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1)  Fresh Zanthoxylum oil
鲜花椒调味油
2)  fresh soy sauce
鲜味酱油
3)  numb-taste components
花椒麻味素
4)  capsicum sauce
辣椒调味品
1.
To realize the qualities of export capsicum sauce,140 samples were collected in export factory storages in Guizhou province from 2003~2004,the items of quality of sense,physical,chemistrical,and microbiological aspects were tested.
对2003~2004年140份出口辣椒调味品进行感官、理化、微生物等项目检验,不合格17份,不合格率12。
5)  zanthoxylum oil
花椒油
1.
Coupling of supercritical CO_2 extraction and coaxial nozzle spray drying to prepare zanthoxylum oil microcapsule;
超临界CO_2萃取与同轴喷嘴耦合制备花椒油微胶囊
2.
Hanyuan Zanthoxylum Bungeanum Maxim Flavor Compositions Study and Zanthoxylum Oil Processing Technology Improved Design;
汉源花椒风味物质研究及花椒油生产工艺优化
3.
OBJECTIVE: To analyze the chemical constituents of Zanthoxylum oil.
目的:分析花椒油的化学成分。
6)  prickly ash seed oil
花椒籽油
1.
Extraction of prickly ash seed oil and its utilization;
花椒籽油的提取研究与应用
2.
Optimization of hydrolysis of prickly ash seed oil in near critical water by response surface methodology
响应面优化法研究花椒籽油在近临界水中的水解
3.
The oil content of prickly ash seed is 20~25%, prickly ash seed oil riches in unsaturated fatty acid such as linoleic acid and linlenic acid, Extrating,enriching,and microcapsuling of unsaturated fatty acid from prickly ash seed oil have important meanings, such as enhancing the planting benefit of prickly ash and improving ecological environment.
花椒籽含油量为20~25%,花椒籽油富含亚油酸和亚麻酸等不饱和脂肪酸,花椒籽油不饱和脂肪酸的提取、纯化及微胶囊化研究,对提高花椒的种植效益、改善生态环境等具有重要意义。
补充资料:红油调味汁

红油调味汁(湖南风味) 茶油500克,入锅烧热,至微冒烟时,投入姜片、葱段为50克,炸出味后离火,待油温降至40℃左右时,放入洗净的干红辣椒丝或粉,再移至小火上慢熬,至油完全呈红色时离火,捞出葱、姜,即成红油汁。

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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