vinegar;
竹醋酸在猪粪堆肥中的保氮作用
补充资料：醋饭竹小町
醋饭竹小町
原料/调料
竹小町 2包 醋饭 2碗 小黄瓜 2条 红萝蔔 1/2根 肉松 2大匙 海苔丝 1大匙 白芝麻(炒熟) 1小匙 七味粉 少许
千岛酱 适量
制作流程
(1)将竹小町先切一半成为8份，再从中切开但不切断，一一打开备用。
(2)红萝蔔及小黄瓜洗净后切成约0.5公分粗、长与切好的竹小町相同的长条状各8条，若是不喜欢生食红萝蔔，亦可入锅烫熟。
(3)将小黄瓜与红萝蔔各1条排入打开的竹小町，再填入醋饭压实，最后将肉松等调味料依个人喜好洒于其上，淋上少许千岛酱更加可口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。