1) seasoning dried food
调味煮干品
2) Seasoned semi moist scallops
调味半干制品
3) cooking and eating quality
蒸煮食味品质
1.
Relationship between protein content and the cooking and eating quality properties of rice grain;
稻米蛋白质与蒸煮食味品质关系研究
2.
Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain;
氮素对稻米蛋白质组分含量及蒸煮食味品质的影响
3.
The variety IR24 and Asominori were used to research the processing quality, appearance quality, cooking and eating quality responded to Free Air CO2 Enrichment (FACE, ambient + 200μmol/mol) during 2003 and 2004.
以粳稻Asominori与籼稻IR24为材料,田间试验,于2003年和2004年连续2年在FACE(Free Air CO2 Enrichment,大气CO2浓度增加200μmol/mol)和正常大气CO2浓度(约370μmol/mol)下,分析了稻米的加工品质、外观品质和蒸煮食味品质。
4) cooking quality
蒸煮食味品质
1.
To apply it effectively,the author used some soft rice,rigid rice and sticky rice to analyse their appearance quality,milling quality,cooking quality and nutritional quality.
因此,为更有效地利用云南省这一独特的优质米资源,本研究将云南软米与粘米、糯米进行外观品质、碾磨品质、蒸煮食味品质以及营养品质的比较研究。
5) condiment
[英]['kɔndɪmənt] [美]['kɑndəmənt]
调味品
1.
The rapid determination of the content of benzoic acid and sorbic acid in condiments;
调味品中苯甲酸和山梨酸含量的快速测定方法
2.
The present situation and developing prospect of domestic condiments;
我国调味品生产现状和市场发展趋势
3.
Determination of calcium content in condiments using DBM-MSA spectrophotometry;
二溴对甲基偶氮甲磺分光光度法测定调味品中的钙
6) condiments
调味品
1.
Discussion on the application of enzyme preparation in condiments;
对酶制剂在调味品中应用的探讨
2.
Determination of para red in condiments by HPLC;
高效液相色谱法测定调味品中“对位红”含量
补充资料：黑豆煮芥菜干丝
黑豆煮芥菜干丝
主料：豆干、肉末、海米
辅料：芥菜、黑豆、香菇、冬笋、胡萝卜
调料：盐、鸡精、胡椒粉、白糖、香油、料酒、葱、香菜
烹制方法：
1、将豆干切成丝用开水烫一下备用，芥菜、香菇、冬笋、胡萝卜分别切成丝；
2、坐锅点火倒入油，下肉末、海米煸炒一下，加入料酒，放入冬笋、芥菜、胡萝卜、香菇、豆干丝翻炒片刻，倒入水，加盐、白糖、黑豆焖煮，待开锅后放入鸡精、胡椒粉、料酒调味，出锅装盘后撒上香菜、葱丝即可。
特点：汤菜两用，滋味甘美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。