1) chilli rice crust
麻辣锅巴
2) bamboo and pot-stuck rice
口麻锅巴
3) spicy hot chafing dish
麻辣火锅底料
1.
The method was established to determine capsaicin in spicy hot chafing dish by HPLC.
笔者为明确辣椒碱消费程度,保证麻辣火锅底料产品质量,研究了麻辣火锅底料中辣椒碱含量的测定方法。
4) tingling and hot
麻辣
1.
Studies on the flavoring of brine tingling and hot egg by the methods of sensory assessment and data analysis.
应用现代食品感官评定和数据分析的方法对卤鸡蛋进行麻辣调味研究,对感官效果影响大小的顺序为:食盐>麻辣料>砂糖>味精;得出了麻辣风味卤蛋调味配方为食盐3。
5) Flavor of hot
麻辣风味
6) numbed and hot duck neck
麻辣鸭脖
1.
The technology of soft can of numbed and hot duck neck is studied in detail in this paper,The problem of technique that must be taken careful of is also discussed,and the quality standard of this product is analyzed.
详细说明了麻辣鸭脖软罐的生产工艺,指出了应注意的工艺技术问题,提出了麻辣鸭脖软罐的产品质量标准。
补充资料：口麻
口麻
口麻 症名。系指口内麻木不仁。常见于一些全身性疾病。《血证论》卷六：“口麻是血虚。”治宜补血养血。可选用四物汤加减。或结合全身情况辨证施治。参见口不仁条。
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