1) tomato pulp
番茄浆
1.
On the basis of studying the addition proportion of yeast, eggs and tomato pulp as well as processing technology, the optimum formula and processing parameters were obtained in making the noodles fermented with tomato and eggs added.
通过对面条中发酵剂、鸡蛋和番茄浆的添加比例和生产工艺的研究,摸索出了比较合理的番茄营养发酵面条的配方和生产工艺。
2.
It showed that the average molecular weight of pectin molecules in tomato pulps increased with the increasing break temperatures,while the value decreases when tomato was broken at 90℃.
研究番茄在温度75、80、85和90℃破碎时,破碎温度对番茄浆果胶含量和果胶分子结构的影响。
2) tomato homogenate
番茄匀浆
1.
The impact of glucose,sodium glutamate and ethephon on the lycopene's biosynthesis in tomato homogenate was studied.
研究了葡萄糖、谷氨酸钠、乙烯利对仍具生理活性的番茄匀浆中番茄红素合成量的影响。
3) tomato puree
番茄浆料
1.
The rheological properties of tomato purees were determined at four temperatures, and four concentrations.
对不同浓度的番茄浆料在 30～ 60℃时的流变学性质进行了研究 。
4) tomato pulper
番茄打浆机
5) hot break unit
(番茄)热打浆设备
6) Tomato
[英][tə'mɑ:təʊ] [美][tə'meto]
番茄
1.
Research on the Processing Technology of Nutrient Tomato Jelly;
营养型番茄果冻的加工工艺研究
2.
Study on determination of monosaccharide in tomato;
番茄中单糖测定方法的工艺研究
3.
Aluminum Toxicity in Tomato and Its Effect on Some Physiological Indexes;
铝对番茄的毒性及若干生理指标的影响
补充资料：拔丝番茄
先把番茄用开水烫一下，放在盛入凉水的容器中略浸，揭去皮，挤去籽，切成菱形块，控净水分。碗中用蛋清、淀粉、面粉调成糊，然后加入精制油调开。锅内放油，加热至六成热时，将番茄块挂匀糊，逐块下锅炸5——6秒钟捞出，待油升温至八成热时，再下锅复炸捞出。锅留余油，放白糖，熬好糖浆，倒入炸好的番茄，颠翻两下，即可装入涂有麻油的盆内。
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