1) Dehydrated potherb
脱水野菜
1.
The optimum pretreatment and drying method were obtained, and the best technology of dehydrated potherb was developed.
以野菜为原料,采用不同的预处理和干制方法,观察制品色泽,并进行营养素测定,选择出最佳预处理和干制方法,研制出品质优良的脱水野菜的制作工艺。
2) dehydrated vegetable
脱水蔬菜
1.
Application of Lactose in the dehydrated vegetable;
乳糖在脱水蔬菜加工中的应用
2.
Prime report of the application of heat pump dehydrating technology in dehydrated vegetable processing;
热泵干燥技术在脱水蔬菜加工中的应用研究
3.
Energy-saving reform of inner re-circulating pump drier for dehydrated vegetables
脱水蔬菜内循环式热泵干燥设备节能研究
3) dehydrated vegetables
脱水蔬菜
1.
Combination dryer of heat-pump and hot-air for drying of dehydrated vegetables
脱水蔬菜热泵-热风组合干燥装置设计
2.
The number of microorganisms in dehydrated vegetables (carrot, cabbage and bean sprout) could be effectively reduced using 60 Co γ radialization treatment and the preservation period could be prolonged to more than one year.
利用 6 0 Co- γ射线辐照处理脱水蔬菜 (胡萝卜、青梗菜、豆芽菜 ) ,能有效地杀灭产品中的微生物 ,贮藏保鲜效果在一年以上。
3.
The sterilization and preservation by radiation for dehydrated vegetables got good results.
脱水蔬菜辐照杀菌保藏效果显著。
4) dehydrated vegetable
脱水菜
1.
The most common way to make dehydrated vegetables in China now is tunnel drying.
人们普遍使用传统隧道式干燥机生产脱水菜。
5) dehydrated amaranth
脱水苋菜
1.
Amaranth was used as material in this subject, and the effects of several blanching factors on dehydrated speed, color, pigment, vitamin C and crude protein were analyzed, then the variety rules of dehydrated amaranth under different conditions were obtained.
本研究以苋菜为原料,分析研究其脱水过程中预处理各因素对苋菜干燥速率、外观色泽、苋菜红色素、抗坏血酸以及粗蛋白的影响,得到了脱水苋菜在不同情况下的变化规律;同时还对脱水苋菜进行了复水学试验研究,初步确定了脱水苋菜的复水特性。
6) Dehydrated spinach
脱水菠菜
补充资料：汤溪野菜包
特点：馅由多种野菜混合而成，味道不油不腻。
制法：选用大片菜叶（如青菜、卷心菜）代替一般豆腐皮作为野菜包的外皮。把菜叶用开水烫熟以后，将苦菜、盐卤香干以及笋干等材料制作成的馅包裹起来，再用菜茎扎好，即成。
提醒：苦菜最好用水多浸几遍，以减淡苦味。
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