1) bone-dry shellac
漂白干紫胶
2) Vac-dry sheliac
干燥漂白紫胶
4) bleached shellac
漂白紫胶
1.
The structure difference of seedlac originated at home and abroad was introduced in detail in this paper, as well as the present manufacture process of the series downstream products of seedalc were also carried out, such as lac wax, lac dye, aleuritic acid and bleached shellac.
综述国内外紫胶结构的差异,紫胶深加工产品紫胶蜡、紫胶色素、紫胶桐酸、漂白胶的国内外生产技术及工艺;阐述紫胶改性、漂白机理、漂白紫胶脱氯技术及紫胶新应用领域等国内外紫胶深加工技术研究及发展趋势;最后,提出紫胶深加工技术研究的方向和建议。
2.
The bleached natural shellac product with low chlorine content was prepared by means of catalytic hydrogenation of the bleached shellac in the presence of Ni-Fe binary-metal catalyst and hydrogen.
制备和表征了在食品及制药业中广泛使用的天然低氯漂白紫胶。
3.
In this research, SiOx, a kind of nano-powder material, was introduced for the first time in bleached shellac preservatives (BSP).
因此，进一步加强紫胶应用的研究，开展漂白紫胶水果保鲜剂的研制具有十分重要的意义。
5) hank shellac
绞状漂白紫胶
6) regular bleached lac
普通漂白紫胶
补充资料：菜干扣紫茄
菜干扣紫茄
菜干扣紫茄
原料: 原 料：
原料：菜干50克，茄子200克，五花肉15克，生姜10克。调料：花生油5克，盐6克，味精2克，蚝油3克，鸡精粉2克。
制法: （1）菜干洗净抓干水，茄子切米切块，五花肉切小片，生姜去皮切粒。
（2）锅内加油，待油温90度时投入茄子，炸至稍黄，捞起滴尽油。另烧锅下油，炒透五花肉和菜干。
（3）将茄子摆入深碗内，中间摆上菜干，五花肉，姜米。调入盐，味精，蚝油，鸡精粉，入蒸柜扣30分钟，拿出，反扣入碟内即可。
特点: 切好的茄子马上要用清水泡上，以免发黑。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。