pepper powder

pepper powder的基本解释

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胡椒粉

与pepper powder相关的网络例句 [注：此内容来源于网络，仅供参考]

The optimum formula of seasoning powder is bone oil powder 25%, dextrin 45%, salt 23.5%, onion powder 6%, ginger powder 2.5% and pepper powder 0.02%.

通过单因素试验和正交试验确定最佳汤料包（20g/包）配方为：骨油粉25%、糊精45%、盐23.5%、葱粉6%、姜粉2.5%、胡椒粉0.02%。

Add baking powder, cumin powder, salt and white pepper powder, keep for 30 minutes before using.

加入孜然粉，食盐，胡椒粉和泡打粉拌匀，静置30分钟。

The invention discloses a convenient, rapid manufacturing method of Chinese libanom sausage, which comprises the following steps: 1 preparing pickling agent with 2% salt, 0.3% calcium chloride, 0.45% composite phosphate, 15-18g/100kg beef sodium nitrite, 170-180g/100kg beef sodium nitrite, 2 allocating condiment material with 100kg mother beef, 450-550g salt, 3.5-4.5kg sugar, 450-550g mustard, 0.8-1.2kg ginger and garlic (1: 1), 32-38g meat, 350-450g white pepper powder, 180-220g chili powder and 650-680g cumin powder, 3 cutting beef into blocks, pickling for 5-6 days, fermenting at 43 deg.c for 1-2 days, controlling moisture at 80-90% to reduce at 50-70% within 3-4 days, stopping manufacturing when the weight loss is 20-30%.

内容包括：1以占牛肉重量2％比例的食盐、0.3％的氯化钙和0.45％的复合磷酸盐与15～18g/100千克牛肉的亚硝酸钠、170～180g/100千克牛肉的硝酸钠构成中式黎巴嫩香肠加工用腌制剂。2中式黎巴嫩香肠的香辛料配方为母牛肉：100kg、食盐450～550g、糖3.5～4.5kg、芥末450～550g、姜蒜(1∶1)0.8～1.2kg、肉蔻32～38g、白胡椒粉350～450g、辣椒粉180～220g、孜然粉650～680g.3中式黎巴嫩香肠加工工艺特点为，将发明的腌制剂涂抹于卫生安全牛肉修割切块表面，腌制时间为5～6天；发酵加工温度条件为：43℃，发酵加工1-2天内湿度控制在80％～90％，在3-4天下降为50～70％，当失重为20％～30％的时候结束加工。

与pepper powder相关的网络解释 [注：此内容来源于网络，仅供参考]

White pepper powder：白胡椒粉

甜青椒 sweet green chilli powder | 白胡椒粉 White pepper powder | 香葱粉 Shallot powder

White pepper powder：白椒粉

TURMERIC POWDER 黄姜粉 40.00 | WHITE PEPPER POWDER 白椒粉 58.00 | CHILLI POWDER 辣椒粉 40.00

Black Pepper Powder：黑胡椒粉

甜椒粉 Sweet chilli powder | 黑胡椒粉 Black Pepper Powder | 甜青椒 sweet green chilli powder