1) concentrated ponkan mandarin juice
芦柑浓缩汁
1.
Application of HACCP to concentrated ponkan mandarin juice production;
HACCP在芦柑浓缩汁生产中的应用
2) concentrated mandarin juice
浓缩柑橘汁
1.
A solid phase extraction-high performance liquid chromatographic(HPLC) method was developed for the simultaneous analysis of thiabendazole and carbendazim in concentrated mandarin juice.
建立了一种可同时测定浓缩柑橘汁中噻菌灵和多菌灵残留量的反相HPLC分析法。
3) condensed orange juice
浓缩柑桔汁
4) Freezing condensed orange juice
冷冻浓缩柑桔汁
5) orange juice and residue
芦柑果渣汁
6) concentrated juice
浓缩汁
1.
The effect of store temperature(25 ℃,0~4 ℃,-18~0 ℃)on the stability of Luohanguo,concentrated juice were studied during six month.
将罗汉果浓缩汁在室温、冷藏、冷冻3个温区贮存180d,定期测定其生化成分的变化。
2.
with the develop rapidly of the concentrated fruit and vegetable juice production in China, our country frait and vegetable juice production equipments hardly all depend on evaporating, the domestic concentrated juice production enterprises have some different understanding on the type of the raw material's lifting equipments.
随着我国果蔬浓缩汁加工业的飞速发展,我国果蔬汁加工设备几乎全部依赖进口,国内浓缩汁生产企业对原料提升设备选型上理解不同。
补充资料：白汁芦筋
【菜名】 白汁芦筋
【所属菜系】 江苏菜
【特点】 菜品以水发猪蹄筋为原料靠制而成，色泽悦目，柔嫩软糯，%d
【原料】
猪后腿蹄筋３５根，熟鸡脯１００克，熟火腿１００克，水发冬菇５０克，青豆３０粒，精盐１.５客，绍酒１５克，味精１.５客，生姜１０克，葱１０克，湿淀粉４０克，鸡清汤３００克，鸡油１０克，熟猪油３０克。
【制作过程】
（１）将蹄筋洗精，放入锅中，加清水烧沸，用小火焖透，捞入清水中，撕去叉筋，剔除余肉，漂洗干净。（２）将生姜、葱、鸡脯、火腿、冬菇分别改刀成片。将蹄筋从叉头处切断。（３）炒锅上火，舀入清水烧沸，放入蹄筋，加绍酒１０克及葱、姜片，烫５分钟，倒出沥干。（４）炒锅复置火上，舀入熟猪油烧热，倒入鸡清汤，将蹄筋、火腿、鸡脯、冬菇、青豆放入，烧沸，加精盐、绍酒５克，放入味精略靠，用湿淀粉勾前，淋入鸡油，起锅装盘即成。
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