2) Tomato Ketchup
番茄酱
1.
Determination of Trace Elements in Output Tomato Ketchup in Xinjiang by Flame Atomic Absorption Spectrometry;
微波消解FAAS测定新疆出口番茄酱中的微量元素
2.
Determination of Ca,Cu,Fe,Zn,Mn,K,Al,Sr and P in Tomato Ketchup by ICP-AES;
ICP-AES法测定番茄酱中Ca、Cu、Fe、Zn、Mn、K、Al、Sr、P等9个元素
3.
The craft and formula for producing instant food of tomato beef strip was studied using beef and tomato ketchup as raw materials.
以牛肉、番茄酱为主要原料,研究了番茄牛肉条方便食品的工艺和配方。
3) ketchup
[英]['ketʃəp] [美]['kɛtʃəp]
番茄酱
1.
Study on the anti-pathogenic activities of capsaicin and effects of its antiseptic application to ketchup;
辣椒碱抗病原菌活性及其在番茄酱防腐中的应用
2.
The Xinjiang ketchup physics and chemistry examination preliminary study
新疆番茄酱品控分析初探
3.
This article,taking carrot and ketchup as the main raw material,studied the processing technique for the mixed juice and its stability.
本文以胡萝卜、番茄酱为主要原料,根据国家软饮料标准,通过感官评价,确定了胡萝卜/番茄复合蔬菜汁的工艺和最佳产品配方:胡萝卜汁:番茄汁为7∶3,复合汁原汁含量70%,糖酸比1∶0。
4) tomato paste
番茄酱
1.
Effect of processing temperature on pectin substance in tomato pastes;
番茄果实打浆温度对番茄酱中果胶物质的影响
2.
Study on examination of several species microbiology in doubtful swollen bag tomato paste;
疑似胀袋番茄酱中几种微生物的检测研究
3.
Discussion on the mechanism of white cloudy substance formation in tomato paste;
番茄酱中白色云状凝聚物形成机理的探讨
5) Tomato sauce
番茄酱
1.
Desorption electrospray ionization mass spectrometry(DESI-MS) was employed for fast direct(detection) of Sudan dyes such as Sudan Ⅰ,Sudan Ⅱ,Sudan Ⅲ and Sudan Ⅳ presented in various foods,(including) chili powder,tomato sauce,sausage and fried egg.
将电喷雾解析电离质谱法应用于偶氮类染料的表面解析电离质谱法研究,在优化实验条件后,应用甲醇-水-醋酸(49∶49∶2,V/V)混合溶液作为喷雾溶剂,在不需要样品预处理的情况下,成功地测定了辣椒面、番茄酱、火腿肠、鸡蛋饼中微量的苏丹红类染料,并且应用串联质谱法对测定结果进行了鉴定,排除了测定结果的假阳性。
2.
The paper based on the economics perspective on China s urban residents, mainly residents of Urumqi City of tomato sauce consumption behavior.
目前,番茄酱的生产与消费大幅增长,研究番茄酱这一新兴消费品在我国的消费行为具有理论与现实意义。
6) garlic ketchup
蒜蓉番茄酱
1.
Process of mashed garlic spicy catsup and garlic ketchup;
蒜蓉调味品和蒜蓉番茄酱的加工工艺
补充资料：番茄酱炒平菇
番茄酱炒平菇
原料: 原 料：
平菇500克，番茄酱100克，植物油、味精、精盐、白糖、葱花、生姜末、麻油各适量。
制法: （1）平菇去根洗净，切成厚片，入沸水中焯透捞出，放入冷水中过凉，沥净水。（2）炒锅上火，放油烧热，下葱花、生姜末煸出香味，加入平菇，煸炒2分钟，加入精盐、味精、白糖、番茄酱，烧开后颠翻几下，淋上麻油，起锅装盘即成。
特点: 酱香浓郁，补中和胃。
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