1) boiled pork with garlic sauce
蒜泥白肉
2) garlic puree
蒜泥
1.
The processing technology and the factors affecting the greening and browning of prepared garlic puree are investigated in this paper.
对即食蒜泥的加工工艺进行探讨,研究其不同处理方法对蒜泥绿变、褐变的影响。
2.
The preparation technology of garlic puree with convenient sof packaging was studied in this paper.
研究了方便型软包装蒜泥的生产工艺条件。
3.
During processing of garlic puree, crushed garlic preferred to become green so that the quality of final products was affected.
对影响蒜泥加工前后绿变的因素进行研究,并采用正交试验对抑制绿变工艺进行优化。
3) white garlic
白蒜
1.
144 rats were divided into 9 groups randomly (control group, model group, VC group, there black garlic groups and there white garlic groups).
对144只老龄小鼠随机分为空白组、模型组、阳性对照组(VC组)、黑蒜低剂量组(65mg/kg)、黑蒜中剂量组(260mg/kg)、黑蒜高剂量组(650mg/kg)、白蒜低剂量组(65mg/kg)、白蒜中剂量组(260mg/kg)、白蒜高剂量(650mg/kg)组等9组,干预30d后,以溴化苯油灌喂小鼠,制造氧化损伤模型后,分别测定小鼠血液、肝脏组织中丙二醛(MDA)含量和超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-PX)的活性。
2.
The field experiment was conducted to study the effect of sulphur on development, yield and quality of white garlic, which were expected to introduce to farmers.
本研究采用田间试验方法,研究了硫肥对白蒜生长发育、品质和产量的影响,以期为指导我区蒜农合理施用硫肥提供依据。
4) salted garlic clove
咸蒜肉
5) instant garlic puree
即食蒜泥
6) reduce the garlic to a pulp
把蒜捣成蒜泥
补充资料：蒜泥白肉卷
白肉即猪五花肉，是吉菜中的传统原料，此菜在传统制法基础上加以改进，使成菜造型夺目，口感脆嫩鲜香，肥而不腻。
原料：猪五花肉、蒜苔、蒜泥、青红椒末、酱油、香油、醋。
制法：选上好猪五花肉，加葱、姜煮至七成熟捞出，将煮熟的五花肉切成薄片，卷入蒜苔，上屉蒸8分钟，码盘。在调料碗中用蒜泥、青红椒末、酱油、香油、醋对汁。食用时取白肉卷蘸食调料。
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