2) Fresh Squid in Ginger Sauce
姜汁鲜鱿
3) ginger juice
姜汁
1.
Study on effect of ginger juice on milk coagulation and application on the production;
姜汁在快速检测发酵乳与非发酵乳中的应用
2.
Research on processing technology and formula of coagulant milk with ginger juice;
姜汁凝乳制作工艺与配方的研究
4) fresh ginger
鲜姜
1.
Preserved sweet potatoes with ginger flavor are made of fresh ginger and sweet potatoes as main materials.
以鲜姜、甘薯为主要原料研制糖姜甘薯脯,分别对成品的护色、硬化及风味等工艺条件进行了研究,所得产品风味独特、营养丰富。
2.
Excogitated process of desquamation chemically of fresh ginger which can be capable of carry out large quantities of production,in order to carry out collectively and effectively production.
对鲜姜的外皮进行选择性腐蚀 ,实现化学方法脱皮 ,研制出实用于山区农村的脱皮剂和其它制剂。
5) fresh extract
鲜汁
1.
Experimental study on the therapeutic action of fresh extract from Ajuga decumbens on scald;
白毛夏枯草鲜汁治疗烫伤的实验研究
6) ginger juice
生姜汁
1.
Study on tenderization of beef by ginger juice;
生姜汁嫩化牛肉方法的研究
2.
Orthogonal experiments and sensory evaluation were used to evaluate and optimize the influences of Calcium Chloride solution injection,ginger juice injection,papain solution injection on the tenderness of beef,etc.
采用正交实验方法和感官评定方法来优化和评价氯化钙溶液注射、生姜汁注射、木瓜蛋白酶溶液注射对牛肉嫩度等的影响。
3.
Orthogonal experiment methods and sensory evaluation methods were used to optimize and evaluate the influences of injection of calcium chloride solution,injection of ginger juice,injection of papain solution on the tenderness of beef,etc.
采用正交试验方法和感官评定方法来优化和评价氯化钙溶液注射、生姜汁注射、木瓜蛋白酶溶液注射对牛肉嫩度等的影响。
补充资料：鲜姜肉丝
原料
材料：去皮瘦肉250克，鲜姜120克，葱末少许。
调味料：料酒，酱油，鸡精，盐各少许，香油适量。
制法
（1）瘦肉切细丝，姜去皮洗净，切细丝后泡凉水拨去辣味，捞出沥干。
（2）热油锅爆香葱末，下肉丝炒至变色，倒入调味料炒匀，再放入姜丝炒至入味，淋上香油即可。
特点
鲜姜清脆可口，不仅能调味，也可直接食用。
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