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。