1) shooting quantity
发笋数量
1.
The results show that: (l )The newcultivated technique can raise survival rate obviously, and average shooting quantity slightly, but shooting quality does not appear significantly different between by two .
结果表明：（l）新的栽植方法可明显提高造林成活率，并能提高一定的竹株平均发笋数量，而两种栽植方法的发笋质量没有差异。
2) bamboo shoot emerging amount
发笋量
1.
The bamboo shoot emerging amount assumed the law of increasing first and decreasing last,11250 trees per hm~(-2) was the density position with the outstanding effect on the bamboo shoot emerging amount,on the condition that other conditions were similar in production, the density might be selected first during controlling the bamboo shoot yield.
通过研究茶秆竹林发笋量、成竹数、笋产量、生物量等指标对立竹密度的响应,结果表明:随着林分立竹密度升高,成竹率逐渐降低,9 000株。
3) shooting number
发笋数
1.
The results show that Oligostachyum scabriflorum bamboo shoot yield is mainly influenced by 3 factors of living bamboo tree number,shooting number of every maternal bamboo tree and average bamboo weight of single tree.
糙花少穗竹是一种生长快、用途广的优质笋竹两用小径竹种,通过固定标准地调查法进行影响糙花少穗竹竹笋产量形成因素研究,结果表明:糙花少穗竹的产量主要受立竹株数、每株母竹发笋数和平均单棵笋重等3个因子影响。
4) number of emerging shoots
出笋数量
5) shooting quantity of mother bamboo
母竹发笋数
6) growing shoot
发笋
补充资料：油发笋丝
油发笋丝是西安优质酱菜。产品条丝均匀，棕红透亮，酱味芳香，油而不腻，甜咸适宜，具有香、甜、脆、嫩四大特点，直接食用，不必加工，佐餐就食，诱人入口。
原料配方 青笋，植物油、味精、大料、甜面酱
制作方法 1.挑选八成熟的新鲜青笋，削皮后立即下缸腌制，以保持青笋的鲜嫩酥脆。
2.用于酱制青笋的面酱，要求颜色深棕红秀亮，质稠甜度大，糖度在25度以上，盐度控制在8度左右，以保证青笋色泽鲜亮，酱香味足，咸淡适口。
3.切丝操作精细，条丝粗细均匀，发油时每批不超过20公斤，以保持均匀，保证油发笋丝香甜脆嫩的特有风味。
质量标准 由于酱制是用高质量天然晒酱，因而油发笋丝蛋量指标超过部颁标准。
水分63.12% 食盐11.87% 总酸0.74% 还原糖15.5% 氨基酸态氮0.28%
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