1) ineapple chips
菠萝脆片
1.
The paper used fresh pineapple that Hainan produce as raw materials,adopted explosion-puffing technology to manufacture a new type of instant pineapple chips and the major parameters including variety, different breed,syncopation,mature degree,operation temperature,pressure difference,residence time and moisture content were found through the single factor experiments.
得出膨化菠萝脆片最佳工艺参数:膨化温度75℃、停滞时间2min~4min、压力差70kPa、膨化时间30min、水分含量20℅。
2) Jackfruit crisp
菠萝蜜脆片
3) Yuecui pineapple
粤脆菠萝
1.
The cultivation behaviors and techniques of Yuecui pineapple in Luntou,Guangzhou;
粤脆菠萝在广州仑头村的种植表现及配套栽培技术
2.
Studies on the influence of the development and the quality of Yuecui pineapple fruit by urging to flower in anti-season;
反季节催花对粤脆菠萝果实发育及品质的影响研究
4) pineapple leaves
菠萝叶片
1.
Day night changes of organic acids,transaminase and dehydragenase in pineapple leaves were studied.
研究了菠萝叶片中苹果酸、柠檬酸、草酰乙酸、α－酮戊二酸和草酸等有机酸和转氨酶、脱氢酶活性的昼夜变化。
5) sliced pineapple
菠萝圆片
6) sweetened pineapple slice
糖菠萝片
补充资料：菠萝鸭片
材料： 鸭肉200克，菠萝半只或罐头菠萝半罐。
调料： 青椒少许，姜数片，色拉油一匙半； (a)酱油、绍酒、姜末、淀粉各一匙，胡椒粉少许； (b)菠萝汁三匙，精盐适量。
做法： ①鸭肉去皮切薄片，加调料(a)腌10分钟，菠萝、青椒切片。
②容器内加一匙半色拉油及姜片，高火2分钟，放入鸭片速搅散，再放入菠萝、青椒片及调料(b)，继续高火4分钟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条