1) Kelp wit Milk and Butter
奶汁海带
2) laminaria japonica juice
海带汁
1.
This paper studied the processing technology of laminaria japonica juice with jasmine aroma, using laminaria japonica as the main material and jasmine as the main flavoring agent, studied the effective destenching method in the processing because of the heavy fishy smell of laminaria japonica, and the product was analyzed by sensory, chemical and microbiological detection.
以海带为原料、以茉莉花为调味剂研制出带茉莉花香的海带汁饮料,并在加工过程中针对海带腥味重的问题,着重研究了有效的脱腥方法,对产品进行感官、理化及微生物指标检测。
3) fruit juice milk
果汁牛奶
1.
Estimation for the rheology of fruit juice milk;
果汁牛奶的流变性质测评
4) Fruit juice soymilk
果汁豆奶
5) Chicken stroganoff(USSP)
奶汁鸡丝
6) Roast prawns with white sauce
奶汁烤虾
补充资料：奶汁海带
奶汁海带
【菜名】 奶汁海带
【所属菜系】 法国名菜
【特点】 脆甜乳香，风味独特。
【原料】
水发海带250克，蜂蜜100克，白糖20克，牛奶250毫升，鲜奶油10克，白葡萄酒25克，柠檬2片。
【制作过程】
1、 水发海带洗净、控干，切成长方形片，入锅煮软、捞出，控干。 2、 将白糖、蜂蜜放进锅内，加牛奶、鲜奶油、白葡萄酒，烧开后放海带块，温火煨熬，待海带片附上奶浆，离火，晾晾，切成菱角形块，入盘，上放柠檬片，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。