1) "Hongxiangcui" apple
红香脆
1.
"Hongxiangcui" apple have good performance in the early fruit, high yield, fruit quality, disease resistance, storage and dwarf trees, and synthesis characters are good, and is an ideal late-maturing varieties.
‘红香脆’苹果在早果性、丰产性、果实品质、抗病性、储藏性及树体矮化性等方面表现突出,综合性状优良,是一个理想的中晚熟品种。
2) red brittleness
红脆
1.
Such status will lead to the reduction of binding capacity because of the existence of liquid film in the grain boundaries in austenite,and thus the so-called "red brittleness" phenomenon would occur.
因此,会造成奥氏体晶界位置存在液态薄膜而降低晶粒之间的结合能力,出现所谓的"红脆"现象。
3) taro crisp slice
香芋脆片
1.
Investigations of vacuum freeze drying process of taro crisp slice;
真空冷冻干燥香芋脆片生产工艺研究
4) flavor crisp noodles
香脆面
1.
Production processes and ingredients of fried flavor crisp noodles.;
油炸香脆面的生产工艺及配方的研究
5) flavouring crisp ships of garlic
香脆蒜片
6) fragile and smelling goober
脆香豆
1.
Various factors, including amount of wheat amylum, cooked rice powder, low protain flour ,baking temperature and baking time were studied in the production process of fragile and smelling goober.
研究了脆香豆加工过程中 ,淀粉、寒梅粉、低筋面粉的添加配方、膨松剂以及烘焙时在不同温度不同烘焙时间下对脆香豆成品品质的影响。
补充资料：香脆鹌鹑
1 原料配方
鹌鹑10只，丁香粉3.5克，盐、酱油、香菜、葱、姜、蒜、胡椒粉、辣椒油、味精、熟植物油适量。
2 加工方法
鹌鹑杀后去毛，从尾部开膛掏出内脏、洗净，沥干水分，用竹签在鹌鹑胸膛内扎若干孔，但不要穿透，再将盐、酱油、胡椒粉、丁香粉、葱、姜及适量水混合拌匀，倒入鹌鹑胸膛内浸入味，晾干。
用温水、盐、豆粉拌成浆，给晾干的鹌鹑洗皮，每隔3分钟洗1次，洗3次。油锅烧热将热油逐一倒入鹌鹑肚腔内，至表皮呈脆状为止，切成块放在盘内。浇上辣椒油，撒上香菜、蒜末、麻油、姜末、酱油、白糖、味精等调味食用。
3 产品疗效
温中降逆，暖肾助阳，适用于老年体衰、病后虚弱等。
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