1) red hot pepper
红板油椒
1.
This paper discusses the yield-increasing principles of the corn interplanted with red hot pepper, introduces in detail the planting form, preparations before seeding, nursery gardening, management techniques in seeding stage, management techniques in field and the processes of collection and sun-dring.
讨论了玉米套种红板油椒的增产原理,详细介绍了玉米套种红板油椒的种植形式、播前准备、育苗、苗期管理技术、田间管理技术、采收和晒干工序。
2) oils, red pepper, paprika
红辣椒油
3) Cryptocoryne wendtii tropica
红椒
1.
Study on rapid proliferation and color appearing of tropical aquatic grass Cryptocoryne wendtii tropica;
热带水草红椒的组培快速繁殖及色彩显现研究
4) capsanthin
辣椒红素
1.
Study on the Technology of Extracting Capsanthin;
辣椒红素提取的工艺研究
2.
The best process was as follows: capsanthin was first extracted with acetone for 2 h at pH10.
主要研究复合溶剂法提取辣椒红素的工艺。
3.
This article introduced four natural pigments:moascus colors,natural carotenes,jujube pigment,Capsanthin and their basic character,distilling techniques and application.
开发天然色素是世界食用色素发展的总趋势,本文介绍了四种极具发展前景的天然色素:红曲色素、天然胡萝卜素、酸枣色素、辣椒红素。
5) chili
[英]['tʃili] [美]['tʃɪli]
红辣椒
1.
Fresh carrot, tomato and chili were used as test samples, absolute alcohol were used in process of triturating and dehydrating, acetone were used for extraction, all of the alcohol solution and acetone solution were commixed, and the content of β-carotene were directly determined by HPLC.
选用胡萝卜、番茄和红辣椒三种常见新鲜果蔬作为供试品,采用无水乙醇匀浆、脱水,丙酮提取-直接定容的方法制备供试品溶液,使用高效液相色谱法测定供试品中β-胡萝卜素的含量。
6) red sweet pepper
红甜椒
1.
Using red sweet pepper and fruit of Lycium chinense Mill as the main material, a new type of combined vegetable beverage with rich neutral was developed.
以红甜椒、枸杞为原料,研制出了一种营养丰富的新型复合蔬菜汁饮料。
2.
In this article,the fat-soluble composition of red sweet pepper was extractted by the methanol-chloroform mixed solvent and the bolarious,intense fragrance and viscous fat-soluble composition was gotten(the yield was 0.
采用甲醇和氯仿混合溶剂对红甜椒脂溶性成分进行抽提,得到具有浓郁香味的暗红色黏稠状物质(即脂溶性成分,得率为0。
补充资料：红焖葱椒脚鱼
菜名
红焖葱椒脚鱼
主料
脚鱼斤半，肚肉二两。
配料
蒜头米一两，绍酒半两，味精、胡椒、葱白、川椒、精盐、红豉油各少许。
做法
1、将脚鱼（台刂）后，用开水烫半熟，用小刀刮掉脚鱼壳上的黑膜，开腹去掉内脏，然后再用刀开畔，切去腰背上硬壳，把脚爪切掉，肉切块，每块约二公分大，摸上雪粉水、红豉油，然后下鼎用热月劳炸后捞起待用。
2、另将蒜头下鼎走油，肚肉切片，香菇切碎下鼎炒，把脚鱼及绍酒、红豉油、精盐一起下鼎加汤共焖之，再将川椒用鼎炒酥研末及葱白碎一起炒朥后投入已焖好的脚鱼鼎里，调和味精，盖上一层薄糊，再撒下香油即成。
特点
色泽金黄，鲜嫩香脆，滋阴补肾。
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