1) fermented cayenne
酢辣椒
1.
This article states how fermented cayenne is made from fermented multi-bacterium,in which multi-wavelength scan can be used to detect the amount of microorganism.
采用多菌种混合发酵法制酢辣椒,利用多波长扫描法测定所得酢辣椒中微生物的数量。
2.
This paper introduced a method that parted and filtrated strains from town-selling fermented cayenne,then confirmed the proportion of inter-strain.
本文介绍了通过采用菌种分离、菌种筛选等微生物学的方法对传统酢辣椒制作工艺进行了改进 ,并对分离、筛选出的菌种进行初步鉴定 ,确定菌种间的比例。
2) flourlike pepper food
酢辣子面
1.
Processing method of flourlike pepper food and its nutrition;
苗族传统食品酢辣子面的加工工艺与营养价值
3) capsicum
[英]['kæpsɪkəm] [美]['kæpsɪkəm]
辣椒
1.
Experimental research on hot-air drying properties of capsicum;
辣椒热风干燥特性的研究
2.
Influence of capsicum quality to different drying methods;
不同干燥方法对辣椒品质的影响
3.
Study on Capsaicin Extraction from Capsicum by Ultrasonic Method;
超声波法提取辣椒红色素的研究
4) pepper
[英]['pepə(r)] [美]['pɛpɚ]
辣椒
1.
Effect of Chitosan Film Coating on Pepper Storage;
壳聚糖膜剂的研制及其对辣椒的保鲜效果
2.
A comparative study of greenhouse pepper under several irrigation ways;
温室辣椒在几种灌溉方式下的对比研究
3.
Studies on matrix for pepper plug seedling production;
辣椒育苗基质配方的筛选
5) Capsicum annuum L
辣椒
1.
Effects of Hg~(2+) Stress on Seed Germination and Seedling Growth of Capsicum annuum L.;
汞胁迫对辣椒种子萌发和幼苗生长的影响
2.
Fertilization and Time Course in Capsicum annuum L.;
辣椒受精过程及其经历时间的研究
3.
Genetic Analysis of Fruit Traits Based on a Double Haploid Population from a Hybrid of Pepper (Capsicum annuum L.);
一个辣椒杂交种的加倍单倍体(DH)群体果实性状的遗传分析
6) Hot pepper
辣椒
1.
Breeding of new hot pepper F1 hybrid Hangjiao No.3 using space mutation,AFLP technique and additive selection in sunlight greenhouse;
利用太空诱变、AFLP技术及日光温室加代选育航椒3号辣椒一代杂种
2.
Estimation and comparison of genetic distances among elite inbred lines in hot pepper(Capsicum annuum L.) by RSAP and SSR;
基于RSAP和SSR的辣椒优良自交系间遗传距离的估计与比较
3.
Study on the effects of acid soil conditioner on hot pepper;
多元酸性土壤调理剂在辣椒上的施用效果研究
补充资料：遵义酢辣椒
酢辣椒因其形似小角角鱼,又称作辣椒鱼。这是遵义人自古制作蔬菜淡季下饭菜的一种土办法。酢辣椒只要贮存得法,会经年不坏,且越陈越香。食之香辣鲜美,软糯可口。
原料:鲜红长辣椒与甜椒有别10千克 籼米6千克 糯米2千克 精盐300克
制法:1、鲜红长辣椒去蒂洗净,晾干水分,然后用小刀从椒蒂至椒尖顺长划一刀;籼米、糯米淘洗干净,沥干水后放入大铁锅中炒香至熟,然后用石磨磨成粗酢面,纳盆,加入精盐和适量清水,拌匀成湿散沙状。
2、将粗酢粉逐一瓤入辣椒中,瓤完后将辣椒装入一小口坛内,坛口处塞紧洗净的稻草,最后将坛口倒扣在盛满清水的土钵中,封存约15天后取出,将辣椒装盆,上笼蒸熟即成酢辣椒。酢辣椒可煎、可炒、可炸而食之。
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