1) son taroes
子芋
1.
The technological characteristics of son taroes of Colocasia esculenta Schott during freeze drying process was studied, including the influence of the temperature decreasing rate, the vacuum, the temperature and heating programme of heating plate, and the temperature of condenser to the process and the product quality of freeze drying taroes.
研究子芋冷冻升华干燥时的工艺特性 ,包括降温速率、真空度、加热板温度设定程序以及冷凝器温度对冷冻干燥过程和产品质量的影响 ,并利用非线性回归分析法对最佳的加热板温度设定程序所对应的物料温度变化曲线的经验公式进行拟合。
2.
In this paper, the technology of vacuum pre cooling together with plastic film packing was applied to the son taroes s keeping fresh in cold storage.
将真空预冷技术配合塑料薄膜袋包装应用于冷藏保鲜子芋的预处理 ,研究不同的真空预冷处理工艺条件对子芋冷藏保鲜效果的影响 ,筛选最佳真空预冷工艺条件 ,并将保鲜效果同普通冷藏相比较。
2) son-taroes
子芋
1.
Study on the technology of the vacuum soft packaging of son-taroes;
子芋真空软包装工艺研究
2.
The technological Characteristics of Colocasia esculenta Schott's son-taroes for frying was studied,including the influence of temperature,vacuum,time and thickness of son-taroes on remainder rate of the important nutritional conponent-α-V E,Maillard Reaction level and crispness of products.
本文研究子芋油炸时的工艺特性 ,包括 :油炸温度、真空度、时间和原料厚度对子芋重要营养成分α型VE 的保存 ,美拉德反应程度以及产品酥脆度的影响 ,提出将真空油炸技术应用于多子芋酥产品的加工 ,采用正交试验筛选真空油炸工艺条件。
3) Taro with numerous cormels
多子芋
4) Minxi Colocasiaes culenta Schott
闽西多子芋
5) Taro
[英]['tɑ:rəu] [美]['tɑro]
芋
1.
Evaluation and Screening of Three Types of Cultivar Population of Taro with Numerous Cormels in Xeric Environment;
多子芋三个品种群在旱生环境中的评价与筛选
2.
Study on effect of hormone,LH and carbon source in taro buds subculture;
芋芽继代培养中激素、水解乳蛋白、碳源的调节研究
6) Colocasia esculenta
芋
1.
Effects of TDZ and KNO_3 on Induction of Microcorm of Colocasia esculenta;
TDZ和KNO_3对芋试管球茎诱导的影响
2.
Effect of Arbuscular Mycorrhizal Fungi on Micropagated Taro (Colocasia esculenta Schott.);
丛枝菌根真菌对芋组织培养苗生长的影响
3.
Study on tissue culture and its correlative factors of Colocasia esculenta;
芋组织培养及其相关因素的研究
补充资料：子芋焖鸭
子芋焖鸭
配料： 鸭半只、芋头900克、炸油1分、沙拉油4匙、酱油2匙、糖2匙、花椒粉1/4匙、姜酒汁1匙、盐1匙、高汤3碗、葱屑1匙、味精1/4匙
做法： 鸭子吸干水切成小块，用1匙酱油、1匙糖、花椒粉、姜酒汁拌匀淹20-30分钟；芋去皮；炸油烧到大热葱屑爆香，放下炸过的鸭和芋，再放下所有调味料一起炒，加盖焖煮汤汁减少，淋下麻油即可。
主要营养成分：蛋白质75g，脂肪180g，醣类165g，钠5495mg，胆固醇350mg，总热量2630cal。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。