1) Cabbage
[英]['kæbɪdʒ] [美]['kæbɪdʒ]
包菜
1.
A rapid GC-MS/MS method has been developed for the determination of Se-methylselenocysteine(met-Se-cys)and selenomethionine(Se-met)in selenium-enriched cabbage by using ethyl chloroformate(ECF)as a derivation reagent under multiple reaction monitor(MRM) mode.
建立了一种快速分析富硒包菜汁中硒甲基硒半胱氨酸和硒蛋氨酸含量的方法。
2.
The head rot was one of important diseases on cabbage(Brassica oleracea),could cause the whole head rot,and affect the quality and quantity of cabbage.
球腐病是在包菜上发生的一种重要病害,能引起整个包菜叶球的腐烂,严重影响包菜的产量与品质。
2) Tianbaocai
甜包菜
1.
This paper discuss the processing technology of Shanghai preserved szechuan pickle and Shanghai Rugua and Shanghai Tianbaocai on vegetables.
探讨了以蔬菜为原料,生产上海大头菜、上海乳瓜、上海甜包菜的加工工艺。
3) leaf mustard
包心芥菜
1.
The extraction,isolation and purification of alkali-soluble polysaccharide from leaf mustard were studied.
研究了碱溶性包心芥菜多糖的提取工艺、分离纯化以及纯度鉴定。
2.
After extraction with hot water for several times,the leaf mustard was dried and then a polysaccharide named ALP-2 was isolated from the dried leaf mustard with dilute alkali extraction,alcohol precipitation,and DEAE-Sepharose FF column chromatography.
经水反复浸提后的包心芥菜残渣经稀碱浸提,浓缩,乙醇沉淀,透析,DEAE-Sepharose-F F色谱分离纯化得到一种白色粉末状多糖ALP-2。
4) rolled cabbage
包菜卷
1.
This article takes rolled cabbage as a major example,concretely introducing the processing of fast frozen ready-mix food and guarantor step of quality.
以包菜卷为例 ,介绍了冷冻调理食品的生产过程及品质保证措
5) cut cabbage
切分包菜
1.
The effects of different temperatures of room temperature or 4℃ low temperature and potassium sorbate on preservation of pickled cut cabbage were investigated.
探讨了不同温度及防腐剂对4%食盐溶液浸渍切分包菜品质的影响。
6) cabbage
[英]['kæbɪdʒ] [美]['kæbɪdʒ]
包心菜
1.
Treatment of puerperal breast pain and distension with external application of cabbage;
包心菜外敷治疗产后乳房肿胀
2.
The lettuce,pakchoy and cabbage were used to study the changes in the chlorophyll contents,MDA,yellowing rate/rotting rate and water-loss rate during storage at different temperature(4 ℃,9 ℃) and packaging(PEⅠ、PEⅡ、PEⅠ+1-MCP) .
以生菜、青菜和包心菜为试材,研究了两种贮藏条件(4℃冷藏箱、9℃人工气候箱)、3种不同的包装方式(保鲜袋Ⅰ、保鲜袋Ⅱ和保鲜袋Ⅰ+1-MCP)对在贮藏过程中叶绿素、丙二醛、黄化率/腐烂率和失水率等指标的影响。
补充资料：菜包
菜包
【菜名】 菜包
【所属菜系】 闽菜
【特点】 闽菜中的风味食品
【原料】
青菜1250克，金针菜25克，笋25克，精盐、味精、白糖、姜末、生油、麻油各适量，鲜酵母半块，面粉1000克。
【制作过程】
1.青菜洗净，用开水烫后捞出，放冷水浸冷后挤去水分，斩成细末待用。金针菜、笋、冬菇用温水浸发洗净,亦斩成细末；
2.炒锅上火，放油烧至七成热时，放金针菜、笋、冬菇，加精盐、白糖、味精和少量鲜汤，炒透后出锅，加青菜末、姜末拌和，浇麻油少许，即成素菜馅
3.将鲜酵母加温水拌，调成糊状，倒入面粉，再加湿水拌和揉透，静置2小时左右；
4.将面团搓条，摘8克左右的坯子，再揿成中间厚、周转薄的圆形皮子，将素菜馅心包在皮子内；
5.包子上笼后搁置2-3分钟，用旺火沸水蒸一刻钟左右即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。