1) candied apple

苹果脯
1.
Study on the preservation of the low-sweet candied apple;

低糖苹果脯保藏性的探讨
2.
This paper disscussed the permeating of sugar and quality of candied apple with several pretreating methords.
在低糖无硫苹果脯生产的糖制和烘烤过程中,采用高真空技术可显著地缩短加工时间,并有效地使低糖无硫果脯保持原色、原味,且饱满、透明。
3.
The effect of sulphuring, vacuum treatment and soaking on the quality of candied apples was studied.
本文研究了苹果脯生产中护色、抽空处理、浸渍等关键工序对产品质量的影响。
2) candied apple

苹果果脯
3) Low-sugar candied apple

低糖苹果脯
1.
Herbal extractions are used in low-sugar candied apple preservation.

选用大黄、高良姜、白藓皮、知母、丁香、八角茴香 6味中草药 ,采用醇冷浸法、水煎法对其有效成分进行提取 ,研究了不同提取液对低糖苹果脯保质期的影响。
4) preserved fruit

果脯
1.
Screening the processing of low-sugar preserved fruit of seed used watermelon peel

低糖籽瓜皮果脯加工工艺条件的筛选
2.
Object:To establish a RP-HPLC method for the determination of liquiritin and glycyrrhizic acid in preserved fruit.
目的:建立用RP-HPLC法同时测定果脯中甘草苷和甘草酸含量的方法。
5) candied fruit

果脯
1.
This paper introduces how to produce candied fruit of wild Rossa roxburghhi Tratt with wild Rossa roxburghhi Tratt and cane sugar as main materials.
介绍了以野生刺梨和蔗糖为主要原料生产刺梨果脯的方法,并对野生刺梨的营 养价值、质量指标及加工过程中应注意的问题进行了讨论,为充分利用山区的野生植物资源,发展山区经济找到一条可行之策。
6) preserves
[英][pri'zə:v] [美][prɪ'zɝv]

果脯
1.
Development of low-sugar pepino preserves and jam;

低糖人参果果脯、果酱的研制
2.
Appling texture soybean protein as resources manufactures bionic preserves, which is a new way to develop anduse vegetable protein.
利用组织化大豆蛋白为原料研制仿生果脯,为植物蛋白产品的开发和利用探索一条新方法。
3.
In this paper,methods to make preserves of radish through lactic acid fermentation were introduced.
介绍了以萝卜为原料,经乳酸发酵后再制成果脯的方法。
补充资料:苹果炒凤脯

苹果炒凤脯
材料:
苹果一只、鸡胸肉(凤脯)、红萝卜
做法:
1、苹果去皮切条,泡盐水中待用;
2、鸡胸肉切片,加盐,糖,生粉,鸡粉,腌30分钟左右;
3、红萝卜切丝,用水灼熟;
4、下油锅,炒鸡片至刚熟,加入苹果,红萝卜,一起炒一会;
5、勾芡(芡汁:生粉,水,酱油),收汁即可。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。