1) the penicillium
干花椒
1.
The content of the penicillium and the aspergillus were tested.
青霉、曲霉是调味料中的主要污染菌 ,作者从思茅的五一、兰花两大农贸市场随机采集了 1 6份干花椒、1 6份干辣椒样品 ,调查其中青霉、曲霉含量 。
2) zanthoxylum drying
花椒干燥
1.
In this paper, the fuzzy-PID automatic control technology is first applied systematically in the zanthoxylum drying house, this paper compares the functional characteristics of PID technology, fuzzy control technology, fuzzy PID control technology, and combines both 32-bit ARM processor and GPRS technology to realize automatic control and remote alarm.
目前,我国农村花椒干燥的主要方法仍采用自然晾晒法。
3) chinese prickly ash drying
花椒干制
5) A Study on Stem Rot of Prickly Ash
花椒干腐病研究
6) Chinese prickly ash
花椒
1.
Contrast between heated air drying of Chinese prickly ash under constant temperature and that under graded and controlled temperature;
花椒恒温与控温热风干燥的对比试验研究
2.
Insect community structure and its dynamics in Chinese prickly ash plantations at different altitudes in Yunnan Province;
云南不同海拔花椒园昆虫群落结构及动态
3.
Studies on the water requirement and irrigation effect of Chinese prickly ash in Weibei arid area;
渭北旱塬花椒灌溉效应研究
补充资料：干葱花椒焗蟹
菜 名： 干葱花椒焗蟹
主 料： 肉蟹2只（约750克），花椒2茶匙，干葱头10粒，粟粉1汤匙，芫荽适量。
配 料： 生抽1汤匙，绍酒1/2汤匙。
做 法： 1、剖蟹后洗干净，斩大件，扑上粟粉。2、干葱撕去外衣，清洗干净。3、热锅下油，爆香干葱，加入蟹件炒片刻。4、将蟹件转入瓦煲，加入花椒、调味料及清水1/2杯，用慢火焖10分钟，焖至汁液浓稠，有阵阵干葱及花椒香味，即可原煲上桌进食。5、芫荽作装饰之用。
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