1) Flesh vegetable
鲜菜
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。
6) 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。
补充资料：牛肉鲜菜汤
材料
煮牛肉250克，圆白菜1000克，胡萝卜300克，葱头200克，芹菜150克，西红柿250克，土豆250克。
调料
酸奶油10克，黄油100克，熟鸡油10克，精盐50克，味精15克，胡椒粉少许，香叶三片，干辣椒两个，清汤3500克，油炒面适量。
做法
①将圆白菜洗净切方块，胡萝卜洗净去皮切寸条，葱头去老皮切丝，芹菜洗净切寸段，均烫好待用。
②鲜西红柿洗净切角块，土豆去皮切角块。
③器皿放油烧热，放入辣椒，再放入葱头、胡萝卜，高火5分钟，焖熟后倒入清汤3500克，放土豆和圆白菜块，高火6分钟，见汤开后放芹菜、西红柿，下盐、味精、胡椒粉，兑入少许油炒面，调好口味，上汤时放牛肉一块，浇鸡油和酸奶油10克即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条