1) lotus root slices
藕片
1.
Optimizing of boiled lotus root slices processing technology;
水煮藕片的加工工艺优化
3) thickness of sliced lotus root
藕片厚度
1.
Effects of dehydration temperature, thickness of sliced lotus root, β-cycoldextrin(β-CD) on sliced lotus root’s dehydration and its rehydration were studied.
就干制温度、藕片厚度和β-环糊精对藕片干制及其复水性的影响进行了研究,实验表明,温度在50～70℃,藕片厚度小于0。
2.
Effects of thickness of sliced lotus root, dehydration temperature, β-cycoldextrin (β-CD) on sliced lotus root's dehydration and its rehydration were studied.
就干制温度、藕片厚度和β-环糊精对藕片干制及其复水性的影响进行了研究,实验表明,温度在50-70℃,藕片厚度小于0。
4) fried lotus root chips
油炸藕片
1.
Effects of lactic fermentation on fried lotus root chips were studied.
本实验研究了乳酸发酵对油炸藕片质量的影响。
5) fast frozen lotusroot
速冻藕片
1.
About fast frozen lotusroot, its prossing,choosing of color fixatives, and quality standard are reported in this thesi
报导了出口速冻藕片的生产方法，护色剂的选择，以及出口速冻藕片的质量标准。
2.
About fast frozen lotusroot its processing,choosing of protectors and quality standard are researched in this thesis.
对速冻藕片的生产方法、护色剂的选择及出口速冻藕片的质量标准进行了研究。
6) lotus root slice
切片莲藕
1.
Respiration model for lotus root slices under ozone fresh-keeping conditions
切片莲藕臭氧保鲜呼吸模型的研究
补充资料：香麻拌藕片
原料：白藕400克，红椒丝50克，葱白丝、姜丝少许。
调料：油1汤匙，花椒15粒，盐2茶匙，白砂糖1汤匙，白醋1茶匙，鸡精1茶匙。
制法：1、藕段刮皮切圆形薄片后用清水冲洗浸泡以去除藕粉。2、烧开（能将全部藕片淹没）水，迅速将藕片入水烫熟捞出，分数次浸入凉开水中，待变凉后沥干水分装盘。3、烧热炒锅将油入锅，丢入花椒慢慢炸香。4、放入姜丝炒香，同时加盐和白砂糖，用铲子推动使调料尽量融化后，改大火倒入白醋炝锅并继续搅动。5、汤汁滚起后改小火，并加入蘑菇精、葱丝和甜椒丝。6、将全部调味汤汁淋入盛藕片的盘子即可。
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