1) the tomato sauce matrix calibration curves (TMC)P O O
番茄酱基质标准曲线(TMC)
2) Tomato Ketchup
番茄酱
1.
Determination of Trace Elements in Output Tomato Ketchup in Xinjiang by Flame Atomic Absorption Spectrometry;
微波消解FAAS测定新疆出口番茄酱中的微量元素
2.
Determination of Ca,Cu,Fe,Zn,Mn,K,Al,Sr and P in Tomato Ketchup by ICP-AES;
ICP-AES法测定番茄酱中Ca、Cu、Fe、Zn、Mn、K、Al、Sr、P等9个元素
3.
The craft and formula for producing instant food of tomato beef strip was studied using beef and tomato ketchup as raw materials.
以牛肉、番茄酱为主要原料,研究了番茄牛肉条方便食品的工艺和配方。
3) ketchup
[英]['ketʃəp] [美]['kɛtʃəp]
番茄酱
1.
Study on the anti-pathogenic activities of capsaicin and effects of its antiseptic application to ketchup;
辣椒碱抗病原菌活性及其在番茄酱防腐中的应用
2.
The Xinjiang ketchup physics and chemistry examination preliminary study
新疆番茄酱品控分析初探
3.
This article,taking carrot and ketchup as the main raw material,studied the processing technique for the mixed juice and its stability.
本文以胡萝卜、番茄酱为主要原料,根据国家软饮料标准,通过感官评价,确定了胡萝卜/番茄复合蔬菜汁的工艺和最佳产品配方:胡萝卜汁:番茄汁为7∶3,复合汁原汁含量70%,糖酸比1∶0。
4) tomato paste
番茄酱
1.
Effect of processing temperature on pectin substance in tomato pastes;
番茄果实打浆温度对番茄酱中果胶物质的影响
2.
Study on examination of several species microbiology in doubtful swollen bag tomato paste;
疑似胀袋番茄酱中几种微生物的检测研究
3.
Discussion on the mechanism of white cloudy substance formation in tomato paste;
番茄酱中白色云状凝聚物形成机理的探讨
5) Tomato sauce
番茄酱
1.
Desorption electrospray ionization mass spectrometry(DESI-MS) was employed for fast direct(detection) of Sudan dyes such as Sudan Ⅰ,Sudan Ⅱ,Sudan Ⅲ and Sudan Ⅳ presented in various foods,(including) chili powder,tomato sauce,sausage and fried egg.
将电喷雾解析电离质谱法应用于偶氮类染料的表面解析电离质谱法研究,在优化实验条件后,应用甲醇-水-醋酸(49∶49∶2,V/V)混合溶液作为喷雾溶剂,在不需要样品预处理的情况下,成功地测定了辣椒面、番茄酱、火腿肠、鸡蛋饼中微量的苏丹红类染料,并且应用串联质谱法对测定结果进行了鉴定,排除了测定结果的假阳性。
2.
The paper based on the economics perspective on China s urban residents, mainly residents of Urumqi City of tomato sauce consumption behavior.
目前,番茄酱的生产与消费大幅增长,研究番茄酱这一新兴消费品在我国的消费行为具有理论与现实意义。
补充资料：番茄酱焖大虾
番茄酱焖大虾
材料：大虾500克，番茄酱，姜，盐，糖，淀粉
做法：
用剪刀将虾的背部剪开，用清水洗掉泥线。
将姜切丝。
两茶匙番茄酱，加入盐，糖（依个人口味定量）和淀粉。我用的是纯的番茄酱，我觉得可以用成品番茄酱代替，那只需要加水就可以了。
然后加入适量的凉水，搅拌均匀。建议不要加太多水，等入锅后，觉得不够的话再加都可以。
锅里放油，烧热后放入姜丝呛锅，然后放入大虾翻炒，将虾翻炒至两面都变红，倒入调和好的番茄汁，开中火焖一下。因为我是第一次做，所以我煮的时间稍微长一些，大概10分钟的样子。如果觉得番茄汁少，可以适量加一些清水。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。