1) piquancy food
辣味食品
1.
In this paper, it investigated that people could judge the piquancy degree of piquancy food only by sensory estimation in Guiyang Region.
本文针对贵阳地区消费人群对辣味食品辣度的感官评价进行了调查,定量分析了不同辣度辣味食品中辣椒碱的含量,依据感官辣度和辣味食品中辣椒碱的含量,对辣味食品的辣度进行了量化,并分为4级:1级(微辣;辣椒碱含量<0。
2) Pepper makes food hot.
胡椒使食品味辣。
3) pungent food
辛辣食品
4) capsicum sauce
辣椒调味品
1.
To realize the qualities of export capsicum sauce,140 samples were collected in export factory storages in Guizhou province from 2003~2004,the items of quality of sense,physical,chemistrical,and microbiological aspects were tested.
对2003~2004年140份出口辣椒调味品进行感官、理化、微生物等项目检验,不合格17份,不合格率12。
5) condiment
[英]['kɔndɪmənt] [美]['kɑndəmənt]
(辛辣)调味品
6) eating quality
食味品质
1.
Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;
米饭质地特征及其与食味品质的关系
2.
Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;
稻米食味品质指标间的关系及其简易评价方法的研究
3.
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.
蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
补充资料：辣味鸡肉饺子馅
[原料/调料]
鸡胸肉 250公克
高丽菜末 1/3杯
红辣椒末 2大匙
葱花 3大匙
盐 1匙
糖 1/2大匙
辣椒油 1/2大匙
香油 1/3大匙
白胡椒粉 1大匙
[制作流程]
1. 鸡胸肉洗净并剁成肉末备用。
2. 将鸡胸肉末、红辣椒末、高丽菜末、葱花一起搅拌均匀。
3. 将调味料加入作法2中搅拌直至馅料有粘稠感即可。
15粒水饺份量
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