1) garlic puree
蒜泥
1.
The processing technology and the factors affecting the greening and browning of prepared garlic puree are investigated in this paper.
对即食蒜泥的加工工艺进行探讨,研究其不同处理方法对蒜泥绿变、褐变的影响。
2.
The preparation technology of garlic puree with convenient sof packaging was studied in this paper.
研究了方便型软包装蒜泥的生产工艺条件。
3.
During processing of garlic puree, crushed garlic preferred to become green so that the quality of final products was affected.
对影响蒜泥加工前后绿变的因素进行研究,并采用正交试验对抑制绿变工艺进行优化。
2) boiled pork with garlic sauce
蒜泥白肉
3) instant garlic puree
即食蒜泥
4) reduce the garlic to a pulp
把蒜捣成蒜泥
5) BROCCOLI WITH MUSEED GARLIC
蒜泥西兰花
6) garlic flavoured ox tripe
蒜泥牛百叶
补充资料：蒜泥
1.捣得非常烂的蒜，用来拌菜或蘸菜吃。
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