1) blanching
[英][blɑ:ntʃ] [美][blæntʃ]
热烫
1.
The Effect of blanching on the Preservation Rate of Vc in Fruit Procession;
水果加工中热烫处理对Vc保存率的影响
2.
Effects of blanching conditions on the colour and brittleness of frozen day-lily flower;
热烫条件对速冻黄花菜颜色和脆度的影响
3.
Influence of blanching treatments on the enzyme activity, product yield and color of quick frozen mushrooms;
速冻蘑菇热烫处理对其酶活性、产品得率和色泽的影响
2) scaldig tub
热烫池, 热烫槽
3) blanching treatment
热烫处理
1.
The results showed that suitable blanching treatment can significantly over the losses of soluble sugar and ascorbic acid, maintaining high marketable quality, and reduce POD and PPO activity.
对甜玉米速冻前热烫工艺进行了研究,通过PPO、POD等酶活性、可溶性糖和Vc等指标的检测分析和感官评价,探讨了水煮热烫处理、蒸气热烫处理和微波热烫处理等热烫处理方式、热烫处理时间等因素对速冻甜玉米品质的影响。
4) quenching and scalding
冷浸热烫
1.
Some important factors in processing were emphasized,such as selection of materials,quenching and scalding time,quenching and scalding degree,temperature,colour and lustre,spreading and baking time,temperature and humidity control at the baking stage,and so on.
介绍了绍兴万年青及油冬儿菜的脱水加工方法及要求,重点对原料选择、冷浸热烫的时间和程度、温度、色泽、摊帘以及烘焙的时间、温度和湿度的控制等作了说明。
5) hot liquid scald
热液烫伤
补充资料：烫火伤
烫火伤 烫火伤 泛指高温所引起的灼伤。其中，高温液体或蒸气所伤的，称烫伤；被火焰或火器所伤的，称火伤，也叫烧伤。
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