1) Pear Loquat Syrup
秋梨枇杷蜜
1.
Determination of Naringin in Pear Loquat Syrup by HPLC;
高效液相色谱法测定秋梨枇杷蜜中柚皮苷的含量
2) honeyed folium eriobotryae
蜜炙枇杷叶
1.
Objective : To compare the honeyed folium eriobotryae from market with the honeyed folium eriobotryae by ourselves in quality.
目的:对市场上及笔者自制的蜜炙枇杷叶进行质量比较分析。
3) Milian Chuanbei Pipagao
蜜炼川贝枇杷膏
1.
GC Determination of Menthol and Benzaldehyde in Milian Chuanbei Pipagao;
气相色谱法测定蜜炼川贝枇杷膏中薄荷脑和苯甲醛的含量
4) fritillary & loquat honey
川贝枇杷蜂蜜
5) Loquat
[英]['ləukwɔt] [美]['lokwɑt]
枇杷
1.
Development of loquat vinegar and its beverage;
枇杷果醋及其饮料的研制
2.
Study on the key processing technology of loquat pulp juice;
枇杷果肉饮料加工关键技术研究
6) loquat fruits
枇杷
1.
In the thesis, preserving loquat fruits with mixed Chinese herbal medicine as its coating preserving agent was investigated.
本实验以刺槐豆胶与黄原胶复配胶为涂膜基质,分别加入中草药制剂丁香、大黄和艾叶及成膜助剂,配制成两种中草药复合涂膜保鲜剂,并以枇杷为实验材料,研究中草药复合涂膜保鲜剂对枇杷品质变化的影响。
2.
The effects of chitosan coating on the quality of “Jiefangzhong” Loquat fruits stored at 6±0.
以“解放钟”枇杷为试材,研究壳聚糖涂膜对冷藏枇杷品质变化的影响。
3.
The loquat fruits’physical properties and post harvest physiological status were analyzed combined with ozone fresh-keeping characteristics.
对枇杷的物性、采后生理状况进行了分析,结合臭氧保鲜特点,研究了枇杷的臭氧保鲜技术方法。
补充资料：蜜梨肉丁
原料：
蜜梨一个（最好是雪梨，但季节不对，我用的是鸭梨）、猪肉200克、红萝卜1根
精盐、鸡精、生粉、白醋、料酒、白糖、胡椒粉。
做法：
原料切成1mm见方的丁。
肉丁用生粉、精盐、鸡精、料酒拌一下放置15分钟。
锅里放油，放入肉丁滑一下盛起。
再放稍许油，倒入胡萝卜翻炒一下倒入肉丁、放白糖、醋，最后倒入蜜梨翻炒均匀盛起
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