目的确定板栗仁酶促褐变产物的主要成分。
ObjectiveThe major constituents of enzymatic-browning products of Castanea mollissina kernel were studied in this experiment.
本文叙述了速冻板栗仁关键加工技术的研究内容与结果。
The article describes the research on the key technology of processing chestnut core.
本文介绍了以鲜活花蛤为主要原料经暂养净化，添加板栗仁制成营养丰富、味道鲜美的蛤肉栗子罐头的生产工艺。
The article describes the processing technique of Canned Clam-meat and chestnut. By the pretreatment of clam and adding chestnut, the nutrient and delicious food is produced.
介绍了板栗综合保鲜贮藏和鲜仁加工技术原理及详细的工艺过程。
Processing technology and principle of chestnut storing were introduced in this paper.
京东板栗炒过后皮会和仁分开，剥起来十分容易，吃在嘴里口感香甜，回味无穷。
The Jingdong Chinese chestnut will fire Pi Huihe the kernel to separate from now on, peels very easily, will eat is fragrant in between lips feeling in the mouth, provides much food for thought.
京东板栗炒过后皮会和仁分开，剥起来十分容易，吃在嘴里口感香甜，回味无穷。
The Jingdong Chinese chestnut will fire Pi Huihe the kernel to separate from now on, peels very easily, will eat is fragrant in between lips feeling in the mouth, provides much food for thought.
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