1) clear tomato juice
番茄清汁
1.
In this study,a new clarification technology was determined to produce a clear tomato juice,that is ,twice heating aggregation;and ultrafiltration was also used for clarification.
确定了用二次加热凝聚澄清技术工业化生产番茄清汁的工艺 ,并将超滤 ( UF)技术应用于澄清工序 ,使产品质量的可靠性得到保证。
2) tomato juice
番茄汁
1.
Application of membrane separation technology in the concentration of tomato juice;
膜分离技术在番茄汁浓缩工艺中的应用
2.
Progress in research on fermented tomato juice drink;
发酵番茄汁饮料的研究进展
3) juice of tomato
番茄原汁
1.
Study on the inhibitory effects of juice of tomato on the growth of human prostate carcinoma PC-3 cells;
番茄原汁对人前列腺癌PC-3细胞生长抑制作用的研究
4) thick tomato sauce
稠番茄汁
5) concentrated tomato juice
番茄浓缩汁
1.
The parameters for three critical processing techniques for removing the fishy smell from silver carp,drying the paste and adding the concentrated tomato juice were studied.
利用感官评定方法确定了脱腥、烘干方式以及番茄浓缩汁的添加量等关键工艺参数,从而制作出一种不仅适合工业化生产,而且营养丰富,色、香、味俱全的复合型鱼脯。
6) tomato juice beverage
番茄汁饮料
1.
The present study focus on the key points of processing technology of tomato juice beverage: (a) Effect of the methodof bruising on tomato juice viscosity; (b) Instability of product prevention; (c)Determination of the prescription and technologyparameters.
本文探讨了番茄汁饮料加工过程中的几个关键技术点:1。
补充资料：番茄香汁焗蜗牛
菜名
番茄香汁焗蜗牛
主料
蜗牛6只、牛油50克、干葱碎20克、蕃茜少许
配料
烧汁100毫升、白酒50毫升、杏仁粉60克、他力根香草少许、番茄1个、盐适量、蒜茸60克、胡椒粉适量
做法
1、将蜗牛洗干净，用干葱、蒜茸、白酒爆香，加上汤，浇汁烩一烩；
2、用蕃茜碎、他力根香草、软牛油、蒜茸、杏仁碎混合成馅料；
3、番茄切角去皮，酿入已烩好的蜗牛，面撒混合好的馅料，放入明火炉焗香；
4、拌沙律上碟，配汁、配菜装饰即可。
特点
肉质丰腴、嫩滑，富有浓郁的蜗牛味
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