1) fresh-cut green asparagus
鲜切绿芦笋
1.
Effects of different storage temperatures,packages,pretreatments(ClO_2,6-BA and 1-MCP)and packaging union treatments under low temperature on storage quality and physiological changes of the fresh-cut green asparagus were studied in this research.
本研究以绿芦笋为试验材料,研究不同温度、不同包装,不同预处理(ClO_2、6-BA和1-MCP)对鲜切绿芦笋贮藏效果以及生理变化规律的影响,为鲜切绿芦笋的贮藏保鲜技术提供理论依据。
3) green asparagus
绿芦笋
1.
Study on vacuum-dehydrating technics of green asparagus;
绿芦笋真空干燥工艺研究
2.
Studied on the Regulation Senescence of 6-BA Treatment on Green Asparagus during Three-stage Hypobaric Storage;
三阶段减压贮藏对6-BA处理调控绿芦笋衰老的研究
4) asparagus
[英][ə'spærəɡəs] [美][ə'spærəgəs]
绿芦笋
1.
Study on Rational Fertilizing Technology for Asparagus in Chongming
崇明绿芦笋合理施肥技术研究初报
2.
The green asparagus is one kind of rich nutritional and high medical value vegetables.
绿芦笋(Asparagus officinalis L。
5) frozen green asparagus
冻绿芦笋
6) fresh-cut lettuce
鲜切莴笋
1.
Preservative effect of alcohol aqueous extract from combined spices on fresh-cut lettuce was introduced in this paper.
主要利用正交实验选出的复配香辛料提取液对鲜切莴笋进行保鲜处理,鲜切莴笋经保鲜液处理贮藏9d,贮藏过程中从菌落总数、Vc含量、色泽、组织结构和失重率等方面评价保鲜效果。
2.
Tests of fresh-cut lettuce preserving were carried out using a liquid of degraded chitosan (Mv=1?500～2?000) as preservation agent and heat treatment.
用常温水解壳聚糖得到的粘均相对分子质量Mv在1500～2000的降解液、结合热处理对鲜切莴笋进行保鲜试验。
补充资料：鲜虾扒芦笋
鲜虾扒芦笋
原料：
大虾数只，芦笋300克。
辅料：
葱丝5克，姜丝少许，盐3克，料酒、白糖、味精各少许，淀粉10克。
做法:
1.大虾洗净，去头、去皮，去掉肠线，从脊背处片成两片；芦笋洗净，去根部。
2.将盐、味精、白糖、料酒、淀粉放小碗中调匀成味汁。
3.爆香葱、姜丝，放入芦笋炒至八成熟，放入大虾、味汁，旺火收汁即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。