1) instant Re-gan-mian
方便热干面
2) hot-air drying instant noodles
热风干燥方便面
1.
Study on the effects of thickening agents on texture of hot-air drying instant noodles;
增稠剂对热风干燥方便面品质影响的研究
3) air-dried instant noodle
热风方便面
1.
In this paper,Fuzzy comprehensive evaluation model was introduced,and the model was used in evaluating the air-dried instant noodles sense quality.
该文介绍模糊综合评判模型,且将模糊综合评判应用于热风方便面感官评定中,说明怎样进行方便面感官模糊综合评判,以使其结果更科学、合理、客观。
4) instant noodles
方便面
1.
The effect of different methods of cooking and drying on instant noodles quality;
不同熟制干制方法对方便面品质的影响
2.
Technical analysis on IOD of instant noodles;
方便面碘呈色度的工艺分析
3.
Natural Antioxidant Tea Polyphenols' Application onOil and Food:Study on inhibiting the deterioration ofsalad oil and instant noodles;
天然抗氧化剂茶多酚在油脂和食品保鲜中的应用──色拉油和方便面保鲜试验研究
5) instant noodle
方便面
1.
The current situation and tendencies of instant noodle seasonings;
方便面汤料的现状及发展趋势
2.
Application of gardenia yellow in instant noodle;
栀子黄色素在方便面中的应用研究
3.
Seasoning's production of goulash instant noodle with soup concentrate style;
浓汤型红烧牛肉方便面汤料的制作
6) convenient noodle's
方便面条
1.
Texture soy protein convenient noodle's hydrospic properties was enhanced by alkalization and dehydration processing, the result indicated that (8% salt,1.
通过对组织化大豆蛋白的碱性腌制和干燥脱水 ,有效改善了组织化大豆蛋白方便面条的复水性能。
补充资料：虾米干面酱
材料：
虾米2两、虾皮3两、蒜头2两、绞肉1.2斤、豆干丁6两、酸甜酱1罐、豆瓣酱1／3罐、萝卜干3两、水1.5杯。
做法：
将虾皮与虾米混合，放入锅中，配合蒜头爆香，再加入水、绞肉、豆干丁、萝卜丁一起拌炒，最后加入甜酸酱及豆瓣酱炒匀，加水煮开放凉装瓶。
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