1) fruit and vegetable salt
果蔬盐
1.
To establish an ultraviolet spectrophotometry for the determination of the sodium benzoate in fruit and vegetable salt.
建立以紫外分光光度法测定果蔬盐中苯甲酸钠含量的方法。
2) fruit and vegetable
果蔬
1.
Application of edible films in fresh fruit and vegetable;
可食性膜在果蔬贮藏保鲜中的应用
2.
Application of vacuum freeze-drying Technology in fruit and vegetable processing;
浅谈真空冷冻干燥在果蔬贮藏加工中的应用
3.
Study and application of natural Chinese herbal medicine as fruit and vegetable antistaling agent;
中草药提取物在果蔬保鲜中的研究进展
3) fruits and vegetables
果蔬
1.
Modified packaging model and simulation for fruits and vegetables;
果蔬气调包装模型与仿真
2.
The reviews of polysaccharide coating in the preservation of fruits and vegetables;
多糖涂膜保鲜果蔬的研究进展
3.
Design and storage life estimation of modified-atmosphere packages for fruits and vegetables;
果蔬气调包装设计及贮藏期预测
4) fruit and vegetables
果蔬
1.
The biochemical condition and mechanism of enzymatic browning of fruit and vegetables after mechanical stress,the physiological and biochemical changes including the increasing rate of respiration and ethylene and membrane lipid peroxidation and the loss of nutriment and the formation of callus and secondary metabolites were summarized in this paper.
综述了机械伤害引起果蔬酶促褐变的生化条件和机理,以及乙烯和呼吸速率增加、膜脂代谢加强、营养物质损失、愈伤组织和次生代谢物质生成几个方面的生理生化变化。
2.
In the method of orthogonal and experimental design, this essay gives a study of the suspended technology of natural suspended orange gizzard beverage mixed with juice of fruit and vegetables, solves the problem of suspended technology, develops the technological precess of the beverage, and therefore makes up the prescription of it.
本文运用正交试验设计的方法,对桔子砂囊悬浮果蔬饮料的悬浮技术进行了研究,解决了悬浮技术难题,确定了本饮料的工艺流程和配方。
3.
Considerable postharvest losses of fruit and vegetables are brought about by decay caused by fungal plant pathogens.
果蔬由于采后致腐性真菌引起的腐烂而导致的经济损失是巨大的。
5) Vegetables and fruits
果蔬
1.
The physiological functions and classify of the functional components in vegetables and fruits were summarized in this paper.
本文分析了果蔬中功能因子的分类及功能,介绍了果蔬功能因子提取和检测方法,并展望了果蔬功能性产品的开发前景。
2.
The current application and progress about these ways of biological control on post-harvest diseases of vegetables and fruits such as antagonistic microbe,induced resistance,natural antibody,and gene engineering about resistance are summarized in this paper,and it provides us with a new thought about green storage and process technique of post-harvest vegetables and fruits.
概述了利用拮抗菌、诱导抗病性、天然抗病物质以及抗病基因工程等生物防治途径在果蔬采后病害控制上的应用现状及进展,为研究无公害的果蔬采后保鲜技术提供新思路。
3.
However,the vegetables and fruits are easy to rot as they are fresh and tender;as they are fresh goods diff icult to transport and with risks.
由于果蔬具有鲜嫩易腐易衰老的生物特性,是流通难度和风险很大的鲜活商品。
6) vegetable
[英]['vedʒtəbl] [美]['vɛdʒtəbḷ]
果蔬
1.
Determination of vitamin C in vegetables with fluorescence spectrophotometry;
果蔬中维生素C的形态分析研究
2.
Design and development of vegetable vacuum forecooling installation;
果蔬真空预冷装置的设计与研究
3.
Research on the Method of Rapid Testing for Organic Phosphorus Pesticides Residue in Vegetable;
果蔬中有机磷农药残留快速检测方法研究
补充资料：果蔬黄金丸
原料：
净猪皮500克 土豆1000克 汤圆粉100克 菠萝肉100克 苹果肉150克 菠菜、青笋、芹菜各200克 姜葱、料酒、白糖、面包糠、色拉油各适量
制法：
1．猪皮洗净，放入蒸盆中，掺入清水，放入姜葱、料酒，上笼蒸约1小时，待猪皮糯时，拣去姜葱，取出猪皮，用搅拌机搅碎，然后将猪皮碎放回原汤中，再上笼蒸约30分钟；菠菜、青笋、芹菜分别洗净，再用榨汁机榨取果蔬汁，然后放入白糖调味；土豆去皮切块，上笼蒸熟后，再取出压成泥，加入汤圆粉和成较软的土豆面团。
2．将猪皮汁和果蔬汁放入不锈钢盆中搅匀，然后放入冰柜里冻成果蔬猪皮冻，最后取出切成大丁。
3．将土豆面团搓条，扯成剂子，再逐个按扁，包入果蔬皮冻丁，沾匀面包糠，制成果蔬黄金丸生坯。
4．净锅上火，注入色拉油烧至三成热，下入果蔬黄金丸生坯，以小火炸至土豆丸浮起且色呈金黄时，捞出沥油，装盘即成。
注意：
加入果蔬汁，既可减少猪皮冻的肥腻感，又可增加成品的口味。果蔬猪皮冻中的果蔬汁用量，应由猪皮汁的浓稠度来决定，若用量过多，则易造成果蔬猪皮冻不成形，在包制生坯时，难以成形。
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