1) Taro Granule
香芋全粉
1.
The Taro Granule,manufactured by hot air drying way,was evaluated by sense organs assess which was counted by AHP.
采用热风干燥法制备香芋全粉,用 AHP 将感官质量评价指标整合,进行四元二次回归正交试验,对关键干燥工艺参数——物料粒径、铺料密度、干燥温度、干燥风速进行优化,拟合出综合感官质量评价的回归方程,得到热风干燥的优化工艺参数为:物料粒径 7。
2) colocasia esculenta schott starch
香芋淀粉
1.
The effects of substitution degree on paste viscosity,clarity,freeze-thaw stability,retrogradation,gelatinization difficult or easy degree,salt tolerance,sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
3) taro
[英]['tɑ:rəu] [美]['tɑro]
香芋
1.
Preliminary study of taro juice fermentation by lactic acid fungus;
香芋乳酸发酵风味的初步研究
2.
Life table of natural population of Spodoptera litura (Fabricius) on tobacco and taro;
烟草和香芋上斜纹夜蛾的自然种群生命表
4) Tanbu's taro
炭步香芋
1.
This paper reported the results of several kinds of pretreatment on vacuum freezing drying(VFD)of Tanbu's taro.
本文研究了不同熟化工艺及护色剂对真空冷冻干燥炭步香芋片风味及色泽的影响。
5) 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
6) sweet taro mash
香芋浆
补充资料:香芋鱼头炉
主料
大松鱼头(带腹)1个约800克、净芋头500克、姜片(小片)15克、葱段15克、清水1000克、红辣椒片10克、味精10克、精盐10克、麻油5克、胡椒粉少许。
做法
1、先将鱼头剁成几大块,撒上薯粉,再将鼎烧热,放入生油,待油温约200摄氏度时,把鱼头放入油中,炸至熟透捞起待用。再将芋头切成厚片(每片厚约1厘米厚,2厘米×4厘米宽),同时放入油鼎炸熟待用。
2、把清水放入小鼎煮滚,然后放入已炸好的鱼头、芋片,面上放上姜片、红辣椒片、葱段,再放入精盐、味精、胡椒粉、麻油,待鱼滚几滚,闻到香味即成。
特点
汤鲜浓香,肉嫩芋粉。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。