1) apple chips
苹果脆片
1.
Research on processing techniques of producing apple chips by pneumatic-puffing drying technology;
气流膨化苹果脆片加工工艺初探
2.
In this paper,process flow and key techniques of producing apple chips are discussed,and recommendations on how to improve the processing techniques are mentioned as well.
论述了苹果脆片的工艺流程及操作要点,提出改进生产工艺的几项建议。
3.
Apple chips are a sort of snack which developed in 1990s.
苹果脆片是九十年代兴起的休闲食品。
2) apple-carrot compound chips
苹果-胡萝卜复合脆片
1.
A new apple-carrot compound chips was made from carrot raw thick liquid,with apple and other material added,mold to chips.
针对传统的单一原料制成的脆片存在对原料质量要求高、感官质量和营养不易调控等问题,研制了一种新型的苹果-胡萝卜复合脆片。
3) apple slice
苹果片
1.
Influence of different drying methods to apple slice quality;
不同干燥方法对苹果片品质的影响
2.
This paper studies the effects of freezing on the apple slice's soluble polyphenol oxidase(PPO)and peroxidase (POD)activities and concludes:freezing produces significant change in soluble POD activities according to different freezing rates,but little change in PPO activities.
本文初步研究了速冻过程对苹果片生化特性的影响,发现不同的冻结速率会引起可溶性过氧化物酶(POD)的活性较大幅度变化,而可溶性多酚氧化酶(PPO)活性变化较小。
3.
8m/s,the optimum drying conditions were obtained:the air temperature of nozzle was 70℃,the space of nozzle to apple slice was 120mm,the width of impinging chamber was 200mm and the stacking thickness of apple slice was 35mm.
采用一种新型的气体射流冲击干燥技术,对切片厚度6～8mm的苹果片进行了干燥试验研究。
4) Apple chips
苹果片
1.
Effects of thickness, pre-drying moisture, explosion temperature, vacuum drying temperature and residence time as well as pressure difference on puffed apple chips, qualities including moisture content, crispness, bulk density and color were analyzed.
以国光苹果为原料,探讨了苹果片厚度、预干燥后水分含量、膨化温度、抽空温度、抽空时间、压力差对苹果脆片产品水分含量、硬度、比容和色泽的影响。
6) apple leaves
苹果叶片
1.
Efficient protein extraction method from apple leaves for apple proteomic analysis using two-dimensional electrophoresis analysis
适于双向电泳分析的苹果叶片蛋白质提取方法
2.
Unbodied apple leaves were treated respectively with 0,1,10,100,1 000 mg·L~(-1) SA.
L-1水杨酸(SA)溶液处理离体的苹果叶片,5 d后调查衰老情况,并测定与衰老有关的生理生化指标。
补充资料：苹果咖喱猪肉片
原料：猪腿肉750克，葡萄干50克，苹果150克，葱头50克，面粉40克，鸡清汤500克。
调料：猪油75克，精盐5克，咖喱粉15克，生姜25克，蒜25克，胡椒粉少许。
烹饪方法：将猪肉洗净切片，撒上精盐、胡椒粉拌匀腌一会儿；把葱头、姜、蒜洗净切末；苹果去皮除核切小片；葡萄干洗净，备用。
把锅烧热后加入25克猪油，待熔化后放入姜、蒜、30克葱头炒至黄色，加面粉炒出香味，放入咖喱粉炒出香味后，倒入鸡汤搅匀成调味汁，备用。
把锅烧热后加入50克猪油，待熔化后放入猪肉片炒熟，倒入调炒用温火焖20分钟后，放入苹果、葡萄干、20克葱头末拌匀再焖20分钟，加精盐调好口味即可。起菜时配上大米饭。
特点：清香鲜辣，独具一格
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