共查询到20条相似文献,搜索用时 46 毫秒
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三瓜酒的开发研制技术罗小云,邬宗虎,张永志沪州老窖酒厂(646000)关键词发酵酒,三瓜酒,黄瓜,苦瓜,冬瓜,糯米,发酵,配制一、原辅材料糯米、黄瓜、冬瓜、苦瓜,特殊工艺酿制泸型酒,酒精。二、主要设备粉碎机、保温发酵器、提香浓缩器三、工艺流程工艺流程... 相似文献
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中国莱历史悠久,博大精深,星光灿烂,世界闻名。在中国莱系中浙江莱以其选料讲究,制作严谨,取料广泛,刀工精细,注重火候,讲究盛器,注重烹饪原料四季变化,烹调方法多样,擅长煎、炖、焖、烤、烩、爆、氽、盐煸、酿扒……等烹调技术,擅长烹饪海鲜原料、河鲜原料的制作而独树一帜。 相似文献
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兰花广燕原料燕窝。制法燕窝发好,高汤入味。特点口味咸鲜,营养丰富,色彩鲜艳。金玉猴头原料野生猴头蘑、油菜心、胡萝卜球。制法猴头蘑发好洗净,加调料、高汤炖入味,改刀合碗,加汤上锅蒸后澄去汤汁,扣入盘中,配上油菜心、胡萝卜球造型,淋汁即可。特点猴头蘑须针挺立,肉质口感强,色泽褐黄,味咸香。白府八珍鹿脑原料鲜梅花鹿脑、火腿、鱼肚、海参、虾仁、香菇、蛋黄糕、蟹柳、玉兰片。制法鲜鹿脑去血筋,去腥味,入锅配八鲜味,加入特制高汤,明炉上桌。特点鹿脑软嫩,汤汁浓香,色彩鲜艳,菜式气派,营养丰富。白府益寿全鹿原料… 相似文献
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马里兰烟施氮量研究初报 总被引:2,自引:0,他引:2
试验设计施氮量60、90、120、150、180、210kg/hm^2共6个处理。结果表明,前两个处理施氮太少,田间长势较弱,烟株发育不良,叶少、片小、均价、上等烟比例、产量、产值较低,收益少。后两个处理,施氮量太多,田间长势过旺,叶多、片大、病害较重,特别是210kg/hm^2处理,尽管获得较高产量,但均价和上等烟比例低,产值不高,加上成本增加,收益减少,烟叶评吸质量较差。施氮量120-150kg/hm^2,田间长势正常,烟株个体生长发育良好,群体结构合理,均价和上等烟比例较高,产量和产值最高,收益最大,烟碱含量适中,评吸质量较好。可初步认定,在当地条件下,施氮量120-150kg/hm^2为最佳处理。 相似文献
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天气寒冷的时候,卖“夫妻肺片”的摊儿很兴旺,北方小伙子戴着高高的厨师帽,白口罩,一只手握个长柄不锈钢锅,一只手拿着铲子,飞快地按顾客的吩咐将“肺片”合为“夫妻”,倒入八角、三奈、大茴香、小茴香、草果、桂皮、丁香、生姜粉之类的刺鼻调料,加盐、红油辣椒、胡椒、芝麻、熟花生米、豆油、味精、芹菜叶,翻动、搅拌,然后撒一把香菜,哨哨地敲着锅沿,装盆,递上。 相似文献
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There is inadequate published data referring to bioactivity of lemon balm tea and its Kombucha. The aim of this study, therefore,
was to investigate antimicrobial, antiproliferative, genotoxic, and antigenotoxic potential of lemon balm tea and its Kombucha
with consuming acidity. Antimicrobial activity was determined by agar-well diffusion method. Cell growth effects were determined
in HeLa, MCF7, and HT-29 human tumor cell lines. Genotoxic and antigenotoxic effects were determined using chromosome aberration
assay in Chinese hamster cell line CHO-K1. Differences between control and treated groups were evaluated using analysis of
variance, at significance level of p < 0.05. Kombucha from lemon balm tea (Melissa officinalis L.) exibited antimicrobial activity against prokaryotic microorganisms independently of their cell wall structure (both Gram-positive
and Gram-negative bacteria), while there was no observed activity against eukaryots (yeasts and moulds). There was absence
of genotoxic effects while antigenotoxic effects of lemon balm Kombucha and tea were confirmed on MMC-damaged CHO-K1 cells.
For the explanation of cell growth effects that were not concentration dependent, concept of hormesis was used. Antiproliferative
activity was lower compared with traditional Kombucha and Satureja montana L. Kombucha, with lemon balm tea showing higher activity than its Kombucha. 相似文献
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Utilization of Lemon Albedo in Dry-cured Sausages 总被引:5,自引:1,他引:4
L. Aleson-Carbonell J. Fernández-López E. Sayas-Barberá E. Sendra J.A. Pérez-Alvarez 《Journal of food science》2003,68(5):1826-1830
Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry‐cured sausages, and compositional, textural, and sensory analyses were conducted on finished products. The addition of albedo provided an improvement in nutritional properties from fiber addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on CIE redness values). Products with sensory properties similar to control sausages were those that contained 2.5% raw albedo and 2.5%, 5%, and 7.5% cooked albedo. 相似文献
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Lemon Juice Aroma Concentration by Reverse Osmosis 总被引:1,自引:0,他引:1
Ethanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19°C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene-4-ol was > 96% while rejection of the alcohols, n-propanol, 2-methyl-3-buten-2-ol, and 3-methyl-2-buten-1-ol, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning. 相似文献
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通过湿法颗粒法生产余甘子柠檬保健口舍片,并对口含片的处方和一些影响产品质量的工艺及参教进行了研究.结果表明,以余甘子和柠檬提取物及白砂糖为主要原料,以硬脂酸镁为润滑剂,再添加适量的风味荆,可制得有余甘子与柠檬风味、口感好、硬度适中、崩解时间合理的余甘子柠檬保健口含片. 相似文献
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