1) composite jelly
复合果冻
1.
By using the nutritional complementary property of fruits and vegetables and by using the color and lustre of flowers, production of the composite jelly was studied.
研究利用果蔬的营养互补性和花卉的天然色泽及自然香味进行复合果冻的生产方法,探讨以食用玫瑰鲜花为天然色泽与香味,以新鲜果蔬汁为原料,添加蔗糖、柠檬酸、Vc、果冻粉等辅料生产天然复合果冻的加工技术与工艺参数。
2) compound haw jelly
复合山楂果冻
1.
In order to make up a prescription and main processing technique, the experiment of making of compound haw jelly was done with haw, apple and wild jujube as experiment material.
本试验以山楂、苹果、酸枣为原料研制复合山楂果冻。
3) burn-freeze combined injury
烧冻复合伤
1.
Objective:To observe the therapeutic effect of combined method on burn-freeze combined injury,by dissolving embolus,dilating blood vessel, giving high pressure oxygen and skin graft, so as to provide experimental basis for clinical therapy.
目的 :探讨以溶栓、扩血管、高压氧、植皮为主的综合性治疗家兔烧冻复合伤的疗效 ,为临床治疗提供依据。
4) antifreeze compound
复合防冻剂
1.
Discussion and analysis on cold concrete blending with new antifreeze compound;
新型复合防冻剂拌制冷混凝土探析
5) anti-freeze compound
防冻复合料
6) compound jam
复合果酱
1.
The compound jam was processed by using black edible fungus and green pepper as the raw materials.
本试验采用黑木耳、青椒为主要原料,就黑木耳、青椒复合果酱的生产工艺、产品配方及青椒中VC的保存进行了试验研究,确定了可行的工艺流程、最佳的配方组合、较好的VC保存方法。
补充资料：蜂蜜菊花果冻
材料：水300克、黄金菊30克、蒟蒻果冻粉15克、细砂糖30克、蜂蜜15克
模型：塔皮模型约6个
制作：
1．将水煮沸，加入黄金菊续煮约5分钟上，熄火过滤看黄金菊，放凉备用
2．蒟蒻果冻粉与细砂糖先干拌混合，加入做法1的菊花茶中拌匀，以小火加热，煮至砂糖与果冻粉完全溶解，再加入蜂蜜拌匀即可熄火
3．趁温热时，倒入模型中，待冷却后扣出即完成
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