椒紅 的英文怎麼說

中文拼音 [jiāohóng]
椒紅 英文
chilli red htr
  • 椒 : 名詞1. （某些果實或種子有刺激性味道的植物） any of several hot spice plants 2. （姓氏） a surname
  • 紅 : 紅Ⅰ形容詞1 （像鮮血或石榴花的顏色） red 2 （象徵順利、成功或受人重視、歡迎） symbol of success lu...
  1. For example, tomato is red, spinach is green, rice is white, agarics are black and sweet pepper is yellow and so on

    舉例來說：紅色的蕃茄、綠色的波菜、白色的米飯、黑色的木耳以及黃色的甜椒等等。
  2. Depending on local traditions - and the cook ' s personal touch - curry may also feature mace, aniseed, caraway, fennel, fenugreek, bay leaf, poppy seeds, saffron, cayenne pepper, or mustard seeds

    根據地方傳統和廚師的個人風格咖哩也許以豆蔻香料、洋茴香、葛縷子（香菜） 、茴香、葫蘆巴、月桂葉、罌粟種子、番紅花、卡宴胡椒，或芥末種子為特色。
  3. The main roosting place is in needle broadleaf forest and broadleaf forest. most often seen birds include blue back tit, crown feather throstle, chinese bulbul, yellow - throated minivet, toucan, sparrow, white wagtail, gray wagtail, yellow wagtai and zosterops japonica japanese white - eye etc. in the stream valley, bird species that can be seen is very little. however, what can be seen is lead color water fieldfare that is quite many

    武陵地區共觀察到77種鳥類，主要棲息在針闊葉林與闊葉林，常見的有青背山雀、冠羽畫眉、白頭翁、紅山椒鳥、巨嘴鴉、麻雀、白?令、灰?令、黃?令、綠繡眼等；溪谷可見的種類最少，但可見到數量頗多的鉛色水鶇。
  4. A smidgen of cayenne pepper

    少量的紅椒粉
  5. Man on p. a. : today ' s menu - - chili, string beans,

    今天的菜單- -紅辣椒，青豆，
  6. The chicken was garnished with coriander and red chilli

    這道雞配上了芫荽和紅辣椒。
  7. In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3 / 4 teaspoon salt, red pepper, and cornstarch. pour over chicken - vegetable mixture, and toss to combine

    將高湯、姜、蒜、咖喱粉、辣醬、 3 / 4匙鹽、紅椒以及玉米澱粉放到小碗里攪拌。
  8. Hunan cuisine : including local cuisines of xiangjiang region, dongting lake and xiangxi coteau, hunan is known for its use of chili, pepper and shallot, and a pungent flavor

    湘菜：包括湘江流域、洞庭湖區和湘西山區的菜肴，以善用紅辣椒、胡椒粉和香蔥以及辛辣而聞名。
  9. Pumpkin, green pepper, carrot, onion, egg plant, cowpea, wheat powder, egg, salt, gourmet powder

    南瓜青椒紅蘿卜洋蔥茄子梅豆小麥粉全蛋食鹽味精製作方法
  10. 271 stuzzicarelli alpeperconino sicoly red currant whole fruits

    阿布素牌271紅椒幼蛋面
  11. Food additive - paprika red

    食品添加劑辣椒紅
  12. A dark to deep or vivid reddish orange

    燈籠椒紅一種比深黃色更暗或比鮮橙黃稍鮮艷的顏色
  13. Ingredients : fine leg beef, salt, sugar, wine, five spices power, gourmet power, brine, calcium lactate, paprika red, potassium sorbet

    配料表：精黃肉、鹽、糖、酒、五香粉、味精、鹵水料、乳酸鈣、辣椒紅、山梨酸鉀。
  14. The company strictly adheres to every quality indicator of the ssop system. it supplies a series of high quality products, such as chilli red pigment, lutein, capsanthin, chilli extract, chilli oil, garlic powder and garlic oil

    公司嚴格遵循ssop衛生質量指標，向客戶提供辣椒紅色素、辣紅素、辣椒精、辣椒油以及蒜粉、大蒜精油等一系列優質產品。
  15. About saponification marigold color, please refer to red chilli color, when it is applied to the animals, foods, saponification marigold color can be used with red chilli color

    清參閱皂化辣椒紅素，應用於飼料時，皂化葉黃素可與皂化辣椒紅素配伍使用。
  16. Early maturity sweetpepper f1 hybrid, compact plant, high yield, long conical fruit with green and smooth skin, excellent red fruit commodity, single fruit weight between 90 - 150g, better resistant totmv and bacterial wilt, well adapted to cultivation under protection or open field

    早熟甜椒f1 ，果實圓錐形（大炮椒） ，嫩果綠色，成熟時紅果鮮艷亮麗；糖和椒紅素含量高，耐貯運，適于脫水加工；果型14 - 16 5 . 3 - 6 . 2厘米，單果重90 - 150克；耐低溫，持續座果能力強，抗病毒病和青枯病；適于雲南、四川、貴州等西南地區北運基地種植。
  17. Comparative study of two natural antistaling agents on the refreshing effect of cooling pork

    辣椒紅色素的提取與利用大孔徑樹脂脫除辣素的研究
  18. We have chosen 3 kinds of red dry chilies as experimenta l materials and divided them into 3 groups. through 54 experiments, we have system atically studied the main factors that effect the rate of gains and qualities of chili red. the conclusions are drawn as follows : 1 ) the rate of gains and qualiti es of chili red vary greatly by using the same material but different technology. that s to say, there is a close relationship between the production technique a nd the rate of gains and qualities. of the six production techniques in producti ng chili red, technique is the most superior, technique is the second superi or, technique is less superior and products are not up to standard by using te chniques ， and. 2 ) the rate of gains and qualities of chili red also vary grealy by using the same technique but different chili materials

    選用3種紅辣椒干為實驗原料，並將每種原料作為1個實驗組，共分3組54次實驗.通過這些實驗研究了影響辣椒紅色素的得率、質量的主要因素，結果顯示:同種原料，採用不同的生產技術和工藝條件，辣椒紅色素的得率和質量有很大的差別，採用同一技術，使用不同品種的辣椒原料，辣椒紅色素的質量和得率也有很大的差別也就是說辣椒紅色素的質量和得率不僅與生產技術有關，而且與辣椒（原料）的品種有密切的關系
  19. Using red peppers as raw materials, to extract capsaicinoids by the methods of soxhlet extraction and supercritical fluid extraction and supercritical fluid extraction and supercritical fluid extraction, then analysed and compared on the color value, yield and the percentage of capsaicinoids content of the capsicum oleoresin and capsicum red pigment, which were made by the two methods, and detect the quality of pigment

    摘要以紅辣椒為原料，採用索氏提取超臨界萃取和二次超臨界萃取法，對兩種方法得到的辣椒油樹脂、辣椒紅色素進行了色價、產率、辣椒素含量的分析比對，並對色素的質量進行檢測。
  20. Results show when produce capsicum red pigment, soxhlet extraction and supercritical fluid extraction is a good method for its low cost and good quality of pigment ; using the method of supercritical fluid extraction and supercritical fluid extraction, the color value of capsicum oleoresin and the percentage of capsaicinoids content of the intermediate are higher

    結果表明，生產辣椒紅色素，索氏提取超臨界萃取是比較好的方法，成本低，所得色素質量也不錯；二次超臨界萃取的方法，中間產物辣椒油樹脂的色價和辣椒素含量比較高。
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