2) ginger candy
糖姜片
1.
In the hope of finding a good method and some chemical reagents instead of sulphite which causes the problem of food safety for antibrowning, the ginger candy processing technology was studied, in order to meet the higher requirement of the safety of food processing and consuming.
为寻找能替代存在食品安全问题的亚硫酸盐的护色剂,研究了糖姜片无硫护色生产工艺,达到了更高的食品安全的要求。
3) Ginger Slice
生姜片
1.
Establishment HACCP System in Linquan Fresh Ginger Slice Drying;
临泉县生姜片干制中HACCP体系的建立
4) Rhizoma Wenyujin Concisum
片姜黄
1.
Effects of Rhizoma Wenyujin Concisum on ovariectomized obese rats;
片姜黄对去卵巢肥胖大鼠的影响
2.
Comparison of Volatile Oil Chromatographic Fingerprints of Rhizoma Curcumae Longae and Rhizoma Wenyujin Concisum;
姜黄与片姜黄挥发油色谱指纹图谱的比较
5) Fasciolopsis buski
姜片虫
1.
Improvement of Fasciolopsis buski permanent specimen staining method;
姜片虫永久性标本染色方法的改进
2.
Improved Staining Method for Permanent Specimen of Fasciolopsis buski;
长期保存姜片虫标本固定及染色方法的改进
6) Zingiber officinale Rosc
干姜片
1.
Study of Chemical Constituents of the Essential Oil from Zingiber officinale Rosc. By Supercritical Fluid Extraction and Steam Distillation;
超临界CO_2流体萃取法与水蒸气蒸馏法提取干姜片挥发油化学成分的比较
补充资料：白糖姜片
选用新鲜姜洗净去皮后，切成3～5毫米的薄片，按生姜50份、白糖32份、白糖粉4份、柠檬酸0.25份取料。先配制与姜片等重的柠檬酸溶液，同姜片一起加热至沸，捞出姜片漂洗干净，沥去水分。再配制62%～65%的浓糖液，并加入0.15%的柠檬酸煮沸使糖全部溶解，滤除杂质后放入姜片再煮，煮至糖液浓厚，滴液成珠时即可停火，把姜片捞出，捞出姜片后，撒上白糖粉拌匀，摊晒1～2天或置烘烤房中，在40℃～50℃下烘4小时左右，即成白糖姜片。
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