1) Baishu 1 stem tip
百薯1号茎尖
1.
Vitamin C,acid and amino-N of Baishu 1 stem tips treated by three different cookeries,frying,scalding and microwave cooking,were tested in this paper.
结果表明,油炒和微波处理使百薯1号茎尖的总酸性物质含量增加,氨基态氮、维生素C含量降低;漂烫导致三者降低。
2) Baishu 1
百薯1号
1.
Effect of Picking Tip Times on Tuber Yield and Quality of Baishu 1 as Leaf-vegetable Sweet Potato;
采摘茎尖次数对叶菜型甘薯品种百薯1号薯块产量及品质的影响
2.
Analysis on Nutrient Components in Shoot-tips of New Vegetable-type Sweet Potato Baishu 1;
蔬菜型甘薯百薯1号茎尖营养成分分析
3.
Main Characters and Utility Values of Vegetable Sweet Potato Baishu 1;
蔬菜型甘薯新品种——百薯1号的主要特点及利用价值
3) sweet potato tips
甘薯茎尖
1.
Primary study on brewing technology of wine fermented from sweet potato tips;
甘薯茎尖酿酒工艺的初步研究
4) stem-apex of sweet potato
甘薯茎尖
1.
This paper focuses on nutritional characteristics,food quality of the stem-apex of sweet potato in different growing period and the effect of farming production in different farming quantity and time and the nutritional content of products and the exploitation of the series of production.
研究了甘薯茎尖不同生长期的营养特性及食用品质,采摘数量和时间对田间产量的影响,产品的营养成分以及系列产品的开发。
5) vegetable sweet potato tips
叶菜型甘薯茎尖
1.
The amino acid content and the composition of the vegetable sweet potato tips and 14 kinds of leaf vegetables were analyzed.
选用叶菜型甘薯茎尖和14种常见叶菜类蔬菜为材料,对比分析了氨基酸含量及组成。
6) Minshu 1
闽薯1号
1.
Breeding and cultivation of the new potato variety Minshu 1;
马铃薯新品种闽薯1号选育及配套栽培技术研究
补充资料：蒜香薯藤尖
蒜香薯藤尖
原料: 原 料：
主料：薯藤尖600克。 调料：蒜泥10克，精盐2克，味精2克，胡椒粉4克，猪油60克。
制法: 净锅上火，下猪油烧热，放入蒜泥煸香，倒入洗净的薯藤尖，加盐、味精、胡椒粉，旺火爆炒断生，淋明油，起锅装盘即可。
特点: 藤尖清香，具有很浓烈的蒜香味。
关键：
（1）薯藤尖一定要选用带两三片叶的嫩尖。
（2）旺火快速爆炒，以便使薯藤尖能达到色绿质脆的成品效果。
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