1) fresh-cut lettuce
鲜切莴笋
1.
Preservative effect of alcohol aqueous extract from combined spices on fresh-cut lettuce was introduced in this paper.
主要利用正交实验选出的复配香辛料提取液对鲜切莴笋进行保鲜处理,鲜切莴笋经保鲜液处理贮藏9d,贮藏过程中从菌落总数、Vc含量、色泽、组织结构和失重率等方面评价保鲜效果。
2.
Tests of fresh-cut lettuce preserving were carried out using a liquid of degraded chitosan (Mv=1?500～2?000) as preservation agent and heat treatment.
用常温水解壳聚糖得到的粘均相对分子质量Mv在1500～2000的降解液、结合热处理对鲜切莴笋进行保鲜试验。
2) fresh-cut lettuce
鲜切莴苣
1.
We observed major physiological and biochemical indicators and quality changes during storage of fresh-cut lettuce,by using different packaging materials,anti-browning agent and bacteriostatic agent for fresh lettuce.
以新鲜莴苣为试材,使用不同的包装材料、抗褐变剂和抑菌剂,观测贮藏期间鲜切莴苣主要生理生化指标和品质的变化。
2.
The aim of this study was to investigate the effects of high oxygen modified atmosphere packaging on the quality of fresh-cut lettuce during storage.
研究60%O2+20%CO2+20%N2和100%O2高氧气调包装的鲜切莴苣在4℃贮藏14d期间主要品质指标的变化,以空气包装的鲜切莴苣为对照。
3) asparagus lettuce
莴笋
1.
Influence of high concentration of ammonium on the growth and nutrients content of asparagus lettuce;
高浓度铵离子对莴笋生长及其体内养分含量的影响
2.
Study on Osmotic Dehydration and Combined Drying of Asparagus Lettuce;
莴笋渗透脱水及其复合干燥的试验研究
3.
Osmotic dehydration of asparagus lettuce was studied by tracking down the rate of water loss and the rate of solid gain under different factor.
以莴笋为试验对象,在不同的渗透脱水条件下,对物料失水率和固形物增加率进行考察,探索莴笋的渗透脱水规律。
4) lettuce
[英]['letɪs] [美]['lɛtɪs]
莴笋
1.
Study on Processing Natural Beverage from Rhizoma Polygonti and Lettuce;
天然黄精莴笋保健饮料的研制
2.
Effect of nitrogen,potassium fertilizer enrichment and light intensity on photosynthetic characteristics and yield of different lettuce cultivars;
增施氮钾和光照强度对不同品种莴笋光合特性和产量的效应
3.
Studies on Genetic Transformation System of Lettuce Mediated by Agrobacterium Tumefacie;
农杆菌介导的莴笋遗传转化体系的初步研究
5) fresh-cut green asparagus
鲜切绿芦笋
1.
Effects of different storage temperatures,packages,pretreatments(ClO_2,6-BA and 1-MCP)and packaging union treatments under low temperature on storage quality and physiological changes of the fresh-cut green asparagus were studied in this research.
本研究以绿芦笋为试验材料,研究不同温度、不同包装,不同预处理(ClO_2、6-BA和1-MCP)对鲜切绿芦笋贮藏效果以及生理变化规律的影响,为鲜切绿芦笋的贮藏保鲜技术提供理论依据。
6) Costus lacerus Gagnep
莴笋花
1.
) Smith, Costus lacerus Gagnep.
方法 对闭鞘姜、莴笋花和光叶闭鞘姜根茎进行生药性状、组织显微和薄层色谱鉴别 ,对 3种植物的叶表皮显微特征进行比较。
补充资料：麻酱莴笋尖
原料配方 莴笋尖1000克 辣椒油50克 芝麻酱50克 甜面酱25克 精盐20克 白糖40克
制作方法
1.将鲜莴笋的嫩尖部分去掉叶和外皮，洗净，先切成6厘米的段再改刀切成细条。撒上盐腌2小时，除掉涩水。
2.将腌过的莴笋尖用清水洗净，沥干水，放进盆后，再加入辣椒油、芝麻酱、白糖等一起混合拌匀，即可装盘食用。
产品特点 清香味浓郁，鲜嫩适口，风味独特。
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