1) Fresh-cut rauliflower
鲜切花菜
2) fresh-cut cauliflower
鲜切花椰菜
1.
Study on preservation effect of ozonized water on fresh-cut cauliflower;
臭氧水对鲜切花椰菜保鲜的研究
2.
In this study,effects of high concentration ozonated water on total surface bacterial count,contents of protein and vitamin C,weight loss rate,respiration intensity and surface quality of fresh-cut cauliflower were investigated.
本实验利用高浓度臭氧水处理鲜切花椰菜,研究了臭氧水对鲜切花椰菜表面微生物以及蛋白质含量、VC含量、失重率、呼吸强度与感官品质的影响。
3) Fresh-cut vegetables
鲜切蔬菜
1.
Processing-preserving and cold storage chain of fresh-cut vegetables;
鲜切蔬菜加工保鲜与冷藏链
2.
Various methods to test the total number of colonies in the fresh-cut vegetables products are compared in the paper.
对鲜切蔬菜制品中总菌落数的测定方法进行了比较研究,总结出在制备鲜切蔬菜总菌数提取液时采用菜样研磨取样、可调移液器代替玻璃移液管对提取液进行倍比稀释,稀释液涂板法37℃恒温培养48h,可较为简便和准确地检出鲜切蔬菜产品携带微生物总菌数。
3.
Fresh-cut vegetables industry is a rapidly developing segment in China;however,less attention was put on quality management of fresh-cut vegetables in previous studies.
国内鲜切蔬菜产业增长迅速,而对鲜切蔬菜质量管理研究刚刚起步。
4) MP Typha latifolia L
鲜切蒲菜
1.
Effects of appending auxiliary agents on MP Typha latifolia L preservation with chitosans were investigated at normal temperature (20～25℃).
研究了室温下(20～25℃)添加氯化钙和VC等助剂的壳聚糖对鲜切蒲菜涂膜保鲜效果。
5) fresh sliced celery
鲜切芹菜
1.
To the finished product through checking the microorganism on the surface of the fresh sliced celery.
通过对鲜切芹菜表面微生物的检测,发现从原料到成品各环节存在不同程度微生物污染,为建立鲜切芹菜安全卫生质量控制体系提供参考依据。
6) fresh-cut lettuce
鲜切生菜
1.
Application of optimized support vector machine in HACCP classification of fresh-cut lettuce processing
优化支持向量机在鲜切生菜加工HACCP分类中的应用
2.
The number of bacteria and sensory quality of fresh-cut lettuce were examined during the storage at 0, 4℃ and 25℃.
主要研究了在 0℃、4℃和 2 5℃贮藏温度下鲜切生菜中细菌的生长趋势和感官质量的变化。
3.
Experimental results showed that the number of total bacterial counts on fresh-cut lettuce was reduced by the order of about 10 1.
研究了臭氧水处理鲜切生菜在 4℃贮藏期间的细菌总数、大肠菌群、PPO活性、Vc含量、失重率和感官质量的变化。
补充资料：一品鲜虾菜
一品鲜虾菜
鲜虾仁200克，熟鸡丝100克，青豆100克，饭锅粑150克，鸡蛋清1／2只，料酒20克，白糖100克，番茄酱250克，白醋20克，菱粉(或生粉)适量。
制作：
①将虾仁洗净漂清，滤干水放入盛器中，加盐、鸡蛋清搅和，再加干菱粉拌匀。
②烧热锅，倒入熟猪油，至四成熟时放入虾仁，用铁勺轻轻拨散。溜熟后倒入漏勺。原锅置火上，倒入熟鸡丝、虾仁、盐、料酒、番茄酱、白醋、白糖、上汤、味精煮滚，用菱粉水勾芡，倒入汤碗内。
③再烧热锅，倒入素油，烧至冒青烟，放入饭锅粑。炸至发脆，迅捞出，装入另一大汤碗内。迅速将两碗同时上席，并将虾仁鸡丝的卤汁倒在锅把碗中即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。