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1)  fresh-cut lettuce
鲜切生菜
1.
Application of optimized support vector machine in HACCP classification of fresh-cut lettuce processing
优化支持向量机在鲜切生菜加工HACCP分类中的应用
2.
The number of bacteria and sensory quality of fresh-cut lettuce were examined during the storage at 0, 4℃ and 25℃.
主要研究了在 0℃、4℃和 2 5℃贮藏温度下鲜切生菜中细菌的生长趋势和感官质量的变化。
3.
Experimental results showed that the number of total bacterial counts on fresh-cut lettuce was reduced by the order of about 10 1.
研究了臭氧水处理鲜切生菜在 4℃贮藏期间的细菌总数、大肠菌群、PPO活性、Vc含量、失重率和感官质量的变化。
2)  Fresh-cut vegetables
鲜切蔬菜
1.
Processing-preserving and cold storage chain of fresh-cut vegetables;
鲜切蔬菜加工保鲜与冷藏链
2.
Various methods to test the total number of colonies in the fresh-cut vegetables products are compared in the paper.
对鲜切蔬菜制品中总菌落数的测定方法进行了比较研究,总结出在制备鲜切蔬菜总菌数提取液时采用菜样研磨取样、可调移液器代替玻璃移液管对提取液进行倍比稀释,稀释液涂板法37℃恒温培养48h,可较为简便和准确地检出鲜切蔬菜产品携带微生物总菌数。
3.
Fresh-cut vegetables industry is a rapidly developing segment in China;however,less attention was put on quality management of fresh-cut vegetables in previous studies.
国内鲜切蔬菜产业增长迅速,而对鲜切蔬菜质量管理研究刚刚起步。
3)  MP Typha latifolia L
鲜切蒲菜
1.
Effects of appending auxiliary agents on MP Typha latifolia L preservation with chitosans were investigated at normal temperature (20~25℃).
研究了室温下(20~25℃)添加氯化钙和VC等助剂的壳聚糖对鲜切蒲菜涂膜保鲜效果。
4)  fresh sliced celery
鲜切芹菜
1.
To the finished product through checking the microorganism on the surface of the fresh sliced celery.
通过对鲜切芹菜表面微生物的检测,发现从原料到成品各环节存在不同程度微生物污染,为建立鲜切芹菜安全卫生质量控制体系提供参考依据。
5)  Fresh-cut Vegetables
鲜切菜
1.
Application of Hurdle Technology for Fresh-cut Vegetables;
栅栏技术在鲜切菜生产中的应用
6)  Fresh-cut rauliflower
鲜切花菜
补充资料:萝卜生菜清汤

材料

青蒜100克,黄萝卜100克,青生菜50克,清汤2000克。

做法

①将黄萝卜(去皮)切成丝,高火8分钟取出;青蒜切去根,剥掉老皮洗净,切成1.5厘米长的段;青生菜切丝。

②分别放入沸水器皿略汆捞起,沥干水分后,分装在10只汤盆里,上席时加进滚开的清汤即可。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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