1) Rabbit Dice with Capsicum
泡椒兔丁
1.
Study on the Processing Technology of Soft-packing Pickle Rabbit Dice with Capsicum;
泡椒兔丁软罐头加工工艺研究
2) pickled pepper
泡椒
1.
Processing techniques of pig ears with pickled peppers in flexible package
软包装泡椒耳片加工工艺
3) rabbit blastocyst peptide
兔胚泡肽
4) chicken toe with pickle pepper
泡椒凤爪
5) pickled capsicum
泡辣椒
1.
The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation.
以辣椒为原料,研究了泡辣椒自然发酵和人工接种发酵对成品品质及亚硝酸盐含量的影响。
6) pickle beef with capsicum
泡椒牛肉
1.
Study on processing technology and industrialization of pickle beef with capsicum
泡椒牛肉加工工艺及工业化问题初探
2.
Based on pickle beef with capsicum of Sichuan flavor,The test studied the processing technology and quality indicator of Soft-packing,and ensured the fundamental parameters of industrial production of pickle beef.
本文以川味泡椒牛肉为例,对其软罐头的加工方法和质量指标进行了研究,确定出泡椒牛肉工业化生产基本的工艺参数,从而对川菜技术化、工业化生产进行了初探,并为同类中式肉类菜肴的工业化生产提供了技术参考。
补充资料：黑椒土豆丁
黑椒土豆丁
主料：
土豆两个、蒜瓣4-5个、姜丝、砂糖、草菇老抽、香油、太太乐黑椒鸡柳酱一包。
制作：
1、豆削去皮切成1cm的小丁用水清洗浸泡去多余的淀粉质。
2、净锅下油，当油温烧至四成热左右时下蒜、姜爆香，接着把土豆丁放进去炒一下，过2-3分钟后加入一包黑椒鸡柳酱翻炒均匀，加水（盖住土豆丁就可以了）、适量砂糖、草菇老抽拌匀，大火烧开盖上盖子用小火熬，等快收干水分的时候淋上少许香油，出锅装盘即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。