1) dried vegetables
干菜
1.
Due to the facts that storing dried vegetables needs to meet higher requirements on environmental temperature and humidity, and during the storage dried vegetables are prone to infect pests, owners of goods should regularly conduct pests-killing treatment on dried vegetables.
由于干菜储藏对环境温度和湿度要求较高,在储存过程中容易感染害虫,货主需要定期对干菜进行灭虫处理,出口检疫存在一定的风险。
3) Dried Osmunda Japonica Thunb
薇菜干
1.
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
以薇菜干为原料,采用不同的复水条件和不同的调味方法,试制出了几种风味各异的即食性薇菜制品。
4) vegetable drying
蔬菜干燥
1.
Developments in vegetable drying techniques such as hot wind at normal pressure, vacuum freezing, micro wave, far infrared rays and osmosis were described in detail.
详细介绍了常压热风、真空冷冻、微波、远红外、渗透等蔬菜干燥技术的发展动态,论述了相关的平衡含水率、干燥动力学、干燥阶段与干燥速率、干燥模型、干燥品质控制等干燥理论研究动态,以及与蔬菜干燥技术相关的湿空气热力学、数学及其相关学科;并指出科学有效地控制脱水蔬菜的生产工艺,提高产品品质,开发高效率、低能耗的干燥技术与设备,生产新型特种蔬菜,是今后脱水蔬菜生产的主要研究方向。
5) dried-salted Potherb mustard
霉干菜
1.
Technological optimization of processing technology for dried-salted Potherb mustard production;
霉干菜加工技术的工艺优化
6) North dried Osmund
南薇菜干
1.
South dried Osmund,North dried Osmund and Poached Osmund were used as material.
以南薇菜干、北薇菜干、水煮薇菜为原料,对它们的水分、灰分、粗蛋白、粗纤维、粗脂肪、胡萝卜素、Vc、K、Na、Ca、Mg、Fe、Cu、Se等营养成分进行了分析。
补充资料：干菜
晒干或晾干的蔬菜。
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