1) garlic juice
蒜汁
1.
Among those results,the efficiency of leuconostoc mesentervides was the best one; and the nitrite peak was inhibited clearly by adding garlic juice or ginger juice during fermentation.
结果表明:采用纯接种技术,在发酵前期可有效降低亚硝酸盐的含量,其中以接种肠膜明串珠菌效果最佳;同时在发酵过程中添加适量蒜汁或姜汁,可明显地抑制甘蓝乳酸发酵中亚硝峰出现;且在发酵过程中,泡菜的pH值对亚硝酸盐含量也有较大的影响。
2.
The best deodorizing conditions were gotten by treating garlic juice at 75 ℃ with the combinations of β-cyclodextrin gelatin and citic acid at the formulation of 11.
通过对蒜汁脱臭方法和保健蒜汁饮料配方的初步试验研究,结果表明,蒜汁脱臭的最佳条件为β-环状糊精、明胶和柠檬酸,以β-环状糊精∶明胶∶柠檬酸为11。
2) Garlic juice
大蒜汁
1.
Objective: To explore effect of amount of rubber reclaiming agent made from garlic juice on performance of reclaimed rubber.
目的考察以大蒜汁制得的橡胶再生剂的用量对再生橡胶性能的影响。
2.
To study the inhibitory effects of fresh asparagus juice and garlic juice on the proliferation of the extracorporeal cultured gastric carcinoma cell line SGC-7901.
观察大蒜汁、新鲜芦笋汁对体外培养的胃癌细胞SGC-7901的增殖抑制作用,探讨其可能的作用机制。
3.
Garlic juice was added to feed with 7 different concentrations in this test, each of which had 2 repeat, to study the effect of garlic juice preventing feed bo moldiness in high temperature(30±2℃ )and high humidification(relative humidity 90± 2% ).
本试验将大蒜汁设为7个添加水平，每个水平两个重复，研究了大蒜汁在高温（30±2℃）、高湿（相对湿度90±2％）条件下对饲料的防霉效果。
3) Goose Gizzard in Garlic Sauce
蒜汁鹅胗
4) Pan-Fried Starch Sausage with Garlic Sauce
蒜汁煎灌肠
5) juice wine of removing garlic's taste
脱臭蒜素原汁酒
1.
The mechanism and development on juice wine of removing garlic's taste;
脱臭蒜素提取机理及脱臭蒜素原汁酒的研制
6) Scallop in Shell (Steamed with Garlic,Sautéed with XO Sauce or Steamed with Black Bean Sauce)
扇贝(蒜茸蒸,XO炒,豉汁蒸)
补充资料：蜜汁蒜
蜜汁蒜
1、蒜头50千克、白糖20千克、食醋15千克、食盐0.3千克、桂花1千克。
2、将大蒜扒皮、去须，入缸用清水浸泡。
3、第2天换水。
4、第3天捞出沥干。
5、将煮好的配料汤晾凉，倒入蒜缸内浸渍。
6、隔3～4天倒1次缸，倒3～4次后封缸。
7、蜜汁蒜2个月后即为成品。
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