竹笋脯,bamboo shoot,在线英语词典,英文翻译,专业英语

1) bamboo shoot

竹笋脯

The bamboo shoot was produced by Lactic acid bacteria fermentation and this product is a modern convenient food catering to people of all ages,with natural color and uniqne flavor and healthcare nutrition.

以竹笋为主要原料,经乳酸菌发酵制成乳酸发酵竹笋脯。

2) bamboo shoots

竹笋

Effect of particle sizes on functional properties of dietary fiber prepared from bamboo shoots;

不同粒度竹笋膳食纤维功能特性研究

Processing technology of a bamboo shoots can;

一种竹笋罐头的加工工艺

Microscopic structure changes of bamboo shoots in the different storage process;

竹笋在加工及贮藏过程中微观结构的变化

3) bamboo sprout

竹笋

This paper explore the preserve effect of bamboo sprout in different concentra-tion of sulphites,pH and technological conditions,The result shows that all kinds of sulphites(include Na2SO3,Na2S2O4,Na2S2O5.

采用正交试验方法研究亚硫酸盐在不同浓度、不同ｐＨ值及不同工艺条件下对竹笋的保藏效果，结果表明：竹笋经预煮后用ＳＯ＿２有效浓度为０。

The yield of bamboo sprout was closely related to the amount of buds on the rhizomes with 2-year-old and in the soil layer of 21 to 30 cm,which showed that bamboo sprout mainly shooted on the rhizome and in the soil layer.

从竹笋产量与鞭侧芽分布的相关性来看，竹笋产量与２１～３０ｃｍ深度的鞭侧芽数及２年生鞭上侧芽数紧密相关，说明２１～３０ｃｍ层是主要发笋层，２年生鞭是主要发笋鞭。

4) Bamboo shoot

竹笋

Study on the technology of bamboo shoots dissolvable chewing gum;

竹笋环保口香糖加工工艺的研究

Research process on postharvest physiology and preservation technique of bamboo shoot;

竹笋的采后生理及贮藏保鲜技术研究进展

5) Phyclastachys nidularia bamboo shoot

篌竹笋

The purpose of this study is to optimize the conditions for prevention of discoloration, pre-processing, and vacuum freeze-drying of Phyclastachys nidularia bamboo shoot, by using orthogonal experiment and uniform design experiment.

采用正交试验、均匀设计试验和对比试验,对篌竹笋护色、预处理、真空冷冻干燥条件和不同干燥方法的干燥效果等进行探讨。

6) bamboo shoot cans

竹笋罐头

To ensure the safety of the bamboo shoot cans.

为了保证竹笋罐头的产品安全,根据HACCP的原理对其生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析。

参考词条

毛竹笋干速冻竹笋竹笋产品甜竹笋野竹笋竹笋脚料石竹笋雷竹笋汁苦竹笋筇竹笋早竹笋竹笋象甲滚流比多焦点准分子激光原位角膜磨镶术

补充资料：鲍鱼竹笋汤

【菜名】鲍鱼竹笋汤

【所属菜系】全部

【特点】滋阴润燥、平肝滋阳，补气益肾，能减少腹壁脂肪贮积。适合于高血压、高胆固醇患者食用。

【原料】

主料：罐头鲍鱼50克。配料：竹笋15克，豌豆苗50克。调料：料酒、精盐、味精、胡椒粉、高汤各适量。

【制作过程】

：①将竹笋放盆内，用温水泡软，轻轻搓洗几次，洗净泥沙，切成长条，放入沸水锅内稍烫，捞入凉水中，鲍鱼切成薄片豆苗洗净。②在锅内放入高汤，浇开，将竹笋和鲍肉片分

别入沸锅中烫一下，捞入汤盅子中。撇去汤中浮沫，加入精盐、味精、料酒、胡

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

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1) bamboo shoot 竹笋脯 1. The bamboo shoot was produced by Lactic acid bacteria fermentation and this product is a modern convenient food catering to people of all ages,with natural color and uniqne flavor and healthcare nutrition. 以竹笋为主要原料,经乳酸菌发酵制成乳酸发酵竹笋脯。 2) bamboo shoots 竹笋 1. Effect of particle sizes on functional properties of dietary fiber prepared from bamboo shoots; 不同粒度竹笋膳食纤维功能特性研究 2. Processing technology of a bamboo shoots can; 一种竹笋罐头的加工工艺 3. Microscopic structure changes of bamboo shoots in the different storage process; 竹笋在加工及贮藏过程中微观结构的变化 3) bamboo sprout 竹笋 1. This paper explore the preserve effect of bamboo sprout in different concentra-tion of sulphites,pH and technological conditions,The result shows that all kinds of sulphites(include Na2SO3,Na2S2O4,Na2S2O5. 采用正交试验方法研究亚硫酸盐在不同浓度、不同ｐＨ值及不同工艺条件下对竹笋的保藏效果，结果表明：竹笋经预煮后用ＳＯ＿２有效浓度为０。 2. The yield of bamboo sprout was closely related to the amount of buds on the rhizomes with 2-year-old and in the soil layer of 21 to 30 cm,which showed that bamboo sprout mainly shooted on the rhizome and in the soil layer. 从竹笋产量与鞭侧芽分布的相关性来看，竹笋产量与２１～３０ｃｍ深度的鞭侧芽数及２年生鞭上侧芽数紧密相关，说明２１～３０ｃｍ层是主要发笋层，２年生鞭是主要发笋鞭。 4) Bamboo shoot 竹笋 1. Study on the technology of bamboo shoots dissolvable chewing gum; 竹笋环保口香糖加工工艺的研究 2. Research process on postharvest physiology and preservation technique of bamboo shoot; 竹笋的采后生理及贮藏保鲜技术研究进展 5) Phyclastachys nidularia bamboo shoot 篌竹笋 1. The purpose of this study is to optimize the conditions for prevention of discoloration, pre-processing, and vacuum freeze-drying of Phyclastachys nidularia bamboo shoot, by using orthogonal experiment and uniform design experiment. 采用正交试验、均匀设计试验和对比试验,对篌竹笋护色、预处理、真空冷冻干燥条件和不同干燥方法的干燥效果等进行探讨。 6) bamboo shoot cans 竹笋罐头 1. To ensure the safety of the bamboo shoot cans. 为了保证竹笋罐头的产品安全,根据HACCP的原理对其生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析。参考词条毛竹笋干速冻竹笋竹笋产品甜竹笋野竹笋竹笋脚料石竹笋雷竹笋汁苦竹笋筇竹笋早竹笋竹笋象甲滚流比多焦点准分子激光原位角膜磨镶术补充资料：鲍鱼竹笋汤【菜名】鲍鱼竹笋汤【所属菜系】全部【特点】滋阴润燥、平肝滋阳，补气益肾，能减少腹壁脂肪贮积。适合于高血压、高胆固醇患者食用。【原料】主料：罐头鲍鱼50克。配料：竹笋15克，豌豆苗50克。调料：料酒、精盐、味精、胡椒粉、高汤各适量。【制作过程】：①将竹笋放盆内，用温水泡软，轻轻搓洗几次，洗净泥沙，切成长条，放入沸水锅内稍烫，捞入凉水中，鲍鱼切成薄片豆苗洗净。②在锅内放入高汤，浇开，将竹笋和鲍肉片分别入沸锅中烫一下，捞入汤盅子中。撇去汤中浮沫，加入精盐、味精、料酒、胡说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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