1) hot pepper
红干椒
1.
In recent years, the planting areas of hot pepper have been increasingly enlarged in Northeast of China.
近几年，红干椒在我国东北地区的栽培面积不断扩大，成为出口量较大的蔬菜品种之一，并形成了产业化经营格局。
2.
Hot pepper is one of main export commodity in the Northeast , which has developed a integrant industrial form.
红干椒是东北地区出口量较大的蔬菜品种之一,并且初步形成了红干椒产业化经营的格局。
2) Capsicum frutescens L
干红辣椒
1.
In experiment dioxane was choosed as the best solvent for extraction of pigment and capsaicin from Capsicum frutescens L.
以贵阳的干红辣椒为原料,选用二氧六环为最佳提取溶剂。
3) Cryptocoryne wendtii tropica
红椒
1.
Study on rapid proliferation and color appearing of tropical aquatic grass Cryptocoryne wendtii tropica;
热带水草红椒的组培快速繁殖及色彩显现研究
4) capsanthin
辣椒红素
1.
Study on the Technology of Extracting Capsanthin;
辣椒红素提取的工艺研究
2.
The best process was as follows: capsanthin was first extracted with acetone for 2 h at pH10.
主要研究复合溶剂法提取辣椒红素的工艺。
3.
This article introduced four natural pigments:moascus colors,natural carotenes,jujube pigment,Capsanthin and their basic character,distilling techniques and application.
开发天然色素是世界食用色素发展的总趋势,本文介绍了四种极具发展前景的天然色素:红曲色素、天然胡萝卜素、酸枣色素、辣椒红素。
5) chili
[英]['tʃili] [美]['tʃɪli]
红辣椒
1.
Fresh carrot, tomato and chili were used as test samples, absolute alcohol were used in process of triturating and dehydrating, acetone were used for extraction, all of the alcohol solution and acetone solution were commixed, and the content of β-carotene were directly determined by HPLC.
选用胡萝卜、番茄和红辣椒三种常见新鲜果蔬作为供试品,采用无水乙醇匀浆、脱水,丙酮提取-直接定容的方法制备供试品溶液,使用高效液相色谱法测定供试品中β-胡萝卜素的含量。
6) red sweet pepper
红甜椒
1.
Using red sweet pepper and fruit of Lycium chinense Mill as the main material, a new type of combined vegetable beverage with rich neutral was developed.
以红甜椒、枸杞为原料,研制出了一种营养丰富的新型复合蔬菜汁饮料。
2.
In this article,the fat-soluble composition of red sweet pepper was extractted by the methanol-chloroform mixed solvent and the bolarious,intense fragrance and viscous fat-soluble composition was gotten(the yield was 0.
采用甲醇和氯仿混合溶剂对红甜椒脂溶性成分进行抽提,得到具有浓郁香味的暗红色黏稠状物质(即脂溶性成分,得率为0。
补充资料：红椒鸡蛋玉子豆腐
红椒鸡蛋玉子豆腐==
主料：玉子豆腐6支、虾仁75克
辅料：小白菜芯6颗，鸡蛋2枚，高汤200克，淀粉25克，青、红椒少许
调料：精盐12克、味粉10克、色拉油50克
制作方法：
1、玉子豆腐每支改切成4段，并在其中一刀口挖出2cm深的凹槽；
2、虾仁洗净挤干水份排成茸，加蛋清，淀粉，高汤，盐，味粉制成馅；
3、将虾馅均匀地酿在经过刀工处理的豆腐上，并上笼蒸4分钟，菜芯焯水待用；
4、将菜芯整齐地摆放在豆腐周围，锅内入高汤，调好味，勾玻璃芡，淋入酿制好的豆腐上，即成。
特点：色泽亮丽，味清淡，口感滑嫩
主要营养成分：蛋白质、钙、磷、铁、硒、胡萝卜素、维生素a、烟酸、大豆磷脂
功能：是高蛋白、低脂肪的菜肴，具有补肾壮阳、健脑益智、清热散血，生津解毒的作用。
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