1) salted chilli paste
咸辣椒酱
2) salty chilli
咸辣椒
1.
This paper studied the relationship between the water contain of raw material,the concentration of NaCl and AlK(SO 4) 2·12H 2O and the quality of the salty chilli,constructed its mathematical model,gained its better technique parameter,decided the preservation conditions of the soft canned salty chilli.
研究了辣椒原料的含水量、食盐、明矾的添加量与咸辣椒的色泽、香味、滋味和组织形态的关系 ,建立了咸辣椒品质与辣椒含水量、食盐与明矾添加量变化关系的数学模型 ,得到了适宜的工艺参数 ,确定了咸辣椒软罐头的保存条
3) salted green chilli
咸青辣椒
4) chili sauce
辣椒酱
1.
Study on the making of chili sauce with beef and lentinus edodes;
牛肉香菇辣椒酱加工工艺的研究
2.
Production technology of Korean chili sauce;
韩国风味辣椒酱的生产技术
6) chilli sauce
辣椒酱
1.
Preparation method and prescription of fruit flavor chilli sauce;
果味辣椒酱的加工方法与配方
2.
Production technique of chilli sauce by fermentation of lactic acid bacteria
乳酸菌强化发酵生产辣椒酱的工艺研究
3.
Determination of red dyestuffs of Sudan in the chilli sauce by inversed phase high performance liquid chromatography was introduced.
采用反相高效液相色谱法检测辣椒酱中的苏丹红染料,辣椒酱经正己烷-丙酮溶剂提取,用氧化铝层析柱进行固相萃取净化,用紫外可见光检测器检测,选择ZorbaxSB-C18色谱柱检测苏丹红Ⅰ、苏丹红Ⅱ、苏丹红Ⅲ和苏丹红Ⅳ,加标回收率为91%~95%,测定结果的相对标准偏差为0。
补充资料：(Z)-辣椒素
分子式：C18H27NO3
分子量：305.42
CAS号：25775-90-0
性质：
分子量：305.42
CAS号：25775-90-0
性质：
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