1) frozen fresh green pepper
速冻青椒
2) frozen fresh green pea
速冻青豆
3) frozen kidney bean
速冻青刀豆
1.
To improve the safety level of export frozen kidney bean,and validate the effect of HACCP on microbial control, the potential hazard and the critical control point (CCP) during the processing of frozen kidney bean were analyzed by the HACCP principle in this paper,and then HACCP system was established.
为了提高出口速冻青刀豆产品的安全卫生质量,验证HACPP体系对产品微生物的控制效果,在青刀豆产品生产过程中运用HACCP原理,确定关键控制点及其控制措施,建立了完整的HACCP体系;并对执行该体系后的产品进行菌落总数、大肠菌群和大肠杆菌的检测,数据用数学建模方式分析。
4) green pepper
青椒
1.
Effect of 1-methylcyclopropene on the postharvest physiology of green pepper;
1-MCP处理对青椒贮藏生理的影响
2.
Determination of content of reduction-type vitamin C in green pepper;
青椒中还原型维生素C含量的测定
5) green peppers
青椒
1.
In order to preserve green peppers, tomatoes, sausages and salted meat fresh, zein films were used and differentplasticizers were added.
本文旨在将玉米醇溶蛋白用于青椒、西红柿、腊肉、香肠的涂膜保鲜,添加不同的增塑剂。
2.
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
研究了以蔗糖酯及壳聚糖为涂膜剂,并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理,观察青椒在贮藏期间亚硝酸盐含量的变化。
6) sweet pepper
青椒
1.
Preliminary study on air-forced precooling of eggplant,tomato and sweet pepper;
茄子、番茄、青椒差压预冷方法的研究
2.
The study on the absorption and distribution law of exogenous sugars by sweet pepper;
青椒对外源糖的吸收与分配规律研究
3.
After sweet peppers were stored at 0～2℃for 30 days,control fruits suffered severe chilling injury and weight-loss and higher decay percent,so the fresh fruit percent was only 14.
青椒在0～2℃下贮藏30d,对照组冷害严重,失重、皱缩,丧失新鲜状态,腐烂率较高,商品果率仅14。
补充资料：速冻青椒
1 预处理
选用新鲜的甜青椒(柿子椒)做原料。甜青椒要个大肉厚、胎座小，色泽光亮(绿色)无虫害、无热斑、不烂。采摘后应尽快加工，一般在24h内加工完毕。原料进厂后要经过严格挑选，然后清洗2～3次。根据消费要求可以加工成3种规格：对切：将青椒纵向切一刀成两片，去蒂、盖、籽；切块：切成两片后去净蒂、盖、籽，再切成10～15mm3的方块；切丝：切成一定宽度的细条。将切成形的青椒用清水漂洗，洗净浮籽。
2 漂烫、冷却和沥水
在100℃的热水中漂烫2min. 漂烫工艺也可以不进行，直接冻结。但必须进行冷却和沥水。
3 冻结、包装、冷藏
加工后的原料冻结10min(冻结温度-35℃)后，定量包装、冷藏。
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