1) Bamboo shoots cooked with wine
大醸竹笋
3) bamboo shoots
竹笋
1.
Effect of particle sizes on functional properties of dietary fiber prepared from bamboo shoots;
不同粒度竹笋膳食纤维功能特性研究
2.
Processing technology of a bamboo shoots can;
一种竹笋罐头的加工工艺
3.
Microscopic structure changes of bamboo shoots in the different storage process;
竹笋在加工及贮藏过程中微观结构的变化
4) bamboo sprout
竹笋
1.
This paper explore the preserve effect of bamboo sprout in different concentra-tion of sulphites,pH and technological conditions,The result shows that all kinds of sulphites(include Na2SO3,Na2S2O4,Na2S2O5.
采用正交试验方法研究亚硫酸盐在不同浓度、不同ｐＨ值及不同工艺条件下对竹笋的保藏效果，结果表明：竹笋经预煮后用ＳＯ＿２有效浓度为０。
2.
The yield of bamboo sprout was closely related to the amount of buds on the rhizomes with 2-year-old and in the soil layer of 21 to 30 cm,which showed that bamboo sprout mainly shooted on the rhizome and in the soil layer.
从竹笋产量与鞭侧芽分布的相关性来看，竹笋产量与２１～３０ｃｍ深度的鞭侧芽数及２年生鞭上侧芽数紧密相关，说明２１～３０ｃｍ层是主要发笋层，２年生鞭是主要发笋鞭。
3.
it revealed that the nutritional value of bamboo sprout、the characteristics of the bamboo sprout and the production technology of the Bacon tubular bamboo from Guizhou Province.
阐述了竹笋的营养价值、竹笋食品的特点及贵州腊肉筒筒笋的生产技术。
5) Bamboo shoot
竹笋
1.
Study on the technology of bamboo shoots dissolvable chewing gum;
竹笋环保口香糖加工工艺的研究
2.
Research process on postharvest physiology and preservation technique of bamboo shoot;
竹笋的采后生理及贮藏保鲜技术研究进展
6) bamboo shoot [ sprout ]
竹, 竹笋
补充资料：枸杞叶炒竹笋
枸杞叶炒竹笋
原料: 原 料：
鲜嫩枸杞叶500克，熟笋50克，生姜末，精盐，黄酒，白糖，味精，植物油各适量。
制法: （1）枸杞叶去杂洗净，下沸水锅焯一下，沥干水。
（2）熟笋洗净切成细丝。
（3）炒锅上火，放油烧至八成热，投入枸杞叶，笋丝一起煸炒，加精盐，黄酒，白糖，味精，烧沸起锅，装盘即成。
特点: 清淡鲜嫩，清肝明目，健美润肤，延年益寿。
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